Pad Thai with Simple Pad Thai Sauce

Name: Low Calorie Pad Thai Stir-Fry with Simple Pad Thai Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g (10 oz) narrow rice noodles; 4 tbsp oil, divided; 3 large eggs; 3 tbsp sugar; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp vinegar or tamarind juice; 1 tbsp dried shrimp (optional); 2 tbsp fish sauce; 1/2 cup tofu, cubed; 2 tbsp roasted peanuts, ground; 1 cup bean sprouts; 1/4 cup chives or green onions, chopped into 1-inch pieces; 2 tbsp garlic or shallots, minced; 1/2 cup shredded cabbage; Dried chilies, to taste; 1 lime, cut into wedges; Freshly ground pepper, to taste

Anna

Nov 7, 2024 — 2 min read

A plate of delicious sweet and sour pad thai

If there’s one dish I’ll never get tired of, it’s Pad Thai. I’ve loved it everywhere from the side of a bustling Bangkok street to the best Thai spots in Singapore, but it wasn’t until a cooking class in Krabi that I really learned how to nail it. This recipe is my go-to, inspired by that unforgettable day in a Krabi cooking school, where I got to make Pad Thai with local ingredients and techniques. Now, with this recipe, you can bring all those flavors—sweet, sour, salty, and savory—right into your kitchen, but with a lighter twist. We’ve kept the essentials: a simple, punchy Pad Thai sauce, chewy rice noodles, and crisp veggies. And if you want a little extra crunch, shredded cabbage does the trick. This recipe gives you everything you love about Pad Thai in a quick, low-calorie version that’s as close as you can get to the real thing. Enjoy!

Serves: 4

Ingredients

Rice Noodles & Sauce:

300g (10 oz) narrow rice noodles
4 tbsp vegetable oil
3 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp vinegar or tamarind juice (or lime juice as a tamarind substitute for Pad Thai)
1 tbsp dried shrimp (optional)
2 tbsp fish sauce

Add-ins & Toppings:

1/2 cup tofu, cubed, or any protein (chicken, beef or shrimp)
2-3 eggs
2 tbsp roasted peanuts, ground
1 cup bean sprouts (or substitute with 1/2 cup shredded cabbage (for a cabbage Pad Thai twist)
1/4 cup chives (or green onions), chopped into 1-inch pieces
2 tbsp garlic or shallots, minced
Dried chilies, to taste (optional)
1 lime, cut into wedges
Freshly ground pepper, to taste

Method

Prep the Noodles
- Soak the rice noodles in room-temperature water for about 30 minutes, or until they are pliable but still a little firm.
Start the Stir-Fry
- In a wok over medium heat, heat 1 tbsp of oil. Add the garlic or shallots and stir-fry for about 30 seconds until they start turning golden. Toss in the protein of your choice (tofu cubes or beef or chicken or prawns) and dried shrimp (if using) to coat in the fragrant oil.
Add the Simple Pad Thai Sauce
- Pour in the light soy sauce, dark soy sauce, fish sauce, sugar, and vinegar or tamarind juice (or tamarind substitute if using). Stir everything together until the sugar dissolves and you have a smooth sauce.
Cook the Noodles
- Increase the heat to medium-high. Drain the noodles and add them to the wok, stirring frequently so they absorb the sauce. Cook for 3-4 minutes, until they’re tender but still have some bite.
Scramble the Eggs
- Push the noodles to one side of the wok and add another tbsp of oil to the empty side. Crack in the eggs and scramble until just set, then mix them into the noodles.
Finish with Fresh Ingredients
- Add the bean sprouts (or if you’re making a cabbage Pad Thai, add the shredded cabbage at this stage) and chives, tossing everything together to keep those fresh veggies nice and crisp.
Final Touches
- Remove from heat, sprinkle with ground peanuts, and season with a pinch of pepper. Adjust with extra fish sauce or soy sauce if needed.
Serve with Toppings
- Serve your Pad Thai with lime wedges, dried chilies, and any extra cabbage. Wondering what to serve with Pad Thai? Pair it with a simple Asian cucumber salad for a refreshing contrast.