Can I use soy sauce instead of fish sauce?

Absolutely! It won't have that same umami depth, but in a pinch, use 1.5 tbsp soy sauce mixed with 1/2 tbsp lime juice. Or try mushroom soy sauce for extra savoriness. Just taste as you go - you might need to tweak the sugar or lime to balance it.

My noodles always stick together - help!

Oh I feel your pain! Two tricks: First, rinse them really well after soaking to remove excess starch. Second, when stir-frying, keep everything moving constantly and don't skimp on the oil. If they're really stubborn, I'll sometimes toss them with a teaspoon of oil right after draining.

Can I make this gluten-free?

You bet! Just use tamari instead of regular soy sauce (if substituting for fish sauce), and double-check your rice noodles are 100% rice (some brands add wheat). I've served this to gluten-free friends many times with rave reviews!

Why is my Pad Thai soggy?

Usually two culprits: over-soaked noodles or overcrowding the pan. Noodles should still be slightly firm before cooking, and your pan needs to be hot enough that everything sizzles when added. If it's steaming instead of stir-frying, you'll get mush. Lesson learned the hard way!

Perfect Pad Thai Rice Noodles Recipe Ready in 25 Minutes

Name: Perfect Pad Thai Rice Noodles Recipe Ready in 25 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 200g rice noodles; 2 tbsp vegetable oil; 2 cloves garlic, minced; 100g firm tofu, cubed; 1 egg; 100g shrimp (optional); 2 tbsp fish sauce; 1 tbsp tamarind paste; 1 tbsp brown sugar; 1 cup bean sprouts; 2 green onions, sliced; 1/4 cup crushed peanuts; Lime wedges for serving

Description

Pad Thai Rice Noodles is a classic Thai stir-fried noodle dish with a balance of sweet, sour, and savory flavors. It’s quick to make and packed with fresh ingredients.

Ingredients

200g rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
100g firm tofu, cubed
1 egg
100g shrimp (optional)
2 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp brown sugar
1 cup bean sprouts
2 green onions, sliced
1/4 cup crushed peanuts
Lime wedges for serving

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Instructions

Soak rice noodles in warm water for 15 minutes until soft.
Heat oil in a pan over medium heat. Add garlic and tofu, stir-fry until golden.
Push tofu to one side, crack egg into the pan, and scramble.
Add shrimp (if using) and cook until pink.
Drain noodles and add to the pan.
Mix fish sauce, tamarind paste, and sugar together, then pour over noodles.
Toss everything together until well-coated.
Add bean sprouts and green onions, stir-fry for 1-2 minutes.
Serve topped with crushed peanuts and lime wedges.

Notes

Soak noodles just until soft to avoid overcooking.
Adjust sweetness or sourness to taste.
Use tamarind concentrate if paste is unavailable.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Thai