Get ready to tantalize your taste buds with our irresistible Pad Thai Curry Noodles, a fusion dish that combines the iconic flavors of Pad Thai and Thai curry in one delightful recipe. Picture tender rice noodles tossed in a fragrant curry sauce, infused with the tangy sweetness of tamarind paste, and loaded with a medley of colorful vegetables. Whether you're a fan of the classic Pad Thai or crave the aromatic spices of Thai curry, this dish will surely satisfy your cravings for a unique and flavorful culinary experience.
Ingredients:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1/4 cup Pad Thai Curry Sauce from our store
- 1 lb (450g) shrimp, chicken, or tofu, sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 4 green onions, sliced
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar or brown sugar
- Lime wedges and chopped peanuts for garnish
Instructions:
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium heat. Add the Pad Thai Curry Sauce and minced garlic. Cook for a minute to infuse the flavors.
- Add the shrimp, chicken, or tofu to the pan and cook until almost cooked through.
- Push the ingredients to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
- Add the cooked rice noodles, bean sprouts, and green onions to the pan. Stir well to combine.
- In a small bowl, mix together the fish sauce, tamarind paste, and palm sugar. Pour the sauce mixture over the noodles and stir until well coated.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve the Pad Thai Curry Noodles garnished with lime wedges and chopped peanuts.
Check out our other Thai recipes: