Name: Pad Thai in a Crispy Rice Nest Street Food
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Street Food
Ingredients: 8 oz flat rice noodles; 1 cup glutinous rice, cooked; 1/2 lb shrimp (peeled, deveined) or firm tofu (cubed); 2 eggs, beaten; 2 green onions, chopped; 1/4 cup roasted peanuts, crushed; 2 tbsp tamarind paste; 2 tbsp fish sauce (or soy sauce for vegetarian); 2 tbsp palm sugar (or brown sugar); 1 tbsp lime juice; 2 tbsp vegetable oil (plus extra for frying rice nests); 2 cloves garlic, minced; 1 small shallot, finely chopped; 1 tsp chili flakes (optional, for heat); Fresh cilantro and lime wedges for garnish

Savor the vibrant flavors of Pad Thai nestled in a crispy rice bowl, inspired by Thai street food. This dish combines tangy, sweet, and savory notes with a delightful crunch, perfect for an exciting dinner that transports you to bustling Thai markets in every bite.

Why You’ll Love This Recipe

Pad Thai in a Crispy Rice Nest is a showstopper that elevates a classic dish with a fun, edible bowl. The contrast of chewy noodles, zesty sauce, and crispy rice creates a textural delight. It’s customizable, packed with authentic Thai flavors, and perfect for impressing guests or indulging in a flavorful weeknight meal. The hands-on process of crafting the rice nest adds a creative twist, making it as fun to prepare as it is to eat.

Recipe Tips and Tricks

Rice Nest Perfection: Use sticky rice for better molding and fry in small batches to maintain crispiness.
Sauce Balance: Taste the Pad Thai sauce before tossing and adjust tamarind, fish sauce, or sugar for your preferred flavor.
Prep Ahead: Chop vegetables and proteins in advance to streamline cooking.
Non-Stick Wok: Use a well-seasoned wok to prevent noodles from sticking during stir-frying.
Garnish Fresh: Add fresh herbs and peanuts just before serving to preserve their vibrancy and crunch.

Yield: Serves 4

Pad Thai in a Crispy Rice Nest Street Food

Zesty Pad Thai with shrimp or tofu, served in a crispy rice nest for a fun, flavorful dinner.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

8 oz flat rice noodles
1 cup glutinous rice, cooked
1/2 lb shrimp (peeled, deveined) or firm tofu (cubed)
2 eggs, beaten

cup bean sprouts

2 green onions, chopped
1/4 cup roasted peanuts, crushed
2 tbsp tamarind paste
2 tbsp fish sauce (or soy sauce for vegetarian)
2 tbsp palm sugar (or brown sugar)
1 tbsp lime juice
2 tbsp vegetable oil (plus extra for frying rice nests)
2 cloves garlic, minced
1 small shallot, finely chopped
1 tsp chili flakes (optional, for heat)
Fresh cilantro and lime wedges for garnish

Instructions

Soak the Noodles: Place rice noodles in a large bowl of warm water and soak for 15-20 minutes until pliable but firm. Drain and set aside.
Prepare the Rice Nest: Shape cooked glutinous rice into 4 small, flat discs using a small bowl or mold. Press firmly to compact.
Fry the Rice Nests: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry rice discs for 2-3 minutes per side until golden and crispy. Drain on paper towels and shape into bowls while warm using a small bowl as a mold. Set aside.
Make the Sauce: In a small bowl, mix tamarind paste, fish sauce, palm sugar, and lime juice until smooth. Adjust to taste for tangy-sweet balance.
Prep Ingredients: Pat shrimp or tofu dry, mince garlic, chop shallot, and prepare bean sprouts, green onions, and peanuts for quick cooking.
Cook Protein: Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry shrimp or tofu until cooked (2-3 minutes for shrimp, 5-6 for tofu). Remove and set aside.
Scramble Eggs: In the same wok, add a splash of oil and pour in beaten eggs. Scramble until just set, then remove and set aside.
Stir-Fry Aromatics: Add 1 tbsp oil to the wok, then stir-fry garlic, shallot, and chili flakes (if using) for 1 minute until fragrant.
Combine Ingredients: Add soaked noodles, sauce, shrimp or tofu, eggs, and bean sprouts to the wok. Toss gently over medium heat for 2-3 minutes until noodles are coated and heated through.
Serve: Place a crispy rice nest on each plate, fill with Pad Thai, and garnish with green onions, peanuts, cilantro, and lime wedges. Serve immediately.

Notes

Ensure the rice nests are fried to a deep golden color for maximum crispiness.
Adjust the sauce to balance sweet, tangy, and salty flavors to your preference.
Use a wide spatula to toss noodles gently to avoid breaking them.
For extra authenticity, source tamarind paste from an Asian market.
Serve immediately to enjoy the contrast of crispy nests and soft noodles.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 358Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 93mgSodium 800mgCarbohydrates 40gFiber 4gSugar 11gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Rice Noodles: Flat rice noodles (banh pho) provide the classic chewy texture; soak until pliable but not mushy.
Tamarind Paste: Adds the signature tangy flavor; choose a high-quality paste for authenticity.
Fish Sauce: Umami-rich, it’s essential for depth; adjust for saltiness preference.
Shrimp or Tofu: Shrimp offers traditional flair, while tofu makes a great vegetarian option.
Sticky Rice: Short-grain glutinous rice holds the nest shape best; avoid long-grain varieties.
Bean Sprouts: Fresh sprouts add crunch; rinse thoroughly to remove any grit.
Peanuts: Roasted and crushed for garnish, they add nutty texture; unsalted is best to control seasoning.

Variations and Substitutions

For a vegetarian version, swap shrimp for tofu or extra vegetables like bell peppers or mushrooms. Use soy sauce instead of fish sauce for a vegan twist, though it slightly alters the authentic flavor. Chicken or pork can replace shrimp for a heartier dish. For gluten-free diets, ensure tamarind paste and fish sauce are certified gluten-free. If tamarind is unavailable, a mix of lime juice and brown sugar can mimic its tanginess, though it’s less traditional. Add chili flakes or sriracha for extra heat, or include julienned carrots for more color and crunch.

Storage Options

Store leftover Pad Thai and rice nests separately in airtight containers. The Pad Thai keeps in the refrigerator for up to 3 days; reheat gently in a pan with a splash of water to loosen noodles. Rice nests lose crispiness over time, so consume within 24 hours or re-crisp in a hot oven (350°F for 5 minutes). Freezing is not recommended, as the noodles and rice nests lose texture.