1Setup & Prepare
About This Recipe
Stir-fried rice noodles with python, tamarind sauce, peanuts, and fresh vegetables—Thailand's national dish featuring sustainable protein.
Cultural Context
(140 words) Pad Thai, Thailand's most famous noodle dish, balances sweet, sour, salty, and umami in perfect harmony. While traditionally made with shrimp, chicken, or tofu, snake meat is consumed throughout Thailand, and python adapts beautifully to this preparation. The quick, high-heat stir-frying suits python's lean profile, cooking it through without toughening. The tamarind-based sauce provides complexity while rice noodles offer textural contrast. Python Pad Thai represents successful fusion—Thai technique applied to sustainable American protein. Street vendors throughout Bangkok demonstrate that Pad Thai mastery comes from proper heat control and ingredient balance. This recipe brings that expertise home, transforming invasive species into beloved Thai comfort food. It's cultural exchange through cuisine, making exotic protein approachable through familiar flavors.
2Ingredients
Shopping List
3Cooking Instructions
- Soak rice noodles in room temperature water for 30 minutes until pliable but still firm. Drain well. Don't over-soak or they'll become mushy during cooking.
- Marinate python strips with soy sauce and cornstarch for 15 minutes.
- Whisk together all Pad Thai sauce ingredients in small bowl until sugar dissolves. Set aside.
- Heat wok or large skillet over high heat until smoking. Add 1½ tablespoons oil and swirl to coat. Add marinated python and stir-fry for 2-3 minutes until cooked through. Remove to plate.
- Add remaining oil to wok. Add minced garlic and stir-fry for 15 seconds until fragrant. Push to side of wok and pour beaten eggs into center. Scramble eggs until just set, then mix with garlic.
- Add drained noodles and tofu (if using) to wok. Pour sauce over noodles and toss vigorously for 2-3 minutes until noodles are coated and sauce is absorbed.
- Return python to wok. Add scallions and half the bean sprouts. Toss everything together for 1-2 minutes until heated through and well combined.
- Transfer to serving platter. Top with remaining bean sprouts, chopped peanuts, and fresh cilantro.
- Serve immediately with lime wedges and optional chili flakes. Instruct diners to squeeze lime over their portion—it's essential.
4Chef's Notes & Pairings
Chef's Notes
- Don't over-soak noodles—they should be pliable but firm before stir-frying.
- High heat is essential for authentic Pad Thai; don't crowd the wok or heat drops.
- Tamarind paste provides authentic sweet-sour flavor; available at Asian markets.
- Traditionally made with dried shrimp for extra umami; add if desired.
- The lime juice at the end is not optional—it brightens and balances the entire dish.
Wine Pairing
Riesling or Thai Iced Tea – Off-dry Riesling balances sweet-sour flavors, or serve traditional Thai iced tea.
Nutrition Facts
(per serving) Calories: 485 | Protein: 32g | Fat: 18g | Carbohydrates: 52g | Sodium: 1180mg
