Pad Thai

🧂 Ingredients

• 250 g Dried flat rice noodles(About 1/4 inch wide (sometimes labeled 'Pad Thai noodles'))
• 200 g Large shrimp(Peeled and deveined)
• 150 g Firm or extra-firm tofu(Pressed and cut into 1/2-inch cubes)
• 2 Large eggs(Lightly beaten)
• 3 tbsp Tamarind paste concentrate(Not tamarind pulp; adjust to taste)
• 2 tbsp Fish sauce(Use a good quality brand)
• 2 tbsp Palm sugar(Finely chopped or grated if solid; can substitute with brown sugar)
• 2 tbsp Water(To help dissolve sugar and adjust sauce consistency)
• 3 tbsp Vegetable oil(Divided)
• 2 cloves Garlic(Minced)
• 2 cups Bean sprouts(Plus extra for garnish)
• 1/2 cup Garlic chives(Cut into 2-inch lengths; can substitute with green onions (white and green parts))
• 1/4 cup Roasted peanuts(Coarsely chopped)
• for serving Lime wedges
• optional Chili flakes(For serving)

👨‍🍳 Instructions

1. 1

   Prepare the noodles: Place dried rice noodles in a large bowl. Cover completely with very hot (not boiling) tap water. Let them soak for 20-30 minutes, or until pliable but still firm to the bite (al dente). They will finish cooking in the wok. Drain thoroughly and set aside. If noodles stick together, toss with 1 tsp of oil.

   ⏱️ 20-30 minutes
2. 2

   Make the Pad Thai sauce: In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and 2 tbsp water until the sugar is dissolved and the sauce is smooth. Taste and adjust the sweet, sour, and salty balance if needed. Set aside.

3. 3

   Cook the aromatics, tofu, and shrimp: Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the cubed tofu and stir-fry until golden brown and slightly crisp on all sides, about 5-7 minutes. Push the tofu to one side of the wok. Add the minced garlic to the cleared space and stir-fry until fragrant, about 30 seconds. Add the shrimp to the wok and cook, stirring, until they turn pink and opaque, about 2-3 minutes. Remove the tofu and shrimp from the wok and set aside.

   ⏱️ 7-10 minutes
4. 4

   Scramble the eggs: Add the remaining 2 tbsp of oil to the hot wok. Pour in the beaten eggs and let them set slightly, then scramble them gently until just cooked. Break the scrambled eggs into smaller pieces.

   ⏱️ 1-2 minutes
5. 5

   Combine and stir-fry: Add the drained noodles to the wok with the scrambled eggs. Pour the prepared Pad Thai sauce over the noodles. Toss everything together vigorously using tongs or spatulas, ensuring the noodles are evenly coated with the sauce. Cook for 2-4 minutes, tossing frequently, until the noodles have softened and absorbed most of the sauce. If the noodles seem dry, add a tablespoon or two of water.

   ⏱️ 2-4 minutes
6. 6

   Add vegetables and protein: Return the cooked tofu and shrimp to the wok. Add the bean sprouts and garlic chives. Toss everything together for another 1-2 minutes, just until the bean sprouts are slightly wilted but still crisp and the chives are fragrant. Be careful not to overcook the vegetables.

   ⏱️ 1-2 minutes
7. 7

   Serve: Immediately transfer the Pad Thai to serving plates. Garnish generously with the crushed roasted peanuts and serve with lime wedges on the side. Offer chili flakes for those who like a spicy kick.

💡 Pro Tips

• ✓High heat and a hot wok are essential for achieving the characteristic smoky flavor and preventing sogginess.
• ✓Do not overcook the rice noodles during the soaking stage; they should remain slightly firm as they will continue to cook in the wok.
• ✓Tamarind paste provides the signature tangy flavor. Ensure you are using paste concentrate, not pulp, and adjust the amount to your preference.
• ✓Prep all ingredients before you start cooking, as stir-frying happens very quickly.
• ✓Taste and adjust the sauce before adding it to the wok. The balance of sweet, sour, and salty is key.

🔄 Variations

• Protein: Substitute shrimp with thinly sliced chicken breast, pork loin, or beef.
• Vegetarian/Vegan: Omit the shrimp and eggs. Use extra-firm tofu and consider adding more vegetables like carrots or bell peppers. Replace fish sauce with a vegan fish sauce alternative or soy sauce/tamari (adjust saltiness).
• Umami Boost: Add 1-2 tbsp of dried shrimp (rinsed and roughly chopped) along with the garlic in Step 3.
• Nuts: Use cashews or other nuts instead of peanuts.

🥗 Nutrition

Per serving