Authentic Pad Thai
Classic Thai stir-fried noodles with tamarind sauce, shrimp, tofu, and peanuts.
20 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 200g rice noodles
- 100g shrimp, peeled and deveined
- 100g firm tofu, cubed
- 2 eggs
- 2 cloves garlic, minced
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 2 tbsp crushed peanuts
- 1 lime, cut into wedges
- 1/4 tsp chili flakes (optional)
Nutrition Facts
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Instructions
Soak the rice noodles in warm water for about 15 minutes until softened but still firm. Drain and set aside.
Make the sauce by mixing tamarind paste, fish sauce, and palm sugar in a small bowl. Stir until sugar dissolves.
Heat oil in a wok or large pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and tofu. Stir-fry for 2-3 minutes until shrimp turns pink and tofu is lightly browned.
Push ingredients to one side of the wok. Crack eggs into the empty space and scramble until just set.
Add drained noodles and sauce. Toss everything together and stir-fry for 2-3 minutes until noodles are cooked through.
Add bean sprouts and green onions. Stir-fry for another minute until vegetables are slightly wilted.
Serve hot garnished with crushed peanuts, lime wedges, and chili flakes if desired.
Chef's Tips
- Noodle Tip: Don't oversoak the noodles - they should be firm when you start cooking as they'll soften more during stir-frying.
- Wok Heat: Use high heat for authentic flavor - this creates the characteristic 'wok hei' or breath of the wok.
- Protein Variations: Chicken or pork can substitute for shrimp. For vegetarian version, use extra tofu and substitute fish sauce with soy sauce.
- Tamarind Substitute: If unavailable, use lime juice mixed with brown sugar as a quick alternative.
- Garnish Generously: Fresh lime juice and extra peanuts right before eating elevate the flavors dramatically.
- Leftovers: Pad Thai doesn't reheat well as noodles become mushy. Cook only what you'll eat immediately.
