Name: Amara Restaurant & Bar Koh Phangans Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (flat, 1/8–1/4 inch); 3 tbsp vegetable oil; 2 each large eggs; 6 oz firm tofu (pressed and cut into 1/2-inch cubes); 8 oz raw shrimp (peeled, deveined) or thinly sliced chicken; 3 cloves garlic (minced); 1 each shallot (small, thinly sliced) or 1/4 small onion; 2 cups bean sprouts; 4 each scallions (green parts, sliced into 1-inch pieces); 1 4 tbsp chopped roasted peanuts; 1 each lime (cut into wedges); 0.25 cup fresh cilantro (optional, roughly chopped); 2 tbsp tamarind paste; 2 tbsp hot water (to dilute tamarind if concentrated); 3 tbsp fish sauce; 3 tbsp palm sugar or light brown sugar; 1 tbsp rice vinegar; 0.5 tsp Thai red chili flakes or sriracha (adjust to taste); 0.25 tsp crushed red pepper (optional); 2 tbsp extra chopped peanuts

Method

Noodles & sauce prep

Soak the rice noodles

Place the dried rice noodles in a large bowl and cover with lukewarm water. Soak for 20–30 minutes, or until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside, keeping them separated so they don’t clump.

Make the Pad Thai sauce

In a small bowl, whisk together tamarind paste and 2 tbsp hot water until smooth. Add fish sauce, palm sugar, rice vinegar, and chili flakes. Stir until sugar dissolves. Taste and adjust: it should be balanced sweet, salty, and tangy. Set aside.

Cook proteins & aromatics

Heat a large wok or wide nonstick skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add the tofu cubes and cook, turning occasionally, until golden on most sides (3–4 minutes). Remove tofu to a plate and set aside.

Add another 1 tablespoon oil to the wok. Add the shrimp (or chicken) in a single layer and cook until just opaque and cooked through (shrimp about 1–2 minutes per side; chicken about 3–4 minutes depending on thickness). Remove to the plate with tofu.

Add remaining 1 tablespoon oil to the wok. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not browned.

Push the garlic and shallot to one side of the wok. Crack the eggs into the empty space and let them sit 10–15 seconds to set, then scramble gently until just cooked through and slightly custardy.

Combine noodles, sauce & finish

Add the drained noodles to the wok and toss with the eggs, garlic, and shallot to combine. If noodles are clumped, use tongs to gently separate while tossing. If the pan looks dry, splash 1–2 tablespoons water or neutral oil to help loosen.

Pour the prepared Pad Thai sauce evenly over the noodles. Toss vigorously for 1–2 minutes so the noodles absorb the sauce and become glossy. Keep the heat at medium-high so moisture evaporates and the sauce concentrates without burning (lower heat if sticking).

Return the cooked tofu and shrimp (or chicken) to the wok. Add half of the bean sprouts and about three-quarters of the scallions. Toss together for another 30–60 seconds to combine and heat through.

Taste and adjust seasoning: add a splash more fish sauce for salt, more sugar for sweetness, or a squeeze of lime for brightness.

Serve & garnish

Plate the Pad Thai immediately while hot. Top each serving with remaining raw bean sprouts, the rest of the scallions, chopped roasted peanuts, cilantro if using, and lime wedges on the side.

Sprinkle optional crushed red pepper if you want extra heat. Serve promptly so the noodles remain tender with a slight chew.