Pad Thai Recipe

Soak the noodles

Place the dried rice noodles in a large bowl and cover with warm water (not boiling). Soak 20–30 minutes until pliable but still slightly firm — they will finish cooking in the wok. Drain and set aside, keeping them loosely separated to avoid clumping.

Make the sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice and 2 tbsp water until sugar dissolves and the mixture is smooth. Taste — it should be a balanced sweet-sour-salty profile. Adjust: more sugar if too sour, more fish sauce if too mild, more tamarind if you want more sourness.

Prepare proteins

If using shrimp, pat dry and season lightly with 1/4 tsp salt and pepper. If using tofu, toss cubes in a light coating of oil and a pinch of salt.

Cook tofu/shrimp (or chicken)

Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, 4–6 minutes; remove and set aside. Add another 1 tablespoon oil, add shrimp and cook 1–2 minutes per side until opaque and just cooked through; remove and set aside. If using chicken, stir-fry thin strips until cooked and set aside.

Aromatics

Return the wok to medium heat, add a touch more oil if needed, then add minced garlic and sliced shallot. Stir-fry until fragrant and shallot is softened, about 1 minute, taking care not to burn the garlic.

Scramble eggs

Push aromatics to one side of the wok, add a little oil in the cleared space, crack in the eggs and scramble gently until just set but still moist. Break into bite-sized pieces with the spatula.

Combine noodles and sauce

Add drained noodles to the wok along with the prepared sauce. Toss continuously using tongs or two spatulas to evenly coat the noodles. If the noodles stick together or look dry, add 1–2 tablespoons warm water and continue tossing. Cook 2–3 minutes until noodles are heated through and have absorbed the sauce.

Return proteins & add vegetables

Return the cooked shrimp (or tofu/chicken) to the wok along with half the scallions and half the bean sprouts. Toss to combine and heat through, about 1 minute.

Season & finish

Taste and adjust seasoning with a small splash of soy sauce or extra fish sauce if needed, and a pinch more sugar or lime juice to balance. Add the remaining scallions and toss briefly.

Serve

Divide Pad Thai between plates. Garnish with remaining bean sprouts, chopped roasted peanuts, cilantro, a lime wedge and optional red pepper flakes. Serve immediately.

If desired, offer extra tamarind paste, fish sauce, chopped chilies in vinegar, or lime wedges at the table so each person can adjust to taste.