Pad Thai Fresh Roll Recipe

Soak and cook rice vermicelli

Place the rice vermicelli in a heatproof bowl and pour boiling water over to cover. Soak for 4–6 minutes until tender but still slightly firm, then drain and rinse under cold water. Toss with a little neutral oil (1/2 tsp) to keep strands separate and set aside.

Prepare tofu

If using tofu: press excess water from the tofu for 15–20 minutes, then cut into thin julienne strips. Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Add tofu and cook until golden and slightly crisp, about 4–6 minutes, turning occasionally. Optionally brush with 1/2 tsp sesame oil at the end for flavor. Transfer to a plate and cool.

Prepare shrimp and vegetables

If shrimp are raw, bring a small pot of water to a boil, add shrimp, cook 1–2 minutes until pink and opaque, then drain and cool. Halve each shrimp lengthwise. Rinse and drain bean sprouts. Julienne carrots and cucumber. Slice green onions lengthwise into thin strips. Rinse and pick cilantro and basil leaves. Chop roasted peanuts and set aside with lime wedges.

In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 3 tbsp water and 1 tbsp fresh lime juice until sugar dissolves. Add 1 tsp minced garlic and 1/2 tsp chili flakes, then stir in 2 tbsp crushed roasted peanuts. Taste and adjust: add more lime for brightness, more sugar for sweetness, or more water to thin. Sauce should be balanced sweet-sour-salty and slightly chunky from peanuts. Set aside.

Fill a large shallow dish or pie plate with warm (not boiling) water. Working one at a time, dip a rice paper wrapper into the water for about 5–8 seconds until it begins to soften but is still slightly firm (it will continue to soften on the work surface). Lay the wrapper on a clean damp kitchen towel or cutting board.

Build each roll near the bottom third of the wrapper: place a small handful (about 1/4 cup) of the soaked rice vermicelli across the wrapper, then arrange 1 split shrimp (or 2 halves) with the cut side down so the shrimp are visible through the wrapper. Add about 1 tablespoon of cooked tofu strips, 1–2 tablespoons bean sprouts, 1–2 tablespoons julienned carrot, 1–2 tablespoons cucumber, a couple basil leaves, a few cilantro leaves and a couple strips of green onion. Sprinkle about 1 teaspoon chopped peanuts inside each roll for crunch.

Fold the lower edge of the wrapper up and over the fillings, fold in the sides snugly, then roll away from you into a tight cylinder, sealing the top edge with a light press. Place seam-side down on a platter. Repeat with remaining wrappers and fillings. Cover finished rolls with a slightly damp towel to keep them from drying out.

Transfer rolls to a serving plate. Serve with the Pad Thai-style dipping sauce in a small bowl. Offer extra chopped peanuts, lime wedges, and chili flakes on the side. To eat, dip rolls into the sauce or spoon sauce over cut rolls. These are best eaten the same day; if prepping in advance, keep wrappers separate and assemble within 1–2 hours to maintain texture.