Name: Atchana's Homegrown Thai Restaurants Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (about 1/8–1/4 inch / 3–6 mm); 10 oz raw shrimp, peeled and deveined; 6 oz pork loin or pork shoulder, thinly sliced or small bite-size pieces; 3 tbsp tamarind concentrate (or tamarind paste reconstituted); 3 tbsp fish sauce; 2 tbsp palm sugar (or light brown sugar); 1 tbsp lime juice; 1 tsp soy sauce (optional, for color/umami); 2 tbsp water (to loosen sauce); 2 tbsp neutral oil (vegetable, peanut, or canola); 3 cloves garlic, minced; 1 medium shallot, thinly sliced (or 1/4 small onion, thin); 2 cups bean sprouts, rinsed; 3 stalks green onions (scallions), sliced (white and green separated); 2 count large eggs; 1 cups ground roasted peanuts; 4 wedges lime wedges; 1 tsp red chili flakes or Thai dried chili (optional); 0.25 cups fresh cilantro (optional); 0.25 tsp salt (only if needed)

Method

Noodles & Sauce prep

Soak noodles

Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm in the center. Drain and set aside. If using fresh rice noodles, separate gently and skip long soaking.

Make sauce

In a small bowl, whisk together tamarind concentrate, fish sauce, palm sugar, lime juice, soy sauce (if using), and 2 tablespoons water until sugar is dissolved and smooth. Taste and adjust: it should be balanced sweet-sour-salty. Set aside.

Protein & aromatics

Pat shrimp and pork dry with paper towels. If pork slices are thicker, cut into bite-size pieces. Lightly season pork with a pinch of salt.

Heat a large wok or heavy skillet over medium-high to high heat until very hot. Add 1 tablespoon oil and swirl.

Add pork in a single layer and stir-fry 2–3 minutes until browned and nearly cooked through. Push pork to one side of the wok.

Add the shrimp to the empty side and stir-fry 1–2 minutes until they start to turn pink but are not fully cooked. Combine with pork and transfer both to a plate and set aside.

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

Assembling Pad Thai

Increase heat to high. Add the drained rice noodles to the wok along with the prepared sauce. Toss (use tongs or two spatulas) to coat the noodles evenly. If the noodles are sticking, add 1–2 tablespoons hot water to help loosen and continue tossing.

Make space in the center of the wok and crack the eggs into the empty area. Let them set briefly (10–20 seconds) then scramble gently until nearly cooked but still slightly soft.

Quickly fold the scrambled eggs into the noodles. Add the cooked pork and shrimp back into the wok and toss to combine so everything is evenly coated with sauce. Continue cooking 1–2 minutes until shrimp are opaque and pork is through and the noodles are tender but not mushy.

Add bean sprouts and the white parts of the scallions; toss just until vegetables are warmed and slightly wilted, about 30 seconds to 1 minute. Taste and adjust seasoning: add a little more fish sauce for salt, sugar for sweetness, or lime juice for brightness. If mixture tastes flat, a small pinch of salt can be added.

Finish & Serve

Transfer Pad Thai to serving plates. Sprinkle generously with ground roasted peanuts and the green parts of the scallions. Offer lime wedges and red chili flakes at the table. Garnish with cilantro if using.

Serve immediately while hot.