Name: Banana Leaf ATL Thai • Sushi • Bars PAD THAI Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (wide, 1/4-inch); 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbs lime juice; 3 tbs water (to thin sauce); 1 tsp chile powder (optional); 8 oz shrimp, peeled and deveined (or thinly sliced chicken/tofu); 2 large eggs; 2 tsp garlic, minced; 1 medium shallot, thinly sliced; 2 cups bean sprouts; 4 stalks scallions (green onions), sliced into 1-inch pieces; 1 cup garlic chives or cilantro (optional), chopped; 1 cup roasted peanuts, roughly chopped; 4 wedge lime wedges; 1 tsp red pepper flakes or extra chile; 2 tbs neutral oil (vegetable, peanut, or canola); 1 tsp soy sauce (optional, for color/salt adjustment)

Method

Noodles & Sauce

Soak noodles

Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Let soak 20–30 minutes, stirring occasionally, until pliable but still slightly firm — they will finish cooking in the pan. Drain and set aside.

Make the sauce

In a small bowl whisk together tamarind paste, fish sauce, palm sugar, lime juice, water and chile powder until sugar dissolves. Taste and adjust: it should be balanced — tangy, salty and sweet. If too thick add up to 1–2 tablespoons more water.

Protein & Aromatics

Prep proteins

If using shrimp, pat dry and season lightly with a pinch of salt. If using chicken slice thinly. If using firm tofu, press, drain and cut into small cubes. Keep ready near the stove.

Cook aromatics and protein

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add shrimp (or chicken/tofu) and stir-fry 1–2 minutes until just cooked through. Remove to a plate. Add remaining 1 tablespoon oil, reduce heat slightly if smoke develops, add shallot and minced garlic and stir-fry 30–45 seconds until fragrant but not browned.

Scramble eggs

Push shallot/garlic to one side of the wok. Crack the eggs into the empty side, let sit 10–15 seconds, then scramble quickly until just set but still moist. Mix eggs with shallot/garlic.

Assembly & Finish

Add drained noodles to the wok with the eggs and aromatics. Pour the prepared sauce over the noodles. Using tongs or two spatulas, toss and stir constantly to combine, letting the sauce coat and heat through. If noodles stick or seem dry, add 1–2 tablespoons hot water and continue tossing. The noodles should absorb the sauce and soften fully (about 2–3 minutes).

Return cooked shrimp (or other protein) to the wok along with about three-quarters of the bean sprouts and most of the scallions. Toss once more to combine and heat through (about 30–60 seconds). Taste and adjust seasoning with extra fish sauce, lime juice, or a splash of soy sauce if desired.

Turn off heat. Stir in chopped garlic chives or cilantro if using. Plate the Pad Thai and immediately top with remaining raw bean sprouts, sliced scallions, chopped roasted peanuts and a squeeze of lime. Serve with extra red pepper flakes or chile on the side.

Pad Thai Recipe