Curry Pad Thai Recipe

Soak noodles

Place dried rice noodles in a large heatproof bowl and cover with warm water (not boiling). Soak 20–30 minutes, stirring occasionally, until pliable but still slightly firm. Drain and set aside. If noodles are very soft, briefly dunk in cold water and drain well.

Prep produce and protein

While noodles soak: thinly slice the yellow onion and scallions, rinse and drain bean sprouts, crush peanuts coarsely, press and cube tofu, and separate eggs into a small bowl for easy scrambling. Cut lemon into wedges. Measure and mix all sauce ingredients into a bowl and whisk until sugar dissolves; set aside.

In a small bowl combine yellow curry paste, coconut milk, vegetable stock (or water), fish sauce, soy sauce, tamarind concentrate (or lime), palm sugar, and turmeric. Whisk until smooth and homogenized. Taste and adjust: it should be savory, mildly sweet, slightly tangy and aromatic. Set aside.

Heat a large wide skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil. Add tofu cubes and sear until golden on at least two sides, about 5–6 minutes, turning carefully. Remove tofu to a plate and reserve. If using shrimp or chicken, cook until just done and remove.

Clean the wok/skillet if needed and return to medium-high heat. Add remaining 1 tbsp oil. Add sliced onion and stir-fry 1–2 minutes until translucent and fragrant.

Push onions to the side of the wok. Add the eggs to the cleared area and scramble quickly until just set, then break into bite-sized pieces and combine with the onions.

Add drained rice noodles and the prepared yellow curry sauce to the wok. Toss continuously with tongs or spatula so noodles absorb sauce evenly. If the pan seems dry, add 1–2 tbsp water or stock. Stir-fry 2–3 minutes until noodles are coated and heated through.

Return seared tofu (or cooked protein) to the pan. Add bean sprouts and scallions, tossing for another 1 minute—vegetables should remain crisp-tender.

Season with kosher salt and black pepper to taste. If you want mild heat, stir in the optional mild chili now (remember the menu minimum is 'MILD'). Remove from heat.

Plate the Curry Pad Thai, sprinkle with crushed peanuts, torn cilantro leaves if using, and place lemon wedges on the side. Offer additional chili or lime on the side if desired.

Estimated tip for reheating/leftovers: store sauce and noodles together to keep noodles moist. Reheat gently in a pan with a splash of water or stock.