Name: Bonding Thais Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles (dried, flat, 1/4"/6 mm); 3 tbs vegetable oil; 2 count large eggs; 6 oz firm tofu (pressed and cut into 1/2" cubes); 8 oz shrimp (peeled, deveined) or substitute extra tofu/chicken; 2 tbs tamarind paste; 3 tbs fish sauce; 3 tsp palm sugar or brown sugar; 1 tbs rice vinegar; 1 tsp soy sauce (light); 1 tsp crushed red pepper or chili flakes; 2 cloves garlic (minced); 1 count shallot (thinly sliced) or small onion; 2 cups bean sprouts; 4 count green onions (scallions), thinly sliced; 1 count dried chiles or fresh Thai chilies (optional); 1 tsp unsalted roasted peanuts (roughly chopped); 2 count lime wedges; 2 tbs fresh cilantro (optional); 1 cup extra bean sprouts for serving

Method

Noodles & Sauce Prep

Soak noodles

Place dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside, tossing with a little oil to prevent sticking.

Make sauce

In a small bowl whisk together tamarind paste, fish sauce, palm (or brown) sugar, rice vinegar, soy sauce, and crushed red pepper until sugar dissolves. Taste and adjust: sauce should be tangy-salty-slightly sweet. Reserve near the stove.

Cooking Protein & Aromatics

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add tofu cubes and sear, turning occasionally, until golden on at least two sides, about 3–4 minutes. Transfer tofu to a plate.

Add another tablespoon oil. Add shrimp, season with a pinch of salt, and cook 1–2 minutes per side until just cooked through and pink. Transfer shrimp to the plate with tofu. If using only tofu or chicken, adjust time accordingly.

Add remaining tablespoon oil to the wok. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not burned. If using dried chiles, add now and stir briefly.

Assembling Pad Thai

Push aromatics to one side of the wok. Add beaten eggs (from 'Noodles & Main' section) to the cleared space and let set briefly, then scramble quickly until just cooked but still slightly soft. Mix eggs with aromatics.

Add drained soaked noodles to the wok, gently toss to combine with eggs, garlic, and shallot. Pour the prepared sauce evenly over the noodles. Use tongs or two spatulas to lift and toss noodles so the sauce coats everything. If pan seems dry, add 1–2 tablespoons water and continue tossing; noodles should finish tender but not mushy.

Return cooked tofu and shrimp to the wok along with half of the sliced green onions and the bean sprouts. Toss gently 1–2 minutes just to heat through and wilt sprouts slightly. Adjust seasoning: add a splash more fish sauce or a pinch sugar if needed.

Plating & Garnish

Divide Pad Thai among plates. Sprinkle roughly chopped peanuts and remaining green onions over each serving. Add extra bean sprouts and cilantro if using. Serve immediately with lime wedges on the side to squeeze over before eating.