Pad Thai Kung Sod Recipe

Prep noodles

Place dried rice noodles in a large bowl and cover with warm (not boiling) water to submerge. Soak 8–12 minutes until pliable but still slightly firm; drain and set aside. (They will finish cooking in the wok.)

Make sauce

In a small bowl whisk together tamarind concentrate, palm sugar, fish sauce, soy sauce and 4 tablespoons water until sugar dissolves. Taste — sauce should be balanced sweet-sour-salty; adjust with more tamarind for sour, sugar for sweet, or fish sauce for salt. Set aside.

Prepare shrimp and tofu

Pat shrimp dry and season lightly with a pinch of salt. Heat 1 tablespoon oil in a large wok or heavy skillet over high heat until shimmering. Add shrimp in a single layer and sear 30–45 seconds per side until just opaque (they will finish cooking later). Remove shrimp and set aside. Add tofu cubes to the wok and fry, turning occasionally, until edges are golden, 3–4 minutes. Remove and set aside with shrimp.

Scramble eggs

Add another 1 tablespoon oil to the wok over medium-high heat. Crack in the eggs and scramble quickly until just set but still moist. Push eggs to one side of the wok.

Aromatics

Add remaining 1 tablespoon oil to the hot wok. Add sliced shallot and soaked drained dried shrimp (if using). Stir-fry 30–45 seconds until fragrant but not brown. Add pickled turnip and continue stir-frying 15–20 seconds to release aroma.

Combine noodles and sauce

Add drained rice noodles to the wok with the scrambled eggs and toss quickly. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, gently toss and fold the noodles so the sauce coats them, adding 1–2 tablespoons hot water if needed to loosen and help the sauce distribute. Toss 1–2 minutes until noodles are glossy and mostly cooked through.

Finish with proteins and vegetables

Return seared shrimp and fried tofu to the wok. Add bean sprouts and chives. Toss everything together just until bean sprouts are slightly wilted (30–45 seconds) and shrimp are cooked through. Remove from heat immediately to avoid overcooking the shrimp and chives.

Plate the Pad Thai immediately. Sprinkle chopped roasted peanuts and chili flakes over the top. Serve with lime wedges on the side for squeezing. Offer extra bean sprouts and chives if desired.