Pad Thai Recipe

Soak the rice noodles

Place the 8 oz dried rice noodles in a large bowl and cover with very 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, separating any clumps.

Prepare protein

If using shrimp: pat shrimp dry, season lightly with salt. If using tofu: press and cube tofu, toss gently with a little cornstarch for a light crust. Keep ready near the stove.

Cook protein

Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp (or tofu) and stir-fry until shrimp turn pink and opaque, about 1–2 minutes per side, or until tofu is golden on all sides, about 4–5 minutes. Remove protein to a plate and reserve. Wipe the pan if bits burn.

Scramble eggs

Add the remaining 1 tablespoon oil to the hot wok. Add 2 beaten eggs and let sit ~10 seconds, then scramble briefly until mostly cooked but still soft. Push eggs to the side of the wok.

Make the Pad Thai sauce by whisking together 3 tbs tamarind paste, 3 tbs fish sauce, 2 tbs palm sugar, 1 tbs rice vinegar, 1 tsp light soy sauce, and 2 tbs warm water in a small bowl until sugar dissolves. Taste and adjust balance—sour (tamarind), salty (fish sauce), sweet (sugar). Keep warm.

After eggs are scrambled to soft curds and pushed to the side, add 2 tbs oil if needed and return the wok to high heat. Add minced garlic and sliced shallot and stir-fry quickly (15–30 seconds) until fragrant but not browned.

Add the drained rice noodles to the wok, spreading them out. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry vigorously for 1–3 minutes so the sauce coats the noodles and the noodles finish cooking. If noodles stick, splash up to 1–2 tbs water.

Return cooked shrimp or tofu to the wok along with any reserved egg. Add 2 cups bean sprouts, 4 sliced scallions (green parts), 1 cup garlic chives (or extra scallions), and 2 tsp chopped dried shrimp if using. Toss everything together for another 1–2 minutes until vegetables are slightly wilted but still crisp and strands of noodles are glossy with sauce.

Turn off the heat. Transfer Pad Thai to a serving platter. Sprinkle with 1 cup crushed roasted peanuts (reserve extra for passing), 1 tsp red chili flakes (or to taste), and the 1/4 cup cilantro if using. Serve immediately with lime wedges on the side for squeezing.