Pad Thai Recipe

Soak the rice noodles in warm (not boiling) water for 20–30 minutes until pliable but still slightly firm. Drain and set aside. If using very thin noodles, check at 10–15 minutes.

Mix tamarind paste with 2 tablespoons warm water to dissolve and strain if desired to remove fibers. In a small bowl whisk together tamarind mixture, fish sauce, brown sugar, soy sauce, lime juice, and crushed red pepper until sugar dissolves. Taste and adjust balance—sour, salty, sweet—so it’s tangy with moderate sweetness.

Pat tofu dry and toss lightly with a pinch of salt. Thinly slice chicken and set aside with tofu. Rinse and drain bean sprouts; trim scallions and slice on a diagonal into 1-inch pieces; chop peanuts if needed.

Heat 1 tablespoon vegetable oil in a large wok or wide skillet over medium-high heat until shimmering. Add tofu cubes and fry, turning occasionally, until golden on all sides, about 4–5 minutes. Transfer tofu to a plate and reserve.

Add another 1 tablespoon oil to the hot wok. Add sliced chicken in a single layer, sprinkle with a pinch of salt, and stir-fry for 3–4 minutes until cooked through and just starting to brown. Remove chicken and set aside with tofu.

Add the remaining 1 tablespoon oil to the wok. Reduce heat to medium-high. Add minced garlic and sliced shallot; stir-fry for about 30 seconds until fragrant but not burnt.

Push aromatics to one side of the wok. Crack the eggs into the cleared side and let them set for a few seconds, then scramble gently until mostly cooked but still slightly soft.

Add drained noodles to the wok along with the prepared sauce. Using tongs or two spatulas, gently toss and fold the noodles so they heat through and become coated with the sauce. If noodles are clumped, add 1–2 tablespoons hot water to help them loosen and continue tossing.

Return cooked chicken and tofu to the wok and toss to combine. Add half of the bean sprouts and most of the scallions (reserve a few for garnish). Stir-fry for 1–2 minutes until everything is well combined and heated through. Season with pepper to taste.

Remove from heat. Stir in lime juice to brighten flavors if needed. Taste and adjust seasoning with extra fish sauce, sugar, or lime as desired.

Divide Pad Thai among 4 plates (servings). Top each portion with remaining raw bean sprouts, reserved scallions, a generous sprinkle of chopped roasted peanuts, cilantro leaves if using, and a lime wedge on the side.

Serve immediately. Offer extra crushed red pepper, fish sauce, and lime wedges at the table.