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Pad Thai Recipe

Name: Far Easts Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad thai style, 1/4–3/8 inch / 6–10 mm); 4 cups water for soaking; 2 each large eggs; 8 oz shrimp (peeled & deveined) or firm tofu, cubed; 2 cloves garlic, minced; 1 each shallot or small onion, thinly sliced; 4 each green onions (scallions), trimmed and cut into 1-inch pieces; 2 cups bean sprouts, rinsed; 2 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar or brown sugar, packed; 1 tbsp fresh lime juice; 2 tbsp water (to loosen sauce); 1 tsp red chili flakes (optional); 2 tbsp neutral oil (vegetable, canola, or peanut); 1 tsp ground white or black pepper; 1 /4 unsalted roasted peanuts, coarsely ground; 2 each lime wedges; 1 cups extra bean sprouts; 2 tbsp extra chopped green onions

Inspired by Far East

Time45m

Serves2

Rice noodle stir-fried with egg, green onions, and pad thai sauce, topped with ground peanuts and fresh lime.

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Ingredients

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Noodles & Base

8 oz dried flat rice noodles (pad thai style, 1/4–3/8 inch / 6–10 mm)

4 cups water for soaking

Protein & Eggs

2 each Large eggs

8 oz shrimp (peeled & deveined) or firm tofu, cubed

Vegetables & Aromatics

2 cloves Garlic, minced

1 each shallot or small onion, thinly sliced

4 each green onions (scallions), trimmed and cut into 1-inch pieces

2 cups bean sprouts, rinsed

Pad Thai Sauce

2 tbsp tamarind paste

3 tbsp Fish sauce

2 tbsp palm sugar or brown sugar, packed

1 tbsp Fresh lime juice

2 tbsp water (to loosen sauce)

1 tsp red chili flakes (optional)

Oils & Seasoning

2 tbsp neutral oil (vegetable, canola, or peanut)

1 tsp ground white or black pepper

Garnishes

1 /4 unsalted roasted peanuts, coarsely ground

2 each Lime wedges

1 cups extra bean sprouts

2 tbsp extra chopped green onions

Method

Noodles & Sauce Prep

Soak noodles

Place dried rice noodles in a large bowl and cover with 3–4 cups warm water. Soak until pliable but slightly firm (al dente), about 20–30 minutes depending on thickness. Drain and set aside. If noodles are very thick, boil 2–3 minutes after soaking and then drain.

Make sauce

In a small bowl combine tamarind paste, fish sauce, palm or brown sugar, lime juice, 2 tbsp water, and chili flakes. Stir until sugar dissolves. Taste and adjust to balance salty-sour-sweet: add more sugar to sweeten, fish sauce to salt, or tamarind/lime to increase sourness.

Cooking Protein & Aromatics

Heat a large wok or heavy large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.

If using shrimp: add shrimp in a single layer, season lightly with pepper, and stir-fry until pink and just cooked through, about 1–2 minutes. Remove and set aside. If using tofu: add tofu and cook until golden on all sides, about 4–6 minutes, then remove and set aside.

Return wok to high heat and add remaining 1 tablespoon oil. Add minced garlic and sliced shallot, stir-fry 15–30 seconds until fragrant but not burned.

Eggs, Noodles & Sauce

Push aromatics to one side of the wok. Crack the eggs into the emptied side and let them set ~10 seconds, then scramble quickly until just set but still tender.

Add drained noodles to the wok along with the prepared pad thai sauce. Using tongs or two spatulas, toss and stir-fry continuously so the sauce evenly coats the noodles and the noodles heat through, about 2–3 minutes. If noodles stick or look dry, add 1–2 tablespoons water.

Add cooked shrimp or tofu back to the wok, toss to combine. Add half the green onions and half the bean sprouts, stir briefly (30 seconds) so vegetables are warmed but still crisp-tender.

Finish & Serve

Turn off heat. Transfer pad thai to serving plates. Sprinkle with ground peanuts, remaining green onions, and remaining bean sprouts. Serve immediately with lime wedges so diners can squeeze fresh lime juice over their portions.

Taste and adjust: offer extra fish sauce, sugar, or chili flakes at the table for personal preference.

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