Pad Thai Noodles Recipe

Make the sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar and Sriracha until the sugar is mostly dissolved. Taste and adjust: more sugar for sweetness, more tamarind for tartness, more fish sauce for saltiness. Set aside.

Soak noodles

Place dried rice noodles in a large shallow bowl and cover with warm (not boiling) water. Let soak 8–10 minutes until pliable but still slightly firm in the center (they will finish cooking in the wok). Drain and set aside, keeping them slightly separated.

Prepare protein

If using chicken, season lightly with a pinch of salt and pepper. If using tofu, press and cut into thin strips and dust lightly with cornstarch (optional) for better browning.

Prep aromatics and veggies

Mince garlic, thinly slice shallot, slice scallions, julienne carrot and rinse bean sprouts. Have everything ready because stir-frying is quick.

Cook protein

Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add the chicken or tofu in a single layer and cook without moving for 1–2 minutes to brown, then stir-fry until cooked through (about 3–4 more minutes for thin chicken slices). Transfer protein to a plate and keep warm.

Aromatics and eggs

Add the remaining 1 tablespoon oil to the wok. Lower heat slightly if necessary. Add sliced shallot and minced garlic and stir-fry 20–30 seconds until fragrant but not burned. Push shallot and garlic to one side of the wok. Crack the eggs into the cleared side and scramble quickly until nearly set.

Add noodles and sauce

Add the drained rice noodles to the wok, then pour the prepared Pad Thai sauce over them. Use tongs or two spatulas to toss and fold the noodles with eggs and aromatics, coating them in sauce. If the sauce seems too thick or noodles are sticking, add up to 2 tablespoons water to loosen.

Return protein and add vegetables

Return the cooked chicken or tofu to the wok along with bean sprouts, sliced scallions (reserve a few for garnish) and julienned carrot. Stir-fry for 1–2 minutes until everything is heated through and bean sprouts are still crisp-tender.

Adjust seasoning & finish

Taste and adjust seasoning with up to 1 teaspoon soy sauce for saltiness or a splash more fish sauce if needed. Remove from heat and mix in half of the chopped peanuts and most of the cilantro if using.

Divide Pad Thai among plates. Sprinkle remaining chopped peanuts and reserved scallions on top. Serve with lime wedges and chili flakes or extra Sriracha on the side. Squeeze lime over noodles just before eating.