Pad Thai Recipe

Name: KHON Thai Kitchen by Seedas Pad Thai Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz dried rice stick noodles (wide or medium); 4 cups warm water (for soaking); 2 tbsp tamarind concentrate or pulp; 2 tbsp hot water (to dissolve tamarind); 3 tbsp fish sauce; 3 tbsp palm sugar (or light brown sugar); 1 tbsp rice vinegar; 1 tsp soy sauce; 1 tbsp fresh lime juice (optional, for brightness); 8 oz extra-firm tofu, small cubes (~1/2-inch); 2 each large eggs; 3 each green onion (scallions), thinly sliced; 1 each shallot or small yellow onion, thinly sliced; 2 cups bean sprouts, rinsed and drained; 3 cloves garlic cloves, minced; 1 4 tbsp roasted peanuts, roughly ground; 1 tsp dried chili flakes or chili powder; 2 tbsp neutral oil (vegetable, peanut, or canola); 2 each lime wedges; 2 tbsp optional cilantro leaves; 0.5 tsp salt

Inspired by KHON Thai Kitchen by Seeda

Time40m

Serves2

Rice stick noodles, sautéed with bean sprouts, egg, small tofu, onion, in a tangy tamarind sauce, with roasted ground peanuts and chili flakes on the side.

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Ingredients

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Noodles & Soak

8 oz dried rice stick noodles (wide or medium)

4 cups warm water (for soaking)

Sauce

2 tbsp tamarind concentrate or pulp

2 tbsp hot water (to dissolve tamarind)

3 tbsp Fish sauce

3 tbsp palm sugar (or light brown sugar)

1 tbsp Rice vinegar

1 tsp Aged soy sauce

1 tbsp fresh lime juice (optional, for brightness)

Protein & Veg

8 oz extra-firm tofu, small cubes (~1/2-inch)

2 each Large eggs

3 each green onion (scallions), thinly sliced

1 each shallot or small yellow onion, thinly sliced

2 cups bean sprouts, rinsed and drained

3 cloves Garlic cloves, minced

Garnishes & Seasoning

1 4 tbsp roasted peanuts, roughly ground

1 tsp dried chili flakes or chili powder

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

2 each Lime wedges

2 tbsp optional cilantro leaves

1/2 tsp Celtic sea salt

Method

Noodles & Soak

Place the dried rice noodles in a large heatproof bowl. Pour warm water over them to cover and let soak for 20–30 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside. If using very thin noodles, soak 10–15 minutes; for wider noodles soak 25–30 minutes.

Sauce

Dissolve the tamarind concentrate in 2 tablespoons hot water, stirring to make a smooth paste. In a small bowl combine the tamarind mixture, fish sauce, palm sugar, rice vinegar, soy sauce, and lime juice (if using). Stir until the sugar is dissolved and taste: it should be tangy, salty, and slightly sweet. Adjust balance by adding more tamarind for sourness, sugar for sweetness, or fish sauce for saltiness.

Protein & Veg

Press the tofu to remove excess moisture (15 minutes) or pat dry with paper towels. Cut into small ~1/2-inch cubes.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Add the tofu cubes in a single layer and fry, turning occasionally, until golden and slightly crisp on most sides, about 4–6 minutes. Remove tofu to a plate and reserve.

Add the remaining 1 tablespoon oil to the hot wok. Add the sliced shallot/onion and minced garlic; stir-fry 30–45 seconds until fragrant but not browned.

Push the shallot and garlic to one side of the wok. Crack the eggs into the empty side and scramble them quickly until just set, then break into bite-size pieces and mix with the aromatics.

Add the drained soaked noodles to the wok, tossing to combine with eggs and shallots. If the noodles are clumped, use tongs to gently separate them. Pour the prepared sauce evenly over the noodles and toss continuously to coat and heat through, about 1–2 minutes.

Return the fried tofu to the wok and add the bean sprouts and about two-thirds of the sliced green onions. Toss for another 30–60 seconds until the bean sprouts are slightly wilted but still crisp. Taste and add up to 1/2 teaspoon salt if needed.

Garnish & Serve

Transfer the Pad Thai to serving plates or a platter. Sprinkle the roughly ground roasted peanuts and remaining green onions on top. Offer lime wedges, chili flakes, and cilantro on the side so diners can adjust heat and brightness to taste.

Serve immediately. Leftovers can be kept refrigerated in an airtight container for up to 2 days; reheat gently in a skillet with a splash of water to loosen the noodles.