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Restaurants›Kona Grill - Tampa›Pad Thai Noodles* Recipe

Pad Thai Noodles* Recipe

Name: Kona Grill - Tampas Pad Thai Noodles* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (about 1/4-inch / pad thai noodles); 10 oz boneless skinless chicken breast, thinly sliced; 2 large eggs; 6 oz tofu (extra-firm), pressed and cut into 1/2-inch cubes (optional sub/add); 8 oz raw shrimp, peeled and deveined (optional sub/add); 2 tbsp tamarind concentrate (or tamarind paste diluted with warm water); 3 tbsp fish sauce; 3 tbsp palm sugar (or light brown sugar); 1 tbsp rice vinegar; 1 tbsp lime juice; 1 tsp hot chili paste or sriracha (optional); 2 tbsp neutral oil (canola or vegetable); 3 cloves garlic, minced; 1 shallot, thinly sliced (or small yellow onion); 2 cups bean sprouts, rinsed and drained; 3 scallions, thinly sliced (green and white parts separated); 1 oz unsalted roasted peanuts, coarsely chopped; 1 cup fresh cilantro leaves; 2 lime wedges; 1 tsp crushed red pepper flakes (optional); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup water (for soaking noodles and adjusting sauce)

Inspired by Kona Grill - Tampa

Time45m

Serves3

chicken, rice noodles, egg, bean sprouts, peanuts, cilantro; sub: shrimp (shellfish) | add: shrimp (shellfish) | sub: tofu | add: tofu

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Ingredients

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Noodles & Protein

8 oz dried flat rice noodles (about 1/4-inch / pad thai noodles)

10 oz boneless skinless chicken breast, thinly sliced

2 Large eggs

6 oz tofu (extra-firm), pressed and cut into 1/2-inch cubes (optional sub/add)

8 oz raw shrimp, peeled and deveined (optional sub/add)

Sauce

2 tbsp tamarind concentrate (or tamarind paste diluted with warm water)

3 tbsp Fish sauce

3 tbsp palm sugar (or light brown sugar)

1 tbsp Rice vinegar

1 tbsp ReaLime juice

1 tsp hot chili paste or sriracha (optional)

Aromatics & Veggies

2 tbsp neutral oil (canola or vegetable)

3 cloves Garlic, minced

1 shallot, thinly sliced (or small yellow onion)

2 cups bean sprouts, rinsed and drained

3 scallions, thinly sliced (green and white parts separated)

Garnish & Finish

1 oz unsalted roasted peanuts, coarsely chopped

1 cup Fresh cilantro leaves

2 Lime wedges

1 tsp crushed red pepper flakes (optional)

Seasoning & Misc

1 tsp kosher salt

1 tsp freshly ground black pepper

1 cup water (for soaking noodles and adjusting sauce)

Method

Noodles & Sauce Prep

Soak noodles

Place dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes, stirring occasionally, until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside.

Make the sauce

In a small bowl, whisk together tamarind concentrate, fish sauce, palm sugar, rice vinegar, lime juice and chili paste. Add 2–4 tablespoons warm water to adjust consistency so sauce is pourable but not watery. Taste and balance: it should be tangy-salty-sweet; adjust sugar or fish sauce as needed.

Protein & Aromatics

Prepare proteins

If using chicken: season slices lightly with 1/4 tsp salt and 1/4 tsp pepper. If using tofu: press, pat dry, and toss cubes with a pinch of salt. If using shrimp: pat dry and season with a pinch of salt and pepper.

Cook chicken or shrimp or tofu

Heat a large wok or skillet over medium-high heat until hot. Add 1 tablespoon oil. For chicken: add in a single layer and stir-fry 3–4 minutes until browned and just cooked through; remove to a plate. For shrimp: stir-fry 1–2 minutes per side until pink and opaque; remove. For tofu: add cubes and pan-fry turning occasionally 4–6 minutes until golden on multiple sides; remove. Wipe wok clean if there is excessive browned residue, leaving a thin film of oil.

Cook aromatics

Add remaining 1 tablespoon oil to the hot wok. Add shallot and white parts of scallions and cook 30–45 seconds until fragrant. Add minced garlic and cook 15–20 seconds until aromatic but not browned.

Assembly & Finish

Push aromatics to one side of the wok to create a clear space. Crack the eggs into the empty area and scramble quickly until just set, about 20–30 seconds. Mix eggs with aromatics.

Add the drained rice noodles to the wok, spreading them into an even layer. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry briskly to coat the noodles, 1–2 minutes. If noodles stick, add 1–2 tablespoons warm water to help loosen and finish cooking.

Return cooked protein (chicken, shrimp, or tofu) to the wok. Toss to combine and heat through, 1 minute.

Add bean sprouts and green parts of scallions. Toss for 20–30 seconds — you want the sprouts slightly wilted but still crunchy. Taste and adjust seasoning: add a splash more fish sauce for salt, lime for brightness, or a pinch of sugar if needed.

Plating & Garnish

Divide Pad Thai among 3–4 plates (see servings). Sprinkle each portion with chopped peanuts and cilantro leaves. Serve with lime wedges and optional crushed red pepper on the side.

Final notes: If substituting proteins, use either chicken (default), shrimp (shellfish), or tofu; cooking times differ as noted. Leftovers keep refrigerated up to 2 days; reheat gently with a splash of water in a skillet.