Pad Thai Recipe

Prepare noodles

Place the dried rice noodles in a large heatproof bowl. Cover with very hot (not boiling) water, pressing them down so all are submerged. Soak 8–10 minutes until pliable but slightly underdone; drain and set aside. If using fresh rice noodles, separate and set aside.

Make sauce

In a small bowl whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until sugar dissolves and mixture is homogenous. Taste and adjust: should be tangy, salty, and slightly sweet. Set sauce aside.

Prepare protein

If using chicken or tofu: pat dry and thinly slice into bite-sized strips. If using shrimp: rinse and pat dry. Season lightly with a pinch of pepper. Keep proteins nearby for quick cooking.

Cook eggs and protein

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of oil and swirl. Add the chicken (or tofu/shrimp) and stir-fry until cooked through and just browned (chicken ~3–4 minutes, shrimp 1–2 minutes, tofu 3–4 minutes). Push protein to one side of the wok. Add another tablespoon oil to the empty side, crack in the eggs and scramble gently for 20–30 seconds until just set. Break eggs into pieces and mix with protein. Transfer mixture to edge of wok or remove briefly to keep from overcooking while you stir-fry noodles.

Aromatics

Wipe the wok if necessary and add remaining 1 tablespoon oil. Add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant but not browned.

Stir-fry noodles and combine

Add the drained noodles to the wok and toss quickly with the aromatics. Pour the prepared sauce evenly over the noodles. Toss and stir-fry on high heat for 1–2 minutes so the noodles absorb the sauce and begin to separate. Return the cooked protein and scrambled egg mixture to the wok and toss to combine.

Finish with vegetables

Add bean sprouts and most of the sliced scallions (reserve some for garnish). Stir-fry just 30–45 seconds more — you want sprouts still crisp. Season with white or black pepper and adjust seasoning: add a splash more fish sauce or a pinch more sugar if needed.

Turn off heat. Plate the pad thai onto serving plates. Sprinkle chopped roasted peanuts and remaining scallions over the top. Add cilantro leaves and lime wedges on the side. Offer extra chili flakes at the table if desired.

Serve immediately while hot. Squeeze lime over each portion just before eating for bright acidity. Pad Thai is best enjoyed fresh.