Pad-thai Recipe

Slice and Marinate

Thinly slice the chicken thighs or beef flank against the grain into bite-sized strips. Combine 1 tablespoon soy sauce, 1 teaspoon rice wine (or dry sherry) and 1 teaspoon cornstarch in a bowl; add the sliced protein and toss to coat. Let marinate while you prepare noodles and sauce (10–15 minutes).

Soak Noodles

Place the dried rice noodles in a large shallow bowl and cover with warm (not boiling) water. Let soak 20–25 minutes until pliable but still slightly firm; drain and set aside. If noodles are very thin reduce soak time to avoid over-softening.

Make Sauce

In a small bowl whisk together 2 tablespoons tamarind concentrate, 3 tablespoons fish sauce, 2 tablespoons palm sugar (or brown sugar), 1 teaspoon rice vinegar and 1 teaspoon chili powder. Taste and adjust: it should be a balance of sour (tamarind), salty (fish sauce), sweet (sugar) and a bit spicy. If tamarind is very sour add another 1/2 tablespoon sugar; if weak add 1/2 tablespoon tamarind or 1 tablespoon lime juice.

Heat Wok

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

Cook Protein

Add the marinated chicken or beef in a single layer and stir-fry for 2–3 minutes until mostly cooked through and starting to brown. Remove to a plate and keep warm.

Aromatics & Tofu

Add the remaining 1 tablespoon oil to the wok. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not burned. If using tofu, add it now and toss gently to brown lightly, about 1–2 minutes.

Eggs

Push the aromatics and tofu to one side of the wok. Crack the 2 eggs into the empty space, scramble quickly until just set, then mix with aromatics.

Combine Noodles & Sauce

Add the drained noodles to the wok along with the prepared sauce. Toss constantly with tongs or two spatulas to coat noodles evenly. If the noodles are clumped, add 1–2 tablespoons warm water to help separate and create a glossy sauce. Stir-fry 2–3 minutes until noodles are tender and sauce is absorbed.

Finish

Return the cooked protein to the wok along with the bean sprouts and scallions. Toss everything for 30–60 seconds just to wilt the sprouts slightly and heat through. Taste and adjust seasoning: add a splash of fish sauce for salt, a squeeze of lime for brightness, or a pinch of sugar if needed.

Plate the Pad-Thai immediately. Sprinkle with the coarsely chopped roasted peanuts, additional bean sprouts and cilantro if using. Serve with lime wedges on the side for squeezing over each portion.