Pad Thai Recipe

Soak noodles

Place the 8 oz dried rice stick noodles in a large bowl. Cover with warm (not boiling) water and let soak for 20–25 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating any strands gently with your fingers.

Make sauce

In a small bowl, whisk together 3 tbs tamarind paste, 3 tbs fish sauce, 2 tbs palm sugar, 1 tbs rice vinegar, and 2 tbs water until sugar dissolves. Taste and adjust to balance tangy/salty/sweet — it should be pleasantly tart and slightly sweet. Set sauce aside.

Pat shrimp dry and season lightly with 1/4 tsp white pepper and a pinch of salt. Chop or crush 1 tbs peanuts coarsely. Trim and wash bean sprouts and slice green onions into 1-inch pieces. Mince garlic and thinly slice the shallot. Crack two eggs into a small bowl and beat lightly.

Heat wok and cook shrimp

Heat a wok or a large nonstick skillet over high heat until very hot. Add 1.5 tsp neutral oil and swirl. Add the seasoned shrimp in a single layer; cook 30–45 seconds per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Aromatics

Add the remaining 1.5 tsp oil to the hot wok. Add the minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant and golden but not burnt.

Eggs

Push aromatics to one side of the wok, add a little oil if needed, pour in the beaten eggs and scramble quickly until just set but still soft. Break into bite-sized pieces.

Combine noodles & sauce

Add the drained rice noodles to the wok along with the prepared sauce. Using tongs or a spatula, toss and stir-fry quickly to coat the noodles evenly. If the noodles are too stiff, add 1–2 tbs hot water to help loosen and finish cooking. Stir-fry 1–2 minutes until noodles are glossy and tender.

Finish with shrimp & vegetables

Return the cooked shrimp to the wok. Add bean sprouts and most of the green onions (reserve a few for garnish). Toss everything together for another 30–45 seconds until heated through. Taste and adjust seasoning with up to 1/2 tsp kosher salt if needed.

Divide Pad Thai among serving plates. Sprinkle with the chopped roasted peanuts, remaining green onions, cilantro (if using), and a pinch of red chili flakes or sliced fresh chili. Serve immediately with lime wedges on the side for squeezing over each portion.