Pad Thai Recipe

Soak the dried rice noodles: place noodles in a large bowl and cover with warm (not boiling) water. Let soak 8–12 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside.

Prepare vegetables and aromatics: julienne carrots, thinly slice red pepper and onion, slice scallions on a bias, mince garlic, and crush peanuts (reserve a couple tablespoons for garnish). If using tofu, press and cube it; if using pre-cooked protein, have it ready.

Make the sauce: whisk together tamarind paste, fish sauce, palm or brown sugar, soy sauce, lime juice, water, and sriracha in a small bowl until sugar dissolves. Taste and balance — it should be salty, sweet, sour, and spicy. Adjust sriracha for heat or add another teaspoon if you want it spicier.

1. Heat wok and oil

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

2. Cook aromatics

Add the minced garlic and sliced shallot/onion to the hot oil and stir-fry 20–30 seconds until fragrant and translucent but not browned.

3. Add proteins

If using tofu, add cubes and stir-fry until golden on a couple sides (2–3 minutes). If using shrimp or chicken, add now and stir-fry until just cooked through. Push protein to one side of the wok.

4. Cook eggs

Pour the beaten eggs (crack whole eggs directly into the wok and scramble) into the empty side of the wok. Let them set briefly, then scramble and mix with the protein/onions until softly cooked.

5. Add noodles and sauce

Add the drained rice noodles to the wok along with the prepared sauce. Use tongs or two spatulas to gently toss and fold the noodles so the sauce coats everything evenly. If the noodles stick, add 1–2 tablespoons warm water and continue tossing. Cook 1–2 minutes until noodles are heated through and glossy with sauce.

6. Add vegetables

Add the julienned carrots, sliced red pepper, and about 1 1/2 cups bean sprouts (reserve some for garnish). Toss briefly 30–60 seconds — vegetables should be crisp-tender.

7. Final seasoning and scallions

Add the sliced scallions and most of the crushed peanuts (reserve garnish). Toss to combine. Taste and adjust: a splash more fish sauce for salt, a squeeze of lime for brightness, or a pinch more sugar if needed.

Transfer Pad Thai to serving plates. Garnish with remaining bean sprouts, crushed peanuts, extra scallions, cilantro if using, and lime wedges on the side. Offer additional sriracha or lime for guests to adjust heat and acidity.

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