Mosa Pad Thai Recipe

Soak Noodles

Place dried rice noodles in a large heatproof bowl. Pour hot (not boiling) water over noodles until fully submerged. Let soak 8–12 minutes, stirring gently occasionally, until noodles are pliable but still slightly firm (they will finish cooking in the wok). Drain, rinse with cold water, and set aside, separating any clumps.

Make Sauce

In a small bowl, combine tamarind paste and 2 tablespoons warm water, stir to dissolve. Add fish sauce, palm sugar, light soy sauce, lime juice and chili flakes. Stir until sugar dissolves. Taste and adjust balance: it should be tangy, salty, slightly sweet. Set sauce aside.

Prepare Protein

If using shrimp: pat shrimp dry and season lightly with 1/8 tsp salt. If using tofu: toss cubes with 1/8 tsp salt and 1 tablespoon oil and pan-fry in a nonstick skillet until golden on all sides, about 6–8 minutes; set aside. Reserve shrimp/tofu for wok finishing.

Prep Vegetables & Aromatics

Have minced garlic, sliced shallot, scallions, julienned carrot and rinsed bean sprouts ready. Crack eggs into a small bowl and lightly beat with a fork.

Heat Wok

Place a large wok or heavy skillet over high heat. When very hot, add 2 tablespoons vegetable oil and swirl to coat.

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

Push aromatics to one side of the wok, add the remaining 1 tablespoon oil to the empty side, then pour in beaten eggs. Allow eggs to set briefly then scramble gently until just cooked through but still tender, 30–45 seconds.

Add soaked and drained noodles to the wok along with the prepared sauce. Toss and stir continuously with tongs or two spatulas to coat the noodles evenly and finish cooking, about 1–2 minutes. If the noodles stick or look dry, add 1–2 tablespoons of warm water to loosen.

Add shrimp (or pre-fried tofu) and scallions and continue stir-frying until shrimp are opaque and cooked through, about 2 minutes, or until everything is heated through and well combined. Add bean sprouts and julienned carrot and toss for another 30 seconds to 1 minute so sprouts remain crisp-tender.

Taste and adjust seasoning with additional fish sauce, lime juice or a pinch of sugar if needed. Sprinkle 1/4 teaspoon salt if required.

Divide Mosa Pad Thai among 4 plates. Garnish each serving with crushed roasted peanuts, fresh cilantro leaves and a lime wedge. Offer extra chili flakes or fish sauce at the table.

Serve immediately while hot.