Pad Thai Recipe

Soak the noodles

Place the dried rice noodles in a large bowl and cover with warm water (about 110°F / 43°C). Soak until pliable but still slightly firm in the center, about 20–25 minutes depending on thickness. Drain and set aside. If using very thin rice noodles, reduce soak time to 10–15 minutes.

Prepare proteins and aromatics

While noodles soak, pat tofu dry and cut into 1/2-inch cubes. If using shrimp, pat dry and season lightly with a pinch of salt. Mince the garlic and thinly slice the shallot. Separate scallion whites and greens (whites for cooking, greens for garnish).

Cook tofu and shrimp

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1½ tbs vegetable oil and swirl. Add tofu cubes and sear until golden on at least two sides, about 4–5 minutes. Remove and set aside. If using shrimp, add 1 tbs oil to the hot pan, add shrimp and cook 1–2 minutes per side until just opaque. Remove and set aside with the tofu.

Scramble the eggs

Add the remaining oil to the wok. Add sliced shallot and garlic, stir-fry 20–30 seconds until fragrant. Push aromatics to one side and pour in beaten eggs (lightly beaten). Let eggs set briefly, then scramble until softly set but still moist. Break eggs into bite-sized pieces in the pan.

Combine noodles and sauce

Add the drained noodles to the wok along with the prepared tamarind sauce (see next section). Using tongs or two spatulas, toss continuously to coat the noodles and allow the sauce to warm and thicken slightly, about 2–3 minutes. If noodles stick, add 1–2 tbs warm water to loosen. Add cooked tofu and shrimp back to the pan and toss to combine.

Whisk the sauce ingredients in a small bowl: combine tamarind paste with 3 tbs warm water and stir until smooth, then add palm sugar, fish sauce, soy sauce, rice vinegar, and chili flakes. Taste and adjust balance — it should be tangy, salty, and slightly sweet. If too tart, add a little more sugar; if too sweet, add a touch more tamarind or rice vinegar.

When the noodles are evenly coated and heated through, stir in bean sprouts and the white parts of the scallions. Toss for 30–60 seconds so the sprouts remain crunchy but warmed. Turn off the heat and add most of the crushed peanuts, reserving a small amount for garnish.

Divide Pad Thai among plates. Garnish with scallion greens, remaining crushed peanuts, cilantro if using, and lime wedges on the side. Serve immediately — squeeze lime over each portion just before eating.