Pad Thai Recipe
Rice noodles stir-fried in our homemade tamarind sauce with your.....
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Ingredients
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Noodles & Sauce
Proteins & Aromatics
Vegetables & Garnish
Method
Noodles & Sauce
- 1
Soak noodles
Place the dried rice noodles in a large bowl and cover with warm water. Soak until pliable but still slightly firm (al dente), about 20–30 minutes depending on thickness. Drain and set aside. If noodles are very long, cut them once to manageable length with kitchen shears.
- 2
Make tamarind sauce
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until the sugar dissolves and the mixture is smooth. Taste and adjust balance: more sugar for sweetness, more tamarind for tang, more fish sauce for saltiness. Set aside.
Proteins & Aromatics
- 3
Prepare protein
If using shrimp, pat dry and season lightly with a pinch of salt. If using chicken, thinly slice; if using tofu, press and cube. Have all protein ready near the wok/stove.
- 4
Cook aromatics and protein
Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon oil and swirl. Add shrimp (or chicken) and stir-fry until just cooked through (shrimp pink and curled, chicken no longer pink) about 1–2 minutes; remove to a plate. If using tofu, fry in oil until golden on all sides and remove. Wipe the wok lightly if necessary, then add remaining oil. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.
- 5
- 6
Assembly & Finish
- 7
Add noodles and sauce
Raise heat to high. Add drained rice noodles to the wok and pour the prepared tamarind sauce over them. Using tongs or two spatulas, toss and stir-fry vigorously to coat the noodles evenly. If the noodles seem dry or are sticking, splash up to 2 tablespoons warm water to help distribute the sauce and loosen them. Continue tossing for 1–2 minutes until noodles are tender and glossy.
- 8
Add vegetables and scallions
Add bean sprouts, julienned carrot (if using), and most of the scallion pieces (reserve a few for garnish). Toss for another 30 seconds so the vegetables stay crisp-tender.
- 9
Final seasoning & serve
Taste and adjust seasoning with extra fish sauce, sugar, or tamarind as needed. Transfer Pad Thai to a serving platter. Sprinkle chopped roasted peanuts and cilantro over the top, garnish with remaining scallions, and serve immediately with lime wedges on the side for squeezing over each portion.