Pad Thai Recipe

Soak noodles

Place the 8 oz dry rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm to the bite (they will finish cooking in the wok). Drain and set aside.

Make sauce

In a small bowl whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 1 tbsp lime juice and 2 tbsp water. Taste and adjust balance: salty (fish sauce), sour (tamarind/lime), sweet (sugar). Keep sauce nearby.

Prep protein

If using chicken, thinly slice into bite-size pieces. If using tofu, press, drain and cut into 1/2-inch cubes and lightly toss with 1/2 tsp salt. Pat dry.

Heat wok and aromatics

Heat a large wok or heavy skillet over medium-high heat until hot. Add 3 tbsp vegetable oil and swirl. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.

Cook protein

Add the prepared chicken or tofu and stir-fry 2–4 minutes until cooked through (chicken) or golden (tofu). Push protein to one side of the wok.

Scramble eggs

Crack the 2 eggs into the empty space in the wok, scramble gently until just set, then mix with the protein and aromatics.

Add drained soaked noodles to the wok. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry quickly to combine, 2–3 minutes. Ensure noodles absorb the sauce and become tender. If noodles stick or seem dry, add 1–2 tbsp hot water and continue tossing.

When noodles are nearly done, add 2 cups bean sprouts, sliced scallions (reserve some scallion greens for garnish), and optional julienned carrot. Stir-fry 30–60 seconds more—vegetables should be wilted but still crisp.

Turn off heat. Drizzle 1 tsp sesame oil if using, toss briefly. Taste and adjust seasoning with extra fish sauce, lime juice or sugar if needed.

Plate the Pad Thai and garnish with crushed roasted peanuts, remaining scallion greens, cilantro (if using), red chili flakes or fresh chopped chiles, and lime wedges on the side. Serve immediately.