Pad Thai Recipe

Soak noodles

Place the dried flat 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, 20–30 minutes depending on thickness. Drain and set aside. If noodles are very thick, soak up to 45 minutes.

Pat shrimp dry. Toss tofu cubes gently with 1/2 tablespoon oil and a pinch of salt.

Whisk tamarind concentrate, palm sugar, fish sauce, soy sauce, water, and lime juice in a bowl until sugar dissolves. Taste: it should be balanced sweet-salty-sour. Adjust: more fish sauce to salt, more sugar to sweet, more tamarind or lime to sour. Set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add tofu cubes and sear without moving for 1–2 minutes to get color, then toss and cook another 1–2 minutes until golden on most sides. Transfer tofu to a plate.

Add another 1 tablespoon oil to the wok. Add shrimp in a single layer and cook 1 minute per side until pink and just cooked through. Remove shrimp to the plate with tofu.

Reduce heat to medium-high, add remaining 1 tablespoon oil. Add minced garlic, sliced shallot, and chili; stir-fry 20–30 seconds until fragrant but not burned.

Push aromatics to one side of the wok. Crack the eggs into the cleared space and scramble gently until just set but still moist, 30–45 seconds.

Add drained noodles to the wok along with the prepared sauce. Using tongs or spatula, gently toss and fold to coat the noodles evenly. If noodles stick, add 1–2 tablespoons hot water to help separate and to make a glossy sauce.

Return cooked tofu and shrimp to the wok. Add bean sprouts and scallions. Toss everything together for 1–2 minutes until heated through and sauce clings to noodles. Remove from heat promptly to preserve texture.

Portion Pad Thai onto plates or a serving platter. Sprinkle chopped roasted peanuts and cilantro over the top. Serve with lime wedges and extra bean sprouts at the side. Offer sambal or Sriracha and white pepper for guests to adjust heat and seasoning to taste.