Pad Thai Recipe
Make Pad Thai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Soak
Sauce
Proteins & Aromatics
Eggs & Vegetables
Garnishes & Finish
Method
Noodles & Soak
- 1
Soak noodles
Place the dried rice noodles in a large shallow bowl. Pour warm (not boiling) water over them so they are fully submerged. Let soak 20–30 minutes, stirring occasionally, until pliable but still slightly firm in the center (they will finish cooking in the pan). Reserve 1/4 cup soaking liquid before draining. Drain and set aside.
Sauce
- 2
Make sauce
In a small bowl, whisk together tamarind concentrate, fish sauce, palm sugar, rice vinegar, soy sauce (if using) and 2 tablespoons water. Taste: it should be balanced — tangy, salty, and sweet. Adjust by adding more sugar for sweetness, tamarind for tang, or fish sauce for salt. Set aside.
Proteins & Aromatics
- 3
Prepare proteins
Pat shrimp dry and season lightly with a pinch of salt. If using tofu, toss the cubes in a little cornstarch (optional) for browning. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add shrimp (or chicken/tofu) and sear 1–2 minutes per side until just cooked through and opaque. Remove to a plate and keep warm.
- 4
Cook aromatics
Add remaining 1 tablespoon oil to the same pan. Reduce heat to medium. Add minced garlic and sliced shallot; sauté 30–45 seconds until fragrant and starting to soften but not browned.
Eggs & Vegetables
- 5
- 6
Combine noodles and sauce
Add the drained, soaked rice noodles to the pan along with the reserved 1/4 cup soaking liquid and the prepared sauce. Increase heat to medium-high. Toss and stir constantly with tongs or a spatula to evenly coat noodles and to finish cooking — about 2–3 minutes — until noodles are tender and most of the liquid has been absorbed.
- 7
Add vegetables and protein
Return the cooked shrimp (or tofu/chicken) to the pan. Add bean sprouts, scallions (reserve a few scallion pieces for garnish if desired) and julienned carrot. Toss quickly for 30–60 seconds just to warm the vegetables while preserving crunch.
Garnishes & Finish
- 8
Finish and serve
Transfer Pad Thai to serving plates or a platter. Sprinkle with the coarsely chopped roasted peanuts, cilantro if using, and a pinch of crushed red pepper if desired. Serve immediately with lime wedges alongside for squeezing over each portion.