Pad Thai Recipe

Place the dried rice noodles in a large bowl. Pour boiling water over them just to cover and soak until pliable but still slightly firm (al dente), about 6–10 minutes depending on thickness. Drain and set aside. Toss with 1 tsp neutral oil to prevent sticking if desired.

If using shrimp or tofu and you want a light coating, toss the shrimp or tofu with 1 tsp tapioca or cornstarch to help them sear (optional).

Whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, soy sauce, and chili powder in a small bowl until the sugar dissolves. Taste and adjust: more sugar for sweetness, more tamarind for tartness, or more fish sauce for saltiness. Set aside.

Prep

Crack the eggs into a small bowl and lightly beat. Peel and devein shrimp if not done; cut chicken thinly if using. Have garlic minced and shallot thinly sliced; keep all ingredients within reach (mise en place).

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add shrimp (or chicken/tofu) in a single layer and sear until just cooked through (shrimp opaque and pink), about 1–2 minutes per side for shrimp; remove to a plate and set aside.

If using tofu only, increase oil to 1.5 tbs and fry cubes until golden on multiple sides, then remove and set aside.

Add the remaining 1 tablespoon oil to the hot pan. Add sliced shallot and garlic and stir-fry briefly until fragrant, about 20–30 seconds, being careful not to burn.

Push aromatics to one side of the wok. Pour in the beaten eggs into the cleared area and let them set briefly, then scramble gently until just cooked.

Add the drained noodles to the wok along with the prepared sauce. Toss quickly and continuously (use tongs or two spatulas) so the sauce coats the noodles evenly and everything heats through, about 1–2 minutes. If the noodles seem dry or stick, splash up to 2 tablespoons warm water to loosen and help the sauce distribute.

Return the cooked shrimp (or chicken/tofu) to the wok and fold in, along with about half the bean sprouts and most of the scallions. Stir just until warmed and the scallops soften slightly, about 30 seconds to 1 minute.

Taste and adjust seasoning with extra fish sauce, sugar, or lime as needed. Remove from heat and drizzle sesame oil over if using. Toss once to combine.

Divide Pad Thai among plates. Top each portion with remaining raw bean sprouts, chopped scallions/chives or cilantro, and a sprinkle of chopped roasted peanuts. Serve with lime wedges on the side for squeezing.

Offer extra chili flakes or fish sauce at the table for guests to adjust heat/salt to taste.