Pad Thai Recipe

Soak noodles

Place dried flat rice noodles in a large bowl. Cover with warm (not boiling) water and soak 20–25 minutes, or until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating any clumps.

Prepare proteins

If using tofu, pat dry and gently toss with 1/2 tablespoon oil. If using shrimp, pat dry and season lightly with a pinch of salt. Keep proteins ready near the wok for quick cooking.

Mix sauce ingredients: In a small bowl combine tamarind paste, fish sauce, palm sugar, rice vinegar, and 2 tablespoons water. Stir until sugar and tamarind dissolve. Taste and adjust: it should be balanced sweet, salty, and tangy. Set aside.

Prep aromatics and vegetables: have minced garlic, sliced shallot, scallions, and bean sprouts ready. Keep peanuts and lime wedges nearby for finishing.

Heat wok: Place a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons oil and swirl to coat.

Cook tofu or shrimp first: Add tofu cubes and stir-fry until golden on all sides (2–3 minutes). Remove to a plate. If using shrimp instead, add shrimp and cook until just pink (1–2 minutes) and remove. For both proteins, do in separate batches to avoid crowding.

Sauté aromatics: Add remaining 1 tablespoon oil to the wok. Add sliced shallot and stir-fry 30–45 seconds until fragrant, then add minced garlic and optional red chili flakes and stir 15–20 seconds—do not burn.

Add eggs: Push aromatics to one side of the wok, add a little oil in the cleared space, crack in the eggs and scramble gently until mostly set but still slightly wet.

Combine noodles and sauce: Add drained noodles to the wok along with the prepared sauce. Toss vigorously with tongs or two spatulas to coat noodles and distribute eggs and aromatics. If noodles stick, splash up to 1–2 tablespoons warm water to loosen.

Finish with proteins and vegetables: Return cooked tofu or shrimp to the wok. Add scallions (reserve a few for garnish) and about half the bean sprouts. Toss for 30–60 seconds until everything is heated through and sauce is absorbed; taste and adjust seasoning with a little soy or sugar if needed.

Plate and garnish: Divide pad thai among plates. Sprinkle with coarsely ground roasted peanuts and remaining raw bean sprouts. Garnish with reserved scallions, cilantro if using, and lime wedges. Serve immediately with extra chili flakes or fish sauce on the side.