Pad Thai Recipe

Soak the rice noodles

Place the dried rice noodles in a large bowl. Pour enough warm water over them to cover completely and let soak for 20–25 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside, reserving a little soaking liquid if desired.

Make the Pad Thai sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce (if using), and 2 tablespoons water until sugar dissolves and the mixture is smooth. Taste and adjust: it should be a balance of tangy, salty, and sweet — add up to 1 tablespoon more sugar or 1 teaspoon more fish sauce or 1 tablespoon more tamarind as needed. Set aside.

Prepare proteins

If using shrimp: pat dry and season lightly with a pinch of salt. If using chicken: slice thinly and season. If using tofu: press briefly, cut into cubes and toss with a pinch of salt.

Cook proteins

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp (or chicken/tofu) and cook 1–2 minutes per side until just cooked through and lightly browned. Remove to a plate and keep warm.

Aromatics and eggs

Add the remaining 1 tablespoon oil to the wok. Reduce heat slightly if oil smokes. Add minced garlic and the white parts of the scallions; stir-fry for 20–30 seconds until fragrant. Push aromatics to one side of the wok, crack in the eggs and scramble quickly until just set but still glossy.

Combine with noodles and sauce

Add drained noodles to the wok along with the prepared sauce. Use tongs or two spatulas to toss and fold the noodles with the eggs and aromatics so sauce coats evenly. If mixture seems dry or noodles are still stiff, add 1–3 tablespoons of the noodle soaking water (or plain water) a tablespoon at a time to loosen and finish cooking the noodles. Return the cooked shrimp (or chicken/tofu) and most of the sliced green parts of the scallions to the pan; toss to combine and warm through, about 1 minute.

Add vegetables

Fold in the bean sprouts and julienned carrot, tossing briefly — you want them warmed but still crisp (about 30 seconds). Taste and adjust seasoning: add a splash more fish sauce for salt, a little sugar for sweetness, or a squeeze of lime for brightness.

Use oil and crushed red pepper when stir-frying as described above. Add the crushed red pepper with the garlic if you want the heat distributed, or sprinkle on later to taste.

Plate and garnish

Divide Pad Thai among 2–3 plates. Sprinkle generously with chopped roasted peanuts, extra bean sprouts, chopped scallion greens, and cilantro if using. Serve with lime wedges on the side for squeezing just before eating.