Pad Thai Recipe

Prepare noodles

Place the dried rice noodles in a large bowl and cover with warm water. Soak for 20–25 minutes, or until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside. If using fresh rice noodles, gently separate and skip soaking.

Make sauce

In a small bowl, combine tamarind concentrate and 3 tbsp warm water, stir until smooth. Add coconut palm sugar, fish sauce, soy sauce, rice vinegar, and chili flakes. Stir until sugar dissolves and ingredients are well combined. Taste — the sauce should be balanced sweet, sour, and salty. Adjust: more tamarind for sour, more sugar for sweet, or more fish sauce for saltiness. Set aside.

Prep protein

Pat shrimp (or tofu) dry with paper towels and season lightly with a pinch of salt. If using tofu, cut into 1/2-inch cubes and toss with a little cornstarch (optional) for browning.

Cook protein and eggs

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat. Add shrimp (or tofu) in a single layer, stir-fry 1–2 minutes per side until just cooked (shrimp opaque and pink). Transfer to a plate. Add remaining 1 tablespoon oil to the wok. Reduce heat to medium-high, add the minced garlic and sliced shallot and stir 15–30 seconds until fragrant (do not burn). Push aromatics to one side of the wok. Crack the eggs into the cleared space and scramble gently until just set but still moist.

Combine noodles and sauce

Return heat to high. Add the drained rice noodles to the wok with the eggs and aromatics. Pour the prepared sauce over the noodles. Using tongs or two spatulas, toss and stir continuously to distribute the sauce and coat the noodles evenly. If the mixture seems dry, add 1–2 tablespoons of warm water to loosen. Stir-fry for 1–2 minutes until noodles are glossy and nearly tender.

Finish with vegetables

Add the cooked shrimp (or tofu), bean sprouts, and most of the sliced scallions to the wok. Toss quickly for another 30–60 seconds — the bean sprouts should be slightly wilted but still crunchy. Remove from heat and stir in the optional chopped garlic chives or cilantro and a drizzle of sesame oil if using.

Transfer Pad Thai to a warm serving platter or individual plates. Sprinkle generously with chopped roasted peanuts and remaining scallions. Serve immediately with lime wedges and additional red chili flakes on the side so diners can squeeze lime and add heat to taste.

Pad Thai is best served immediately while hot. Typical accompaniments: extra fish sauce, sugar, crushed chilies, and lime wedges so guests can adjust sweetness, salt, and heat. Leftovers can be reheated gently in a skillet with a splash of water.