Pad Thai Recipe

Soak noodles

Place the dried rice noodles in a large shallow bowl and cover with warm water (not boiling). Soak 20–30 minutes until pliable but still slightly firm — they will finish cooking in the pan. Drain and set aside, reserving about 2 tablespoons of the soaking liquid.

Make sauce

In a small bowl whisk tamarind paste, fish sauce, palm sugar, rice vinegar and 3 tablespoons water (add a little more water or reserved soaking liquid if the tamarind is very thick). Taste and adjust to a balance of sweet-salty-sour: add up to 1 tbs more sugar for sweeter, 1 tbs more fish sauce for saltier, or 1 tbs more tamarind for tang.

Prepare protein

Pat shrimp and tofu dry with paper towels. If using chicken, season lightly with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon oil in a large wok or wide skillet over medium-high heat. Add tofu cubes and stir-fry until golden on at least two sides, 4–6 minutes. Transfer tofu to a plate. Add another 1 tablespoon oil and add shrimp (or chicken). Cook shrimp 1–2 minutes per side until pink and just cooked through (or chicken until cooked). Transfer proteins to the plate with tofu and set aside.

Cook aromatics

Heat remaining 1 tablespoon oil in the wok. Add minced garlic and sliced shallot and stir-fry 30–45 seconds until fragrant and beginning to soften, taking care not to burn the garlic.

Scramble eggs

Push the aromatics to one side of the wok, add eggs to the cleared space, season with a pinch of salt, and scramble quickly until just set but still moist. Break into bite-sized pieces with your spatula.

Add noodles and sauce

Add the drained noodles to the wok along with the prepared sauce. Toss continuously (use tongs or two spatulas) so the noodles are evenly coated. If the noodles are clumping or sauce seems thick, add 1–2 tablespoons of the reserved soaking liquid or water at a time to loosen. Stir-fry 2–4 minutes until noodles are tender and heated through.

Return proteins and vegetables

Return the cooked shrimp/tofu (and chicken if used) to the wok. Add bean sprouts and most of the sliced green onions (reserve some for garnish). Toss everything together for 1–2 minutes to combine and warm the sprouts slightly—leave them with some crunch.

Season and finish

Taste and adjust seasoning with up to 1/2 tsp extra fish sauce or a pinch of salt and up to 1/4 tsp pepper as needed. Stir in chopped peanuts (reserve some for topping) and optional red pepper flakes. Remove from heat.

Divide Pad Thai among 2–3 plates. Garnish with remaining green onions, chopped peanuts, cilantro leaves, and lime wedges. Serve immediately with lime wedges to squeeze over each portion.