Pad Thai Recipe

Soak the noodles

Place the dried rice noodles in a large shallow bowl and cover with warm (not boiling) water. Soak for 20–30 minutes until pliable but slightly firm; drain and set aside. If noodles are very thin, check at 10–15 minutes to avoid over-softening.

Make the sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, and 3 tablespoons water until sugar dissolves and sauce is smooth. Taste and adjust to a balance of salty-sour-sweet: add up to 1 tsp more sugar or 1 tsp more fish sauce if needed. Reserve near the stove.

Prepare proteins

Pat shrimp (or sliced chicken) dry and season lightly with a pinch of salt. If using tofu, pat dry and toss with a pinch of salt.

Cook proteins

Heat a wok or large nonstick skillet over medium-high heat until very hot. Add 1 tablespoon oil and swirl. Add shrimp (or chicken) in a single layer and sear 1–2 minutes per side until just cooked through; remove to a plate. If using tofu, sear tofu cubes until golden on all sides, then remove. Wipe out the pan if there is excess residue, leaving a thin film of oil.

Cook eggs

Add another 1 tablespoon oil to the pan and reduce heat to medium-high. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not burned. Push aromatics to the side, add remaining 1 tablespoon oil, crack in 2 eggs and let them set briefly, then scramble gently until mostly cooked but still slightly soft.

Increase heat to high. Add the drained noodles to the pan and toss quickly with the eggs and aromatics to coat. Pour the prepared sauce evenly over the noodles. Use tongs or two spatulas to toss and fold the noodles with the sauce, ensuring they heat through and absorb the sauce, about 1–2 minutes. If the mixture looks dry or the noodles are sticking, splash 1–2 tablespoons hot water and continue tossing.

Return the cooked shrimp (and tofu, if using) to the pan along with most of the scallion pieces (reserve some for garnish). Add the bean sprouts and toss for another 30–45 seconds — you want the bean sprouts tender-crisp, not wilted. Taste and adjust seasoning with up to 1 teaspoon fish sauce or 1 teaspoon sugar if needed. If you like heat, add dried chile flakes now and toss to combine.

Transfer the Pad Thai to a serving platter or divide among plates. Sprinkle with chopped roasted peanuts, remaining scallions, and cilantro if using. Serve with lime wedges and extra bean sprouts on the side so diners can add brightness and crunch to taste.

Estimated serving suggestion: serve immediately while hot. Leftovers can be refrigerated up to 2 days but will be firmer; reheat gently with a splash of water in a skillet.