Pad Thai Dinner Recipe

Soak noodles

Place the dried flat rice noodles in a large heatproof bowl. Pour hot (not boiling) water over them to fully submerge and soak for 8–12 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating any stuck strands gently with your fingers.

Make tamarind sauce

In a small bowl, whisk together tamarind concentrate, fish sauce (or tamari), palm sugar, water, rice vinegar and chili powder until sugar dissolves. Taste: it should be tangy, salty, and slightly sweet — adjust tamarind (more for tang), sugar (more to sweeten) or fish sauce (more to salt). Set aside.

Prepare ingredients

Have all ingredients prepped and within reach: mince garlic, slice shallot, cut tofu into cubes if using, slice scallions, julienne carrot, and measure bean sprouts. Pad tofu dry with paper towels to remove excess moisture.

Cook tofu (if using)

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook without stirring for 2–3 minutes to brown the underside. Toss and brown remaining sides, about 4–5 minutes total. Remove tofu to a plate and set aside.

Aromatics & eggs

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot and stir-fry 30–45 seconds until fragrant but not browned. Push aromatics to one side, crack in the eggs and scramble gently until just set (about 30–45 seconds).

Combine noodles and sauce

Add the drained rice noodles and prepared tamarind sauce to the wok. Toss vigorously with tongs or two spatulas to combine and coat noodles evenly. If noodles seem dry, add 1–2 tablespoons warm water. Stir-fry for 1–2 minutes until noodles are tender and sauce is glossy and mostly absorbed.

Add vegetables, tofu & scallions

Fold in cooked tofu (if using), bean sprouts (reserve a small handful for garnish), sliced scallions (reserve some green tips for garnish) and julienned carrot. Toss quickly for 30–60 seconds—bean sprouts should remain crisp-tender. Adjust seasoning: add a splash more fish sauce or a pinch of sugar if needed.

Plate the Pad Thai immediately onto warm plates. Sprinkle crushed roasted peanuts and remaining fresh bean sprouts on top. Garnish with reserved scallion tips, cilantro if using, and extra chili flakes if desired. Serve with lemon or lime wedges alongside for squeezing over each portion.

Enjoy while hot. Leftovers keep 1–2 days refrigerated; reheat gently in a skillet with a splash of water so noodles loosen without drying out.