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Pad Thai Recipe

Name: Szechuan Szechuans Pad Thai Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad Thai rice sticks); 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or light brown sugar); 1 tbs rice vinegar; 1 cup warm water; 1 tsp chili powder or Thai chili flakes; 8 pieces large shrimp, peeled and deveined; 6 oz boneless skinless chicken breast, thinly sliced; 6 oz firm tofu (bean curd), pressed and cut into 1/2-inch cubes; 2 pieces large eggs; 3 tbs vegetable oil (or peanut oil); 3 cloves garlic, minced; 1 pieces shallot, thinly sliced; 2 cups bean sprouts, rinsed; 3 pieces scallions (green onions), trimmed and cut into 1-inch pieces; 1 tbs unsalted roasted peanuts, coarsely chopped; 1 pieces limes, cut into wedges; 2 tbs fresh cilantro leaves (optional); 0.25 tsp ground white pepper or extra chili (optional)

Inspired by Szechuan Szechuan

Time40m

Serves3

Rice noodle stir fried in a tamarind sauce with shrimp, chicken, bean curd, and bean sprout, garnished with egg, peanuts, and lime.

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Ingredients

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Noodles & Sauce

8 oz dried flat rice noodles (pad Thai rice sticks)

3 tbs tamarind paste

3 tbs Fish sauce

2 tbs palm sugar (or light brown sugar)

1 tbs Rice vinegar

1 cup warm water

1 tsp chili powder or Thai chili flakes

Proteins & Eggs

8 pieces large shrimp, peeled and deveined

6 oz boneless skinless chicken breast, thinly sliced

6 oz firm tofu (bean curd), pressed and cut into 1/2-inch cubes

2 pieces Large eggs

Aromatics & Veggies

3 tbs vegetable oil (or peanut oil)

3 cloves Garlic, minced

1 pieces shallot, thinly sliced

2 cups bean sprouts, rinsed

3 pieces scallions (green onions), trimmed and cut into 1-inch pieces

Garnishes & Finish

1 tbs unsalted roasted peanuts, coarsely chopped

1 pieces limes, cut into wedges

2 tbs fresh cilantro leaves (optional)

1/4 tsp ground white pepper or extra chili (optional)

Method

Noodles & Sauce

Soak the dried rice noodles in warm water (about 100–110°F / 38–43°C) for 20–30 minutes until pliable but still slightly firm; drain and set aside. If noodles are thin, check at 15 minutes to avoid over-softening.

In a bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, warm water, and chili powder until sugar and tamarind dissolve. Taste and adjust: sauce should be balanced sweet, salty, tangy. Reserve.

Proteins & Eggs

Pat shrimp and chicken dry and season lightly with a pinch of salt and white pepper.

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering.

Cook shrimp

Add shrimp in a single layer and stir-fry 1–2 minutes per side until just opaque; remove shrimp to a plate and keep warm.

Cook chicken

Add another 1/2 tablespoon oil if needed. Add chicken slices and stir-fry 2–3 minutes until cooked through; remove and keep with shrimp.

Cook tofu

Add 1/2 tablespoon oil, then the tofu cubes. Pan-fry until golden on multiple sides, about 3–4 minutes. Remove and set aside with other proteins.

Scramble eggs

Return pan to medium-high heat with 1/2 tablespoon oil. Push pan flat area clear, crack eggs into it and scramble quickly into soft curds. Break into bite-sized pieces and move toward center of the pan.

Aromatics, Assembly & Stir-fry

Add remaining 1/2 tablespoon oil to the wok. Add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant but not brown.

Add drained noodles to the wok and toss to combine with aromatics. Pour the prepared tamarind sauce over the noodles.

Using tongs or two spatulas, toss and gently flip the noodles so sauce coats evenly. If mixture seems dry, add up to 2 tablespoons warm water. Continue tossing 2–3 minutes until noodles are soft and heated through and sauce is absorbed.

Return cooked shrimp, chicken, and tofu to the wok along with the scrambled eggs. Add bean sprouts and most of the scallions (reserve some for garnish). Toss gently 1–2 minutes until everything is combined and heated through—bean sprouts should stay crisp-tender.

Garnishes & Serve

Transfer pad Thai to a serving platter or individual plates.

Sprinkle chopped peanuts and remaining scallions over the top. Add cilantro if using, and serve with lime wedges for squeezing. Offer extra chili or white pepper at the table.

Serve immediately while hot. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a skillet with a splash of water.