Pad Thai Recipe

If using dried rice noodles, place noodles in a large heatproof bowl and cover with very hot (but not boiling) water. Soak 8 oz dried rice noodles 8–12 minutes until flexible but still slightly firm (al dente). If using fresh noodles, gently separate and warm in hot water 1–2 minutes. Drain and set aside, reserving 2–4 tablespoons of soaking liquid if available.

Pat tofu dry and cut into small 1/2-inch cubes (if using). Slice green onions on the diagonal into 1-inch pieces, keeping whites and greens slightly separated.

In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm or brown sugar, 1 tbsp rice vinegar, 1 tsp light soy sauce, and 1 tsp chile flakes or Sriracha (optional). Add up to 2–3 tbsp warm water to thin if sauce seems very thick. Taste and adjust balance: it should be sweet-sour-salty; add more sugar if too sour, more tamarind or vinegar if too sweet, or more fish sauce if it needs saltiness.

Heat pan

Heat a large wok or 12-inch skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

If using tofu or other protein, add diced tofu to the hot wok and stir-fry 3–4 minutes until edges are golden. Push tofu to one side of the wok.

Add the white parts of the green onions and quickly stir 20–30 seconds to soften.

Pour the beaten eggs into the empty side of the wok. Let sit 10–15 seconds, then scramble briefly until just set but still moist. Break into pieces and mix with tofu and onions.

Add the drained rice noodles to the wok. Pour the prepared sauce over the noodles and gently toss and stir (using tongs or two spatulas) to coat the noodles evenly. If noodles are sticking, add 1–2 tablespoons of reserved soaking liquid or warm water to loosen and help sauce distribute.

Stir-fry everything together 2–3 minutes until noodles are heated through and sauce is absorbed. Add 2 cups bean sprouts and the green parts of the scallions; toss 30–60 seconds to wilt slightly but remain crisp.

Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper; taste and adjust with an extra splash of fish sauce, lime, or sugar if needed.

Divide Pad Thai among 3–4 plates (see servings). Sprinkle each portion with a generous spoonful of chopped roasted peanuts and additional bean sprouts if desired.

Garnish with cilantro leaves, extra sliced green onion, and serve with lime wedges for squeezing over each portion. Offer extra crushed peanuts and chili on the side.