Pad Thai (no Rice) Recipe

Soak Noodles

Place dried rice noodles in a large heatproof bowl. Pour warm water over them to cover and let soak until pliable but still slightly firm (al dente), about 15–20 minutes depending on thickness. Drain and reserve.

Make Sauce

In a small bowl, whisk tamarind paste with 2 tablespoons warm water until smooth. Add fish sauce, palm or brown sugar, rice vinegar and Sriracha (if using). Taste and adjust to a balance of tangy-salty-sweet; set aside.

Prepare Ingredients

Thinly slice chicken or press and slice tofu if using. Mince garlic, thinly slice shallot, rinse and drain bean sprouts, slice scallions into 1" pieces, chop peanuts coarsely, and cut lime into wedges.

Heat a large wok or wide nonstick skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

If using chicken: add sliced chicken and stir-fry until cooked through and starting to brown, about 3–4 minutes. Transfer to a plate. If using tofu: stir-fry until golden on both sides, about 4–5 minutes, then transfer and keep warm.

Add the remaining 1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot and stir-fry for 20–30 seconds until fragrant (do not let burn).

Push the aromatics to one side of the wok. Crack the eggs into the empty space and let them set for about 10–15 seconds, then scramble quickly until just set but still moist.

Add the drained soaked rice noodles to the wok along with the prepared sauce. Toss and stir-fry to combine, using tongs or two spatulas to work sauce into noodles. If noodles stick or feel dry, add 1–2 tablespoons warm water to loosen.

Return cooked chicken or tofu to the wok. Add most of the bean sprouts (reserve a handful for garnish) and about three-quarters of the sliced scallions. Continue tossing and stir-frying for 1–2 minutes until everything is heated through and the sauce is glossy and evenly coats the noodles.

Taste and adjust seasoning: add a splash more fish sauce for saltiness, a pinch more sugar for sweetness, or a squeeze of lime for brightness as needed.

Plate the Pad Thai, sprinkle with chopped peanuts, remaining scallions, reserved bean sprouts, cilantro if using, and crushed red pepper flakes to taste. Serve immediately with lime wedges on the side.