Pad Thai Recipe

Soak noodles

Place 8 oz dried rice stick noodles in a large heatproof bowl. Cover with warm water (not boiling) and soak 8–10 minutes until pliable but still slightly firm. Drain and set aside. If using very thin noodles, soak less time; thicker noodles may need up to 12 minutes.

Make sauce

In a small bowl whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 1 tbsp lime juice and 4 tbsp water until sugar dissolves and mixture is smooth. Taste and adjust: more sugar for sweetness, more fish sauce for saltiness, more lime for brightness.

Preheat wok

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

Add 10 shrimp (or cubed tofu) in a single layer, season lightly with 1/4 tsp salt, and stir-fry 1–2 minutes per side until just cooked through (shrimp pink and opaque). Remove shrimp/tofu to a plate and set aside.

Add a little more oil if the pan is dry, then add 3 minced garlic cloves and 1 thinly sliced shallot. Stir-fry 30–45 seconds until fragrant, being careful not to burn the garlic.

Push aromatics to one side of the wok. Crack 2 large eggs into the empty side, scramble gently until they are about 70% set, then break up and combine with the aromatics.

Add the drained noodles to the wok along with the prepared sauce. Using tongs or a spatula, toss and stir continuously to coat the noodles evenly and heat through. If the noodles stick, add 1–2 tbsp hot water to loosen and continue tossing. Cook 2–3 minutes until noodles absorb sauce and are tender.

Return the cooked shrimp/tofu to the wok and toss to combine. Add 2 cups bean sprouts, 4 sliced scallions, and the julienned carrot if using. Stir-fry 1 minute — you want the bean sprouts to remain crisp.

Taste and adjust seasoning with remaining 1/4 tsp salt, extra fish sauce, lime juice, or a pinch of sugar if needed. If you like heat, sprinkle 1 tsp red chili flakes while tossing.

Turn off the heat. Transfer Pad Thai to a serving platter or individual plates. Sprinkle 1 cup coarsely chopped roasted peanuts over the top, scatter fresh cilantro leaves, and serve with lime wedges for squeezing.

Serve immediately so noodles remain slightly springy and toppings stay crisp.