Pad Thai Recipe

Soak the dried rice noodles in lukewarm water for 20–30 minutes until pliable but still slightly firm (al dente). Drain and set aside. If using fresh rice noodles, loosen them and blanch in boiling water 10–20 seconds, then drain.

Separate the white and green parts of the green onions. Julienne the carrot, rinse and drain the bean sprouts, chop peanuts coarsely, and cut limes into wedges.

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce, rice vinegar, and chili powder until the sugar is dissolved and the mixture is smooth. Taste and adjust: it should be balanced sweet, sour, salty (adjust with more tamarind for sour, fish sauce for salt, or sugar for sweetness).

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

Add the minced garlic to the hot oil and stir-fry 10–20 seconds until fragrant but not browned.

Add the drained rice noodles and pour half of the prepared sauce over them. Toss and stir-fry quickly to begin softening the noodles (about 1–2 minutes). If noodles seem dry, add 1–2 tablespoons water to help them relax.

Push the noodles to one side of the wok. Add another tablespoon of oil to the empty side, then crack in the eggs. Scramble them gently until just set, then mix the eggs into the noodles so they coat the strands.

Add the carrot, the white parts of the green onions, and half of the bean sprouts. Pour the remaining sauce over everything. Toss constantly for 1–2 minutes so vegetables soften but remain crisp and the sauce evenly coats the noodles. If needed, add a splash of water to loosen the sauce.

Stir in 3/4 of the chopped peanuts (reserve some for garnish) and the green parts of the green onions. Toss once more to combine and heat through.

Taste and adjust seasoning: add a pinch more sugar, fish sauce, or lime juice as desired.

Transfer Pad Thai to a platter or individual plates. Top with remaining bean sprouts, chopped peanuts, cilantro (if using), and lime wedges. Serve immediately so noodles remain tender but not stodgy.