Pad Thai Recipe

Soak noodles

Place dry flat rice noodles in a large shallow bowl and cover with 4 cups of warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating strands gently.

If using tofu, press and cut into 1/2" cubes. If using shrimp, pat dry. Set protein aside.

Combine tamarind concentrate, gluten-free fish sauce, palm sugar, lime juice, and 2 tablespoons water in a small bowl. Stir until sugar dissolves. Taste and adjust: balance should be tangy-salty-sweet. Keep sauce nearby.

Prepare vegetables: thinly slice red onion, slice scallions on the bias, rinse and drain bean sprouts, and mince garlic. Keep each component ready to add quickly.

Heat a large wok or wide sauté pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl.

If using tofu, add cubes and stir-fry until golden on several sides (3–4 minutes). If using shrimp, stir-fry 1–2 minutes per side until opaque. Remove cooked protein to a plate and reserve.

Add remaining 1 tablespoon oil to the wok. Add minced garlic and sliced red onion and stir-fry 30–45 seconds until fragrant and softened but not burned.

Push aromatics to one side of the wok, crack the eggs into the empty space, quickly scramble them until just set, then break into pieces and mix with the aromatics.

Add soaked and drained rice noodles to the wok. Toss gently to combine with eggs and aromatics. Pour the prepared sauce evenly over the noodles. Use tongs or two spatulas to toss and fold the noodles so sauce coats evenly. Add reserved protein back to the wok at this stage.

Continue tossing for 1–2 minutes until noodles are tender and heated through and the sauce is absorbed. If the mixture looks dry or sticky, add 1–2 tablespoons hot water and continue tossing.

Stir in bean sprouts and most of the sliced scallions (reserve a few for garnish). Toss for another 20–30 seconds—bean sprouts should be warmed but still crisp.

Transfer Pad Thai to serving plates. Sprinkle crushed peanuts, remaining scallions, a pinch of chili flakes, and cilantro (if using) over each portion.

Serve immediately with lime wedges on the side for squeezing over the noodles.