Name: The Yard Food Parks Pad Thai Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (wide, 1/4 inch / 6 mm); 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbs lime juice; 120 ml water (for sauce and soaking noodles); 2 tbs vegetable oil; 3 cloves garlic, minced; 1 small shallot, thinly sliced; 2 large eggs; 8 oz shrimp, peeled and deveined (or chicken/smoked tofu); 2 cups bean sprouts; 4 green onions (scallions), trimmed and sliced into 1-inch pieces; 4 oz firm tofu, medium-firm, cut into 1/2-inch cubes (optional); 1 tbs roasted peanuts, coarsely chopped; 2 fresh lime wedges; 1 tsp dried chili flakes or ground chili (optional); 2 tbs cilantro leaves (optional)

Method

Noodles & Sauce

Prepare the noodles

Place the dried rice noodles in a large shallow bowl. Pour just-boiled water over them to submerge (about enough to cover by 1 inch) and let soak for 6–8 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, tossing gently so they don't stick.

Make the sauce

In a small bowl whisk together tamarind paste, fish sauce, palm sugar, lime juice and 60 ml of warm water until sugar dissolves and mixture is smooth. Taste and adjust balance: it should be tangy-salty-sweet. Reserve.

Proteins & Aromatics

Prep proteins

If using shrimp, pat dry and season lightly with a pinch of salt. If using tofu, press and cube, then dust lightly with a pinch of salt.

Cook aromatics and proteins

Heat a large wok or nonstick skillet over high heat until hot. Add 1 tbs vegetable oil and swirl. Add shrimp (or chicken/tofu) and stir-fry 1–2 minutes until just cooked through (shrimp pink and opaque). Remove to a plate and set aside. Wipe the wok if needed.

Soft-scramble eggs

Add remaining 1 tbs oil to the wok and reduce heat to medium-high. Add minced garlic and sliced shallot and fry 20–30 seconds until fragrant. Push aromatics to the side, crack in the eggs and let sit 10–15 seconds, then lightly scramble until just set but still slightly glossy.

Assembly

Combine noodles and sauce: Add the drained noodles to the wok with the scrambled egg and pour the prepared sauce over them. Toss quickly with tongs or two spatulas to coat evenly. If the noodles seem dry, add up to 60 ml additional warm water a little at a time.

Finish with proteins and vegetables: Return the cooked shrimp (or tofu) to the wok along with half of the bean sprouts and most of the green onions. Stir-fry for 1–2 minutes until everything is heated through and noodles are tender but not mushy.

Taste and adjust: Taste a noodle and add a splash more fish sauce for salt, lime juice for brightness, or a pinch of palm sugar for sweetness as needed.

Garnish & Serve

Plate and garnish: Transfer Pad Thai to serving plates. Top with remaining bean sprouts, chopped roasted peanuts, remaining green onion pieces, cilantro and a lime wedge on the side. Sprinkle chili flakes to taste for heat.

Serve immediately: Encourage diners to squeeze lime over their portion and toss before eating so flavors meld.