Pad Thai Noodles Recipe

Place the dried rice noodles in a large bowl. Pour warm (not boiling) water over them to just cover and soak until pliable but still slightly firm in the center, about 20–25 minutes depending on thickness. Stir once or twice to separate. Drain and set aside in a colander.

While noodles soak, press tofu between paper towels or a clean kitchen towel with a weight for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. If using shrimp or chicken, pat dry and season lightly with a pinch of salt and pepper.

Mix the tamarind concentrate with 3 tablespoons warm water, mash or stir until smooth. Add palm sugar, fish sauce, soy sauce, rice vinegar and chili powder to the tamarind mixture; stir until sugar dissolves. Taste and adjust balance: it should be noticeably tangy, moderately salty, slightly sweet and mildly spicy. Set sauce aside.

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

Add the tofu cubes and stir-fry until golden on most sides, about 3–4 minutes. Remove tofu to a plate and reserve. If using chicken, cook until just done and remove; if using shrimp, cook briefly (1–2 minutes per side) until pink and remove. Keep proteins separate for now.

Add remaining 2 tablespoons oil to the hot wok. Add minced garlic and sliced shallot; stir-fry briefly (20–30 seconds) until fragrant but not browned.

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

Add the drained noodles to the wok along with the prepared tamarind sauce. Using tongs or two spatulas, toss and stir-fry to coat the noodles evenly and heat through, about 2–3 minutes. If noodles stick or seem dry, add 1–2 tablespoons warm water.

Return the cooked tofu and shrimp (or chicken) to the wok. Add half of the bean sprouts and about two-thirds of the sliced scallions. Toss everything together for another 1–2 minutes until well combined and heated through. Taste and add a pinch of salt or more fish sauce if needed. Finish with a grind of white or black pepper.

Transfer Pad Thai to serving plates or a family-style platter. Top each portion with the remaining fresh bean sprouts and the rest of the sliced scallions.

Sprinkle crushed roasted peanuts and the sweet grated coconut evenly over the top. Add chopped cilantro if using.

Serve immediately with lime wedges on the side for squeezing. Offer extra chili powder or fish sauce at the table.