Pad Thai Recipe
Make Pad Thai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Main
Sauce
Garnish & Vegetables
Method
Noodles & Main
- 1
Soak noodles
Place rice noodles in a large bowl and cover with warm (not boiling) water. Soak until pliable but still slightly firm (al dente), about 20–25 minutes depending on thickness. Drain and set aside, reserving a little soaking liquid.
- 2
Prep pan and proteins
Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil. When shimmering, add tofu cubes and sear until golden on at least two sides, about 4–5 minutes. Remove tofu to a plate. If using shrimp, add another 1/2 tbs oil and quickly cook shrimp 1–2 minutes per side until just pink; remove and set aside.
- 3
Aromatics & eggs
Add remaining 1/2–1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant (do not brown). Push aromatics to one side, add beaten eggs to the empty hot area, and scramble gently about 30–45 seconds until just set.
- 4
Combine noodles
Add drained noodles to the wok along with the cooked tofu and shrimp. Pour the prepared sauce (see Sauce section) evenly over the noodles. Toss vigorously with tongs or spatula to coat. If mixture looks dry, add 1–2 tablespoons reserved noodle soaking water or plain warm water to create a glossy sauce. Stir-fry 1–2 minutes until noodles are tender and sauce is absorbed.
Sauce
- 5
Make the sauce: In a small bowl, stir tamarind concentrate with warm water to loosen. Add fish sauce, palm sugar, soy sauce, rice vinegar, and chile flakes or sriracha. Whisk until sugar dissolves and taste for balance — it should be tangy, salty, sweet with a touch of heat. Adjust with extra sugar, fish sauce, or lime juice as needed.
Garnish & Vegetables
- 6
Finish and serve: Once noodles are coated and heated through, add most of the bean sprouts and scallions, tossing quickly just to wilt the sprouts slightly (about 20–30 seconds). Remove from heat.
- 7
Plate the Pad Thai onto serving plates. Top with remaining raw bean sprouts, scallions, chopped peanuts, cilantro if using, and a lime wedge. Season with ground white pepper and additional sugar to taste if desired. Serve immediately.