Phad Thai (n) Recipe

If using dried rice noodles, soak them in warm (not boiling) water for 20–30 minutes until pliable but still slightly firm; drain and set aside. If using fresh, gently separate and set aside.

In a small bowl combine tamarind paste, palm sugar, fish sauce and 2 tablespoons water. Stir until sugar dissolves. Taste and adjust: it should be balanced sweet, sour and salty. Add up to 1 tsp soy sauce if you want more savory depth. Keep sauce near your stove—Pad Thai cooks quickly.

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

Add shrimp (and tofu if using). Stir-fry 1–2 minutes until shrimp are pink and just cooked through and tofu is lightly golden. Remove shrimp and tofu to a plate and set aside.

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.

Push aromatics to one side of the wok, crack the eggs into the empty space and let them sit 10–15 seconds, then scramble quickly until just set.

Add the drained noodles to the wok immediately after the eggs are mostly set. Toss everything together to combine with the eggs and aromatics.

Pour the prepared sauce evenly over the noodles. Stir-fry vigorously for 1–2 minutes, using a spatula to fold and toss so sauce coats noodles and they finish cooking — the noodles should be tender but not mushy.

Add the cooked shrimp and tofu back to the wok along with the green beans (if using). Stir to combine and heat through, about 30–60 seconds.

Toss in most of the bean sprouts (reserve some for garnish) and sliced green onions; stir briefly—30 seconds—to keep sprouts crunchy.

Taste and adjust seasoning: add a little more fish sauce for salt, a squeeze of lime for brightness, or a pinch of sugar if needed.

Transfer Pad Thai to serving plates. Top with chopped roasted peanuts, remaining bean sprouts, cilantro (if using) and extra green onion. Serve with lime wedges and extra chili or chili flakes on the side.

Serve immediately while hot; instruct diners to squeeze lime over their portions and mix in peanuts and sprouts to taste.