Pad Thai Recipe

Soak the noodles

Place the dried rice noodles in a large shallow bowl. Cover with hot (not boiling) water and let soak for 8–12 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside, separating any clumps gently with your fingers.

Make the sauce

Whisk together tamarind concentrate, fish sauce, palm sugar, and rice vinegar in a small bowl until the sugar dissolves. Add 1–2 tablespoons water if the mixture is very thick. Taste and adjust: it should be balanced sweet, salty, and tangy.

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

If using shrimp: pat dry and season lightly with a pinch of salt. Add shrimp to the hot wok in a single layer and stir-fry until pink and just cooked through, about 1–2 minutes per side depending on size. Transfer shrimp to a plate and set aside. If using tofu: add 1 tablespoon oil, pan-fry cubes until golden on all sides, then remove and set aside.

Add the remaining 1 tablespoon oil to the wok. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not browned.

Push garlic and shallot to one side of the wok, add a touch more oil if the pan is dry. Crack the eggs into the empty space and scramble quickly until just set but still soft, breaking them up into small curds.

Add the drained noodles and pour the prepared sauce over them. Toss and stir-fry vigorously for 1–2 minutes to coat noodles evenly and finish cooking. Use tongs or two spatulas to fold the noodles rather than smashing them. If the noodles stick or seem dry, add up to 1–2 tablespoons water.

Return the cooked shrimp or tofu to the wok along with the scallion pieces and half of the bean sprouts. Add chile flakes if using. Continue tossing for another 30–60 seconds until everything is heated through and combined.

Turn off the heat. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice as needed. If desired, add a small pinch of white pepper or salt to taste.

Transfer Pad Thai to a serving platter or divide among plates. Garnish with crushed roasted peanuts, remaining bean sprouts, additional sliced scallions, cilantro if using, and lime wedges on the side. Serve immediately, squeezing lime over each portion just before eating.