Pad Thai

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Pad Thai
Pad Thai is quick, balanced, and all about preparation. Rice noodles, shrimp, tofu, egg, tamarind, fish sauce, palm sugar, peanuts, sprouts, and lime come together fast once the pan is hot.

Ingredients

  • 8 ounces dried rice noodles
  • 3 tablespoons tamarind concentrate
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon light soy sauce
  • ½ teaspoon chili flakes, optional
  • 2 tablespoons neutral oil, divided
  • 8 ounces shrimp, peeled and deveined
  • 4 ounces firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 2 cups bean sprouts, divided
  • ½ cup garlic chives or scallions, cut into 2-inch pieces
  • ¼ cup crushed roasted peanuts
  • Lime wedges, for serving

Instructions

  1. Soak the Noodles: Soak the rice noodles in warm water until pliable but not mushy, usually 20-30 minutes. Drain well.

  2. Mix the Sauce: Stir together tamarind concentrate, fish sauce, palm sugar, soy sauce, and chili flakes if using. Taste for a balance of sour, salty, and sweet.

  3. Cook the Shrimp and Tofu: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook the shrimp until just pink, then remove. Add the tofu and cook until lightly browned, then remove.

  4. Cook the Garlic and Egg: Add the remaining oil and the garlic. Stir for a few seconds, then push to the side and scramble the eggs.

  5. Fry the Noodles: Add the drained noodles and sauce. Toss over high heat until the noodles absorb the sauce and become tender, adding a splash of water if needed.

  6. Finish: Return the shrimp and tofu to the pan. Add 1 cup bean sprouts and the garlic chives. Toss for 1 minute, then serve with remaining sprouts, peanuts, and lime wedges.

Balance Before Heat

Good Pad Thai depends on sauce balance before anything hits the pan. Tamarind brings sourness, fish sauce brings salt and depth, and palm sugar rounds the edges. Taste the sauce first so the noodles can cook quickly later.

The noodles should be soaked until bendable, not fully soft. They finish cooking in the pan as they absorb the sauce.

Serving Ideas

Serve Pad Thai immediately with lime wedges, extra peanuts, chili flakes, and fresh bean sprouts. A crisp cucumber salad or Thai fresh rolls make good sides.

For a bigger meal, pair it with chicken satay or a light soup.

Variations

Use chicken, pork, or extra tofu instead of shrimp. For a vegetarian version, use soy sauce instead of fish sauce and add more tofu or mushrooms.

If the noodles seem dry before they are tender, add a small splash of water and keep tossing. If they seem wet, keep the heat high and cook until the sauce clings.

Prep Tips

Have everything ready before cooking. Pad Thai moves fast, and stopping to chop or measure once the noodles are in the pan usually leads to overcooking.