Ingredients
For the Sauce:
- 3 tablespoons tamarind paste (key to the signature tangy flavor)
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1½ tablespoons palm sugar or brown sugar
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes (optional, for heat)
For the Noodles & Protein:
- 8 oz (225g) rice noodles (flat, medium-width)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- ½ cup firm tofu, cubed (optional)
- 10-12 shrimp, peeled & deveined (or 1 cup cooked chicken)
- 2 eggs, lightly beaten
For Garnishing & Toppings:
- 1 cup bean sprouts
- 2 green onions, sliced
- ¼ cup crushed peanuts
- 1 lime, cut into wedges
- Fresh cilantro (optional)
Instructions
Step 1: Prepare the Noodles
- Soak the rice noodles in warm water for 20-30 minutes until soft but not mushy.
- Drain and set aside. The noodles should be pliable but firm (they’ll finish cooking in the pan).
Step 2: Make the Pad Thai Sauce
- In a small saucepan over low heat, combine tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes.
- Stir until the sugar dissolves, then remove from heat.
- Taste and adjust—more sugar for sweetness, more fish sauce for saltiness, or more tamarind for tang.
Step 3: Cook the Protein
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
- Add shrimp or chicken and cook for 2-3 minutes until just cooked through.
- Remove from the pan and set aside.
Step 4: Stir-Fry Everything Together
- Add the remaining 1 tablespoon oil and sauté garlic for 30 seconds.
- Add tofu (if using) and stir-fry until golden.
- Push everything to one side and pour in the beaten eggs. Scramble lightly until just set.
- Add the drained noodles and pour over the Pad Thai sauce.
- Toss everything together until the noodles absorb the sauce (about 2 minutes).
- Return the cooked shrimp/chicken and mix well.
Step 5: Garnish & Serve
- Remove from heat and toss in bean sprouts and green onions.
- Serve hot, topped with crushed peanuts, lime wedges, and fresh cilantro.
Notes
Tips for the Best Pad Thai
✔ Use Tamarind for Authentic Flavor – It gives Pad Thai its signature tangy taste.
✔ Soak, Don’t Boil Noodles – This prevents mushy or overcooked noodles.
✔ Stir-Fry Over High Heat – Ensures a quick, flavorful sear on the ingredients.
✔ Balance the Sauce – Adjust the sweetness, saltiness, and tanginess to your preference.
✔ Serve Immediately – Pad Thai tastes best when eaten fresh and hot.