Entrée: Thailand – ผัดไทย ▶ Pad Thai (Stir-Fried Thai Noodles)

Serving Size: 2

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

8 oz (225 g) dried flat rice noodles (3–4 mm / 1 / 8–1 / 4 in wide)
7–10 oz / 200–300 g protein: shrimp (peeled & deveined), thin-sliced chicken breast, or firm tofu (cubed)
2 large eggs
3 tbsp tamarind paste
3 tbsp (45 ml) warm water (to loosen tamarind paste)
3 tbsp (45 ml) fish sauce (or tamari for vegetarian)
2 tbsp palm sugar (or packed light brown sugar), adjust to taste
1 tbsp light soy sauce (optional, for color)
3–4 tbsp (45–60 ml) neutral oil (vegetable, peanut, or sunflower), divided
2 cloves garlic, minced
1 small shallot, thinly sliced (or 2 small shallots)
1 cup (100 g) bean sprouts, rinsed and drained
3 scallions (green onions), cut into 1–1.5 inch (2–4 cm) lengths
1 / 4 cup roasted unsalted peanuts, coarsely chopped
1–2 tsp dried chili flakes or 1–2 fresh Thai chilies, chopped (adjust to heat preference)
1 lime, cut into wedges (for serving)
Fresh cilantro leaves (optional, for garnish)
Extra tamarind paste, fish sauce, and lime to adjust seasoning (optional)

Instructions

Soak the rice noodles: Place dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm in the center. Drain and set aside. (If using very thin rice noodles, reduce soaking time; they should finish cooking in the wok.)
Prepare the sauce: In a small bowl whisk together tamarind paste and warm water until smooth. Add fish sauce, palm sugar, and soy sauce (if using). Stir until sugar dissolves. Taste and balance sour/salty/sweet — it should be tangy, savory, and slightly sweet. Set aside.
Prep ingredients: Pat protein dry. If using shrimp leave whole or slice chicken into thin strips. Beat eggs lightly in a small bowl. Chop garlic, slice shallot and scallions, crush peanuts, and measure bean sprouts and chilies.
Heat wok/skillet: Heat a wok or large nonstick skillet over high heat until very hot. Add 1–2 tablespoons oil and swirl to coat.
Cook protein: Add protein in a single layer and stir-fry until nearly cooked through (shrimp pink and opaque, chicken no longer pink, tofu golden). Remove protein to a plate and set aside.
Aromatics: Add another tablespoon oil to the wok if needed. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.
Add noodles and sauce: Increase heat to high, add drained noodles to the wok and pour the prepared sauce over them. Toss quickly and continuously to coat noodles evenly. If noodles are very dry, add 1–2 tablespoons hot water (or reserved noodle-soaking liquid) to help loosen and distribute the sauce.
Add eggs: Push the noodles to one side of the wok, add a little oil to the empty side, pour in beaten eggs and let them set briefly. Scramble the eggs, then fold them through the noodles so they coat and mix.
Return protein and vegetables: Add the cooked protein back to the wok along with most of the bean sprouts (reserve a handful for garnish) and the scallions. Toss everything together over high heat for 1–2 minutes until everything is heated through and bean sprouts are still crisp-tender.
Finish and adjust seasoning: Taste and adjust balance — add a squeeze of lime for brightness, more fish sauce for saltiness, or a pinch of sugar if it needs more sweetness. If you like heat, add chili flakes or fresh chilies now.
Serve: Transfer to plates and immediately top with crushed roasted peanuts, the reserved bean sprouts, extra scallions, cilantro (if using), lime wedges, and extra chili flakes on the side.
Notes and variations: For vegetarian Pad Thai, substitute tamari for fish sauce and use tofu; ensure the tamarind paste has no fish additives. If tamarind paste is very concentrated, reduce amount and dilute to taste. Cook over very high heat and keep tossing quickly — that texture and slight char are characteristic of good Pad Thai.