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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

10 oz / 300 g dried wide rice noodles (Pad Thai style) or 3–4 mm flat rice noodles
9 oz / 250 g shrimp, peeled and deveined (or 9 oz / 250 g diced pork or firm tofu for a vegetarian option)
2 tbsp (30 ml) neutral oil (peanut, vegetable, or canola)
3 cloves garlic, minced
2 small shallots, thinly sliced
2 large eggs
3.5 oz / 100 g bean sprouts, rinsed and drained
4–5 Taiwanese chives (or regular chives/scallions), cut into 1.5 in / 4 cm lengths
1.5 oz / 40 g roasted peanuts, coarsely chopped
1 lime, cut into wedges
1.4 oz / 40 g preserved/pickled mustard greens (suan cai), rinsed and finely chopped (optional)
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce (for color) or 1 tsp kecap manis (optional)
2 tbsp (30 ml) tamarind paste (or 3 tbsp tamarind concentrate diluted with 1 tbsp water) or 2–3 tbsp lime juice
2 tbsp (30 g) palm sugar or brown sugar (adjust to taste)
1 tbsp (15 ml) rice vinegar (optional)
1 tsp chili powder or 1–2 tsp Taiwanese chili crisp (to taste)
Salt and freshly ground black pepper, to taste

Instructions

Prepare the noodles: Soak the dried rice noodles in warm water for 20–30 minutes until pliable but still slightly firm (al dente). If using fresh rice noodles, separate carefully and skip soaking. Drain well and set aside.
Make the sauce: In a small bowl, whisk together fish sauce, light soy sauce, dark soy sauce (or kecap manis), tamarind paste (or lime), palm sugar, rice vinegar (if using) and chili powder or chili crisp. Taste and adjust balance — it should be tangy, salty, slightly sweet. Set aside.
Prep ingredients: Pat the shrimp (or pork/tofu) dry and season lightly with pepper. Chop garlic, slice shallots, rinse and drain bean sprouts, chop chives and preserved mustard greens (if using). Roughly chop the peanuts and cut the lime into wedges.
Heat the wok or large skillet: Place a wok or large heavy frying pan over medium-high to high heat until very hot. Add the neutral oil and swirl to coat.
Cook aromatics and protein: Add the minced garlic and sliced shallots and stir-fry 20–30 seconds until fragrant (do not brown). Add the shrimp (or pork/tofu) and stir-fry until just cooked through — shrimp will turn pink (about 1–2 minutes), thin pork about 2–3 minutes, tofu 2–3 minutes to get a little color. If using preserved mustard greens, add them now and stir 30–45 seconds.
Add noodles and sauce: Push the protein to the side, add the drained noodles to the wok, pour the prepared sauce over the noodles and toss quickly with tongs or spatulas to coat evenly. If the noodles are dry, splash 1–2 tablespoons of hot water to help distribute the sauce and loosen them. Stir-fry 1–2 minutes until noodles are heated through and absorbing sauce.
Create space and add eggs: Push the noodles and protein to one side of the wok. Add a little additional oil if the wok is dry, crack the eggs into the empty space, scramble them lightly until just set (about 20–30 seconds), then fold the eggs into the noodles so they are distributed.
Finish with sprouts and chives: Add the bean sprouts and chopped chives, toss quickly for 20–30 seconds — you want them wilted but still crisp. Taste and adjust seasoning with extra fish sauce, sugar or lime if needed.
Plate and garnish: Transfer the Pad Thai to plates. Sprinkle with chopped roasted peanuts, a pinch more chili if desired, and serve with lime wedges on the side.
Serving suggestion: For a Taiwanese flair serve with extra pickled mustard greens on the side and a drizzle of Taiwanese chili crisp. Enjoy immediately while hot.
Notes: - Adjust the sour-sweet-salty balance to your preference. - If using fresh tamarind, strain seeds and fibers before measuring. - This recipe scales well; keep sauce ratio similar (about 4 parts salty/sour to 1 part sweet as a starting point).