Entree: Thailand – Royal Thai Cuisine – ผัดไทย ➤ Phad Thai (Stir-fried rice noodles with protein, tofu, egg, and a tangy tamarind-sweet sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 8 oz (225 g) dried flat rice noodles (about 1/2-inch / 1.3 cm wide)
- 12 oz (340 g) raw shrimp, peeled and deveined (about 12–16 medium)
- 8 oz (225 g) firm tofu, pressed and cut into 1/2-inch (1.3 cm) cubes
- 2 large eggs
- 3 tbsp (45 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced
- 2 tbsp (30 g) tamarind paste
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 g) palm sugar or packed brown sugar
- 2 tbsp (15 g) dried shrimp (optional)
- 2 cups (150 g) fresh bean sprouts
- 4 scallions, cut into 1-inch (2.5 cm) pieces
- 1/3 cup (40 g) roasted peanuts, coarsely chopped
- 1 lime, cut into wedges, for serving
- 1 tsp (2 g) crushed red pepper flakes or to taste (optional)
- Cilantro sprigs for garnish (optional)

Instructions

1. Place rice noodles in a large bowl and cover with warm water to soak until pliable but still slightly firm (about 20–30 minutes). Drain and set aside.
2. Whisk tamarind paste, fish sauce, and palm sugar in a small bowl until sugar dissolves; adjust to a balanced sweet-tart-salty taste. Set sauce aside.
3. Heat 1 tbsp (15 ml) oil in a large wok or heavy skillet over high heat until hot but not smoking. Add tofu and stir-fry until golden on all sides, about 3–4 minutes. Remove and set aside.
4. Add another 1 tbsp (15 ml) oil to the wok. Add minced garlic and sliced shallot; stir-fry briefly until fragrant (about 30 seconds).
5. Add shrimp (and dried shrimp if using) and stir-fry until shrimp begin to turn pink, about 1–2 minutes.
6. Push ingredients to the side of the wok, add the remaining 1 tbsp (15 ml) oil, then add the drained noodles. Pour the tamarind-fish sauce over the noodles and toss vigorously to coat and heat through, adding a splash of water if necessary to loosen.
7. Make a well in the center, crack in the eggs and scramble quickly; then toss eggs through the noodles. Return tofu to the wok and mix evenly.
8. Stir in bean sprouts and scallions, cooking just until sprouts are tender-crisp, about 30–60 seconds.
9. Remove from heat and transfer to serving plates. Sprinkle with chopped roasted peanuts, crushed red pepper flakes if using, and garnish with cilantro. Serve immediately with lime wedges.