Authentic Pad Thai
Classic Thai stir-fried noodles with tamarind sauce, shrimp, tofu, and peanuts.
20 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 200g rice noodles
- 100g shrimp, peeled and deveined
- 100g firm tofu, cubed
- 2 eggs
- 2 cloves garlic, minced
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 2 tbsp crushed peanuts
- 1 lime, cut into wedges
- 1/4 tsp chili flakes (optional)
Nutrition Facts
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Instructions
Soak rice noodles in warm water for 15-20 minutes until softened but still firm. Drain and set aside.
Make the sauce: Mix tamarind paste, fish sauce, and palm sugar in a small bowl until sugar dissolves. Set aside.
Heat oil in a wok over high heat. Add garlic and stir-fry for 10 seconds until fragrant.
Add shrimp and tofu. Stir-fry for 1-2 minutes until shrimp turns pink. Push ingredients to one side of the wok.
Crack eggs into the empty space and scramble until just set, then mix with other ingredients.
Add drained noodles and sauce. Toss everything together for 2-3 minutes until noodles are cooked through.
Add bean sprouts and green onions. Toss for another 30 seconds.
Serve immediately garnished with crushed peanuts, lime wedges, and chili flakes if desired.
Chef's Tips
- Noodle Texture: Don't overcook the noodles during soaking - they should be al dente as they'll cook more in the wok.
- Tamarind Substitute: If unavailable, use lime juice mixed with a bit of brown sugar as an alternative.
- Protein Options: Chicken or pork can replace shrimp for variation.
- Wok Technique: Keep the heat high and stir constantly for authentic flavor and texture.
- Garnish Fresh: Serve with extra lime, peanuts, and chili flakes on the side for customization.
- Leftovers: Pad Thai is best eaten fresh but can be refrigerated for 1 day (texture will change).
