Authentic Pad Thai
Classic Thai stir-fried noodles with shrimp, tofu, eggs, and a tangy tamarind sauce.
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
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 tbsp roasted peanuts, crushed
- 1 lime, cut into wedges
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 tsp chili flakes (optional)
Nutrition Facts
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Instructions
Soak the rice noodles in warm water for about 15-20 minutes until soft but still slightly firm. Drain and set aside.
Prepare the sauce: In a small bowl, mix tamarind paste, fish sauce, and palm sugar until well combined. Adjust to taste if needed.
Heat oil in a wok or large pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and tofu, stir-fry for 2-3 minutes until shrimp turns pink and tofu is lightly browned.
Push ingredients to one side of the pan. Crack eggs into the empty space and scramble until just set.
Add drained noodles and sauce. Toss everything together and stir-fry for 2-3 minutes until noodles are well coated.
Add bean sprouts and green onions. Stir-fry for another minute until vegetables are slightly wilted but still crisp.
Serve immediately garnished with crushed peanuts, lime wedges, and optional chili flakes.
Chef's Tips
- Noodle Tip: Don't overcook the noodles when soaking - they should be al dente as they'll cook further in the wok.
- Protein Variations: Substitute shrimp with chicken or make it vegetarian by omitting shrimp and adding more tofu.
- Tamarind Substitute: If tamarind paste is unavailable, use lime juice mixed with a bit of brown sugar as an alternative.
- Wok Technique: Keep the heat high and stir constantly for authentic street-food flavor.
- Garnish Fresh: Serve with extra lime, peanuts, and chili flakes on the side for individual customization.
