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Authentic Pad Thai Recipe

A close-up of a serving of rich, dark sauced Pad Thai noodles topped with roasted peanuts and fresh bean sprouts.
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Make classic Pad Thai at home using rice noodles, a tangy tamarind sauce, tofu or shrimp, and peanuts.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 2 tablespoons vegetable oil
  • 4 ounces firm tofu, pressed and cubed, or 6 ounces raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 2 large eggs
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh chives or green onions
  • 1/4 cup chopped roasted peanuts, for garnish
  • 1 lime, cut into wedges, for serving
  • For the Sauce: 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 3 tablespoons palm sugar (or brown sugar), 1 teaspoon chili flakes (optional)

Instructions

  1. Soak the rice noodles in hot tap water for 20 to 30 minutes, or until they are pliable but still slightly firm (al dente). Drain well.
  2. Prepare the sauce: In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and chili flakes, if using, until the sugar dissolves. Set aside.
  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu or shrimp and cook until golden brown or opaque, about 2 to 3 minutes. Remove from the wok and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the garlic and shallots and stir-fry for 30 seconds until fragrant.
  5. Push the aromatics to one side of the wok. Crack the eggs into the empty space and scramble them until just set. Break them up slightly.
  6. Add the drained noodles and the cooked tofu/shrimp back into the wok. Pour the prepared sauce over the noodles.
  7. Toss everything together quickly and continuously for 2 to 3 minutes until the noodles are coated and cooked through.
  8. Stir in the bean sprouts and chives. Cook for 30 seconds more. Do not overcook the sprouts.
  9. Serve immediately, topped with chopped peanuts and a lime wedge on the side.

Notes

  • If you cannot find palm sugar, use packed light brown sugar as a substitute for the sauce.
  • For the best texture, cook the Pad Thai in two smaller batches if your wok is not large enough.
  • Rinse the soaked noodles lightly with cold water after draining to stop the cooking process before adding them to the wok.

Nutrition

Find it online: https://tasteportfolio.com/pad-thai-authentic-recipe-tamarind-sauce-noodles/