Pad Thai (Authentic)
Traditional dish · Thai
The quintessential Thai stir-fried noodle dish, balancing sweet, sour, and savory flavors with a delightful mix of textures.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Dried flat rice noodles (Sen Lek)250g
- Shrimp, peeled and deveined200g
- Firm tofu, pressed and cubed150g
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced1/4 cup
- Bean sprouts1 cup
- Garlic chives, cut into 2-inch lengths1/2 cup
- Roasted peanuts, crushed1/4 cup
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Sriracha or chili paste1 tsp
- Vegetable oil3 tbsp
- Lime wedges, for serving4
- Fresh cilantro, for garnish1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain well.
- 2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and sriracha/chili paste. Set aside.
- 3
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add tofu and fry until golden brown on all sides. Remove and set aside.
- 4
Add another 1 tbsp of oil to the wok. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.
- 5
Push aromatics to one side of the wok. Add the drained noodles and the sauce mixture. Stir-fry for 2-3 minutes, tossing to coat the noodles evenly.
- 6
Push noodles to one side. Add the remaining 1 tbsp of oil and crack the eggs into the empty space. Scramble the eggs until almost cooked, then mix them into the noodles.
- 7
Add the fried tofu, shrimp, bean sprouts, and garlic chives to the wok. Stir-fry for another 2-3 minutes until shrimp are pink and cooked through, and vegetables are tender-crisp.
- 8
Stir in half of the crushed peanuts. Season with salt and pepper to taste.
- 9
Serve immediately, garnished with remaining crushed peanuts, fresh cilantro, and lime wedges on the side.
