Classic Pad Thai
Traditional dish · Thai
The quintessential Thai stir-fried noodle dish, balancing sweet, sour, and savory flavors with a delightful mix of textures.
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Ingredients
- Dried flat rice noodles8 oz
- Shrimp, peeled and deveined8 oz
- Firm tofu, pressed and cubed8 oz
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced1/4 cup
- Bean sprouts2 cups
- Garlic chives, cut into 2-inch lengths1/2 cup
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Chili flakes1 tsp
- Vegetable oil3 tbsp
- Roasted peanuts, crushed1/4 cup
- Lime wedges, for serving4
- Fresh cilantro, for garnish1/4 cup
- Saltto taste
- Water1/4 cup
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, chili flakes, and 1/4 cup water. Set aside.
- 3
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove and set aside.
- 4
Add another 1 tbsp 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 tamarind sauce mixture. Stir-fry for 2-3 minutes, tossing to coat the noodles.
- 6
Push noodles to one side. Add the remaining 1 tbsp oil and crack the eggs into the empty space. Scramble until almost set, then mix with the noodles.
- 7
Add the cooked tofu, shrimp, bean sprouts, and garlic chives to the wok. Stir-fry for another 2-3 minutes until shrimp is cooked and vegetables are tender-crisp.
- 8
Season with salt if needed. Serve immediately, garnished with crushed peanuts, cilantro, and lime wedges.
