There’s something about Classic Pad Thai that instantly takes me back to warm evenings spent wandering through crowded street markets. The air thick with the scent of sizzling garlic and tamarind, mingling with smoky hints of grilled shrimp. I remember the satisfying pop of crunchy peanuts alongside the tender noodles, all balanced with a squeeze of fresh lime that brightened each mouthful. It’s not just a meal; it’s a vivid memory wrapped in flavors, vibrant and comforting.
One night, after a long day, I decided to recreate that magic at home. The moment the noodles hit the pan, and the tamarind sauce bubbled up, the kitchen felt alive. The aroma filled the room, promising something special. Each bite was a perfect harmony of sweet, sour, and savory notes, with the tofu and shrimp adding layers of texture. It reminded me how food can be a simple yet powerful way to relive the moments we cherish.
- Brings authentic street food flavors right to your kitchen, no travel required.
- Combines tender shrimp, crispy tofu, and fresh bean sprouts for a delightful texture contrast.
- The tangy tamarind sauce perfectly balances sweet, sour, and savory tastes.
- Quick to prepare, making it an ideal choice for busy weeknights.
- Customizable with fresh garnishes to suit your taste and mood.
If you’re hesitant about balancing the flavors, don’t worry. The sauce comes together smoothly and hits the right notes every time, even if you’re new to cooking Thai food. Plus, leftovers reheat beautifully, keeping your cravings satisfied for days.
PrintClassic Pad Thai
A traditional Thai stir-fried noodle dish with a perfect balance of sweet, sour, and savory flavors, featuring rice noodles, shrimp, tofu, and a tangy tamarind sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
8 ounces dried flat rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
8 ounces medium shrimp, peeled and deveined
4 ounces firm tofu, cut into small cubes
2 large eggs
1 cup bean sprouts
3 green onions, sliced
1/4 cup roasted peanuts, chopped
1 lime, cut into wedges
1/4 cup fresh cilantro leaves
For the sauce:
3 tablespoons tamarind paste
3 tablespoons fish sauce
1 1/2 tablespoons palm sugar or brown sugar
1 tablespoon rice vinegar
1/2 teaspoon chili powder
Instructions
Soak the dried rice noodles in warm water for 20 minutes or until softened but still firm. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until sugar dissolves. Set sauce aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp and tofu cubes to the skillet. Stir-fry for 3-4 minutes until shrimp turn pink and tofu is lightly browned. Push shrimp and tofu to one side of the pan.
Add remaining 1 tablespoon vegetable oil to the empty side of the skillet. Crack eggs into the pan and scramble until just set.
Add the drained noodles to the skillet and pour the prepared sauce over them. Toss everything together gently to combine and cook for 2-3 minutes until noodles are heated through and coated with sauce.
Remove skillet from heat. Stir in bean sprouts and sliced green onions.
Divide Pad Thai onto serving plates. Garnish with chopped roasted peanuts, fresh cilantro leaves, and lime wedges on the side.
FAQ
Can I make this recipe vegetarian?
Yes, simply omit the shrimp and use extra tofu or vegetables to keep it hearty.
What’s the best way to reheat Pad Thai?
Gently warm it in a skillet over medium heat, adding a splash of water to loosen the noodles if needed.
Is tamarind paste hard to find?
You can find it in most Asian grocery stores or online. It’s key to getting that authentic tang.
Can I prepare this dish ahead of time?
Absolutely, soak the noodles and prepare the sauce in advance to speed up cooking.
Ready to bring the vibrant taste of Classic Pad Thai into your home? Dive in and savor each bite—you’ll feel like you’re right back in those lively streets.