Classic 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.