Go Back

Pad Thai

Authentic Pad Thai with sweet, sour, and salty notes. Thin rice noodles tossed in a tamarind sauce with shrimp, eggs, bean sprouts, and crunchy peanuts.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

  • ​ ​ ​ ​
  • 8 oz thin flat rice noodles sen lek
  • 3 tbsp tamarind paste strained if using pulp
  • 3 tbsp fish sauce ​
  • 2 tbsp palm sugar finely chopped
  • 1 tsp dried shrimp toasted and ground
  • 2 tbsp neutral oil peanut or canola
  • 8 oz shrimp tofu, or chicken thigh (bite-sized)
  • 3 cloves garlic minced
  • 2 ​ eggs lightly beaten
  • 2 cups bean sprouts ​
  • 4 ​ garlic chives cut into 2-inch segments
  • 1/4 cup roasted peanuts crushed, plus lime wedges and chili flakes

Method
 

  1. Soak rice noodles in room-temperature water for 30 to 45 minutes until pliable but firm. Drain and set aside.
  2. Whisk together tamarind paste, fish sauce, palm sugar, and dried shrimp until sugar dissolves. Taste and adjust the balance.
  3. Prep all ingredients: mince garlic, slice protein into bite-sized pieces, trim chives into 2-inch segments, chill sprouts, and crush peanuts.
  4. Heat a wok over high heat until smoking. Add oil, sear protein, push to one side, scramble eggs, then mix together.
  5. Add drained noodles and sauce. Toss vigorously for 1 to 2 minutes until glossy and coated. Stir in bean sprouts and garlic chives; remove from heat.
  6. Plate immediately with crushed peanuts, lime juice, and chili flakes. Serve with extra lime wedges and chili on the side.