Name: Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g flat rice noodles; 200 g large shrimp; 100 g firm tofu; 2 large eggs; 100 g bean sprouts; 3 stalks green onions; 50 g roasted peanuts; 3 cloves garlic cloves; 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar or brown sugar; 3 tbsp vegetable oil; 1 lime lime wedges; 1 tsp dried chili flakes

Ingredients

Servings

200g rice_noodles
200g shrimp, peeled and deveined
100g firm_tofu, pressed and cubed
2large egg
100g bean_sprout
3stalks green_onion, cut into 2-inch pieces
50g peanut, roughly chopped
3cloves garlic, minced
3tbsp tamarind
3tbsp fish_sauce
2tbsp brown_sugar
3tbsp vegetable_oil
1lime lime, for serving
1tsp chili_pepper, optional

Equipment Needed

Instructions

1
Soak rice noodles in room temperature water for 30-60 minutes until pliable but not fully soft. Drain and set aside.
2
Mix tamarind paste, fish sauce, and sugar in a small bowl to create the sauce. Stir until sugar dissolves.
3
Heat a wok over high heat until smoking. Add 2 tablespoons oil, then add tofu cubes. Fry until golden on all sides, about 3 minutes. Remove and set aside.
4
Add remaining oil to the wok. Add shrimp and garlic, stir-fry for 1 minute until shrimp turn pink. Push to one side.
5
Crack eggs into the empty side of the wok, scramble quickly, then mix with the shrimp.
6
Add drained noodles and the tamarind sauce. Toss everything together, cooking for 2-3 minutes until noodles are tender and sauce is absorbed.
7
Add tofu, bean sprouts, and green onions. Toss for 30 seconds. Remove from heat and top with chopped peanuts. Serve immediately with lime wedges.

Tips

The key to great pad thai is high heat and working quickly. Have all ingredients prepped and within reach before you start cooking.
Don't over-soak the noodles - they should be pliable but still firm. They'll finish cooking in the wok.
Real pad thai has a balance of sweet, sour, and salty. Adjust tamarind, sugar, and fish sauce to your taste.