Pad Thai is Thailand’s most legendary street food, celebrated for its perfect equilibrium of sweet, sour, salty, and savory flavors. Stir-fried flat rice noodles absorb a complex tamarind-infused sauce alongside tender succulent shrimp, crisp bean sprouts, scrambled egg, and fried tofu. Served with crunchy crushed peanuts, fresh lime wedges, and a pinch of chili flakes, this vibrant dish offers an incredible contrast of textures and bold aromatics in every single forkful.
Detailed Ingredients
For the Pad Thai Sauce:
- 3 tbsp tamarind paste (or tamarind concentrate)
- 3 tbsp palm sugar (or dark brown sugar)
- 3 tbsp fish sauce (or light soy sauce for vegetarian alternative)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp sriracha or Thai chili paste (optional, for heat)
For the Stir-Fry:
- 8 oz (225g) dried flat rice noodles (medium width)
- 12 large jumbo shrimp (peeled, deveined, tail-on)
- 3 tbsp vegetable oil or peanut oil
- 4 oz (115g) extra-firm tofu, cut into small cubes
- 3 cloves garlic, finely minced
- 2 shallots, finely sliced
- 2 large eggs, lightly beaten
- 1.5 cups fresh bean sprouts
- 1 bunch garlic chives or green onions, cut into 2-inch pieces
For Serving & Garnish:
- 1/3 cup roasted unsalted peanuts, coarsely crushed
- 1 fresh lime, cut into wedges
- Fresh cilantro sprigs
- Thai red chili flakes, to taste
Step-by-Step Instructions
- Soak the Rice Noodles: Place the dried flat rice noodles in a large bowl and cover with warm (not boiling) water for 20–30 minutes until pliable and soft yet firm to the bite. Drain thoroughly and set aside.
- Mix the Sauce: In a small saucepan, combine tamarind paste, palm sugar, fish sauce, rice vinegar, and sriracha over low heat. Stir gently until the sugar completely dissolves into a uniform, glossy sauce. Remove from heat.
- Sear Shrimp and Tofu: Heat 1.5 tablespoons of oil in a wok or large heavy skillet over high heat. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate. In the same wok, add the cubed tofu and fry for 3–4 minutes until golden-crisp on all sides; transfer to the plate with the shrimp.
- Sauté Aromatics & Scramble Eggs: Add the remaining oil to the hot wok. Add minced garlic and sliced shallots, stirring rapidly for 30 seconds until fragrant. Push the aromatics to one side of the wok, pour the beaten eggs into the empty space, and scramble gently for 1 minute until soft curds form.
- Stir-Fry Noodles & Sauce: Toss the drained rice noodles into the wok with the eggs and aromatics. Pour the Pad Thai sauce over the noodles and stir-fry continuously over high heat for 2–3 minutes until the noodles absorb the sauce and turn soft and glossy.
- Combine Toppings: Return the cooked shrimp and fried tofu to the wok. Fold in 1 cup of fresh bean sprouts and the garlic chives. Toss everything together for 1 minute until thoroughly heated through and the vegetables are slightly wilted yet crisp.
- Garnish and Serve: Transfer the hot Pad Thai onto a wide platter. Pile the remaining fresh bean sprouts, crushed peanuts, chili flakes, and fresh cilantro alongside the noodles. Serve immediately with fresh lime wedges for squeezing over top.
Tips, Variations, and Storage Notes
- Tips: Do not over-soak or boil the rice noodles prior to stir-frying. Cooking them briefly in the liquid sauce in a hot wok yields the perfect al dente chew without becoming mushy.
- Variations: Replace shrimp with sliced chicken breast, beef, or double the tofu and use soy sauce instead of fish sauce for a vegetarian option.
- Storage: Best enjoyed fresh off the wok. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet with a splash of water to loosen the noodles.
Pairings
- Beverages: Ice-cold Thai iced tea with condensed milk, fresh coconut water, or a cold lager beer.
- Sides: Crispy vegetable spring rolls, green papaya salad (Som Tum), or tom yum soup.
Quick Info
- Prep Time: 20 minutes (plus noodle soaking)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 3–4
- Cuisine: Authentic Thai
