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Pad Thai Recipe

A close-up of a vibrant plate of shrimp Pad Thai, garnished with fresh lime wedges, chopped peanuts, and cilantro.
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Recreate the classic Thai street-food noodle dish with this easy-to-follow Pad Thai recipe. It features a balanced sweet, sour, and savory tamarind sauce, tender rice noodles, and your choice of protein.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 3 tablespoons vegetable oil
  • 8 ounces firm tofu, pressed and cubed, or peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped unsalted peanuts, plus more for garnish
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 lime, cut into wedges
  • For the Sauce:
  • 3 tablespoons tamarind paste concentrate
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce

Instructions

  1. Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and soy sauce for the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu or shrimp and cook until golden brown and cooked through. Remove from skillet and set aside.
  4. Add the remaining 2 tablespoons of vegetable oil to the skillet. Add garlic and shallots and cook until fragrant, about 30 seconds.
  5. Push the garlic and shallots to one side of the skillet. Pour the beaten eggs onto the other side and scramble until almost set.
  6. Add the cooked noodles, sauce mixture, and cooked tofu or shrimp to the skillet. Toss everything together to coat the noodles evenly with the sauce. Cook for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.
  7. Stir in the chopped peanuts and cilantro.
  8. Serve immediately, garnished with additional peanuts, cilantro, and lime wedges.

Notes

  • For a spicier Pad Thai, add 1/2 teaspoon of red pepper flakes with the garlic and shallots.
  • If you can’t find tamarind paste concentrate, you can use 1/4 cup of fresh tamarind pulp soaked in 1/2 cup hot water, then strained.
  • Feel free to add other vegetables like bean sprouts or sliced carrots for extra crunch and nutrition.

Nutrition

Find it online: https://kingscook.com/pad-thai-recipe/