Homemade Pad Thai
Enjoy restaurant-quality sweet, sour, and savory noodles right in your own kitchen with this easy, family-friendly recipe.
Ingredients
- •8 oz (225g) flat rice noodles
- •3 tablespoons tamarind paste
- •3 tablespoons fish sauce (or soy sauce for vegetarian)
- •3 tablespoons light brown sugar
- •2 tablespoons water
- •3 tablespoons vegetable oil, divided
- •2 cloves garlic, minced
- •7 oz (200g) firm tofu, pressed and cut into small cubes
- •2 large eggs
- •1 cup bean sprouts
- •3 green onions, cut into 1-inch pieces
- •1/4 cup roasted peanuts, coarsely chopped
- •1 lime, cut into wedges
Instructions
- 1
Soak the rice noodles in warm water according to package instructions until just softened and pliable, then drain thoroughly.
- 2
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, and water until the sugar dissolves to create the sauce.
- 3
Heat 1.5 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 4
Add the cubed tofu and stir-fry until golden brown on all sides, then remove and set aside.
- 5
Add the remaining oil to the pan, add the minced garlic, and cook for 30 seconds until fragrant.
- 6
Push the garlic to one side of the pan, crack the eggs into the empty space, and scramble them softly until just set.
- 7
Add the drained noodles and the sauce mixture to the pan, tossing everything together over medium heat until the noodles absorb the sauce and become tender.
- 8
Toss in the cooked tofu, half of the bean sprouts, and the green onions, stirring continuously for another minute until heated through.
- 9
Transfer to serving plates and garnish immediately with the chopped roasted peanuts, remaining fresh bean sprouts, and lime wedges on the side.
💡 Chef tips
- Do not over-soak the rice noodles in boiling water or they will become mushy; use warm water and stop when they are still slightly firm.
- Cook in small batches if your pan isn't large enough, as overcrowding the wok will make the noodles steam instead of stir-fry.
- For a pareve and vegetarian version, simply substitute the fish sauce with high-quality soy sauce or tamari.
✅ How it should turn out
The finished Pad Thai should feature glossy, tender noodles coated in a perfectly balanced sweet-and-sour sauce, accented by the crunch of fresh peanuts and bean sprouts.