Homemade Pad Thai
Experience the perfect balance of sweet, sour, and salty flavors with this authentic-style Pad Thai that brings the vibrant taste of a Thai street market into your home kitchen.
Ingredients
- •8 oz (225g) dried flat rice noodles
- •2 tablespoons tamarind concentrate
- •3 tablespoons fish sauce
- •3 tablespoons palm sugar (or light brown sugar)
- •1 tablespoon rice vinegar
- •2 tablespoons vegetable oil
- •1 lb (450g) medium shrimp, peeled and deveined
- •2 large eggs, lightly beaten
- •1 cup firm tofu, cut into small cubes
- •2 cloves garlic, minced
- •1 small shallot, finely diced
- •2 cups fresh bean sprouts
- •1/2 cup garlic chives, cut into 2-inch pieces
- •1/4 cup roasted peanuts, crushed
- •1 lime, cut into wedges
- •1 teaspoon chili flakes (optional)
Instructions
- 1
Soak the rice noodles in lukewarm water for about 30 minutes or until flexible but still firm to the touch; drain and set aside.
- 2
In a small bowl, whisk together the tamarind concentrate, fish sauce, sugar, and rice vinegar until the sugar is fully dissolved to create the sauce.
- 3
Heat one tablespoon of oil in a large wok or skillet over medium-high heat. Sear the shrimp until just cooked through, then remove and set aside.
- 4
Add the remaining oil to the pan, add the tofu, and fry until golden brown. Add the shallots and garlic, stir-frying for 30 seconds until fragrant.
- 5
Add the drained noodles to the pan and pour in the sauce. Toss constantly until the noodles absorb the liquid and become soft.
- 6
Push the noodles to one side of the pan, pour the beaten eggs into the empty space, and scramble them until set before folding them into the noodles.
- 7
Return the shrimp to the pan and add the bean sprouts and garlic chives. Toss everything together for another minute until the sprouts are slightly wilted.
- 8
Remove from heat and serve immediately, garnished with crushed peanuts, chili flakes, and a generous squeeze of fresh lime juice.
💡 Chef tips
- Do not overcook the noodles during the soaking stage; they should finish cooking in the sauce to maintain a chewy, al dente texture.
- If you cannot find tamarind concentrate, you can substitute it with a mix of lime juice and extra brown sugar, though the flavor profile will be slightly different.
- Cook in small batches if your pan is small to ensure the noodles fry rather than steam, which keeps the dish from becoming mushy.
✅ How it should turn out
The finished dish should feature glossy, chewy noodles coated in a savory-sweet sauce, with plump shrimp and crunchy sprouts that provide a perfect contrast in textures and a bright, citrusy finish.