Sweet Sour Pad Thai
Enjoy this vibrant, perfectly balanced sweet and sour noodle dish packed with classic Thai flavors, easily made at home.
Ingredients
- •8 ounces flat rice noodles (225g)
- •3 tablespoons tamarind paste
- •3 tablespoons light brown sugar
- •3 tablespoons fish sauce
- •2 tablespoons water
- •3 tablespoons vegetable oil, divided
- •2 cloves garlic, minced
- •8 ounces firm tofu, cut into small cubes (225g)
- •2 large eggs, lightly beaten
- •1 cup fresh bean sprouts
- •3 green onions, cut into 1-inch pieces
- •1/4 cup unsalted peanuts, roughly chopped
- •1 lime, cut into wedges
Instructions
- 1
Soak the flat rice noodles in lukewarm water for about 20-30 minutes until pliable but still firm, then drain thoroughly.
- 2
In a small bowl, whisk together the tamarind paste, brown sugar, fish sauce, and water until the sugar dissolves completely to make the sauce.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, add the cubed tofu, and sear until golden brown on all sides, then remove and set aside.
- 4
Add the remaining 2 tablespoons of oil to the same pan, toss in the minced garlic, and stir-fry for 30 seconds until fragrant.
- 5
Add the drained rice noodles and the sauce mixture to the pan, tossing continuously until the noodles absorb the liquid and become tender, about 3 to 4 minutes.
- 6
Push the noodles to one side of the pan, pour the beaten eggs into the empty space, let them set for a few seconds, and then scramble them gently before mixing them into the noodles.
- 7
Stir the cooked tofu, half of the bean sprouts, and the green onions back into the pan, tossing everything together for another minute.
- 8
Transfer the pad thai to serving plates, and garnish with the remaining fresh bean sprouts, chopped peanuts, and lime wedges on the side.
💡 Chef tips
- Do not over-soak the noodles in hot water, or they will turn mushy in the wok; use lukewarm water and stop when they are just bendable.
- For a deeper flavor profile, you can add a pinch of chili flakes or sriracha to the sauce mixture for some heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
✅ How it should turn out
The finished dish features tender, glossy noodles coated in a savory-sweet-tangy sauce, perfectly complemented by crunchy peanuts and fresh sprouts.