Classic Pad Thai
A traditional Thai stir-fry featuring rice noodles, shrimp, tofu, and bean sprouts tossed in a savory-sweet tamarind sauce.
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Ingredients
- 4 ounces Dried flat rice noodles
- 1/2 pounds Shrimp, peeled and deveined
- 1/2 cup Firm tofu, cubed
- 3 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 3 tablespoons Palm sugar or brown sugar
- 2 large Eggs, lightly beaten
- 3 cloves Garlic, minced
- 1 1/2 cups Fresh bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 3 tablespoons Vegetable oil
- 1/2 cup Fresh chives or green onions, chopped
Instructions
- 1
Soak the rice noodles in lukewarm water for about 30 minutes until they are flexible but still firm; drain and set aside.
- 2
In a small bowl, whisk together the tamarind paste, fish sauce, and sugar until the sugar is dissolved to create the sauce.
- 3
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat and sear the shrimp and tofu until the shrimp is pink; remove and set aside.
- 4
Add the remaining tablespoon of oil to the wok and sauté the minced garlic for 30 seconds until fragrant.
- 5
Add the drained noodles and the prepared sauce to the wok, tossing constantly over high heat until the noodles absorb the sauce and soften.
- 6
Push the noodles to one side of the wok, pour the beaten eggs into the empty space, and scramble them quickly before mixing back into the noodles.
- 7
Return the cooked shrimp and tofu to the pan, then fold in the bean sprouts and half of the chives for about 1 minute.
- 8
Remove from heat and serve immediately, topped with crushed peanuts and the remaining chives.
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