Authentic Pad Thai
A classic Thai stir fried noodle dish with shrimp, egg, and crunchy peanuts in a tangy tamarind sauce. Quick to cook but packed with bold umami flavors.
Thai rice noodles stir fried with shrimp, egg, and a tangy tamarind based sauce.
Nutrition per serving
Ingredients
noodles
protein
sauce
garnish
cooking
Instructions
Soak the Noodles
Soak rice noodles in room temperature water for 30 minutes until pliable but still slightly firm. Do not use boiling water or the noodles will become mushy during stir frying. Drain and set aside.
Mix the Sauce
Whisk together tamarind paste, fish sauce, and palm sugar in a small bowl until the sugar dissolves. Taste and adjust the balance of sour, salty, and sweet to your preference. Set aside.
Cook the Shrimp
Heat a wok over very high heat until smoking. Add oil and stir fry shrimp for 2 minutes until pink and cooked through. Push shrimp to the side and crack eggs into the wok. Scramble until just set.
Stir Fry the Noodles
Add drained noodles to the wok and pour sauce over everything. Toss constantly using tongs for 2 to 3 minutes until noodles absorb the sauce and develop slight caramelization. Add a splash of water if noodles stick.
Garnish and Serve
Remove from heat and toss in half the green onions and half the bean sprouts. Divide between plates and top with remaining bean sprouts, peanuts, and green onions. Serve with lime wedges and chili flakes.
Substitutions
Common mistakes
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