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Authentic Pad Thai

Experience the magic of homemade Authentic Pad Thai with this flavorful recipe combining rice noodles, tofu, shrimp, and a delicious tamarind-based sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pad Thai Sauce
  • 35 g palm sugar, chopped for the perfect sweetness
  • 3 Tbsp water
  • 3-4 Tbsp Thai cooking tamarind check for a good brand with natural ingredients
  • 2 Tbsp fish sauce look for high-quality brands like Red Boat
For the Pad Thai
  • 4 oz dry rice noodles medium width for a delightful chew
  • 2 Tbsp dried shrimp, roughly chopped for umami
  • 3 cloves garlic, chopped you can never have enough garlic
  • 1/4 cup shallots, roughly chopped for a lovely sweetness
  • 3 oz pressed tofu, cut into small pieces use firm tofu for best texture
  • 3 Tbsp preserved daikon radish, finely chopped adds a unique zing
  • Dried chili flakes to taste (spice lovers, rejoice!)
  • 3 Tbsp vegetable oil for frying
  • 10 medium shrimp, peeled and deveined or your protein of choice
  • 2 eggs easily customizable—add as many as you please
  • 2 1/2 cups bean sprouts, loosely packed for freshness
  • 7-10 stalks garlic chives, cut into 2-inch pieces sub green onions if preferred
  • 1/4 cup roasted peanuts, roughly chopped for that satisfying crunch
  • 1 lime for that zingy finish
Garnishes
  • Chili flakes
  • Roasted peanuts
  • Bean sprouts
  • Garlic chives

Method
 

To make Pad Thai sauce
  1. In a small pot over medium heat, add 35 g of palm sugar. Stir until it begins to melt and darken—this takes about 2-3 minutes.
  2. Carefully add 3 Tbsp of water, followed by 2 Tbsp fish sauce and 3-4 Tbsp of tamarind. Stir and bring it to a gentle simmer. Once thickened, turn off the heat.
To prepare Pad Thai
  1. Start by soaking 4 oz of dry rice noodles in warm water for about 15-20 minutes until tender, then drain and cut them in half.
  2. In a bowl, mix together the chopped tofu, dried shrimp, garlic, shallots, preserved radish, and dried chili flakes until well incorporated.
  3. Heat 3 Tbsp of vegetable oil in a hot wok over medium-high heat. Once shimmering, add the 10 medium shrimp, cooking until they’re pink (around 2-3 minutes). Remove and set aside.
  4. Add the tofu mixture to the wok. Sauté until the garlic turns golden brown, about another 2-3 minutes.
  5. Toss in the drained noodles and pour in your prepared sauce. Stir-fry until the noodles completely absorb the sauce, about 2-4 minutes.
  6. Push the noodles to one side of the wok. Crack in 2 eggs, scrambling them until just set, then fold into the noodles.
  7. Add the cooked shrimp, 2 1/2 cups bean sprouts, and garlic chives. Toss to combine and heat through. Reserve half the chopped peanuts for serving.
  8. Serve hot, garnished with lime wedges, remaining peanuts, and extra chili flakes.

Notes

Ensure all your ingredients are prepped and ready to go before you start cooking. This dish comes together quickly, so you don’t want to scramble around searching for the garlic while your noodles burn!