📝 About This Recipe
Experience the vibrant, high-octane flavors of Bangkok's bustling night markets right in your own kitchen with this lightning-fast Pad Thai. This recipe captures the essential balance of salty, sour, and sweet using a streamlined method that doesn't sacrifice the 'wok hei' charred essence. Perfectly chewy rice noodles, succulent shrimp, and crunchy sprouts come together in a silky tamarind glaze for the ultimate Asian fast-food indulgence.
🥗 Ingredients
The Noodles
- 4 ounces Dry Rice Sticks (medium width, soaked in hot water for 10-15 mins until pliable but firm)
The Quick Sauce
- 3 tablespoons Tamarind Paste (concentrate)
- 3 tablespoons Fish Sauce (high quality)
- 3 tablespoons Palm Sugar (finely grated; sub brown sugar if needed)
- 1 teaspoon Sriracha or Chili Flakes (adjust to heat preference)
The Stir Fry
- 3 tablespoons Vegetable Oil (neutral oil with high smoke point)
- 8-10 pieces Large Shrimp (peeled and deveined)
- 1/2 cup Firm Tofu (cut into small batons)
- 3 cloves Garlic (minced)
- 1 piece Shallot (finely sliced)
- 2 Eggs (lightly beaten)
- 1 cup Fresh Bean Sprouts (rinsed)
- 1/2 cup Garlic Chives (cut into 2-inch pieces; sub scallions if unavailable)
For Garnish
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Fresh Lime (cut into wedges)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
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1
Prepare the noodles by soaking them in very hot (not boiling) tap water for 10-15 minutes. They should be flexible but still have a firm 'al dente' bite. Drain and set aside.
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2
In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and sriracha until the sugar is mostly dissolved. This is your flavor powerhouse.
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3
Heat 1 tablespoon of oil in a wok or large non-stick skillet over high heat until shimmering.
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4
Add the shrimp and sear for about 1 minute per side until pink and just cooked through. Remove the shrimp from the pan and set aside to keep them tender.
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5
Add the remaining 2 tablespoons of oil to the same pan. Toss in the tofu batons and fry for 1-2 minutes until the edges are golden and slightly crisp.
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6
Lower the heat slightly to medium-high and add the minced garlic and sliced shallots. Stir-fry for 30 seconds until fragrant but not browned.
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7
Add the drained noodles to the pan. Pour the sauce over the noodles immediately.
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8
Toss the noodles constantly using tongs or a spatula for 1-2 minutes. The noodles will absorb the sauce and soften. If they seem too dry, add a tablespoon of water.
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9
Push the noodle mixture to one side of the pan. Pour the beaten eggs into the empty space.
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10
Let the eggs set for 15 seconds, then scramble them lightly. Before they are fully dry, fold them back into the noodles.
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11
Return the cooked shrimp to the pan. Add the bean sprouts and garlic chives.
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12
Toss everything together for just 30 seconds more. You want the sprouts to barely wilt so they retain their signature crunch.
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13
Remove from heat immediately. Plate the Pad Thai and top generously with crushed peanuts and fresh cilantro.
💡 Chef's Tips
Don't overcook the noodles during the soaking phase; they should feel like 'leathery' pasta, as they will finish cooking in the sauce. High heat is essential for that authentic street-food flavor, so have all your ingredients prepped and within arm's reach before you turn on the stove. If you can't find palm sugar, use light brown sugar mixed with a tiny pinch of molasses for a similar depth of flavor. Always use fresh lime juice at the very end; the acidity cuts through the richness and 'wakes up' the tamarind.
🍽️ Serving Suggestions
Serve with a side of Thai Iced Tea to balance the heat with creamy sweetness. Pair with a crisp Singha or Chang beer for the ultimate Thai pub experience. Provide extra chili flakes and sugar on the side so guests can customize their own flavor profile. A simple cucumber salad with rice vinegar and sesame seeds makes a refreshing, crunchy side dish.