📝 About This Recipe
Experience the vibrant heartbeat of Bangkok with this authentic Pad Thai, a masterclass in the balance of sweet, sour, and salty flavors. This recipe features chewy rice noodles tossed in a signature tamarind glaze, punctuated by the crunch of golden-roasted peanuts and the savory pop of dried shrimp. It is a soul-warming dish that brings the sophisticated complexity of Thai street food directly to your home kitchen.
🥗 Ingredients
The Noodles
- 4 oz Dried Rice Sticks (medium width, soaked in room temp water for 60 minutes)
The Signature Sauce
- 3 tablespoons Tamarind Paste (concentrate, not the sweetened pulp)
- 3 tablespoons Palm Sugar (finely chopped or grated)
- 2 tablespoons Fish Sauce (high quality, such as Red Boat)
- 1/2 teaspoon Chili Flakes (adjust to preferred heat level)
Stir-Fry Essentials
- 3 tablespoons Vegetable Oil (neutral high-heat oil)
- 8-10 pieces Shrimp (large, peeled and deveined)
- 1/2 cup Firm Tofu (cut into small batons or cubes)
- 2 tablespoons Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Dried Shrimp (finely chopped)
- 1 tablespoon Sweet Preserved Radish (minced)
- 2 large Eggs (lightly beaten)
- 1 bunch Garlic Chives (cut into 2-inch pieces)
- 1.5 cups Bean Sprouts (fresh and crunchy)
The Garnish (The Nutty Finish)
- 1/4 cup Roasted Peanuts (unsalted, crushed coarsely)
- 1 piece Lime (cut into wedges)
- 1/4 cup Fresh Cilantro (optional for garnish)
👨🍳 Instructions
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1
Soak the dried rice noodles in a bowl of room temperature water for about 60 minutes. They should be flexible and 'al dente' to the touch, not mushy. Drain and set aside.
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2
In a small saucepan over low heat, combine the tamarind paste, palm sugar, and fish sauce. Stir until the sugar is completely dissolved. Taste and adjust—it should be a perfect harmony of sweet, sour, and salty.
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3
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat. Add the shrimp and sear for 1-2 minutes until pink and just cooked through. Remove the shrimp and set aside to prevent overcooking.
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4
Add the remaining 2 tablespoons of oil to the wok. Toss in the tofu cubes and fry until the edges are golden brown and crispy.
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5
Lower the heat slightly and add the minced shallots, garlic, dried shrimp, and preserved radish. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
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6
Increase the heat to high and add the drained noodles to the wok. Pour the prepared tamarind sauce over the noodles.
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7
Stir-fry vigorously using a tossing motion. If the noodles seem too dry or aren't softening, add a tablespoon of water at a time until they reach a chewy, tender consistency.
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8
Push the noodle mixture to one side of the wok. Pour the beaten eggs into the empty space and let them set for 15 seconds before scrambling them lightly.
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9
Fold the eggs into the noodles, then return the cooked shrimp to the pan. Add the chili flakes at this stage.
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10
Add the garlic chives and about 1 cup of the bean sprouts. Toss everything together for just 30 seconds—you want the sprouts to barely wilt so they retain their crunch.
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11
Remove from heat immediately. Plate the Pad Thai and top generously with the crushed roasted peanuts.
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12
Serve immediately with lime wedges on the side and the remaining fresh bean sprouts for extra texture.
💡 Chef's Tips
Never boil your rice noodles; soaking them in room temperature water ensures they maintain a 'chewy' bite and don't turn into a gummy mess. If you can't find palm sugar, brown sugar is a suitable substitute, though palm sugar adds a unique caramel depth. For the best flavor, roast raw peanuts in a dry pan until golden and crush them yourself just before serving. Ensure your wok is very hot before adding ingredients to achieve 'wok hei' (the breath of the wok), which adds a smoky charred flavor. Don't crowd the pan; if you are doubling the recipe, cook it in two separate batches for the best texture.
🍽️ Serving Suggestions
Serve with a cold Thai Iced Tea or a crisp Lager to balance the heat and acidity. A side of fresh cucumber slices helps cool the palate between bites. Offer extra fish sauce and sugar on the side, as is traditional in Thailand, so guests can customize their seasoning. Pair with a light green papaya salad (Som Tum) for a full Thai feast experience.