Ingredients
3 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp palm sugar or brown sugar
1 tbsp lime juice
1-2 tsp chili flakes (optional for heat)
8 oz rice noodles (flat, dried)
1 tbsp vegetable oil
1 small shallot, thinly sliced
2 garlic cloves, minced
8 oz shrimp (peeled and deveined) or chicken (thinly sliced)
2 eggs, lightly beaten
4 oz firm tofu, cubed
1 cup bean sprouts
2 green onions, sliced
¼ cup roasted peanuts, crushed
Lime wedges (for serving)
Fresh cilantro (optional for garnish)
Execution
Soak the Noodles:
Place the rice noodles in warm water and let them soak for 20 minutes or until softened but not mushy. Drain and set aside.
Prepare the Sauce:
In a small bowl, mix tamarind paste, fish sauce, soy sauce, palm sugar, lime juice, and chili flakes (if using). Set aside.
Cook the Protein:
Heat oil in a large pan or wok over medium heat. Add the shrimp or chicken and cook until done (about 3-4 minutes). Remove from the pan and set aside.
Scramble the Eggs:
In the same pan, push any remaining bits to the side and add the eggs. Stir and scramble until cooked, then push them to the side of the pan.
Add Tofu and Aromatics:
Add the tofu cubes, shallots, and garlic to the pan. Stir-fry for 2-3 minutes until lightly browned and fragrant.
Combine Noodles and Sauce:
Add the drained noodles to the pan, followed by the sauce. Toss everything together, ensuring the noodles are evenly coated. Stir-fry for 2-3 minutes.
Add Bean Sprouts and Protein:
Toss in the bean sprouts, green onions, and cooked shrimp or chicken. Stir everything together for another minute or two until well combined and heated through.
Serve and Garnish:
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, fresh lime wedges, and cilantro. Serve immediately.
Additional tips
- Protein Options: You can switch out shrimp or chicken for tofu, beef, or a combination of proteins.
- Vegetarian Version: Substitute fish sauce with soy sauce or tamari for a vegetarian-friendly version.
- Adjust the Spice: Customize the heat level by adding or reducing the amount of chili flakes in the sauce.
- Crispy Tofu Tip: To get crispy tofu, pat the cubes dry with paper towels before frying them.
