Pad Thai
Great pad thai is all about balance — sweet, sour, salty, and savory in perfect harmony. The tamarind-based sauce clings to soft rice noodles while crispy tofu, juicy shrimp, and scrambled egg add texture and protein. The key is high heat, fast wok work, and not overcooking the noodles. Soak them in room temperature water instead of boiling, and you'll avoid the mushy mess most home recipes produce.
Prep Time
15 min
15 min
Cook Time
15 min
15 min
Total Time
30 min
30 min
Servings
4
4
Ingredients
- 8 oz (225g) dried flat rice noodles (pad thai width)
- 12 large shrimp, peeled and deveined
- 4 oz (115g) extra-firm tofu, pressed and cut into small cubes
- 3 tablespoons tamarind paste (concentrate form)
- 2 tablespoons fish sauce
- 2 tablespoons sugar (palm sugar preferred, brown sugar works)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or sambal oelek
- 3 tablespoons neutral oil (vegetable or peanut), divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, cut into 1-inch pieces
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Soak the noodles. Place rice noodles in a large bowl and cover with room-temperature water. Soak for 30 minutes until they're pliable and bendy but still have a slightly firm core. They should NOT be fully soft — they'll finish cooking in the wok. Drain very well.
- Make the sauce. In a small bowl, whisk together tamarind paste, fish sauce, sugar, rice vinegar, and sriracha until the sugar dissolves completely. Taste it — it should be an intense balance of sweet-sour-salty. Adjust to your preference. Set aside.
- Cook the protein. Heat 1 tablespoon oil in a large wok or wide skillet over the highest heat possible until smoking. Add tofu cubes and sear for 2-3 minutes, tossing occasionally, until golden on multiple sides. Remove to a plate. Add shrimp to the same wok and cook 1-2 minutes per side until just pink and curled. Remove and set aside with the tofu.
- Scramble the eggs. Add 1 tablespoon oil to the wok. Add garlic and stir for 15 seconds. Push the garlic to one side, pour the beaten eggs onto the empty side, and let them set for 20 seconds, then scramble into small pieces. Don't overwork them.
- Wok the noodles. Add the remaining tablespoon of oil and all the drained noodles to the wok. Pour the sauce over the noodles. Using tongs, toss and fold vigorously for 2-3 minutes. The noodles should absorb the sauce, turn glossy and slightly translucent, and become fully tender.
- Combine everything. Return the shrimp and tofu to the wok. Add bean sprouts and green onion pieces. Toss everything together for 30 seconds just to heat through — the sprouts should stay crunchy. Transfer to plates immediately and top with crushed peanuts, cilantro, and lime wedges.
Pro Tips
- Room temperature soak, not boiling. Boiling rice noodles turns them into a gummy, clumpy disaster. Soaking in room-temp water gives you noodles that finish perfectly in the wok.
- High heat is non-negotiable. A screaming hot wok is what creates that signature smoky flavor and prevents noodles from sticking. Work fast and keep everything moving.
- Don't overcrowd the pan. If you're doubling the recipe, cook in batches. Too much in the wok steams instead of fries. Taste and adjust.
- The sauce should hit all four flavor notes hard. Add more sugar if too sour, more fish sauce if too sweet, more tamarind if too salty. Serve immediately.
Variations
- Chicken pad thai: Replace shrimp with 8 oz boneless chicken thigh, sliced thin. Stir-fry for 3-4 minutes until cooked through before setting aside.
- Vegetarian/vegan pad thai: Skip the shrimp and double the tofu. Replace fish sauce with soy sauce or vegan fish sauce. The tamarind and peanuts still carry tremendous flavor.
- Pad see ew (cousin dish): Use wide, fresh rice noodles instead of dried, and swap the tamarind sauce for a dark soy, oyster sauce, and vinegar combo. Add Chinese broccoli for the classic version.
Nutrition Facts
Per serving (approximate)
| Calories | 460 kcal |
|---|---|
| Fat | 18g |
| Carbohydrates | 54g |
| Protein | 22g |
| Fiber | 3g |