Pad Thai
Bright, glossy rice noodles coated in a sweet-tangy tamarind and fish sauce glaze, studded with plump shrimp, golden tofu, and tender ribbons of scrambled egg. The dish balances textures—soft noodles, crisp bean sprouts, and toasted peanuts—and finishes with lime for a lively, layered bite. Quick wok cooking keeps ingredients distinct and vibrant.
Swap proteins or simplify the sauce to suit pantry limits: use thinly sliced chicken or extra-firm tofu in place of shrimp, replace fish sauce with soy sauce or tamari for a vegetarian version, and substitute bottled sweet-tangy sauces sparingly if you can’t find tamarind paste. Toast peanuts lightly for more flavor and use flat rice noodles that match the package thickness—soak just until pliable to avoid a gummy finish.
Serve this as a casual weeknight dinner, at a weekend wok party, or plated for guests with extra lime wedges and chili flakes alongside. Leftovers keep well for a day; reheat briefly in a hot skillet with a splash of water to loosen the noodles. For gatherings, double the recipe and stir-fry in two batches to maintain high heat and texture.
How to Make It
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1
Soak the rice noodles in warm water according to package until pliable but still slightly firm (usually 8–12 minutes); drain and set aside.
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2
Whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, soy sauce, and crushed red pepper in a small bowl until sugar dissolves; taste and adjust balance of sour/salty/sweet.
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3
Heat 1 tablespoon oil in a large wok or heavy skillet over high heat. Add tofu and sear until golden on all sides, about 3–4 minutes; remove to a plate.
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4
Add another tablespoon oil to the hot pan, then add shrimp and stir-fry until just cooked through, about 2 minutes; transfer with tofu to the plate.
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5
Reduce heat to medium-high, add remaining tablespoon oil, and sauté minced garlic and thinly sliced shallot until fragrant, about 30–40 seconds.
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6
Push aromatics to one side of the wok, crack in the eggs, and scramble quickly until just set.
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7
Add the drained noodles and the sauce to the wok. Toss vigorously with tongs or a spatula to coat and warm through, adding 1–2 tablespoons hot water if mixture looks dry.
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8
Return cooked shrimp and tofu to the wok along with half the bean sprouts and most of the scallions. Toss another 1–2 minutes until everything is heated and sauce clings to the noodles.
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9
Remove from heat and stir in half the chopped peanuts. Plate immediately and top with remaining bean sprouts, scallions, peanuts, and lime wedges. Serve with extra crushed red pepper if desired.