Description
A homemade Pad Thai recipe that replicates restaurant-quality flavors with a complex tamarind-based sauce, customizable proteins, and fresh toppings for a vibrant, shareable meal.
Ingredients
Scale
- 8 ounces (225g) flat rice noodles (medium or wide)
- 3 tablespoons vegetable oil (divided)
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 1 block (14oz) firm tofu, cubed and patted dry
- 8 ounces (225g) shrimp (peeled/deveined) or chicken (sliced thin)
- 1/2 cup dry roasted peanuts, crushed
- 2 cups fresh bean sprouts
- 3 stalks green onions, sliced (whites and greens separated)
- 1 large lime, cut into wedges
- 3 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon white vinegar
- 1 teaspoon chili flakes
- 2–3 tablespoons water
- Optional: 1 red bell pepper (thinly sliced), 1 small carrot (julienned), 1/4 cup cilantro (chopped)
Instructions
- Soak rice noodles in a large bowl of warm water for 15-20 minutes until soft and pliable but still firm. Drain well and shake to remove excess water.
- In a small bowl, whisk together tamarind paste, brown sugar, fish sauce, white vinegar, and chili flakes. Add 2-3 tablespoons of water to thin to a syrup consistency. Taste and adjust if needed.
- Prep all ingredients: cube tofu, slice chicken (if using), mince garlic, slice green onions, julienne carrots/peppers, and crush peanuts. Keep everything in separate bowls (mise en place).
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add tofu and chicken (if using). Cook for 2-3 minutes until chicken is done and tofu is golden. Remove and set aside.
- Add another tablespoon of oil to the pan. Pour in beaten eggs and scramble quickly into fluffy curds. Push to the side of the pan.
- Add the remaining tablespoon of oil. Toss in garlic, carrots, and bell pepper. Stir-fry for 1 minute.
- Add the soaked noodles and cooked protein back into the pan. Pour the tamarind sauce over everything. Toss vigorously for 2-3 minutes until noodles are heated through and coated in glossy sauce. Add a splash of water if too dry.
- Turn off heat. Stir in green onion whites and half of the bean sprouts.
- Transfer to a serving platter. Top with remaining bean sprouts, crushed peanuts, green onion greens, and chili flakes. Serve immediately with lime wedges on the side.
Notes
Do not boil the rice noodles; soaking in warm water prevents mushiness. Ensure high heat for proper stir-frying to achieve ‘wok hei’. Balance the sauce to taste before cooking. Use fresh bean sprouts for crunch. If cooking for a crowd, cook in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 12
- Sodium: 680
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Thai food, homemade noodles, tamarind sauce, stir fry, dinner party, Asian cuisine, gluten-free option, vegetarian option