Pad Thai
Authentic Pad Thai made easy! Rice noodles stir-fried in a sweet and tangy sauce, topped with shrimp, sliced tofu, ground roasted peanuts, and fresh bean sprouts.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g dry Pad Thai rice stick noodles (rice stick noodles)
- 3 tablespoons peanut oil
- 6 large shrimp (peeled, deveined, tail on)
- 2 eggs (room temperature)
- 1 small shallot (thinly sliced)
- 1/8 cup thinly sliced firm tofu
- 2 cups fresh bean sprouts
- 1/8 cup sliced garlic chives (1-inch pieces)
- 1/4 cup ground roasted peanuts
- 2 tablespoons small dried shrimp (ground (optional))
- 1 lime (cut into wedges)
- 1 tablespoon tamarind paste
- 1/2 cup hot water
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chicken stock granules
Instructions
- 1
Soak the Pad Thai noodles in slightly warm tap water for 20 minutes.
- 2
Soak tamarind paste in hot water for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
- 3
Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Thai sweet chili sauce, oyster sauce, soy sauce, fish sauce, brown sugar, and chicken stock granules. Mix well.
- 4
Drain the Pad Thai noodles.
- 5
Heat 1 tablespoon of the peanut oil in a wok over medium-high heat. Stir-fry the shrimp for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
- 6
Crack the eggs into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
- 7
Add the remaining peanut oil into the wok, then add the sliced shallot. Stir gently until the shallot turns slightly brown.
- 8
Add the Pad Thai noodles to the wok.
- 9
Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
- 10
Return the cooked shrimp and eggs to the wok. Add 1 cup of the bean sprouts, sliced tofu, garlic chives, ground dried shrimp (if using), and 1/8 cup ground peanuts.
- 11
Transfer to serving plates. Serve with the remaining fresh bean sprouts and ground peanuts, and lime wedges.
- 12
Enjoy!