Classic Pad Thai Recipe

Ingredients

• 8 oz (225g) flat rice noodles
• 8 large shrimp, peeled and deveined
• 1/2 cup firm tofu, cubed
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 large eggs
• 1 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• 2 lime wedges, for serving
• 3 tbsp vegetable oil

For the Pad Thai Sauce:

• 3 tbsp fish sauce
• 3 tbsp tamarind paste
• 3 tbsp palm sugar or brown sugar
• 1 tbsp rice vinegar
• 1-2 tsp chili garlic sauce (like Sriracha), or to taste

Instructions

1. Cook the rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together all the sauce ingredients: fish sauce, tamarind paste, palm sugar, rice vinegar, and chili garlic sauce. Set aside.
3. Heat 2 tbsp of oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink, about 1-2 minutes per side. Remove from the wok and set aside.
4. Add the remaining 1 tbsp of oil to the wok. Add the tofu and cook until golden brown on all sides. Add the garlic and shallot and cook for another minute until fragrant.
5. Push the tofu and aromatics to one side of the wok. Crack the eggs into the empty side and scramble until just cooked through.
6. Add the cooked noodles, the prepared sauce, and the cooked shrimp back to the wok. Toss everything together to combine. Cook for 2-3 minutes, until the noodles have absorbed the sauce.
7. Add half of the bean sprouts and half of the cilantro and toss to combine.
8. Serve immediately, garnished with the remaining bean sprouts, cilantro, chopped peanuts, and a lime wedge on the side.

Notes

• You can substitute shrimp with chicken, or leave it out for a vegetarian version.
• Tamarind paste is essential for the authentic Pad Thai flavor and can be found in most Asian grocery stores.
• Adjust the sweetness, sourness, and spiciness of the sauce to your liking.