70 minutes
A classic Thai dish made with rice noodles, shrimp or chicken, tofu, eggs, and a flavorful sauce.
1. Soak Rice Noodles
Soak the rice noodles in warm water for about 20-30 minutes until they soften.
2. Prepare Protein
While the noodles are soaking, prepare your protein. If using shrimp, peel and devein them. If using chicken, slice it thinly. Dice the tofu into small cubes.
3. Chop Garlic and Scallions
Finely chop your garlic and scallions.
4. Cook Tofu and Eggs
Heat a large pan or wok over medium-high heat. Add a bit of oil, then toss in the garlic and cook until fragrant. Add the tofu and cook until it becomes golden brown. Push the tofu to one side of the pan, crack in the eggs, and scramble them until they just set.
5. Cook Protein
Add your shrimp or chicken to the pan and cook until they are just done. Remove everything from the pan and set it aside.
6. Cook Noodles
In the same pan, add a bit more oil, and then the soaked noodles. Stir them around for a minute before adding the fish sauce, tamarind paste, and sugar.
7. Combine Ingredients
Return the cooked tofu, eggs, and protein to the pan, tossing everything together. Add the bean sprouts and scallions, cooking for just a couple of minutes.
8. Add Lime Juice
Squeeze in some fresh lime juice to brighten the flavors.
9. Serve
Transfer your Pad Thai to a plate and top it with crushed peanuts and more lime wedges.
Start with sourcing the best quality ingredients. Authentic Thai ingredients such as tamarind paste, fish sauce, and palm sugar make a significant difference in flavor. Avoid using ketchup or other substitutes for tamarind paste, as they will not provide the same depth of flavor.
Use dried rice noodles and soak them in lukewarm water until they are pliable but still firm. They'll finish cooking in the pan, and you want to avoid overcooked, mushy noodles.
Your sauce should have a harmonious blend of sour (tamarind), sweet (sugar), and salty (fish sauce). Always taste and adjust the seasoning before adding it to the noodles.
Have all your ingredients prepped and ready to go. Pad Thai cooks quickly, and you won't have time to chop or measure once you start cooking.
Pad Thai is best served right out of the pan. The texture and taste are at their peak when it's fresh.
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