Pad Thai is a beloved Thai street-food staple: a stir-fried noodle dish built on flat rice noodles, your choice of protein (tofu or shrimp), crisp bean sprouts, crushed peanuts and fresh lime. The signature tamarind-based sauce balances sweet, sour and savory notes for a satisfying mix of textures and flavors that’s enjoyed around the world.
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Type of noodles to make pad Thai
Traditional Pad Thai uses flat rice noodles—often called rice sticks. These wide, thin noodles become slightly chewy and slippery when cooked, which helps them soak up the sauce without becoming mushy. For best results, boil them only 3–5 minutes until still slightly firm, then drain and set aside before stir-frying.
Type of tofu
Firm or extra-firm tofu is ideal for Pad Thai because it holds its shape during stir-frying. Fried firm tofu adds extra texture and a pleasant crispness; cut it into small cubes so it browns evenly and integrates easily with the noodles and sauce.
What is tamarind paste?
Tamarind paste comes from the pulp of the tamarind fruit and brings a bright, tangy-sweet acidity that defines authentic Pad Thai sauce. It’s a common ingredient across Southeast Asian, Indian and Middle Eastern cuisines, used in sauces, chutneys and marinades to add depth and balance. You can typically find tamarind paste at Asian grocery stores in the preserved sauce or condiments section.
Pad Thai
Ingredients
- 300 g rice noodles
- 1 lbs shrimp
- 1 tsp salt
- 1 shallot (diced)
- 4 cloves garlic (diced)
- 1 tbsp shrimp paste
- ½ lbs firm fried tofu (cubed)
- ½ cup tamarind paste
- ¼ cup brown sugar
- 2 tbsp water
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- ½ tbsp dark soy sauce
- 2 large eggs
- 1 handful bean sprouts
- 1 handful Chinese chives
- lime
- peanuts
Instructions
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Prep all vegetables: dice the shallot and garlic, cut chives into 4-inch segments, and wash the bean sprouts.
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Heat 1 tbsp oil in a wok over high heat. Cook the shrimp with 1 tsp salt for about 2 minutes until just pink. Remove and set aside.
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In a pot of boiling water, cook the rice noodles 3–5 minutes until slightly firm. Drain and set aside.
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Add 1 tbsp oil to the hot wok, then stir-fry the diced shallot, garlic and shrimp paste for about 30 seconds until fragrant.
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Add the brown sugar, tamarind paste and cubed fried tofu, stirring about 30 seconds to combine and warm the tofu.
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Return the drained noodles to the wok with 2 tbsp water, 1 tsp fish sauce, 1 tbsp oyster sauce and ½ tbsp dark soy sauce. Toss for about 30 seconds to coat the noodles evenly with the sauce.
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Push the noodles to one side of the wok and scramble the two eggs in the empty space until just set, then mix them into the noodles. (Alternatively scramble eggs separately if you prefer.)
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Add the bean sprouts, chives and the cooked shrimp back to the wok. Stir and cook another 1–2 minutes until everything is heated through and well combined.
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Serve immediately, garnished with crushed peanuts, extra bean sprouts and lime wedges for squeezing over the dish.
