How to make it
8 steps. Take it one step at a time.
Soak the rice noodles
Soak the rice noodles in a large bowl of room temperature water for 30 minutes until they are flexible but still firm to the touch (al dente). Drain and set aside.
30 minWhisk together the tamarind paste, fish sauce, and palm sugar
In a small jar or bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. This is your Pad Thai sauce.
Heat 1 tablespoon of vegetable oil
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and sear for 1-2 minutes until just cooked through. Remove shrimp from the wok and set aside.
2 minAdd the remaining oil
In the same wok, add the remaining oil. Sauté the shallots, garlic, and tofu for 2-3 minutes until the shallots are soft and the tofu is slightly golden.
3 minAdd the drained noodles and the prepared sauce
Add the drained noodles and the prepared sauce to the wok. Stir-fry vigorously using tongs or a spatula, ensuring the noodles are evenly coated and absorb the sauce. If too dry, add a splash of water.
4 minPush the noodle mixture
Push the noodle mixture to one side of the wok. Crack the eggs into the empty side and scramble them until mostly set. Toss the noodles over the eggs and mix well.
2 minAdd the cooked shrimp back
Add the cooked shrimp back to the wok along with the bean sprouts, garlic chives, and chili flakes. Stir-fry for 1 minute until the sprouts just begin to wilt.
1 minTransfer to serving plates
Transfer to serving plates. Garnish with crushed peanuts and serve immediately with lime wedges on the side.
A little kitchen wisdom
Soaking the rice noodles in room temperature water rather than boiling them prevents them from becoming mushy during stir-frying. Use high heat for the authentic 'wok hei' charred flavor.
