Free recipe Thai

Pad Thai

Name: Pad Thai
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz flat rice noodles, dried, about 1/4 inch wide; 3 tbsp tamarind paste, seedless concentrate; 3 tbsp fish sauce; 3 tbsp palm sugar, finely chopped, or light brown sugar; 1/2 tsp thai chili powder, plus more to serve; 4 tbsp vegetable oil, divided; 8 oz medium shrimp, peeled and deveined; 4 oz extra-firm tofu, pressed and cut into 1/2-inch cubes; 3 cloves garlic, minced; 1 large shallot, thinly sliced; 1 tbsp preserved sweet radish, optional, finely chopped; 2 large eggs; 2 cups bean sprouts, divided; 1 cup garlic chives, cut into 2-inch pieces, or scallions; 1/3 cup roasted peanuts, unsalted, coarsely chopped; 1 lime, cut into wedges

Chewy rice noodles stir-fried with shrimp, tofu, egg, and garlic chives in a tangy tamarind sauce, topped with peanuts, bean sprouts, and lime.

By Marisol Vance, Founder & Head of Recipe Development Published July 7, 2025

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Prep: 35 min
Cook: 15 min
Total: 50 min
Servings: 4
Level: Medium

Great pad thai balances sour, sweet, salty, and a little heat, and the heart of that balance is tamarind. Its fruity tang is what makes this dish taste like the real thing, not a sweet ketchup-colored noodle.

The method matters as much as the sauce. Soak the noodles in warm water rather than boiling them, so they stay springy and finish cooking in the wok. Then cook in two small batches; a crowded pan steams the noodles into a sticky clump instead of letting them fry.

Serve with lime wedges, crushed peanuts, and extra chili powder so everyone can season their own plate. Have all your ingredients prepped before you turn on the heat, because it moves fast.

Authentic tamarind tang
Better than takeout
Two-batch wok method

Directions

Soak the noodles in a large bowl of warm tap water for 30 to 45 minutes, until pliable and white but still firm at the center. Drain well.
Whisk the tamarind, fish sauce, palm sugar, and chili powder in a small saucepan over low heat just until the sugar dissolves. Taste; it should be tangy, salty, and sweet in equal measure.
Set out all of the remaining ingredients by the stove, since the stir-fry moves quickly. You will cook in 2 batches, using half of everything each time.
Heat 1 tbsp of the oil in a wok or large skillet over high heat. Add half the shrimp and tofu and stir-fry for about 2 minutes until the shrimp turn pink, then push to one side.
Add 1 more tbsp oil, half the garlic, shallot, and radish, and stir-fry for 30 seconds until fragrant.
Add half the noodles and half the sauce and toss for 2 to 3 minutes until the noodles soften and absorb the sauce. If they seem too firm, add a splash of water.
Push the noodles aside, crack 1 egg into the empty space, and scramble lightly until almost set, then fold it through the noodles.
Add half the garlic chives and 1 cup of the bean sprouts and toss for 30 seconds, just until the chives wilt.
Transfer to plates and repeat with the remaining ingredients.
Top with the peanuts and remaining bean sprouts and serve with lime wedges and extra chili powder.

Test-kitchen tips

Make the sauce up to 1 week ahead and refrigerate it in a jar. Warm it slightly before using so it coats the noodles evenly.
Undersoak rather than oversoak the noodles. They will soften further in the wok, but overly soft noodles break and turn mushy.
Use chicken thighs instead of shrimp, or make it vegetarian by doubling the tofu and using a vegetarian fish sauce substitute.