Pad Thai
Ingredients
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- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 3 tbsp tamarind concentrate
- 1/2 cups water
- 6 ounces rice stick noodles
- 3 tbsp neutral oil
- 3 cloves garlic – finely chopped
- 2 tbsp shallot – finely chopped
- 1 tbsp sweet salted preserved radish – minced
- 1 tbsp dried shrimp – minced
- 4 ounces firm tofu – cut into 0.5-inch cubes (~0.5 n/a firm tofus)
- 8 ounces shrimp – peeled and deveined (~25 medium shrimps)
- 2 large eggs
- 1/2 tsp Thai chili flakes
- 2 cups bean sprouts
- 1 cups garlic chives – cut into 1.5-inch pieces
- 1/3 cups roasted peanuts – roughly chopped
- lime wedges – for serving
Instructions
1. Cover the rice stick noodles with warm water in a large bowl until pliable but still a bit firm in the core, 20–30 minutes; drain well.
2. In a small saucepan over low heat, combine the palm sugar, fish sauce, tamarind concentrate, and 0.25 cup of the water; stir until the sugar dissolves and the sauce is glossy, 2–3 minutes. Reserve the remaining 0.25 cup water to splash in if the noodles look dry later.
3. Heat a wok (or large skillet) over medium-high until lightly smoking, about 2 minutes, then add the neutral oil and swirl to coat.
4. Add the garlic, shallot, sweet salted preserved radish, and dried shrimp; stir-fry until fragrant and just starting to color, 30–45 seconds.
5. Add the firm tofu and shrimp; stir-fry until the tofu edges turn golden and the shrimp are pink and nearly cooked through, 2–3 minutes.
6. Push everything to one side of the wok, crack in the eggs, and scramble until just set, 30–45 seconds, then fold into the mixture.
7. Add the drained noodles and immediately pour in the sauce; toss continuously until the noodles are tender but springy and evenly coated, 2–4 minutes, adding splashes of the reserved water as needed to loosen.
8. Sprinkle in the Thai chili flakes, then add the bean sprouts and garlic chives; toss just until the sprouts are heated through and the chives wilt slightly, 30–60 seconds.
9. Remove from heat, plate, and top with the roasted peanuts. Serve hot with the lime wedges; diners can squeeze to taste.
Pad Thai is Thailand’s iconic stir-fried rice noodle dish, balancing tangy tamarind, salty fish sauce, and gentle sweetness against smoky wok aromas. The texture contrasts are part of the appeal: chewy noodles, tender shrimp and tofu, crisp bean sprouts, and a final crunch of roasted peanuts. A squeeze of lime and a hint of chili let each bite be tuned at the table.
Rooted in Thai-Chinese cooking, Pad Thai emerged as a national favorite during the mid-20th century, when noodle dishes were promoted to diversify diets and encourage rice exports. The use of tamarind, preserved radish, dried shrimp, and garlic chives reflects local pantry traditions, while the noodle style traces to the coastal Chanthaburi region. Today it remains a street-stall staple and a benchmark for balance and wok technique across Thailand.