Description
An easy, restaurant-style Pad Thai recipe that balances sweet, sour, salty, and savory flavors using a tangy tamarind sauce. This weeknight-friendly dish comes together in about 20 minutes with simple techniques for perfect texture.
Ingredients
Scale
- 3 tablespoons tamarind paste
- 2–3 tablespoons light brown sugar
- 2–3 tablespoons fish sauce
- 1 tablespoon white vinegar
- 2–3 tablespoons water
- 8 ounces (225g) flat rice noodles (medium width)
- 12–15 large shrimp, peeled and deveined (or chicken/tofu)
- 2 large eggs
- 3 cloves garlic, minced
- 3–4 stalks green onions, chopped
- 2 cups fresh bean sprouts
- 1 teaspoon dried red chili flakes
- 1/4 cup crushed peanuts
- Lime wedges
- 2 tablespoons vegetable oil
Instructions
- Place rice noodles in a large bowl and cover with hot tap water. Soak for 20-30 minutes until pliable but firm. Drain thoroughly and toss with a tiny drop of oil to prevent sticking.
- In a small bowl, whisk together tamarind paste, brown sugar, fish sauce, vinegar, and water. Taste and adjust sweetness or saltiness as needed.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp (or protein) and a pinch of salt. Cook for 2-3 minutes until opaque, then remove and set aside.
- Add the remaining tablespoon of oil to the pan. Crack eggs into the hot oil, let set for 10 seconds, then scramble quickly. Push eggs to the side.
- Add minced garlic and white parts of green onions to the empty side of the pan. Stir for 30 seconds until fragrant.
- Add drained noodles and cooked protein back into the pan. Pour the tamarind sauce evenly over the noodles.
- Toss everything vigorously for 1-2 minutes until noodles are tender, coated, and darkened. Add a splash of water if too dry.
- Turn off heat. Add fresh bean sprouts and chili flakes. Toss one last time to wilt sprouts slightly.
- Plate immediately. Top with crushed peanuts, green parts of green onions, and lime wedges. Serve hot.
Notes
Do not boil rice noodles; soak them in hot water instead to maintain texture. Ensure the pan is very hot for proper stir-frying. Fresh bean sprouts should be added at the end to retain crunch. The sauce should be balanced between sour, sweet, and salty before adding to the noodles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Thai food, restaurant style, tamarind sauce, rice noodles, stir fry, weeknight dinner, easy Thai recipe