Ingredients
Equipment
Method
- Place the dried rice noodles in a large bowl and cover them with hot tap water. Let them soak for about 20-30 minutes, or until they are pliable but still have a slight chew (al dente). They will finish cooking in the pan. Drain them thoroughly and set aside.8 ounces dried flat rice noodles (about 1/4-inch wide)
- In a small bowl, whisk together the fish sauce, tamarind paste, and brown sugar until the sugar has dissolved. If using, add the rice vinegar. Taste and adjust sweetness or sourness to your liking.3 tablespoons fish sauce, 3 tablespoons tamarind paste or concentrate, 2 tablespoons brown sugar (or palm sugar for a more authentic flavor), 1 tablespoon rice vinegar
- If using chicken, ensure it's thinly sliced against the grain for tenderness. If using shrimp, make sure they are peeled and deveined.8 ounces boneless, skinless chicken breast or thighs, thinly sliced, OR large shrimp, peeled and deveined
- Heat 1 tablespoon of vegetable oil in a wok or large, non-stick skillet over medium-high heat until shimmering.2 tablespoons vegetable oil
- Add the minced garlic and sliced shallots to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.2 cloves garlic, minced, 1/4 cup shallots, thinly sliced (or 1/4 cup red onion)
- Add your chosen protein (chicken or shrimp) and cubed tofu (if using) to the wok. Stir-fry until the chicken is cooked through and no longer pink, or until the shrimp turn opaque and pink, about 3-5 minutes depending on your protein. Remove the cooked protein and tofu from the wok and set aside, leaving any residual oil and aromatics.8 ounces boneless, skinless chicken breast or thighs, thinly sliced, OR large shrimp, peeled and deveined, 1/4 cup firm tofu, cut into small cubes
- Add the remaining 1 tablespoon of vegetable oil to the same wok if needed. Crack the eggs into the corner of the wok and scramble them until just set. Break them up into smaller pieces.2 tablespoons vegetable oil, 2 large eggs
- Add the drained rice noodles to the wok with the scrambled eggs. Pour the prepared Pad Thai sauce evenly over the noodles. Toss everything together with tongs, ensuring the noodles are well coated in the sauce. Cook for 2-3 minutes, tossing frequently, until the noodles are tender and have absorbed most of the sauce.8 ounces dried flat rice noodles (about 1/4-inch wide)
- Return the cooked protein and tofu to the wok. Add the bean sprouts and dried chili flakes (if using). Toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted but still have a bit of crunch.1/4 cup firm tofu, cut into small cubes, 1/2 cup bean sprouts, plus extra for garnish, 1 tablespoon dried chili flakes (adjust to your spice preference)
- Immediately divide the Pad Thai chicken or shrimp among serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and extra bean sprouts. Serve hot with lime wedges for squeezing over the top.1/2 cup bean sprouts, plus extra for garnish, 2 tablespoons chopped roasted peanuts, plus extra for garnish, 1/4 cup fresh cilantro, chopped, plus extra for garnish, Lime wedges, for serving
Notes
It will keep well in the refrigerator for up to 3 days.
