This is one of the dishes in the country of Thailand, and I love it so much, though am not a native. Here are the following steps to prepare it:
Ingredients (Serves 2–3)
- 6 oz (170 g) rice noodles (medium width, soaked in warm water until pliable, then drained)
- 2 tbsp tamarind paste (soaked and strained if using the block form)
- 2 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 ½ tbsp palm sugar or brown sugar
- 2 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 6–8 medium shrimp, peeled and deveined
- 3 oz (85 g) firm tofu, cut into small cubes
- 1 egg, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced (reserve some for garnish)
- ÂĽ cup roasted peanuts, chopped
- 1 small red chili (optional, for heat)
- Lime wedges, for serving
Instructions
- Prepare the sauce
- In a small bowl, combine tamarind paste, fish sauce, and palm sugar. Stir until the sugar dissolves. Taste: it should be tangy, salty, and slightly sweet. Adjust if needed.
- Stir-fry aromatics
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add garlic and stir quickly until fragrant (about 20 seconds).
- Cook the proteins
- Add shrimp and cook until just pink, 1–2 minutes. Remove and set aside.
- In the same pan, add tofu and fry until golden on all sides. Push to one side.
- Add the egg
- Pour in the beaten egg. Scramble lightly, then mix with the tofu.
- Toss in noodles
- Add the drained rice noodles and the prepared tamarind sauce. Toss well so the noodles absorb the sauce. Splash in a little water if they feel dry.
- Combine everything
- Return the shrimp, add bean sprouts, green onions, and chili (if using). Stir-fry briefly—everything should be hot but still fresh and slightly crisp.
- Serve & garnish
- Plate the Pad Thai. Top with chopped peanuts, extra bean sprouts, green onions, and lime wedges on the side.
✨ Tip: If you want to be authentic, choose the ‘DIY’ garnish style. Organize peanuts, chili flakes, sugar, and lime so that everyone can season their plate to taste, just like in