Rice noodles stir-fried with shrimp, egg, and sweet-sour-salty sauce, topped with peanuts and lime.
Dried shrimp and preserved radish are traditional but optional for home cooking. Thai rice stick noodles are about 3mm wide; don't use wide pho noodles.
Tamarind paste is essential; there's no good substitute. Serve immediately; pad thai doesn't hold well.
Ingredients
Scale
Measurement units
- 6 oz Dried rice stick noodles (3mm)
- 3 tbsp Vegetable oil
- 4 oz Firm tofu, cubed and patted dry
- 6 oz Medium shrimp, peeled
- 3 clove Garlic cloves, minced
- 2 whole Eggs
- 2 tbsp Tamarind paste
- 2 tbsp Fish sauce
- 2 tbsp Sugar
- 1 ½ cup Bean sprouts
- 3 whole Scallions, cut into 1-inch pieces
- ¼ cup Roasted peanuts, chopped
- 1 whole Lime, cut into wedges
Ingredients
Scale
Measurement units
- 6 oz Dried rice stick noodles (3mm)
- 3 tbsp Vegetable oil
- 4 oz Firm tofu, cubed and patted dry
- 6 oz Medium shrimp, peeled
- 3 clove Garlic cloves, minced
- 2 whole Eggs
- 2 tbsp Tamarind paste
- 2 tbsp Fish sauce
- 2 tbsp Sugar
- 1 ½ cup Bean sprouts
- 3 whole Scallions, cut into 1-inch pieces
- ¼ cup Roasted peanuts, chopped
- 1 whole Lime, cut into wedges
Instructions
Prep the noodles
Soak rice noodles in room temperature water 30 minutes until pliable but still firm. Drain. Mix tamarind paste, fish sauce, and sugar until sugar dissolves.
Ingredients
- rice stick noodles (6 oz)
- tamarind paste (2 tbsp)
- fish sauce (2 tbsp)
- sugar (2 tbsp)
Cook the tofu and shrimp
Heat 2 tablespoons oil in wok over high heat (400-450°F surface). Add tofu and fry until golden, about 3 minutes. Add shrimp and cook until pink, about 2 minutes. Transfer to plate.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- firm tofu, cubed (4 oz)
- shrimp (6 oz)
Stir-fry the noodles
Add remaining 1 tablespoon oil to wok. Add garlic, stir 15 seconds. Add drained noodles and sauce. Toss constantly until noodles absorb sauce and soften, about 2 minutes. Push noodles to one side.
Equipment
- wok
- tongs
Ingredients
- vegetable oil (1 tbsp)
- garlic, minced (3 clove)
Add the eggs and finish
Crack eggs into cleared space in wok. Let set 20 seconds, then scramble and mix with noodles. Return tofu and shrimp. Add half the bean sprouts and all scallions. Toss to combine. Transfer to plates. Top with remaining bean sprouts and peanuts. Serve with lime wedges.
Equipment
- wok
- tongs
Ingredients
- eggs (2 whole)
- bean sprouts (1 ½ cup)
- scallions (3 whole)
- roasted peanuts (¼ cup)
- lime wedges (1 whole)
Before you cook
Cook notes
- • Dried shrimp and preserved radish are traditional but optional for home cooking.
- • Tamarind paste is essential; there's no good substitute.
- • Thai rice stick noodles are about 3mm wide; don't use wide pho noodles.
- • Serve immediately; pad thai doesn't hold well.
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