# Pad Thai

Chewy rice noodles, bouncy shrimp, and eggs scrambled right in the wok — all pulled together by a tangy, savory tamarind sauce.

_Dinner · Thai_

Prep: 20 min · Cook: 15 min · Total: 35 min · Yields: 2 servings

## Ingredients

- 6 oz dried flat rice noodles (3–5 mm wide (sen lek))
- 3 tbsp tamarind concentrate (not paste block; see tip)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar (or light brown sugar)
- 1 tsp white sugar
- 2 tbsp neutral oil (such as vegetable or canola)
- 3 cloves garlic (minced)
- 2 large shallots (thinly sliced)
- 8 oz medium shrimp (peeled and deveined)
- 2 eggs
- 3 oz extra-firm tofu (cut into small cubes)
- 3 tbsp dried shrimp (optional but traditional)
- 2 tbsp preserved radish (chai poh, rinsed and chopped; optional)
- 2 scallions (cut into 1-inch pieces)
- 1 cup bean sprouts
- 2 tbsp roasted peanuts (roughly chopped)
- 1 lime (cut into wedges, for serving)
- 1 tsp dried chili flakes (for serving)

## Instructions

1. Soak the 6 oz dried rice noodles in room-temperature water for 20–30 minutes until pliable but still firm — they will finish cooking in the wok. Drain and set aside.
2. Whisk together the 3 tbsp tamarind concentrate, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp palm sugar, and 1 tsp white sugar in a small bowl until the sugar dissolves. Taste: it should be tangy, savory, and just slightly sweet. Adjust if needed.
3. Heat a wok or large heavy skillet over the highest heat your stove allows until it just begins to smoke. Add the 2 tbsp neutral oil and swirl to coat.
4. Add the 3 cloves minced garlic and 2 sliced shallots. Stir-fry for 30 seconds until fragrant and just golden.
5. Add the 3 oz tofu cubes and press them against the wok to get some color, about 1–2 minutes. Add the 3 tbsp dried shrimp and 2 tbsp preserved radish if using, and toss for 30 seconds.
6. Add the 8 oz shrimp in a single layer. Let them sit undisturbed for 45 seconds to sear, then toss until just pink, about 1 minute more. Push everything to one side of the wok.
7. Crack the 2 eggs into the cleared space. Scramble them briefly with a spatula until just set but still slightly wet, then fold them into the rest of the ingredients.
8. Add the drained noodles and pour the tamarind sauce over them. Toss everything together using tongs or chopsticks, letting the noodles absorb the sauce for 1–2 minutes. If the noodles stick, add a splash of water (1–2 tbsp) to loosen.
9. Add the 2 scallions and half of the 1 cup bean sprouts. Toss for 30 seconds — the sprouts should stay crunchy.
10. Divide between two plates. Top with the 2 tbsp chopped roasted peanuts and the remaining bean sprouts. Serve immediately with lime wedges and dried chili flakes on the side.

## Tip

> Soak the noodles in cold or room-temperature water — never boiling. Hot water makes them too soft before they hit the wok, and they'll turn mushy when you toss them with the sauce.

Tags: weeknight, one-pan, 30-minute, comfort-food, noodles

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Canonical: https://just-recipes.io/recipes/pad-thai