Foolproof Semi-Authentic Pad Thai

Ingredients

• 120 grams Thai rice noodles (medium size) (Soak in room temperature water for 1 hour)
• 225 grams Shrimp (large, peeled and deveined) (Cut in half to make bite-sized pieces (8-12 count/lb))
• 75 grams Shallots (Rough chopped into large chunks)
• 15 grams Garlic (Minced (about 3-4 cloves))
• 50 grams Unsalted toasted peanuts (Chopped and sifted to remove dust)
• 25 grams Sweet preserved radish (Chopped)
• 50 grams Scallion tops (green parts only) (Chopped)
• 100 grams Bean sprouts (Fresh, rinsed)
• 125 grams Extra firm tofu (Medium diced, pressed/extra firm preferred)
• 2 large Eggs (Pre-cracked)
• 40 grams Tamarind concentrate (See notes for substitutions)
• 60 grams Palm sugar (Chopped)
• 40 grams Fish sauce
• to taste Chili flakes
• 1 whole Lime (Cut into wedges for serving)
• as needed High smoke point oil (e.g., peanut, canola, grapeseed) (For stir-frying)
• 60 ml Water (About 1/4 cup, for adjusting noodle texture)

Instructions

1. Soak Rice Noodles

   Place 120g medium Thai rice noodles in a large bowl and cover with room temperature water. Soak for 1 hour until noodles are pliable but not sticky.

   Time: PT1H

2. Prep Noodles

   Drain soaked noodles in a strainer. Use scissors to cut noodles into manageable lengths (about 8-10 inches). Set aside.

   Time: PT2M

3. Prep Shrimp

   Peel, devein, and cut shrimp in half to make bite-sized pieces.

   Time: PT5M

4. Prep Vegetables and Tofu

   Roughly chop shallots into large chunks. Mince garlic. Chop scallion tops. Dice extra firm tofu into medium cubes. Rinse bean sprouts. Chop and sift peanuts to remove dust. Chop sweet preserved radish if using.

   Time: PT10M

5. Make Pad Thai Sauce

   Combine 40g tamarind concentrate, 60g chopped palm sugar, and 40g fish sauce in a bowl. Stir to combine (sugar will finish dissolving in the wok).

   Time: PT3M

6. Prep Eggs and Garnishes

   Crack 2 eggs into a bowl. Cut lime into wedges. Set aside chili flakes.

   Time: PT2M

7. Stir-Fry Shrimp

   Heat wok over high heat. Add a squeeze of high smoke point oil. Add shrimp and a pinch of salt. Stir-fry for about 2 minutes until shrimp are just opaque and seared. Remove shrimp to a bowl.

   Time: PT3M

   Temperature: High heat (450°F if using skillet)

8. Scramble Eggs

   Add more oil to wok. Pour in eggs. Let whites set, then break yolks and scramble. Cook until just set, then remove to shrimp bowl.

   Time: PT2M

   Temperature: High heat

9. Fry Tofu

   Add more oil to wok. Add diced tofu. Stir-fry for about 2 minutes until golden on all sides.

   Time: PT2M

   Temperature: High heat

10. Aromatics and Radish

    Add shallots, garlic, preserved radish, and chili flakes to wok. Stir-fry for 30 seconds until fragrant.

    Time: PT0M30S

    Temperature: High heat

11. Add Noodles and Sauce

    Add soaked, drained noodles to wok. Pour in sauce. Toss and stir to coat noodles evenly.

    Time: PT1M

    Temperature: High heat

12. Finish Cooking Noodles

    Continue tossing noodles for 2-3 minutes, adding water as needed until noodles are soft, shiny, and slightly chewy.

    Time: PT3M

    Temperature: High heat

13. Combine Shrimp, Eggs, and Veg

    Reduce heat to medium. Add cooked shrimp and eggs back to wok. Toss gently to combine.

    Time: PT1M

    Temperature: Medium heat

14. Add Bean Sprouts, Scallions, and Peanuts

    Add bean sprouts, scallion tops, and half the chopped peanuts. Toss and stir for 30 seconds until just wilted.

    Time: PT0M30S

    Temperature: Medium heat

15. Plate and Garnish

    Transfer Pad Thai to plates. Top with reserved peanuts and a squeeze of lime. Serve immediately with extra chili flakes and lime wedges.

    Time: PT1M

16. Cleanup

    Wash wok/skillet, bowls, strainer, knife, cutting board, and utensils. Wipe down counters.

    Time: PT10M

Nutrition Facts

Calories

750

Protein

35g

Carbohydrates

95g

Fat

25g

Fiber

6g

Ingredient Substitutions

• Instead of Thai rice noodles (medium size): Supermarket rice noodles (boil 4 min, use hot)
• Instead of Shrimp (large, peeled and deveined): Chicken thigh (thinly sliced), Extra tofu
• Instead of Shallots: Red onion
• Instead of Unsalted toasted peanuts: Cashews
• Instead of Sweet preserved radish: Omit if unavailable
• Instead of Extra firm tofu: Firm tofu (press well), Omit
• Instead of Eggs: Omit for vegan
• Instead of Tamarind concentrate: Indian tamarind paste (use half), Tamarind pods (requires prep)
• Instead of Palm sugar: 75g brown sugar
• Instead of Fish sauce: Soy sauce (vegan)
• Instead of Lime: Lemon

Equipment Needed

• 12-inch wok
• Mixing bowls
• Strainer
• Scissors (optional)
• Fine mesh strainer (optional)
• Cutting board
• Chef's knife
• Measuring spoons/cups
• Spatula or wok spoon

Critical Steps — Do Not Skip

• Soak rice noodles in room temperature water for 1 hour (not hot water).
• Make Pad Thai sauce with correct tamarind and sugar balance.
• Stir-fry shrimp just until opaque; do not overcook.
• Do not burn garlic and aromatics.
• Add water to noodles gradually; avoid soggy or raw noodles.

Chef Tips from the Video

• Have all ingredients prepped and ready before you start cooking; Pad Thai comes together quickly.
• Use a seasoned wok for best flavor and texture.
• If using a skillet, keep heat at medium-high and avoid overcrowding.
• Taste your sauce before cooking and adjust sugar/tamarind to your liking.
• Sift peanuts to avoid pasty sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water.

Freezer: Not recommended; noodles become mushy when thawed.

Room temperature: Not safe due to shrimp and eggs.

Make-Ahead Tips

• Prep all vegetables, tofu, and sauce up to 1 day in advance; store separately in fridge.
• Soak and drain noodles just before cooking for best texture.