Authentic Pad Thai

Ingredients

• 8 oz Rice Noodles (flat, medium‑width; soak in room‑temperature water until pliable)
• 2 Tbsp Palm Sugar (chopped before caramelizing; substitute white sugar or 1 Tbsp white + 1 Tbsp brown sugar if unavailable)
• 2 Tbsp Tamarind Paste (adds sour note; can be diluted with a little water if thick)
• 2 Tbsp Fish Sauce (adds umami; use a light hand as it’s salty)
• 2 Tbsp Water (for sauce consistency)
• 200 g Firm Tofu (pressed, dried, and diced into ½‑inch cubes; pat dry before cooking)
• 12 pieces Large Shrimp (peeled, deveined; season with pinch of salt before quick sear)
• 2 Tbsp Dried Shrimp (roughly chopped; boosts shrimp flavor)
• 2 Shallots (tops removed, halved, then minced)
• 8 cloves Garlic (smashed then minced; keep pieces slightly larger to avoid burning)
• 1/4 cup Peanuts (roughly chopped; keep some larger pieces for garnish)
• 2 cups Bean Sprouts (add at the end; keep 10% aside for garnish)
• 1/2 cup Garlic Chives (chopped; keep some whole stems for garnish)
• 1/4 cup Daikon Radish (thinly sliced; adds crunch)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 2 Eggs (large, lightly beaten)
• 3 Tbsp Vegetable Oil (high‑smoke‑point oil such as peanut or canola)
• 1 Lime (cut into wedges for serving)
• 1 Banana Leaf (optional; for authentic plating)

Instructions

1. Soak Rice Noodles

   Place the rice noodles in a large bowl and cover completely with room‑temperature water. Let them rest for about 1 hour, or until they are softened but still a little firm to the bite.

   Time: PT1H

2. Make Pad Thai Sauce

   In a small skillet, add chopped palm sugar and stir over low heat with a rubber spatula until it begins to caramelize and turn a golden‑brown, honey‑like color (about 3‑4 minutes). Add tamarind paste, fish sauce, and water, then bring to a gentle simmer for 1‑2 minutes until the sugar fully dissolves.

   Time: PT5M

   Temperature: Low heat, then simmer

3. Prepare Tofu

   Pat the pressed tofu dry with paper towels, then cut into ½‑inch cubes. Pat the cubes again with fresh paper towels to remove any surface moisture.

   Time: PT5M

4. Chop Aromatics & Extras

   Finely mince the shallots and garlic, roughly chop dried shrimp, peanuts, daikon radish, and garlic chives. Measure chili flakes and set aside.

   Time: PT10M

5. Heat Oil and Season Pan

   Add 1 Tbsp oil to the wok over very high heat. Swirl until the oil is smoking, then discard excess oil. Add a fresh splash of oil (1 Tbsp) to coat the wok.

   Time: PT2M

   Temperature: Very high heat

6. Sear Shrimp

   Add the shrimp to the hot wok, sprinkle with a pinch of salt, and cook for 30‑45 seconds per side until the edges turn crispy and golden. Remove and set aside in a bowl.

   Time: PT2M

   Temperature: Very high heat

7. Stir‑Fry Aromatics & Tofu

   Add the remaining oil, then quickly toss shallots, garlic, dried shrimp, daikon, chili flakes, and tofu. Stir‑fry for 2‑3 minutes until fragrant and the shallots turn golden.

   Time: PT3M

   Temperature: High heat

8. Combine Noodles and Sauce

   Drain the softened noodles and add them to the wok. Pour in half of the prepared sauce and toss vigorously. Cook until most of the liquid is absorbed and the noodles are hot, about 3‑4 minutes.

   Time: PT4M

   Temperature: High heat

9. Scramble Eggs

   Push the noodles to one side of the wok, add the remaining 1 Tbsp oil if needed, then crack the two eggs directly into the empty space. Let sit 10 seconds, then scramble quickly, allowing a thin layer to set before mixing with the noodles.

   Time: PT1M

   Temperature: High heat

10. Re‑incorporate Shrimp

    Mix the scrambled eggs through the noodles, then return the cooked shrimp to the wok. Toss everything together for another minute.

    Time: PT1M

    Temperature: High heat

11. Add Fresh Veggies and Peanuts

    Turn off the heat. Add 90% of the bean sprouts, garlic chives, and half of the chopped peanuts. Gently stir to wilt the greens and coat everything.

    Time: PT2M

12. Plate and Garnish

    Lay a banana leaf (or parchment) on the serving plate, transfer the hot Pad Thai onto it, and top with the remaining bean sprouts, garlic chives, peanuts, and lime wedges. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Palm Sugar: White sugar, Brown sugar
• Instead of Tamarind Paste: Lime juice + a pinch of brown sugar
• Instead of Fish Sauce: Soy sauce (for vegetarian version), Worcestershire sauce (in a pinch)
• Instead of Firm Tofu: Extra‑firm tempeh
• Instead of Large Shrimp: Chicken breast strips, Firm white fish cubes
• Instead of Dried Shrimp: Fish sauce (extra), Anchovy paste
• Instead of Shallots: Red onion (finer dice)
• Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
• Instead of Peanuts: Cashews, Almonds
• Instead of Bean Sprouts: Shredded cabbage
• Instead of Garlic Chives: Green onions, Leeks
• Instead of Daikon Radish: Jicama, Carrot matchsticks
• Instead of Red Chili Flakes: Fresh Thai chilies, sliced
• Instead of Eggs: Silken tofu (for vegan version)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Lime: Lemon wedges
• Instead of Banana Leaf: Parchment paper

Equipment Needed

• Wok
• Rubber Spatula
• Chef's Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Paper Towels
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the rice noodles for the correct time
• Caramelizing the palm sugar to the right amber color
• Not overcooking the shrimp
• Ensuring the noodles absorb the sauce without becoming soggy

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut oil for authentic flavor and better heat tolerance.
• Pat the tofu dry multiple times; moisture is the enemy of crispiness.
• A small amount of banana leaf adds aroma and makes for a beautiful presentation.

Troubleshooting

Storage

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

Freezer: Not recommended; texture of noodles and tofu changes.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the sauce up to the simmer stage and refrigerate; reheat before use.
• Press and dice tofu a day ahead; keep wrapped in paper towels in the fridge.
• Toast peanuts in advance for extra crunch.