Name: Pad Thai
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 225 g rice noodles (soaked in warm water until pliable but still firm, then drained); 60 ml tamarind concentrate (divided between sauce and finishing adjustment); 45 ml fish sauce (divided between sauce and finishing adjustment); 50 g palm sugar (finely grated or chopped); 30 ml lime juice (freshly squeezed); 30 ml vegetable oil (divided for cooking); 3 cloves Garlic (minced); 450 g shrimp (peeled, deveined, and patted dry); 3 eggs Egg (lightly beaten); 150 g bean sprouts (rinsed and drained); 4 stalks scallion (4 cm lengths); 60 g roasted peanut (coarsely crushed); 2 limes lime (wedges for serving)

How to prepare

Whisk the tamarind concentrate, fish sauce, palm sugar, and lime juice in a small bowl until the sugar is mostly dissolved. Taste for a sharp, salty-sweet balance and set aside.

Heat a wok over high heat until a drop of water evaporates immediately. Add 15 ml of the oil, then stir-fry the garlic for 15 seconds until fragrant without browning.

Add the shrimp in a single layer and stir-fry for 2 to 3 minutes, turning once, until pink, opaque, and just cooked through. Transfer them to a plate so they do not overcook.

Add the remaining oil. Pour in the beaten eggs and stir for 20 to 30 seconds, leaving soft curds. Add the drained noodles and sauce, then toss continuously for 2 to 3 minutes until the noodles are glossy and tender with a slight bite.

Rice noodles and soft egg curds tossed with Pad Thai sauce

AI-generated image

Return the shrimp to the wok and add the bean sprouts and scallions. Toss for 45 to 60 seconds, just until the vegetables are warmed but still crisp and the shrimp reaches 74°C if checked with a thermometer.

Turn off the heat and taste. Adjust with a small splash of lime juice for brightness or fish sauce for salt, keeping the noodles loose and glossy rather than wet.

Divide the Pad Thai among four bowls. Sprinkle with crushed peanuts and serve immediately with lime wedges and additional bean sprouts.

Finished Pad Thai garnished with peanuts, bean sprouts, and lime wedges

AI-generated image

Why this recipe works

The sauce balances tamarind's fruity sourness with palm sugar, fish sauce, and lime, while brief high-heat cooking preserves springy noodles, juicy shrimp, and fresh crunch.

Storage and reheating

How to store it

Refrigerate leftovers in an airtight container for up to 2 days. Store lime wedges and garnishes separately when possible.

How to reheat it

Reheat one portion in a skillet over medium heat with 1 tablespoon of water, tossing until steaming hot throughout; avoid prolonged microwave reheating, which can toughen the noodles.