Ingredients:

  • 3 tablespoons tamarind paste (45 ml)
  • 2 tablespoons fish sauce (30 ml)
  • 2 tablespoons palm sugar or brown sugar (30 g)
  • 1 tablespoon rice vinegar (15 ml)
  • 1/4 teaspoon red pepper flakes
  • 6 ounces dried wide rice noodles (approximately 170g, 1/4 inch wide)
  • 1 tablespoon vegetable oil (15 ml)
  • 2 cloves garlic, minced
  • 4 ounces cooked shrimp, chicken, or tofu (cut into bite-sized pieces)
  • 2 large eggs, lightly beaten
  • 1/2 cup bean sprouts (approximately 50g)
  • 1/4 cup garlic chives, cut into 1-inch pieces (approximately 25g)
  • 1/4 cup roasted peanuts, coarsely chopped (approximately 30g)
  • 1 lime, cut into wedges
  • Optional: extra red pepper flakes for garnish

Instructions:

  1. Soak the rice noodles in hot (not boiling) water according to package directions until pliable but not fully cooked. Drain well and set aside.
  2. Combine tamarind paste, fish sauce, palm sugar (or brown sugar), rice vinegar, and red pepper flakes in a small saucepan. Heat over low heat, stirring until sugar is dissolved. Alternatively, microwave in 30-second intervals, stirring between each interval. Set aside.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry until fragrant (about 30 seconds).
  4. Add shrimp, chicken, or tofu to the wok and stir-fry until heated through and cooked.
  5. Push the protein to one side of the wok. Pour in the beaten eggs and scramble until just set.
  6. Add the soaked rice noodles to the wok and toss to combine with the protein and eggs. Pour the Pad Thai sauce over the noodles and stir-fry until the noodles are evenly coated and heated through. Mastering the pad thai ingredients is key.
  7. Add bean sprouts and garlic chives to the wok and stir-fry for just a few seconds, until slightly wilted.
  8. Transfer Pad Thai to plates. Garnish with chopped roasted peanuts, lime wedges, and extra red pepper flakes (if desired). Serve immediately.