Ingredients:

  • 2 tablespoons tamarind paste (30ml)
  • 2 tablespoons fish sauce (30ml)
  • 2 tablespoons palm sugar (or brown sugar), packed (30g)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sriracha (or chili garlic sauce) (5ml)
  • 8 ounces dried flat rice noodles (225g), about ¼ inch wide
  • 2 tablespoons vegetable oil (30ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 8 ounces medium shrimp, peeled and deveined (225g)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts (about 100g)
  • ½ cup firm tofu, cubed (about 75g)
  • ¼ cup chopped roasted peanuts (30g)
  • ¼ cup chopped scallions (green onions) (30g)
  • 1 lime, cut into wedges, for serving

Instructions:

  1. Soak the rice noodles in hot water until softened, about 20-30 minutes, or according to package directions. Drain well.
  2. Whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and sriracha in a small saucepan. Heat over low heat until the sugar dissolves, stirring constantly. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  4. Add shrimp to the wok and cook until pink and cooked through. If using tofu, cook until golden brown.
  5. Push the shrimp to one side of the wok. Pour in the beaten eggs and scramble until cooked.
  6. Add the soaked pad thai noodles to the wok. Pour the Pad Thai sauce over the noodles and toss well to coat.
  7. Add bean sprouts, tofu, peanuts, and scallions to the wok. Toss everything together until heated through and well combined, about 1-2 minutes.
  8. Divide Pad Thai among serving plates. Garnish with lime wedges, cilantro (optional), and red pepper flakes (optional). Serve immediately.