Description
A quick and authentic restaurant-style Pad Thai with tamarind sauce that comes together in under 20 minutes using pantry staples. Perfect for busy weeknights, this one-pan wonder balances sweet, sour, salty, and spicy flavors.
Ingredients
Scale
- 8 ounces (225g) flat rice noodles (#8 or #9)
- Cold water (for soaking noodles)
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon chili flakes
- 2 tablespoons vegetable oil
- 1 cup protein (1/2 cup diced firm tofu and 1/2 cup peeled, deveined shrimp)
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup fresh bean sprouts
- 2 stalks green onions, chopped (whites and greens separated)
- 1/4 cup crushed peanuts
- Lime wedges, for serving
Instructions
- Soak rice noodles in a large bowl of cold water for 30-45 minutes until pliable but still chewy. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, vinegar, and chili flakes until sugar is dissolved. Taste and adjust seasoning if needed.
- Press and cube tofu if using. Peel and devein shrimp. Mince garlic and chop green onions. Have all ingredients prepped and ready near the stove.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add tofu and shrimp, cooking for 2-3 minutes until shrimp are pink and tofu is golden. Remove protein and set aside.
- Add remaining 1 tablespoon of oil to the pan. Add minced garlic and white parts of green onions, stir-frying for 30 seconds until fragrant.
- Push aromatics to the side and pour in beaten eggs. Scramble quickly into small curds, then mix with garlic.
- Add soaked noodles to the pan and pour sauce over them. Toss with tongs for 2-3 minutes until noodles are heated through, glossy, and coated in sauce. Add a splash of water if dry.
- Return cooked protein to the pan. Toss with bean sprouts and green onion greens. Cook for 1 minute until sprouts are slightly wilted but still crunchy.
- Remove from heat. Taste and adjust seasoning. Serve immediately topped with crushed peanuts, extra chili flakes, and lime wedges.
Notes
Do not boil the rice noodles; soaking in cold water prevents them from becoming mushy. Press tofu for better texture. Use fresh bean sprouts for crunch. The sauce should taste bold and balanced before adding to noodles. Do not freeze leftovers as noodle texture suffers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 65
- Fiber: 3
- Protein: 18
Keywords: Pad Thai, Thai food, quick dinner, weeknight meals, tamarind sauce, one-pan recipe, easy dinner, restaurant style