Ingredients:

  • 140g Dried Flat Rice Noodles (1/4 inch wide)
  • 3 Tbsp Tamarind Concentrate (or paste)
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Palm Sugar (or Light Brown Sugar)
  • 2 Tbsp Water
  • 1/2 tsp Sriracha or Dried Chilli Flakes (optional)
  • 3 Tbsp Neutral Oil (divided)
  • 2 cloves Garlic, minced
  • 1 medium Shallot, thinly sliced
  • 170g Shrimp, peeled/deveined (or Firm Tofu, cubed)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Dried Shrimp (optional)
  • 1 tsp Sweet Preserved Radish, finely chopped (optional)
  • 2 Cups Bean Sprouts (plus extra for garnish)
  • 1/2 Cup Garlic Chives (or scallions), cut into 1-inch lengths
  • 1/4 Cup Roasted Peanuts, coarsely chopped (for garnish)
  • 2 Fresh Lime Wedges (for serving)

Instructions:

  1. Soak the rice noodles in warm water (not boiling) for 20–30 minutes until pliable but still firm (al dente). Drain well and set aside.
  2. Prepare the Pad Thai Sauce: Gently heat the tamarind, fish sauce, sugar, and water in a small saucepan until the sugar is completely dissolved. Stir and set aside.
  3. Prepare all other ingredients (mise en place). This includes chopping garlic, slicing shallots, and measuring out protein and aromatics.
  4. Heat half the oil in a large wok over medium-high heat. Sauté garlic, shallots, and any optional dried ingredients until fragrant (about 30 seconds). Push aromatics to one side of the wok.
  5. Add the protein (shrimp or tofu) and cook until nearly done. Remove everything from the wok and set aside.
  6. Add the remaining oil to the hot wok. Pour in the beaten eggs, stirring quickly until they are mostly set but still slightly wet. Break them up slightly.
  7. Add the soaked, drained noodles directly to the eggs. Toss rapidly for 1 minute to coat.
  8. Pour the prepared Pad Thai Sauce evenly over the noodles. Toss continuously and vigorously until the noodles absorb the liquid and soften slightly (about 2–3 minutes). If the pan seems dry, add a tablespoon of water.
  9. Return the cooked protein mixture to the wok. Add the bean sprouts and garlic chives. Toss everything together for just 30–60 seconds—you want the vegetables wilted but still crunchy.
  10. Remove from heat immediately. Divide onto plates. Garnish generously with freshly chopped peanuts, extra fresh bean sprouts, and a wedge of lime for squeezing over the top.