Ingredients
- 8 oz flat rice noodles (pad thai width)
- 1 lb large shrimp, peeled and deveined (or 1 lb chicken, sliced)
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 2 cups bean sprouts
- 4 green onions, cut into 2-inch pieces
- 1/4 cup tamarind concentrate (or 3 tbsp lime juice)
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp chili flakes (optional)
- 1/2 cup roasted peanuts, chopped
- Lime wedges and cilantro, for serving
Instructions
- Soak the noodles. Soak the rice noodles in hot (not boiling) water 8-10 minutes until pliable but still firm. Drain well.
- Mix the sauce. Stir the tamarind concentrate, fish sauce, brown sugar, rice vinegar, and chili flakes in a bowl until the sugar dissolves.
- Cook the protein. Heat a large skillet or wok over high heat with a slick of oil. Cook the shrimp (or chicken) 2-3 minutes until pink and just cooked through. Remove to a plate.
- Scramble the egg. Add a little more oil, pour in the beaten eggs, and scramble 1 minute until just set. Push to the side.
- Toss the noodles. Add the drained noodles and sauce. Toss 2-3 minutes, adding a splash of water if needed, until the noodles are tender and the sauce is absorbed.
- Finish fresh. Fold in the shrimp, garlic, bean sprouts, and green onions; toss 1 minute until the sprouts are just wilted. Serve with peanuts, lime, and cilantro.
💡 Pad thai smarts
Do not boil the rice noodles — a hot-water soak keeps them from turning gummy. Tamarind concentrate gives the signature tang; if you only have lime juice, use it but add a pinch more sugar. Everything cooks in seconds at the end, so have all ingredients prepped and within arm's reach before the wok gets hot.
Common questions
Can I make pad thai without tamarind?
Yes — swap the tamarind for 3 tablespoons of lime juice. The flavor is brighter but still delicious; add a little extra sugar to balance.
Chicken or shrimp — which is better?
Both work. Shrimp is classic and fastest; chicken is budget-friendly. Tofu works too — press it first so it sears instead of steams.
My noodles got mushy. What went wrong?
They were likely over-soaked or boiled. Soak in hot water until pliable but still firm — they finish cooking in the sauce.
Is fish sauce replaceable?
Fish sauce is key to the flavor, but a gluten-free tamari or soy sauce works in a pinch for fish allergies (the flavor shifts slightly).
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