Authentic Pad Thai

Name: Authentic Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 120g dried flat rice noodles (Sen Lek); 2 tablespoons tamarind paste concentrate; 2 tablespoons fish sauce; 2 tablespoons palm sugar, finely chopped; 2 tablespoons vegetable oil; 200g fresh shrimp, peeled and deveined; 1/4 cup extra firm tofu, cut into small rectangles; 2 tablespoons sweet preserved radish, finely chopped; 2 tablespoons small dried shrimp; 2 cloves garlic, minced; 1 medium shallot, minced; 2 large eggs; 1 cup fresh bean sprouts; 1/2 cup garlic chives, cut into 1-inch lengths; 2 tablespoons roasted peanuts, crushed; 1 teaspoon dried chili flakes (optional); 1 lime, cut into wedges

Published Date: 3/4/2026

Ingredients

120g dried flat rice noodles (Sen Lek)
2 tablespoons tamarind paste concentrate
2 tablespoons fish sauce
2 tablespoons palm sugar, finely chopped
2 tablespoons vegetable oil
200g fresh shrimp, peeled and deveined
1/4 cup extra firm tofu, cut into small rectangles
2 tablespoons sweet preserved radish, finely chopped
2 tablespoons small dried shrimp
2 cloves garlic, minced
1 medium shallot, minced
2 large eggs
1 cup fresh bean sprouts
1/2 cup garlic chives, cut into 1-inch lengths
2 tablespoons roasted peanuts, crushed
1 teaspoon dried chili flakes (optional)
1 lime, cut into wedges

Instructions

Soak the dried rice noodles in room temperature water for about 1 hour until they are pliable but still firm to the touch. Drain well and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar. If the palm sugar is hard, you may need to heat the mixture slightly in a saucepan to dissolve it completely, then set aside.
Heat half the vegetable oil in a wok or large skillet over high heat. Add the fresh shrimp and sear until just pink and cooked through. Remove the shrimp from the pan and set aside to prevent overcooking.
Add the remaining oil to the wok. Add the tofu cubes and fry until golden brown. Then add the minced shallot, garlic, preserved radish, and dried shrimp. Stir-fry for about 1 minute until fragrant.
Add the soaked noodles to the wok followed immediately by the prepared sauce mixture. Stir-fry vigorously, tossing the noodles until they absorb the sauce and become soft and chewy. If the noodles are too dry, add a splash of water.
Push the noodles to one side of the wok. Crack the eggs into the empty space. Scramble them lightly and let them set for a few seconds before tossing them into the noodles.
Add the cooked shrimp back into the wok along with the bean sprouts, garlic chives, and half of the crushed peanuts. Toss everything together for 30 seconds to combine and slightly wilt the greens.
Transfer to serving plates immediately. Sprinkle with the remaining crushed peanuts and chili flakes. Serve with a wedge of lime on the side.

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