Pad Thai

Name: Pad Thai
Total time: 15 min
Yield: 2
Ingredients: 150g rice noodles; 100g shrimp, peeled and deveined; 50g firm tofu, cubed; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 2 cloves garlic, minced; 1 egg; 2 tbsp vegetable oil; 1/4 cup bean sprouts; 2 tbsp crushed peanuts; Chopped scallions; Lime wedges

Sweet, sour, and savory stir-fried rice noodles with shrimp, tofu, peanuts, and fresh lime.

Cook15 mins

Serves2

difficultyMedium

ThaiNoodlesStreet Food

Ingredients

150g rice noodles
100g shrimp, peeled and deveined
50g firm tofu, cubed
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2 cloves garlic, minced
1 egg
2 tbsp vegetable oil
1/4 cup bean sprouts
2 tbsp crushed peanuts
Chopped scallions
Lime wedges

Seasoning

White pepper powder
Chili flakes (optional)
Thai basil leaves
Lime juice for extra tang

Instructions

Soak rice noodles in warm water for 20 minutes or until pliable.

Mix tamarind paste, fish sauce, and sugar in a bowl.

Heat oil in a wok, sauté garlic. Add tofu and shrimp, stir-fry until shrimp is pink.

Push to the side, crack in egg and scramble.

Add noodles and sauce, stir-fry until everything is coated and heated through.

Toss in bean sprouts and scallions.

Serve with crushed peanuts and lime wedges.

Chef Tips

Don't over-soak noodles—they'll get mushy.

Palm sugar gives authentic sweetness, but brown sugar works too.

Adjust tamarind to taste for more tang.

Stir-fry quickly on high heat for best texture.