Pad Thai
Pad thai is Thailand's iconic stir-fried rice noodle dish, built on a sauce of tamarind paste, fish sauce, and sugar that balances sweet, sour, and salty in every bite. The rice noodles are soaked in warm water for twenty minutes until pliable but still firm. Firm tofu is pan-fried until golden before shrimp is added, establishing a savory base. Eggs are scrambled in the center of the pan while other ingredients are pushed aside, then everything is tossed together with the soaked noodles and sauce over high heat. The noodles absorb the sauce quickly and develop a glossy sheen. Bean sprouts add crunch, crushed peanuts bring a roasted nuttiness, and a squeeze of lime just before eating sharpens the acidity. The interplay of these toppings gives each forkful a different combination of textures and flavors.
Adjust Servings
Instructions
- 1
Soak rice noodles in warm water for 20 minutes until pliable.
- 2
Mix tamarind paste, fish sauce, and sugar to make the sauce.
- 3
Fry tofu until golden, add shrimp and cook through.
- 4
Push ingredients aside, scramble eggs in the center, add noodles and sauce, and toss.
- 5
Top with bean sprouts, green onion, crushed peanuts, and lime wedges.
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