Thai

Pad Thai

Medium · 35 min

Serves 4ThaiDairy-free

Stir-fried rice noodles with shrimp, tofu and tamarind-sweet sauce. Finished with peanuts, lime and bean sprouts for crunch.

35 minTotal time

4Serves

4Steps

ThaiCuisine

Method

Prep noodles and sauce
Soak noodles until pliable but not fully soft, about 30 minutes. Warm fish sauce, tamarind and sugar until dissolved.
Why: Pre-soaking prevents mushy noodles in the wok.
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Cook proteins
Heat oil in a wok over high heat. Sear tofu until golden, then cook shrimp until pink.
Why: High heat gives wok hei and keeps shrimp snappy.
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Scramble and toss
Push ingredients aside, scramble eggs briefly, then add shallot, garlic, noodles and sauce. Toss until noodles absorb the sauce.
Why: Constant tossing prevents sticking.
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Finish and serve
Fold in most bean sprouts and chives. Serve topped with peanuts, remaining sprouts and lime wedges.
Why: Fresh sprouts and lime brighten the finished dish.
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Cook in two smaller batches rather than one crowded pan — the noodles stay separate.

Prep noodles and sauce
Soak noodles until pliable but not fully soft, about 30 minutes. Warm fish sauce, tamarind and sugar until dissolved.
Why: Pre-soaking prevents mushy noodles in the wok.
Cook from here
Cook proteins
Heat oil in a wok over high heat. Sear tofu until golden, then cook shrimp until pink.
Why: High heat gives wok hei and keeps shrimp snappy.
Cook from here
Scramble and toss
Push ingredients aside, scramble eggs briefly, then add shallot, garlic, noodles and sauce. Toss until noodles absorb the sauce.
Why: Constant tossing prevents sticking.
Cook from here
Finish and serve
Fold in most bean sprouts and chives. Serve topped with peanuts, remaining sprouts and lime wedges.
Why: Fresh sprouts and lime brighten the finished dish.
Cook from here