Pad Thai (Serves 4–6)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients
For the Sauce:
¼ cup tamarind paste
Splash of rice vinegar
¼ cup fish sauce
2 tablespoons brown sugar
2 tablespoons soy sauce or liquid aminos
2 teaspoons chili sauce (e.g., Sriracha)
2 tablespoons unsweetened peanut butter (e.g., Once Again brand)
For the Noodles:
12 oz (340 grams) flat rice noodles
For the Stir-Fry:
4 tablespoons vegetable oil, divided
4 cloves garlic, minced
2 small shallots, thinly sliced
3 eggs, lightly beaten
1½ to 2 cups tofu (or other protein of choice)
3 cups bean sprouts
4 green onions, chopped
½ cup crushed roasted peanuts
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Instructions
1. Make the Sauce:
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce (or liquid aminos), chili sauce, peanut butter, and a splash of rice vinegar. Taste and adjust for balance (sweet, salty, sour, spicy). Set aside.
2. Cook the Protein:
Heat 2 tablespoons of oil in a large wok or deep skillet over medium-high heat. Cook tofu (or your chosen protein) until golden and cooked through. Optionally, finish it in the oven or air fryer for a crispier texture. Remove from the pan and set aside.
3. Sauté Aromatics and Eggs:
In the same pan, add the remaining 2 tablespoons of oil. Sauté the garlic and shallots for 30–60 seconds until fragrant. Push to the side of the pan, pour in the beaten eggs, and scramble until just set. Mix together with the aromatics.
4. Pan-Fry the Noodles (Optional):
Lightly stir-fry the soaked rice noodles in the same pan for 1–2 minutes until just softened. Remove and set aside.
5. Add the Sauce:
Pour the prepared sauce into the pan and cook for 1–2 minutes until slightly thickened (nappe consistency). Return the noodles to the pan and toss to coat, cooking for another 3–4 minutes. Add a splash of water if needed to loosen the sauce and help the noodles finish cooking.
6. Combine Everything:
Return the cooked protein to the pan. Add bean sprouts and green onions. Toss everything together and stir-fry for another 1–2 minutes until heated through.
7. Serve:
Serve immediately, garnished with crushed roasted peanuts, fresh cilantro, and lime wedges on the side.
