Pad Thai

When I’m craving rice noodles, Pad Thai is usually the first dishe that comes to mind. I love how the noodles stay chewy while soaking up the flavorful mix of seasonings. Plus, with shrimp, tofu, and egg, it’s full of protein without being heavy. This version cooks in about 25 minutes, which makes it a strong weeknight option.

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I like Pad Thai because it hits that sweet-spot combination of texture and balanced flavors. The sauce brings tang from tamarind, saltiness and umami from fish sauce, and a hint of heat, and the noodles hold it all together. The tofu browns perfectly in a hot wok or skillet, the shrimp cooks in just a minute, and the bean sprouts are added at the end so they stay crisp. It's not complicated once everything is prepped, either, which is another reason I come back to it so often.

It's also adaptable. If I’m out of shrimp, I swap in chicken or use more tofu. If I want it spicier, I bump up the chili powder, toss in some sliced fresh chilies, or add crushed dried chile at the end. I usually have most of the sauce ingredients in the pantry, so I can decide to cook it at the last minute.

Ingredients Notes

Rice noodles are the base here, and medium-width dried noodles work best. They soften evenly and hold up during high-heat cooking. 

Tamarind paste gives the dish its signature tang. You can find it at most Asian markets or online, and it lasts a long time in the fridge. 

Palm sugar gives the sauce authentic Southeast Asian flavor, but dark brown sugar works fine if that’s what you have. 

How To Make Pad Thai

Pad Thai cooks fast once you start, so I like to have everything ready before heating the wok. Here’s the basic flow:

1. Soak the rice noodles until they soften but still keep some bite, then set them aside.
2. Stir the sauce ingredients together in a bowl.
3. Heat oil in a wok and fry the tofu until golden.
4. Add the shallot and garlic and cook until they soften.
5. Crack in the eggs and scramble them.
6. Add the shrimp and cook until they turn opaque.
7. Add the noodles and sauce and toss until everything is coated.
8. Turn up the heat, add the chives and bean sprouts, and finish with a quick toss.

Expert Tips for Success

This dish stays manageable if you prep well and pay attention to the timing. These small steps make it smoother.

• Don’t oversoak the noodles. They should still feel firm because they finish cooking in the wok.
• Keep a hot pan. High heat helps the noodles stay chewy instead of turning soft.
• Move ingredients around the wok so nothing burns while something else cooks.
• Taste the sauce before cooking so you can adjust sweetness or heat.
• Add the bean sprouts at the very end for the best texture.

More Ways to Use Rice Noodles

Rice noodles cook quickly, take on sauce easily, and don’t turn gluey if you handle them right. They shine in stir-fried dishes like Pad Kee Mao, Char Kway Teow, Beef Chow Fun or Singapore Rice Noodles. They also hold up well in soups, like Hot and Sour Vermicelli Soup and Coconut Curry Chicken Laksa.