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A plate of Pad Thai with shrimp, tofu, green onions, peanuts, and lime wedges, served on a round white plate on a woven placemat, set on a wooden table.

Pad Thai

This Pad Thai brings chewy rice noodles, shrimp, tofu, egg, and a balanced tamarind-based sauce together in one quick stir-fry. It cooks in about 25 minutes and works well for weeknights when you want something fast but still full of texture. The ingredients are easy to prep and come together in a single wok. Serve it with lime and crushed peanuts for brightness and crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine asian, thai
Servings 4 servings
Calories 375 kcal

Ingredients
  

For the sauce

  • ½ cup water
  • 2 tablespoons oyster sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1½ teaspoons chili powder
  • ¼ cup chopped chives

For the noodles

  • 7 ounces dried rice noodles
  • 8 ounces tofu firm, cut into cubes
  • 1 shallot sliced
  • 3 tablespoons garlic minced
  • 4 pieces large eggs
  • 4 ounces shrimp peeled and deveined
  • ½ cup water
  • 7 ounces bean sprouts
  • ¼ cup peanuts crushed, for garnish
  • Lime wedges for serving

Instructions
 

  • Soak the noodles
    Place the dried rice noodles in room-temperature water and soak until slightly softened. Drain and set aside.
  • Make the sauce
    Combine the water, oyster sauce, tamarind paste, palm sugar, fish sauce, soy sauce, and chili powder. Whisk until smooth.
  • Brown the tofu
    Heat oil in a wok. Add the tofu and cook until the edges turn golden.
  • Add aromatics
    Push the tofu aside. Add the shallot and garlic and cook until the shallot softens.
  • Cook the eggs
    Move everything to one side of the wok. Crack in the eggs and scramble until set.
  • Add the shrimp
    Push the mixture aside again and add the shrimp. Cook until the shrimp turn opaque.
  • Add noodles and sauce
    Add the soaked noodles and pour in the sauce and extra water. Toss until the noodles absorb the sauce.
  • Finish the dish
    Turn up the heat. Add the chives and bean sprouts and give everything a final toss. Remove from heat.
  • Serve
    Top with crushed peanuts and serve with lime wedges on the side.

Notes

  • Replace palm sugar with dark brown sugar if needed.
  • If using tamarind concentrate, reduce the amount to one-third.
  • Prevent clumping by limiting the soaking time and stirring quickly once the noodles go into the wok.

Nutrition

Calories: 375kcalCarbohydrates: 60gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 1008mgPotassium: 377mgFiber: 4gSugar: 8gVitamin A: 351IUVitamin C: 11mgCalcium: 146mgIron: 3mg
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