Easy Homemade Pad Thai (Print version)

Chewy rice noodles tossed with shrimp, tofu, egg, bean sprouts, peanuts, and a tangy-sweet tamarind sauce.

# Ingredients:

For the sauce

01 - 3 tablespoons tamarind concentrate
02 - 3 tablespoons fish sauce
03 - 2 tablespoons packed brown sugar or palm sugar
04 - 2 tablespoons water
05 - 1/2 teaspoon chili flakes, plus more for serving

For the noodles

06 - 8 oz (225 g) dried flat rice noodles
07 - 2 tablespoons neutral oil, divided
08 - 8 oz (225 g) large shrimp, peeled and deveined
09 - 4 oz (115 g) firm tofu, patted dry and cut into small cubes
10 - 2 large eggs, lightly beaten
11 - 2 cloves garlic, minced
12 - 2 cups fresh bean sprouts
13 - 3 green onions, cut into 2-inch pieces
14 - 1/3 cup roasted peanuts, chopped
15 - 1 lime, cut into wedges
16 - 1/4 cup chopped cilantro, optional

# Instructions:

01 - Place the rice noodles in a large bowl and cover with warm water for 20-30 minutes, until flexible but still a little firm in the center. Drain well.
02 - Whisk tamarind concentrate, fish sauce, brown sugar, water, and chili flakes in a small bowl until mostly smooth.
03 - Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 - Add the remaining oil to the pan. Add tofu and cook for 2-3 minutes, turning once or twice, until lightly browned at the edges.
05 - Add garlic and stir for 15 seconds. Push the tofu to one side, pour in the eggs, and scramble until soft curds form.
06 - Add drained noodles and sauce. Toss constantly for 2-4 minutes, until the noodles absorb the sauce and become tender. Add a tablespoon of water if the pan looks dry.
07 - Return the shrimp to the pan. Add bean sprouts and green onions, then toss for 30-60 seconds. Serve hot with peanuts, lime wedges, cilantro, and extra chili flakes.

# Good to know:

01 - Best served immediately while the noodles are glossy and springy.
02 - Soak noodles until bendy, not fully soft, so they finish in the pan.
03 - Use a wok or the widest skillet you have for fast tossing.

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