Authentic Pad Thai Recipe (Better Than Takeout)

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

In a small saucepan over medium heat, melt the palm sugar. Swirl, and stir for one to two minutes until caramelized.

Carefully add tamarind paste, fish sauce, and water. Stir and bring to a simmer until sugar dissolves again. Remove from heat and let cool.

Soak noodles in room temperature water for one hour or until just pliable. Drain.

Heat ¼ cup oil in a wok over high heat. Once smoking, pour it out to season the wok.

In a bowl, combine tofu, shallots, garlic, chili flakes, dried shrimp, and preserved radish.

Add two tablespoons of oil to the hot wok. Cook shrimp for two minutes until pink. Remove and set aside.

Add remaining oil and tofu mixture. Cook for two to three minutes until shallots are golden and translucent.

Add noodles and half the sauce. Toss and cook for one to two minutes until sauce is mostly absorbed.

Push noodles to one side. Crack in the eggs, lightly scramble, then fold into noodles.

Return shrimp to the wok. Toss and heat through.

Remove from heat. Stir in chives, sprouts, and half the peanuts.

Serve with lime wedges, more peanuts, chili flakes, extra sprouts, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens