Authentic Pad Thai with Shrimp

• 8 oz dried rice noodles (pad thai width)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 3 large eggs, lightly beaten
• 8 oz firm tofu, pressed and cubed
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp dried shrimp, minced (optional)
• 2 cups fresh bean sprouts
• 4 stalks green onions, cut into 2-inch pieces
• ½ cup roasted peanuts, roughly chopped
• 2 whole limes, cut into wedges
• ¼ cup fresh cilantro leaves
• 1 tsp red chili flakes (adjust to taste)

Instructions

1. 1

   Prepare the Noodles

   Soak rice noodles in room temperature water for 30-45 minutes until pliable but not fully soft - they should still have a slight firmness as they'll cook more in the wok. Drain thoroughly and set aside. Using hot water will make them too soft and they'll break during stir-frying.

2. 2

   Make the Pad Thai Sauce

   In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until sugar dissolves. Taste and adjust - it should be a balance of sour, salty, and sweet with sour being slightly dominant. Set aside. This sauce is the soul of your pad thai.

3. 3

   Prepare All Ingredients

   Pad thai comes together extremely fast, so mise en place is crucial. Have all ingredients measured, chopped, and within arm's reach of your stove. Pat shrimp dry with paper towels - excess moisture prevents proper searing. Press tofu between paper towels to remove moisture.

4. 4

   Cook the Proteins

   Heat wok or large skillet over high heat until smoking. Add 1 tablespoon oil, swirl to coat. Add shrimp in single layer, cook without stirring for 1 minute until pink on bottom, then flip and cook 30 seconds more. Remove immediately - shrimp should be just barely cooked as they'll continue cooking. Set aside.

5. 5

   Cook Tofu and Eggs

   Add another tablespoon oil to wok. Add tofu cubes, cook until golden on all sides, about 3-4 minutes. Push to the side of the wok. Add beaten eggs to empty side, let set slightly, then scramble into small pieces. Remove tofu and eggs, set aside with shrimp.

6. 6

   Stir-Fry the Noodles

   Add remaining oil to wok over high heat. Add garlic and dried shrimp (if using), stir for 10 seconds. Add drained noodles, immediately pour sauce over them. Using tongs or chopsticks, lift and toss noodles constantly to coat evenly and prevent sticking. The high heat will cook and char the noodles slightly - this is desirable.

7. 7

   Combine Everything

   When noodles are tender and have absorbed the sauce (about 2-3 minutes), add back the shrimp, tofu, and scrambled eggs. Add green onions and half of the bean sprouts. Toss everything together for 30 seconds just to heat through. Remove from heat immediately.

8. 8

   Serve Immediately

   Divide pad thai among four plates. Top each serving with remaining fresh bean sprouts, chopped peanuts, and cilantro. Serve with lime wedges and chili flakes on the side. Encourage everyone to squeeze fresh lime over their portion - it brightens all the flavors. Serve immediately while noodles are hot and still slightly bouncy.

Nutrition Facts

Per serving (approximate values)