RecipesIngredients

Pad Thai

Pad Thai

We've got all the top tips to get this Thai stir-fry just right. Best part? Making this dish at home means you can have it exactly the way you like it, so feel free to swap or add to the shrimp or eggs with chicken, tofu, or stir-fried veggies.

Ingreadient

• 8 oz. rice noodles, broken in half
• 6 Tbsp. peanut or vegetable oil, divided
• 1 lb. medium shrimp, peeled, deveined, tails removed
• 3 large eggs
• 3 Tbsp. palm sugar
• 3 Tbsp. Thai fish sauce
• 2 Tbsp. tamarind puree
• 1 Tbsp. fresh lime juice, plus lime wedges for serving
• 1/4 tsp. cayenne pepper
• 1 medium shallot, finely chopped (about 3 tbsp.)
• 3 cloves garlic, finely chopped
• 6 scallions, cut into 1" pieces
• 1 c. bean sprouts
• 1/4 c. coarsely chopped peanuts
• 2 Tbsp. coarsely chopped fresh cilantro (optional) 

Direction

1. If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.
2. Meanwhile, in a large wok over high heat, heat 1 tablespoon oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.
3. In same wok, heat 1 tablespoon oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.
4. In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 tablespoons oil, and 1 tablespoon water until combined.
5. In same wok over medium-high heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.
6. Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine. 
7. Divide pad Thai among plates. Top with cilantro (if using).