Ingredients:

  • 6 oz (170g) Dried flat rice noodles (1/4 inch wide)
  • Hot water, for soaking
  • 3 tablespoons (45ml) Tamarind paste
  • 3 tablespoons (45ml) Fish sauce
  • 2 tablespoons (30ml) Palm sugar (or brown sugar)
  • 1 tablespoon (15ml) Rice vinegar
  • 1/2 teaspoon (2.5ml) Chili flakes (optional, for heat)
  • 2 tablespoons (30ml) Vegetable oil
  • 2 cloves Garlic, minced
  • 1/2 cup (50g) Firm tofu, cubed
  • 2 large Eggs, lightly beaten
  • 1/2 cup (50g) Shrimp, peeled and deveined (or chicken, if preferred)
  • 1/2 cup (50g) Bean sprouts
  • 1/4 cup (25g) Chinese chives (or scallions), cut into 1-inch pieces
  • 1/4 cup (25g) Roasted peanuts, roughly chopped
  • Lime wedges
  • Extra roasted peanuts
  • Extra chili flakes (optional)

Instructions:

  1. Soak the rice noodles in hot water according to package directions until pliable but not fully cooked. Drain well.
  2. Combine tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes (if using) in a small bowl. Whisk until the sugar is dissolved. (Optional: Simmer briefly in a saucepan to meld the flavors).
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add tofu and stir-fry until lightly browned and crispy. Remove tofu from wok and set aside.
  4. Add a little more oil to the wok if needed. Pour in the beaten eggs and scramble until cooked through.
  5. Add the shrimp (or chicken) and garlic to the wok and stir-fry until cooked. Shrimp should turn pink and opaque; chicken should be cooked through.
  6. Add the soaked noodles and sauce to the wok. Toss to coat the noodles evenly.
  7. Add the tofu, bean sprouts, and Chinese chives (or scallions) to the wok. Toss to combine. Cook until the bean sprouts are slightly softened but still crisp.
  8. Divide the Pad Thai among plates. Garnish with roasted peanuts, lime wedges, and extra chili flakes, if desired.