Ingredients:

  • 3 tablespoons (45 ml) fish sauce
  • 3 tablespoons (45 ml) tamarind paste (concentrate is ok, dilute to taste)
  • 3 tablespoons (45 ml) brown sugar, packed (light or dark)
  • 1 tablespoon (15 ml) rice vinegar
  • 1/2 teaspoon (2.5 ml) chili flakes (adjust to taste)
  • 8 ounces (225g) dried wide rice noodles (about 1/4 inch wide)
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup (75g) firm tofu, cut into 1/2-inch cubes
  • 2 large eggs, lightly beaten
  • 1/2 cup (60g) shrimp, peeled and deveined (or chicken, tofu, or other protein)
  • 1/4 cup (30g) dried shrimp (optional, but adds authentic flavor)
  • 1/4 cup (30g) chopped peanuts
  • 1/4 cup (30g) bean sprouts
  • 2 green onions, thinly sliced
  • Lime wedges, for serving
  • Optional garnishes: cilantro, extra peanuts

Instructions:

  1. Prepare the Sauce: Whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and chili flakes in a small bowl until sugar is dissolved. Set aside.
  2. Soak the Noodles: Soak rice noodles in warm water until pliable but not fully cooked, about 15-20 minutes. Drain well. (They should be al dente!)
  3. Sauté Aromatics and Tofu: Heat oil in a wok or large skillet over medium-high heat. Add garlic and sauté until fragrant (about 30 seconds). Add tofu and cook until lightly golden.
  4. Scramble the Eggs: Push tofu to one side of the wok. Pour in beaten eggs and scramble lightly.
  5. Cook the Protein: Add shrimp (or other protein) to the wok and cook until pink and cooked through.
  6. Add Noodles and Sauce: Add drained noodles to the wok. Pour in the Pad Thai sauce and toss well to coat. Cook for 2-3 minutes, until noodles are heated through and sauce has thickened slightly.
  7. Finish and Serve: Stir in dried shrimp (if using), peanuts, bean sprouts, and green onions. Toss to combine. Serve immediately with lime wedges and optional garnishes.