Ingredients:

  • 8 oz (225g) dried flat rice noodles, medium width
  • Water, for soaking
  • 3 tablespoons (45ml) fish sauce
  • 2 tablespoons (30ml) tamarind paste (or concentrate)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (24g) brown sugar, packed
  • 1 tablespoon (12g) white sugar
  • 1/2 teaspoon (2.5ml) soy sauce
  • 1/4 teaspoon (1.25ml) chili flakes (optional)
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced (approx. 2 teaspoons minced)
  • 1/2 small onion, thinly sliced
  • 4 oz (115g) firm tofu, pressed and cubed
  • 2 large eggs, lightly beaten
  • 4 oz (115g) shrimp, peeled and deveined
  • 1 cup (115g) bean sprouts
  • 1/4 cup (25g) roasted peanuts, chopped
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced
  • Lime wedges (optional)
  • Extra chopped peanuts (optional)
  • Extra cilantro (optional)
  • Extra chili flakes (optional)

Instructions:

  1. Soak rice noodles in lukewarm water for about 20-30 minutes, or until pliable but not mushy. Drain well.
  2. Whisk together fish sauce, tamarind paste, rice vinegar, brown sugar, white sugar, soy sauce, and chili flakes (if using) in a small bowl. Set aside.
  3. Chop all your veggies and tofu, and get your garnishes ready.
  4. Heat oil in a wok or large skillet over medium-high heat. Sauté garlic and onion until fragrant. Add tofu and cook until lightly browned.
  5. Push tofu to one side of the wok. Pour in beaten eggs and scramble lightly.
  6. Add shrimp to the wok and cook until pink and opaque.
  7. Add the soaked and drained rice noodles to the wok. Pour in the prepared sauce and toss to coat. Cook, tossing frequently, until the noodles are heated through and the sauce is absorbed.
  8. Stir in bean sprouts and chopped peanuts. Cook for another minute, until bean sprouts are slightly softened but still crunchy.
  9. Transfer Pad Thai to plates. Garnish with fresh cilantro, green onions, and extra peanuts. Serve immediately with lime wedges.