Ingredients:

  • 3 tablespoons (45ml) tamarind paste (unrefined, seedless)
  • 3 tablespoons (45ml) fish sauce (good quality, like Red Boat or Tiparos)
  • 2 tablespoons (30ml) palm sugar, finely chopped (or dark brown sugar, packed)
  • 1 tablespoon (15ml) rice vinegar
  • 1-2 teaspoons chili flakes, depending on your spice preference
  • 8 ounces (225g) dried flat rice noodles (about 1/4 inch wide)
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 4 ounces (115g) firm tofu, pressed and cubed
  • 2 large eggs, lightly beaten
  • 4 ounces (115g) shrimp, peeled and deveined (or chicken, cut into bite-sized pieces)
  • 1/2 cup (50g) bean sprouts
  • 1/4 cup (25g) garlic chives, cut into 1-inch pieces
  • 1/4 cup (25g) roasted peanuts, roughly chopped
  • 1 lime, cut into wedges, for serving

Instructions:

  1. Soak the rice noodles in warm water according to package directions until pliable but not fully cooked. Drain well.
  2. In a small saucepan, combine tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes. Simmer over medium heat, stirring until sugar is dissolved and the sauce thickens slightly. Set aside. Taste and adjust seasoning as needed.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and stir-fry until fragrant (about 30 seconds).
  4. Add tofu to the wok and cook until lightly browned. If using shrimp or chicken, add it at this stage and cook until cooked through.
  5. Push the tofu/shrimp/chicken to one side of the wok. Pour in the beaten eggs and scramble lightly.
  6. Add the soaked rice noodles to the wok. Pour the prepared Pad Thai sauce over the noodles and toss to coat evenly.
  7. Stir-fry the noodles and sauce together for 2-3 minutes, until the noodles are heated through and have absorbed some of the sauce.
  8. Add bean sprouts and garlic chives to the wok. Stir-fry briefly (about 30 seconds) until wilted.
  9. Transfer Pad Thai to plates. Garnish with chopped peanuts and lime wedges. Serve immediately.