Ingredients:

  • 1/2 cup packed Palm Sugar (or light brown sugar)
  • 1/4 cup Tamarind Paste (not concentrate)
  • 1/4 cup + 2 Tbsp Premium Fish Sauce
  • 1 Tbsp Distilled White Vinegar (optional)
  • 1/4 cup Water
  • 14 oz Dried Medium Rice Noodles (Sen Lek, 3-5 mm thickness)
  • 4 Tbsp Vegetable or Canola Oil (divided)
  • 1 lb Large Shrimp (shelled & deveined, or diced chicken thigh)
  • 4 oz Firm Tofu (pressed and diced)
  • 1/4 cup Shallots (finely minced)
  • 2 tsp Garlic (finely minced)
  • 2 Tbsp Dried Shrimp (chopped, optional)
  • 1 Tbsp Salted Preserved Radish (minced, rinsed lightly)
  • 2 Large Eggs (lightly beaten)
  • 1/2 cup Garlic Chives (cut into 1-inch lengths)
  • 5 cups Bean Sprouts (plus extra for garnish)
  • 2 Fresh Lime wedges (for serving)
  • 1/4 cup Roasted Peanuts (crushed, for serving)
  • Dried Chilli Flakes/Powder (to taste, for serving)

Instructions:

  1. Soak the Noodles: Place the dried rice noodles in a large bowl and cover completely with hot tap water (not boiling). Soak for 30–45 minutes until pliable but still slightly firm (al dente). Drain thoroughly and set aside.
  2. Prepare the Sauce: In a small saucepan, combine all sauce ingredients (palm sugar, tamarind, fish sauce, vinegar, water). Heat gently over low heat, stirring until the sugar is completely dissolved. Remove from heat and set aside.
  3. Cook Protein: Heat the wok over high heat until smoking lightly. Add 2 Tbsp of oil. Add the shrimp (or chicken/tofu), and cook rapidly for 1-2 minutes until just cooked. Remove the protein using a slotted spoon and set aside.
  4. Sauté Aromatics: Add the remaining 2 Tbsp of oil to the wok. Add the minced shallots, garlic, preserved radish, and dried shrimp (if using). Stir-fry quickly for 30–60 seconds until fragrant, being careful not to burn the garlic.
  5. Add Eggs: Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space. Allow the eggs to set slightly, then scramble gently.
  6. Introduce the Noodles and Sauce: Add the drained, soaked noodles to the wok. Pour approximately 2/3 of the pre-made Pad Thai sauce over the noodles.
  7. Toss to Coat: Using high heat, continuously toss and fold the noodles for 2-3 minutes until they have absorbed the sauce and finished cooking (they should be chewy, not sticky). If dry, add a splash of water or remaining sauce.
  8. Final Toss and Serve: Add the reserved shrimp/protein back into the wok. Toss in the garlic chives and the bulk of the bean sprouts. Cook for a final 30 seconds, just long enough for vegetables to soften slightly. Serve immediately, garnished generously with crushed peanuts, fresh bean sprouts, and a wedge of lime.