Pad Thai is one of the most famous Thai dishes, known for its perfect balance of sweet, sour, salty, and umami flavors. Making an authentic Pad Thai at home is easier than you think! Follow this recipe to create a delicious and traditional version of this iconic dish.

For the Sauce:

• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 ½ tbsp palm sugar (or brown sugar)
• 1 tsp chili powder (optional, for spice)
• 1 tbsp oyster sauce (optional for extra depth)

For the Noodles & Stir-fry:

• 200g rice noodles (soaked in warm water for 30 minutes)
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 1 small shallot (finely chopped)
• 100g firm tofu (cubed)
• 10-12 shrimp (peeled and deveined) or 100g chicken (sliced)
• 1 egg (lightly beaten)
• 1 cup bean sprouts
• 2 stalks green onions (chopped)
• ¼ cup crushed peanuts
• 1 lime (cut into wedges)

Step 1: Prepare the Sauce

1. In a small bowl, mix tamarind paste, fish sauce, palm sugar, and chili powder.
2. Stir well until the sugar dissolves. Set aside.

Step 2: Cook the Noodles

1. Drain the soaked rice noodles.
2. Heat 1 tbsp of oil in a wok over medium heat.
3. Add the noodles and half of the sauce, stirring constantly.
4. Cook for 2-3 minutes until the noodles absorb the sauce and soften.
5. Remove from the wok and set aside.

Step 3: Stir-fry the Ingredients

1. Add the remaining oil to the wok.
2. Sauté the garlic and shallot until fragrant.
3. Add the tofu and cook until golden brown.
4. Push everything to one side and add the shrimp or chicken. Cook until done.
5. Move ingredients to the side and pour in the beaten egg, scrambling until cooked.
6. Return the noodles to the wok and add the remaining sauce.
7. Stir in bean sprouts and green onions. Toss everything together for 1-2 minutes.

Step 4: Serve

1. Plate the Pad Thai and sprinkle with crushed peanuts.
2. Serve with a lime wedge for extra zest.
3. Enjoy your homemade authentic Pad Thai!

Tips

• Use fresh tamarind paste for the best authentic taste.
• Adjust the sauce to your taste—more tamarind for sourness, more sugar for sweetness.
• Don't overcook the noodles; they should be soft but still slightly chewy.