Ingredients:

  • 3 Tbsp (45 ml) Tamarind Paste (or pulp soaked in water)
  • 3 Tbsp (45 ml) Fish Sauce (good quality)
  • 3 Tbsp (45 g) Palm Sugar (or light brown sugar), packed
  • 1 tsp (5 ml) Rice Vinegar
  • 2 Tbsp (30 ml) Hot Water or Chicken Stock
  • 8 oz (225 g) Dried Pad Thai Rice Noodles (medium width, 3-5mm)
  • 4 Tbsp (60 ml) Vegetable Oil (high smoke point, e.g., canola or peanut)
  • 1 lb (450 g) Large Shrimp (raw, peeled, deveined)
  • 4 oz (115 g) Firm Tofu (pressed, dried, cut into small cubes)
  • 2 large Shallots (finely sliced)
  • 2 cloves Garlic (minced)
  • 2 large Eggs
  • 1 Tbsp (15 ml) Preserved Radish (optional)
  • 1 tsp (5 ml) Dried Shrimp (optional, rinsed)
  • 2 cups (200 g) Bean Sprouts
  • 1 cup (Approx. 50g) Chinese Chives (or spring onion, cut into 1-inch lengths)
  • 1/4 cup (30 g) Roasted Peanuts (unsalted, roughly chopped)
  • 4 Fresh Lime Wedges
  • Chili Flakes (or fresh bird’s eye chili, sliced), To taste

Instructions:

  1. Prepare the Noodles: Place the dried rice noodles in a large bowl. Cover completely with hot tap water (not boiling) and soak for 20–30 minutes, or until pliable but still slightly resistant (al dente). Drain immediately and toss lightly with 1 teaspoon of oil to prevent sticking. This is critical—do not over-soak.
  2. Mix the Sauce: Combine tamarind, fish sauce, palm sugar, vinegar, and water/stock in a small bowl. Whisk until the sugar is mostly dissolved. Taste and adjust balance.
  3. Mise en Place Check: Ensure all aromatics, tofu, shrimp, and garnishes are prepped and lined up next to the stove before starting the high-heat cooking.
  4. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in the wok over high heat until shimmering. Add the shrimp and stir-fry for 1–2 minutes until they just turn pink and opaque. Remove the shrimp immediately and set aside.
  5. Sauté Aromatics and Tofu: Add the remaining oil to the wok. Add the diced tofu and fry until golden brown and slightly crispy (2–3 minutes). Push the tofu to the side. Add the sliced shallots, minced garlic, dried shrimp, and preserved radish (if using). Stir-fry for 1 minute until fragrant.
  6. Scramble the Eggs: Push the solids to one side, creating a clear space in the centre of the wok. Crack the two eggs directly into the space. Let them set slightly, then scramble quickly. Mix the scrambled egg into the tofu and aromatic mixture.
  7. Add Noodles and Sauce: Add the prepared, drained noodles to the wok. Pour the entire batch of prepared Pad Thai sauce over the noodles.
  8. Toss and Cook: Using two spatulas or tongs, toss the noodles vigorously and continuously for 2–3 minutes. The noodles will absorb the sauce, softening completely and taking on the rich brown color. If the mixture seems too dry, add a splash more stock or water.
  9. Final Additions: Return the pre-cooked shrimp to the wok. Add the bean sprouts and the chives/scallions. Toss briefly—about 30 seconds—just until the sprouts and chives begin to wilt slightly but retain their crunch.
  10. Serve: Divide the Pad Thai immediately among serving plates. Top generously with the chopped roasted peanuts, a scattering of chili flakes, and serve with a fresh lime wedge on the side for squeezing.