Thai Pad Thai

Ingredients

• •8 oz Rice noodles
• •0.25 cup Fish sauce
• •2 tbsp Tamarind paste
• •2 tbsp Palm sugar
• •0.5 cup Dried shrimp
• •3 large Eggs
• •2 cloves Garlic
• •4 cups Bean sprouts
• •2 stalks Green onions
• •0.5 cup Roasted peanuts

Instructions

1. 1

   Soak rice noodles in room temperature water for 30-45 minutes until pliable but still firm (they should bend without breaking). Drain completely and toss with 1 tablespoon oil to prevent sticking.

   💡 Don't over-soak - they should retain a slight chew. Test by biting - they should have al dente texture.

2. 2

   Make the sauce: whisk together tamarind paste, fish sauce, palm sugar (or brown sugar), and chili flakes in a small bowl. Taste and adjust balance of sweet/sour/salty.

   💡 The sauce should taste intense - it will dilute when tossed with noodles.

3. 3

   Heat wok over highest heat possible until smoking. Add 2 tablespoons oil, swirl to coat. Add protein (shrimp, chicken, or tofu) and stir-fry for 2 minutes until just cooked. Remove and set aside.

   💡 Work in small batches - overcrowding drops the wok temperature and steams instead of sears.

4. 4

   Push protein to the side, crack 2 eggs into the center and scramble vigorously with chopsticks or spatula until just set but still slightly wet. Mix with protein.

   💡 The eggs should be slightly underdone - they'll finish cooking in the final toss.

5. 5

   Add drained noodles and sauce all at once. Toss continuously with both hands (use tongs) for 2-3 minutes until noodles absorb sauce and become tender but still slightly sticky.

   💡 If noodles seem dry, add splashes of water. If too wet, increase heat to evaporate excess liquid.

6. 6

   Add bean sprouts (reserve some for garnish), green onions, and half the peanuts. Toss briefly for 30 seconds - sprouts should remain crisp-tender.

   💡 Add bean sprouts at the end - overcooking makes them soggy and loses their signature crunch.

7. 7

   Serve immediately on a pre-warmed plate. Top with remaining peanuts, extra bean sprouts, lime wedges, and dried shrimp. Add more chili flakes to taste.

   💡 The lime is essential - its acid brightens the entire dish. Always serve with lime on the side.