Pad Thai is the perfect balance of sweet, sour, salty, and nutty. Chewy rice noodles. Juicy shrimp. Crunchy bean sprouts. Tangy tamarind sauce. Topped with peanuts and lime. Better than takeout. Faster than delivery. Wok this way.
Serves 4.
Step-by-Step Instructions
Prep Noodles
Soak noodles in warm water for 20-30 minutes until soft but still firm. Drain. (Or follow package directions.)
Make Sauce
Whisk all sauce ingredients. Set aside.
Cook Shrimp
Heat 1 tbsp oil in a wok or large skillet over high heat. Cook shrimp 1-2 minutes per side until pink and curled. Remove.
Stir Fry
Add remaining oil. Add garlic and tofu (if using). Cook 1 minute. Push to the side. Pour in eggs. Scramble until just set.
Add noodles and sauce. Toss to coat. Add shrimp, 1 cup bean sprouts, and green onions. Toss 1-2 minutes.
Serve
Top with remaining bean sprouts, crushed peanuts, cilantro, and lime wedges. Serve immediately. Sweet, sour, salty, nutty — perfect.
Summary
Prep Time: 25 min (noodle soaking) | Cook Time: 10 min | Total: 35 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Best fresh. Pad Thai is best eaten immediately — noodles absorb sauce and get sticky. Leftovers can be refrigerated for 2 days. Reheat in a hot wok or skillet with a splash of water. Not freezer-friendly. Sauce can be made ahead for 1 week.
