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Flavorful Pad Thai with Tamarind Sauce

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An authentic and easy Thai pad thai recipe featuring a tangy tamarind sauce, perfect for quick weeknight dinners and bursting with balanced sweet, sour, and salty flavors.

Ingredients

Scale
  • 8 oz (225 g) dry flat rice noodles, about ¼ inch wide
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar, grated
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 2 large eggs, beaten
  • 6 oz (170 g) firm tofu, cut into small cubes
  • 8 oz (225 g) shrimp, peeled and deveined (optional)
  • 3 stalks green onions, chopped
  • 1 cup bean sprouts
  • ½ cup roasted peanuts, coarsely chopped
  • Lime wedges, for serving
  • Crushed red pepper flakes, optional, to taste
  • Oil for cooking (vegetable or peanut oil recommended)
  • Splash of water (about 2 tablespoons) for tamarind sauce

Instructions

  1. Soak the dry rice noodles in a large bowl with warm water (about 110°F/43°C) for 20-25 minutes until pliable but still firm to the bite. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and about 2 tablespoons of water until smooth. Taste and adjust for balance; set aside.
  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add cubed tofu and cook until golden on all sides, about 4-5 minutes. Remove and set aside.
  4. In the same pan, add shrimp and cook until pink and opaque, about 2 minutes per side. Remove and set aside with tofu.
  5. Add another tablespoon of oil to the pan. Toss in minced garlic and sliced shallots, stirring constantly until fragrant and lightly golden, about 1-2 minutes.
  6. Push the aromatics to one side of the pan. Pour beaten eggs into the empty space and scramble gently until just set.
  7. Add the drained noodles and tamarind sauce to the pan. Toss quickly but gently to combine, ensuring every strand is coated. Cook for 2-3 minutes until noodles are tender and sauce is glossy. Add a tablespoon of water if the mixture looks dry.
  8. Return tofu and shrimp to the pan. Add bean sprouts and half the chopped green onions. Toss everything together for another minute until heated through.
  9. Plate the pad thai and garnish with roasted peanuts, remaining green onions, lime wedges, and crushed red pepper flakes if desired.

Notes

Do not over-soak the rice noodles to avoid mushiness; test after 20 minutes. Keep ingredients moving while stir-frying to prevent clumping. Adjust tamarind sauce balance by tasting as you go. Use a fan or good ventilation as stir-frying can produce smoke. For vegan version, substitute fish sauce with soy sauce or tamari and omit shrimp. For gluten-free, ensure all sauces and noodles are labeled gluten-free.

Nutrition

Keywords: Pad Thai, Tamarind Sauce, Thai Recipe, Easy Dinner, Authentic Pad Thai, Stir-Fry Noodles, Gluten-Free Pad Thai, Vegetarian Pad Thai

Find it online: https://cheerycrisp.com/flavorful-pad-thai-with-tamarind-sauce-easy-authentic-thai-recipe-for-dinner/