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Flavorful Pad Thai with Tamarind Sauce

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An authentic and easy-to-make Thai pad thai recipe featuring a tangy, smoky-sweet tamarind sauce that delivers bold flavors and satisfying textures.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, soaked or boiled as per package instructions
  • 2 tablespoons tamarind paste, preferably unsweetened
  • 2 tablespoons palm sugar, grated or chopped (brown sugar can substitute)
  • 3 tablespoons fish sauce (use soy sauce or tamari for vegetarian/vegan option)
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 2 large eggs, beaten
  • 7 oz (200 g) firm tofu, pressed and cubed (optional)
  • 8 oz (225 g) cooked shrimp, peeled and deveined (can substitute with chicken or keep vegetarian)
  • 1/3 cup (about 50 g) roasted peanuts, roughly chopped
  • 3 stalks green onions, sliced
  • 1 cup bean sprouts, rinsed
  • Lime wedges, for serving
  • Red chili flakes or fresh chili, to taste
  • 2 tablespoons cooking oil, preferably peanut or vegetable oil

Instructions

  1. Soak 8 oz (225 g) rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain and set aside.
  2. In a small bowl, mix 2 tablespoons tamarind paste, 2 tablespoons palm sugar, and 3 tablespoons fish sauce. Stir until the sugar dissolves. Add a tablespoon of warm water if tamarind paste is thick. Set aside.
  3. Heat 2 tablespoons cooking oil in a hot wok over medium-high heat and swirl to coat.
  4. Add minced garlic and sliced shallots; stir-fry for 30 seconds until fragrant but not browned.
  5. Add cubed tofu and cooked shrimp; stir-fry for 2-3 minutes until tofu edges are golden and shrimp are warmed through.
  6. Push ingredients aside, pour beaten eggs into the center, let set for 10 seconds, then scramble gently to cook through.
  7. Add drained noodles and pour tamarind sauce over. Toss quickly but gently to coat noodles evenly, about 1-2 minutes.
  8. Stir in bean sprouts and sliced green onions; toss briefly to combine and warm through.
  9. Serve immediately, sprinkled with roughly chopped roasted peanuts, red chili flakes if using, and a squeeze of lime.

Notes

Roasting tamarind paste lightly before mixing deepens the flavor. Use high heat and avoid overcrowding the pan to prevent soggy noodles. Add peanuts last to keep their crunch. If noodles stick, splash a little warm water to loosen. Fresh tamarind paste is preferred over bottled sauces for authentic taste.

Nutrition

Keywords: Pad Thai, Tamarind Sauce, Thai Recipe, Authentic Pad Thai, Easy Pad Thai, Stir-fry Noodles, Thai Street Food

Find it online: https://cheerycrisp.com/flavorful-pad-thai-with-tamarind-sauce-easy-authentic-thai-recipe-to-try-today/