1 package rice stick noodles
3 Tbsp rice bran oil
1 package optional: tofu
pressed and drained medium diced
8 cloves garlic
2 each shallots
3/4 cup optional: dried shrimp
soaked in warm water for at least 30 minutes and drained
2 each green Thai chilis
seeded and thinly sliced
1 1/2 optional: raw shrimp
peeled and deveined
4 each eggs
1 whole carrot
peeled and julienned
1 bunch scallions
thinly sliced
2 1/2 cups mung bean sprouts
1 bunch Thai basil leaves
1/2 cup tarmarind concentrate
1/2 cup palm sugar syrup
dissolve palm sugar discs in boiling water with a 1:1 ratio
1/2 cup fish sauce
for vegetarians substitute with 0.25 cup mushroom soy sauce and 0.25 cup water)
1/2 cup water
Thai basil leaves
1/2 cup peanuts
toasted and crushed
lime wedges
  • Woks
  • Wok rings
  • Wok paddles
Soak the Rice Noodles
Cover the noodles with warm water and set aside. Make sure the soaking water is warm but not hot. Your final dish will be gummy if the noodles are overcooked. After 20 - 30 minutes, check the consistency and drain when ready - they should be pliable but not brittle.
Pro tip: Small Batch Cooking
Pad Thai is best cooked in small batches. This recipe calls for one package of noodles per 2 cups of prepared sauce - cook it in two batches. When multiplying for larger parties, remember a ½ package of noodles needs 1 cup total of prepared sauce.
To Cook the Pad Thai
Heat the oil in a wok over medium high heat. (If using tofu, shallow fry and remove to a paper towel-lined tray) Wipe wok clean and add 3 T more of oil; heat until shimmering. Add half the garlic and shallots and stir. Then add half each of the dried shrimp, chilis, and raw shrimp. Increase the flame to high. Cook for 30 more seconds while stirring. Push everything to one side of the wok. Crack half the eggs into the wok and gently spread up the sides for a crispier texture. Cook eggs for 30 seconds, then mix everything together in the wok, scraping the sides well. Add more oil if wok is dry. Add half the noodles and half each of the carrots, scallions, and sauce (and previously fried tofu, if using). Stir to combine and cook until the noodles are al dente and the sauce has been soaked up, about 2 to 4 minutes. If the mixture becomes too dry before the noodles are done, add some of the noodle soaking water to continue cooking. Last, mix in half the bean sprouts and Thai basil. Remove the Pad Thai into a bowl and keep warm. Repeat the next batch with the other half of the ingredients.
For the Sauce
In a small sauce pot, combine all ingredients and bring to a simmer. Turn off heat. Set aside.
To Serve
Toss both batches together and serve on a warm platter. Garnish with Thai basil, peanuts, and lime wedges.
Depending on what ingredients you choose to use, this recipe can be either vegan or pescatarian.