Easy Homemade Pad Thai with Tamarind Sauce
Skip the takeout and make this vibrant, tangy-sweet Pad Thai in your own kitchen. It’s a balanced stir-fry of rice noodles, crunchy veggies, and protein, all coated in a signature tamarind sauce that’s both comforting and exciting.
Prep time20 min
Cook time15 min
Total time35 min
Servings2 servings
DifficultyMedium
Ingredients
- 225 g (8 oz) flat rice noodles (pad thai noodles)
- 3 tbsp tamarind paste (from a block or jar, not concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp vegetable oil, divided
- 150 g (5 oz) medium shrimp, peeled and deveined
- 100 g (3.5 oz) firm tofu, cut into 1.5 cm cubes
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, cut into 5 cm lengths
- 1/4 cup roasted peanuts, roughly chopped
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
Instructions
- 1Soak rice noodles in warm water for 20-25 minutes until pliable but still firm, then drain. Alternatively, follow package instructions for al dente noodles.
- 2In a small bowl, whisk together tamarind paste, brown sugar, fish sauce, soy sauce, rice vinegar, and water until sugar dissolves. Set aside.
- 3Heat 1 tbsp oil in a wok or large skillet over high heat. Add shrimp and tofu; stir-fry for 2-3 minutes until shrimp are pink and tofu is golden. Remove and set aside.
- 4Add remaining 1 tbsp oil to the wok. Add garlic and shallot; stir-fry for 30 seconds until fragrant. Push to one side, pour in eggs, and scramble until just set.
- 5Add the drained noodles and the tamarind sauce mixture. Toss constantly for 2-3 minutes until noodles are tender and coated evenly.
- 6Add the cooked shrimp and tofu, bean sprouts, and green onions. Toss for another 1-2 minutes until everything is heated through and sprouts are slightly wilted.
- 7Remove from heat. Sprinkle with peanuts and garnish with cilantro. Serve immediately with lime wedges on the side.
Tips
- Use tamarind paste (not concentrate) for the most authentic flavor; it should be sour and slightly fruity, not sweet.
- Soak noodles just until pliable—they'll finish cooking in the wok. Over-soaking makes them mushy.
- Have all ingredients prepped and within reach before you start cooking; this stir-fry comes together fast.
- For extra heat, add a pinch of chili flakes or a small chopped Thai bird chili with the garlic.
