Dishbook

Pad Thai is a vibrant Thai stir-fried rice noodle dish with shrimp, tofu, and eggs tossed in a tangy tamarind sauce, brightened by lime and peanuts. Crisp bean sprouts and scallions add freshness, while crushed peanuts provide a satisfying crunch. Quick to cook yet rich in balanced sweet, sour, and savory flavors, it’s a beloved street-food classic.

Steps

1. Soak rice noodles in warm water until pliable.
2. Whisk tamarind paste, fish sauce, sugar, and water to make the sauce.
3. Heat oil in a wok over medium-high heat and saute tofu and shrimp until cooked.
4. Push ingredients to the side, crack in eggs, and scramble until just set.
5. Add drained noodles, sauce, bean sprouts, scallion, and chili flakes; toss until noodles are coated and heated through.
6. Divide among plates and garnish with peanuts, cilantro, and lime wedges.