Ingredients:

  • 8 oz Dried Rice Noodles (thin or medium)
  • 3 Tbsp Tamarind Paste (not concentrate)
  • 3 Tbsp Low-Sodium Soy Sauce or Tamari (GF option)
  • 2 Tbsp Fish Sauce (Nam Pla)
  • 2 Tbsp Honey or Maple Syrup (refined sugar substitute)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Fresh Lime Juice
  • ½ tsp – 1 tsp Sriracha or Chili Flakes (to taste)
  • 2 Tbsp Neutral Oil (e.g., Avocado or Grapeseed), divided
  • 1 lb Boneless, Skinless Chicken Breast, Shrimp, or Firm Tofu, sliced or cubed
  • 3 cloves Garlic, minced
  • 2 medium Shallots, finely diced
  • 2 Large Eggs, lightly beaten
  • 1 cup Carrots, julienne cut
  • 4 Spring Onions (Scallions), chopped into 1-inch segments
  • 2 cups Fresh Bean Sprouts, rinsed and dried
  • 2 Tbsp Roasted Peanuts, roughly chopped (for garnish)
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • 1 whole Lime, cut into wedges (for serving)

Instructions:

  1. Soak the Noodles: Place the rice noodles in a large bowl and cover them completely with cold water. Soak for 20–30 minutes until flexible but still firm (al dente). Drain immediately and toss lightly with a drizzle of oil to prevent sticking.
  2. Mix the Sauce: Whisk together the tamarind paste, soy/tamari, fish sauce, honey/maple syrup, rice vinegar, lime juice, and chili flakes in a small bowl. Taste and adjust sweetness/sourness. Set aside.
  3. Prepare Protein and Veg: Ensure all vegetables are chopped and the protein is sliced. This dish requires all components to be ready (mise en place).
  4. Cook the Protein: Place the wok over high heat until smoking hot. Add 1 tablespoon of oil. Add the chicken, shrimp, or tofu. Stir-fry quickly until about 80% cooked (about 3 minutes). Remove the protein from the wok and set aside.
  5. Cook Aromatics and Eggs: Add the remaining 1 tablespoon of oil (if needed). Add the minced garlic and diced shallots. Stir-fry for 30 seconds until fragrant. Push aromatics to the side, pour in the lightly beaten eggs, and scramble until just set. Mix briefly.
  6. Combine Noodles and Sauce: Return the pre-cooked protein to the wok. Add the drained, soaked noodles immediately, followed by the prepared Pad Thai sauce. Toss vigorously over high heat for 1–2 minutes until the sauce has coated the noodles evenly and they are fully cooked.
  7. Introduce the Veg: Add the julienned carrots, most of the bean sprouts (reserve a handful for garnish), and the spring onion segments. Toss for just 30–60 seconds, ensuring the fresh vegetables remain crisp.
  8. Plate and Serve: Transfer the Pad Thai immediately to warm serving bowls. Garnish with the reserved fresh bean sprouts, chopped peanuts, fresh coriander, and a wedge of lime for a final squeeze.