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Classic Pad Thai (Stir-Fried Tamarind Rice Noodles with Tofu, Peanuts, and Lime)
Thailand's world-famous street food: flat rice noodles wok-tossed with sweet-tangy tamarind sauce, golden firm tofu, scrambled egg, bean sprouts, crushed peanuts, and lime.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
4servings
- Dry flat rice noodles, soaked in warm water 30 min250 g
- Extra-firm tofu, cut into bite-sized batons200 g
- Large eggs, lightly beaten2 piece
- Tamarind paste concentrate3 tbsp
- Palm sugar or brown sugar2 tbsp
- Roasted peanuts, coarsely crushed50 g
- Vegetable oil for wok3 tbsp
- Fresh lime wedges for serving1 piece
- Salt0.5 tsp
Preparation Steps
1
Whisk tamarind paste, brown sugar, 3 tbsp warm water, and salt into a balanced sweet-sour sauce.
2 min timer
2
Heat 2 tbsp oil in a smoking-hot wok. Fry tofu batons for 3-4 minutes until golden-crisp on all sides.
4 min timer
3
Push tofu to one side, pour beaten eggs into the clearing, and scramble quickly into soft curds.
2 min timer
4
Add drained soaked rice noodles and the tamarind sauce. Toss vigorously over high heat for 2-3 minutes until noodles absorb sauce and turn tender.
3 min timer
5
Remove from heat, toss with half the crushed peanuts, and serve immediately with lime wedges and remaining peanuts.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
