Description
A restaurant-style Pad Thai with tamarind sauce that delivers authentic, tangy, and savory flavors in under 30 minutes. Perfect for family dinners with flexible protein options and easy prep.
Ingredients
Scale
- 8 oz (225g) flat, thin rice noodles (Pad Thai or rice stick)
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce/tamari for vegetarian)
- 2 tablespoons palm sugar (or light brown sugar)
- 3 cloves garlic, minced
- 2 large eggs
- 3 green onions, chopped
- 1 cup bean sprouts
- ½ cup roasted peanuts, crushed
- Lime wedges, for serving
- 3 tablespoons vegetable oil (canola or grapeseed)
- ¼ teaspoon chili flakes (optional)
- 8 oz (225g) shrimp or chicken (optional)
Instructions
- Soak the rice noodles in warm water for 10-15 minutes until flexible but still firm. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and about 2 tablespoons water until sugar dissolves. Adjust to taste.
- Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Cook shrimp or chicken until done, then remove and set aside.
- Add remaining 2 tablespoons oil to the pan. Sauté minced garlic for 30 seconds until fragrant. Push garlic aside, crack in eggs, and scramble until just set.
- Add drained noodles to the pan and stir-fry with eggs and garlic. Pour in tamarind sauce and chili flakes if using. Toss gently for 2-3 minutes, adding water if noodles stick.
- Return cooked protein to the pan along with chopped green onions and bean sprouts. Toss for 1 minute to warm through, keeping bean sprouts crunchy.
- Serve topped with crushed peanuts and lime wedges for squeezing over.
Notes
Soak noodles until flexible but not mushy to avoid clumping. Adjust tamarind and sugar in sauce to balance tangy and sweet flavors. Cook protein separately if pan is small to avoid overcrowding. Sauce can be made ahead and stored up to a week in the fridge. Reheat leftovers gently with a splash of water or oil to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 7
- Sodium: 780
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
Keywords: Pad Thai, tamarind sauce, Thai recipe, restaurant-style Pad Thai, easy Pad Thai, family dinner, shrimp Pad Thai, chicken Pad Thai, vegetarian Pad Thai