Street-Style Pad Thai with Tamarind Glaze
Silky rice noodles tossed in a glistening tamarind-palm sugar glaze with plump shrimp, crispy tofu, and a tangle of bean sprouts. Each forkful delivers that perfect balance of sweet, sour, and savory that made this dish Thailand's most famous street food export.
Ingredients
- 8 oz dried flat rice noodles (pad thai noodles)
- 12 large shrimp, peeled and deveined
- 4 oz extra-firm tofu, pressed and cubed
- 2 tablespoons tamarind paste
+ 12 more ingredients
Instructions
Soak the rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain and set aside.
Whisk together the tamarind paste, fish sauce, palm sugar, and rice vinegar in a small bowl until the sugar dissolves. This is your pad thai sauce.
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Sear the tofu cubes until golden on all sides, about 3 minutes. Remove and set aside.
Add the remaining oil to the wok. Cook the shrimp for 1 minute per side until pink, then push them to the side of the wok.
Add the garlic and dried shrimp to the center of the wok. Stir-fry for 30 seconds until fragrant.
Push everything to one side and pour the beaten eggs into the empty space. Scramble gently until just set, then break into small pieces.
Add the drained noodles and the pad thai sauce. Toss everything together vigorously with tongs for 2-3 minutes until the noodles are tender and coated in sauce.
Toss in the bean sprouts, green onions, and tofu. Stir-fry for another 30 seconds.
Plate and garnish with chopped peanuts, extra bean sprouts, lime wedges, and chili flakes.
Nutrition Estimate
Per serving • Estimated by Blinner AI