Pad Thai

Adapted from America’s Test Kitchen.  This version is a bit healthier, a bit more streamlined, and packed with fresh herbs and other ingredients.


  • 4 T tamarind concentrate (jarred)
  • 1 c boiling water
  • 5 T fish sauce
  • 3 T lime juice
  • 5-6 T granulated sugar (depending on how sweet you want it)
  • 1.5 t cayenne pepper (optional)
  • 3 T vegetable oil
  • 8 oz dried rice stick noodles
  • 3 large eggs
  • 1/2 t salt
  • 12 oz PRE-COOKED shrimp, chicken, or tofu (or a combination of the above)
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1/2 c unsalted roasted peanuts, chopped
  • 3 c bean sprouts
  • 5 scallions, sliced thin and on a bias
  • 1/4 c fresh cilantro leaves
  • lime wedges for garnish


  1. Cover rice stick with boiling water and soak until softened – the consistency should be pliable but not fully tender – about 5 minutes. Drain and set aside
  2. Combine tamarind, fish sauce, rice vinegar, sugar, cayenne, water, and 1 T oil. Set aside.
  3. Beat eggs and salt in small bowl, set aside.
  4. Combine garlic and shallot in remaining 2 T oil and cook, over medium heat, until light golden brown, about 2 minutes.  Add eggs and stir vigorously until scrambled and barely moist, about 20 seconds.
  5. Add noodles, toss to combine, then add sauce mixture, and toss until evenly coated.
  6. Add 1/4 c peanuts, bean sprouts, all but a handful of scallions, and shrimp/chicken, and cook, tossing constantly, until the noodles are tender and the flavors have blended, about 3 minutes.
    Serve with a garnish of peanuts, scallions, and lime wedges.

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