Pad Thai

Pad Thai (Thailand)

Chef Devan Rajkumar serves up a classic Pad Thai, Thailand’s beloved street food dish. Stir-fried rice noodles coated in a tangy tamarind sauce come alive with shrimp, tofu, and crunchy peanuts—balancing sweet, salty, and spicy flavors for the ultimate taste of authentic Southeast Asian comfort.

Ingredients:

Stir Fry:

• 4 oz dried rice stick noodles, medium width
• ½ onion, sliced
• 2 cloves garlic, minced
• 5 oz peeled and deveined shrimp
• 2 eggs
• 1 ½ cups (360ml) beansprouts
• ½ cup (120ml) firm tofu, cut into 1 inch cubes
• ¼ cup (60ml) chopped peanuts
• 3 tbsp (44.3ml) neutral oil such as vegetable or canola oil

Sauce:

• 1 ½ tbsp (22.2ml) tamarind puree
• 3 tbsp (44.3ml) brown sugar
• 2 tbsp (29.6ml) fish sauce
• 1 tbsp (14.8ml) dark soy sauce
• 1 tbsp (14.8ml) sriracha
• 1 ½ tbsp (22.1ml) oyster sauce

To Finish:

• 4 lime wedges
• 2 scallions, thinly sliced
• 1 cup (240ml) beansprouts
• Red pepper flakes (optional)

Method:

Soak rice noodles in a bowl of room temperature water for 10-15 minutes. Drain and rinse thoroughly with cold water.

Mix the sauce ingredients together in a bowl and set aside.

Heat the oil in a large wok over high heat. Add the onion and garlic and cook, stirring constantly, for 30 seconds to 1 minute, or until onions are just slightly wilted.

Push onions and garlic to one side of the pan and crack in the eggs. Scramble and flip the eggs until they are just cooked through, then combine them with the onion and garlic.

Add the noodles, beansprouts, tofu, and sauce to the pan and stir to evenly distribute the sauce.

Add the shrimp to the pan and continue to toss constantly until the sauce has been mostly absorbed by the noodles. Sprinkle in half the peanuts and toss again to bring together.

Transfer to plates and top with additional peanuts, beansprouts, scallions, red pepper flakes (if using), and lime wedges for squeezing.