Ingredients:

  • 3 tablespoons tamarind paste (45 ml)
  • 3 tablespoons fish sauce (45 ml)
  • 3 tablespoons palm sugar, finely chopped or packed brown sugar (45 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1/2 teaspoon chili flakes (optional, adjust to taste)
  • 8 ounces dried flat rice noodles (about 225g), 1/4 inch wide
  • 2 tablespoons vegetable oil (30 ml)
  • 2 cloves garlic, minced
  • 1/2 cup firm tofu, pressed and cubed (about 115g)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts (about 85g)
  • 1/4 cup chopped scallions (about 30g)
  • 1/4 cup roasted peanuts, chopped (about 30g)
  • 1/2 cup cooked shrimp (or chicken, pork, etc.) (about 85g)
  • 1 lime, cut into wedges, for serving
  • Optional Garnishes: cilantro leaves, extra bean sprouts, ground peanuts

Instructions:

  1. Cook rice noodles according to package directions until al dente (slightly firm to the bite). Drain well and set aside.
  2. Whisk together tamarind paste, fish sauce, palm sugar (or brown sugar), rice vinegar, soy sauce, and chili flakes (if using) in a small saucepan. Simmer over low heat until sugar is dissolved, about 2-3 minutes. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add the cubed tofu and cook until lightly browned on all sides.
  4. Push the tofu to one side of the wok. Pour in the beaten eggs and scramble until just cooked.
  5. Add the cooked noodles to the wok. Pour in the prepared Pad Thai sauce and toss everything together until the noodles are evenly coated.
  6. Add the cooked shrimp (or protein of your choice), bean sprouts, chopped scallions, and peanuts. Toss gently to combine.
  7. Serve hot, garnished with lime wedges, cilantro leaves, extra bean sprouts, and ground peanuts (optional). Squeeze a lime wedge over each serving just before eating.