Pad Thai


2 eggs, lightly beaten

3 green onions, chopped

2 cloves garlic, minced

1 large shallot, minced

6 oz raw shrimp, peeled and deveined

8 oz extra firm tofu, diced

1.5 tbsp vegetable oil

2 cups bean sprouts

2 tbsp tamarind (from a soft block. You can find this at an Asian grocery store)

1 cup boiling water

1 tbsp sweet chili sauce

2.5 tbsp sugar

1/4 tsp salt

3 tbsp fish sauce (hold your nose!)

8 oz pad thai rice noodles

3 tbsp roughly chopped roasted peanuts

big squeeze sriracha sauce (or 1/4-1/2 tsp red chili flakes)

limes for serving


In a glass measuring cup, combine the boiling water and tamarind. Mash with the back of a spoon for a few minutes so the tamarind softens. Pour over a fine mesh strainer or sifter into a small bowl and discard the remaining tamarind chunks. To the tamarind flavored water now add the fish sauce, sugar, salt and sweet chili sauce. Stir well to dissolve the sugar and then set aside.

Cook the rice noodles in a big pot of boiling water for five minutes until cooked through. Drain and rinse with cold water.

Rub a large wok or cast iron skillet with vegetable oil and scramble the eggs over medium heat. Remove scrambled eggs to a bowl and then add the remaining vegetable oil and crank the heat to medium high. Add the shallot and saute for four minutes, followed by the garlic. Add the shrimp and cook for 30 seconds until the tails curl in, followed by the tofu. After cooking, place tofu and shrimp in the bowl with the egg.

Pour the tamarind sauce into the skillet and bring to a boil. Add cooked rice noodles, bean sprouts and green onions followed by the shrimp and tofu. Toss everything together well and finish with a big squeeze of sriracha, more green onions, crushed peanuts and a squeeze of lime.


30 minutes