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The Ultimate Homemade Pad Thai with Juicy Shrimp, Tofu & Tamarind Sauce

An authentic Thai street food classic featuring chewy rice noodles, juicy shrimp, pressed tofu, and crisp bean sprouts tossed in a rich, sweet, and tangy tamarind sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian, thai
Servings 4

Ingredients
  

For the Pad Thai Sauce

  • 6 tbsp 65g tightly packed palm sugar (or sub packed brown sugar)
  • 6 –7 tbsp 90ml water
  • 5 tbsp Thai tamarind paste
  • 3 tbsp fish sauce
  • 1 tsp MSG

For the Pad Thai Stir-Fry

  • 3 –4 tbsp vegetable oil
  • 400 g shrimp peeled and deveined (I love using extra shrimp, but feel free to use less or swap for your preferred protein!)
  • 1 shallot finely chopped
  • 3 –4 garlic cloves finely chopped
  • 120 g pressed yellow or firm tofu cut into small cubes
  • 300 g rice noodles Size L / medium-wide Pad Thai rice sticks
  • 2 large eggs
  • 2 –3 cups fresh bean sprouts
  • Handful of garlic chives cut into 2-inch pieces (or sub spring onions)

For Serving & Garnish

  • ½ cup chopped toasted peanuts
  • 3 –4 fresh lime wedges
  • 1 cup fresh bean sprouts
  • Fresh garlic chives
  • Chilli flakes to taste

Instructions
 

  • Place rice noodles in a bowl and cover with room-temperature water for 1 hour. Strain off the water, then pour hot water over noodles for a few minutes until pliable but firm. Strain well and set aside.
  • In a small saucepan, combine palm sugar, water, Thai tamarind paste, fish sauce, and MSG. Heat over medium-low heat for 3-4 minutes until sugar melts completely. Remove from heat.
  • Heat 2 tbsp oil in a large wok over medium-high heat. Cook shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.
  • Add remaining oil to the wok. Sauté chopped shallot, garlic, and cubed pressed tofu for 2-3 minutes until golden and fragrant.
  • Add the strained rice noodles, and pour over the Pad Thai sauce. Stir-fry for 2-3 minutes until noodles absorb the sauce.
  • Push noodles to one side, crack the 2 eggs into the empty side, and scramble gently until soft curds form, then fold into the noodles.
  • Return cooked shrimp to the wok, add 2-3 cups bean sprouts and garlic chives, and toss for 30-60 seconds over high heat until slightly wilted. Turn off heat.
  • Serve hot with chopped toasted peanuts, fresh lime wedges, extra bean sprouts, garlic chives, and chilli flakes.
Keyword pad thai, thai pad thai, shrimp pad thai, tamarind pad thai, rice noodle stir fry
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