SavePad Thai
Sweet, sour, salty, and savory in every bite. Rice noodles, shrimp, tofu, crushed peanuts, and a tamarind sauce that tastes like Bangkok street food.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 8 oz dried rice noodles (pad Thai width)
- 1/2 lb large shrimp (peeled and deveined)
- 4 oz firm tofu (pressed and cubed)
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 3 tbsp vegetable oil (divided)
- 3 cloves garlic (minced)
- 1 large shallot (thinly sliced)
- 2 large eggs
- 1 1/2 cup bean sprouts (divided)
- 1/4 cup garlic chives (or green onions, cut into 1-inch pieces)
- 1/3 cup roasted peanuts (crushed)
- 4 whole lime wedges (for serving)
- 2 tbsp fresh cilantro (for garnish)
Instructions
- 1
Soak rice noodles in room temperature water for 30 minutes until pliable but not fully soft. Drain well. Mix tamarind paste, fish sauce, palm sugar, rice vinegar, and sriracha in a small bowl. Stir until sugar dissolves.
Room temperature soak, not hot water. Hot water makes the noodles mushy. They will finish cooking in the wok.
- 2
Heat 1 tbsp oil in a wok over high heat until smoking. Add tofu and fry 3 minutes until golden on all sides. Remove. Add shrimp, cook 1 minute per side until pink and just curled (145°F). Remove.
- 3
Add remaining oil to the wok. Add shallot and garlic, stir-fry 30 seconds. Push to the side. Crack eggs into the wok and scramble until just set, about 30 seconds.
- 4
Add drained noodles and the tamarind sauce. Toss vigorously with tongs for 2 minutes until noodles are coated and tender. If the wok gets dry, add a splash of water.
Keep everything moving. High heat plus constant tossing is how you get wok hei (the breath of the wok).
- 5
Return shrimp and tofu. Add 1 cup bean sprouts and garlic chives. Toss to combine. Plate and top with crushed peanuts, remaining bean sprouts, cilantro, and lime wedges.
Restaurant secret: Squeeze the lime over right before eating, not while cooking. Fresh lime juice is the final layer of acid that ties everything together.
Pairs With
Singha or Chang Thai beer
Light, crisp, and designed to pair with Thai food
German Kabinett Riesling
Gentle sweetness tames the heat while acidity brightens the tamarind
Strong tea with condensed milk
The sweetness and creaminess cool the palate between bites
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Tamarind paste is not optional. It gives pad Thai its signature sweet-sour flavor. Find it in Asian grocery stores.
- •Your wok must be screaming hot. If it's not smoking, it's not hot enough.
- •Restaurant secret: Real pad Thai has individual grains visible in the noodles, not a sticky clump. High heat and not overcooking is the key.
Substitutions
- tamarind paste → 2 tbsp lime juice + 1 tbsp ketchup (emergency only)
- palm sugar → brown sugar
- fish sauce → soy sauce (different but works)
Leftovers
Refrigerate up to 2 days. Reheat in a hot wok with a splash of water.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
