By Akshara
April 9, 2026
Pad Thai is the ultimate representative of Thai street food, a harmonious stir-fry that balances the five essential flavors: salty, sweet, sour, bitter, and spicy. By using a tangy tamarind-based sauce and thin rice noodles, this dish remains light yet deeply satisfying. Packed with protein from tofu or shrimp and finished with the signature crunch of crushed peanuts, it’s a restaurant-quality meal you can whip up in minutes.
200g flat rice noodles 2 tablespoons tamarind paste 2 tablespoons fish sauce (or soy sauce for vegan) 1 tablespoon palm sugar or brown sugar 1/2 teaspoon chili flakes 2 tablespoons vegetable oil 100g firm tofu, cubed 2 eggs, lightly beaten 1 cup fresh bean sprouts 1/4 cup crushed roasted peanuts Fresh lime wedges and cilantro for garnish
Soak the rice noodles in warm water for about 10 minutes until flexible but still firm (al dente); drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, sugar, and chili flakes to create the Pad Thai sauce.
Heat oil in a wok or large skillet over high heat; add the tofu cubes and stir-fry until the edges are golden.
Push the tofu to one side, pour the beaten eggs into the empty space, and scramble them quickly.
Add the drained noodles and the prepared sauce to the wok. Toss everything together vigorously for 2–3 minutes until the noodles absorb the sauce and soften.
Fold in the bean sprouts and half of the peanuts. Remove from heat immediately to keep the sprouts crunchy. Serve with a squeeze of lime and the remaining peanuts on top.