By Akshara
May 29, 2026
Pad Thai is a celebrated balance of sweet, salty, sour, and spicy flavours. The key to an authentic experience is the tamarind-based sauce, which provides a unique tang that bridges the gap between the stir-fried noodles, crunchy peanuts, and fresh bean sprouts. This version is designed to be approachable, giving you that vibrant, restaurant-quality result in your own kitchen.
150g flat rice noodles, soaked in warm water until pliable  100g tofu or chicken, sliced  1 egg, lightly beaten  1 cup fresh bean sprouts and 2 tbsp crushed roasted peanuts  2 tbsp tamarind pulp, 1 tbsp fish sauce (or soy sauce for a vegetarian version), 1 tsp palm sugar
Heat oil in a wok and sauté the protein until golden, then push it to the side and scramble the egg in the centre.
Add the drained noodles and the tamarind sauce mixture, tossing vigorously over high heat so the noodles absorb the liquid without becoming mushy.
Incorporate the bean sprouts and peanuts, tossing for just 30 seconds to maintain their crunch.
Serve immediately with a wedge of lime and extra chilli flakes on the side.