By The foodoodle kitchen · Updated September 20, 2026
Pad Thai
A classic dish with stir-fried rice noodles, shrimp, and a tangy tamarind sauce that everyone loves.
Serves 4 · Prep 10 min · Cook 20 min · 30 min total · Medium
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Ingredients
- 200 g rice noodles, soaked in hot water until softened, about 5 min
- 150 g shrimp, peeled and deveined
- 100 g tofu, cubed
- 2 egg
- 100 g bean sprouts
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 3 tbsp vegetable oil
- 2 green onion, sliced
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Method
- Soak rice noodles in hot water until softened, about 5 min. 5 min
- Heat 1 tbsp vegetable oil in a large pan over medium heat. 2 min
- Add shrimp and cook until pink, about 3 min. Remove from the pan and set aside. 3 min
- Add cubed tofu to the pan and fry until golden, about 5 min. Remove and set aside with shrimp. 5 min
- Add another tbsp of oil, then crack in the eggs and scramble until just set, about 2 min. 2 min
- Stir in softened noodles, tamarind paste, fish sauce, and sugar. 2 min
- Add shrimp and tofu back into the pan, mixing everything well for about 2 min. 2 min
- Fold in bean sprouts and green onions, cooking until just heated through, about 1 min. 1 min
