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Pad Thai with Tamarind Sauce

A close-up of delicious Pad Thai with Tamarind Sauce, topped with shrimp, crushed peanuts, and green onions.
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Make authentic Pad Thai using a homemade tamarind sauce for the perfect balance of sweet, sour, and savory flavors.

Ingredients

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  • 8 oz dried flat rice noodles (about 1/4 inch wide)
  • 4 tablespoons tamarind paste or concentrate
  • 4 tablespoons fish sauce
  • 4 tablespoons palm sugar or brown sugar, packed
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 8 oz shrimp, peeled and deveined, or sliced chicken breast, or firm tofu, cubed
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 large egg
  • 1 cup fresh bean sprouts
  • 1/2 cup chopped fresh chives or green onions
  • 1/4 cup crushed roasted peanuts, for garnish
  • 1 lime, cut into wedges, for serving
  • 1 tablespoon dried shrimp (optional)
  • 1 tablespoon preserved salted radish, chopped (optional)

Instructions

  1. Soak the rice noodles in warm water for 30 to 45 minutes until they are pliable but still firm (al dente). Drain well and set aside.
  2. Prepare the sauce: In a small saucepan, combine the tamarind paste, fish sauce, palm sugar, water, and rice vinegar. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the protein (shrimp, chicken, or tofu) and cook until done. Remove the protein from the wok and set aside.
  4. Add the minced garlic and sliced shallot to the wok. Stir fry for about 30 seconds until fragrant. If using, add the dried shrimp and salted radish and cook for another 30 seconds.
  5. Push the aromatics to one side of the wok. Crack the egg into the empty space and scramble quickly until just set. Break it up with your spatula.
  6. Add the drained noodles to the wok. Pour half of the prepared tamarind sauce over the noodles. Toss constantly for 2 to 3 minutes until the noodles absorb the sauce and soften slightly. Add more sauce as needed to coat the noodles evenly.
  7. Return the cooked protein to the wok. Add the bean sprouts and chives. Toss everything together quickly for about 1 minute until the sprouts are slightly wilted but still crisp.
  8. Serve immediately. Top each portion with crushed peanuts and serve with a lime wedge on the side.

Notes

  • If you cannot find tamarind paste, you can use 3 tablespoons of tamarind concentrate mixed with 1 tablespoon of hot water.
  • For a vegetarian version, substitute the fish sauce with an equal amount of light soy sauce or vegetarian fish sauce, and omit the dried shrimp.
  • To achieve the best texture, cook the noodles quickly over high heat, tossing constantly to prevent sticking.

Nutrition

Find it online: https://spoonfulsnap.com/pad-thai-with-tamarind-sauce-recipe/