The BEST Pad Thai Recipe

Prepare the rice noodles according to package instructions. If using dried noodles, soak them in warm water for 10-15 minutes. If using semi-fresh, they are ready to use.

Finely chop the shallot.

Cut the garlic chives into 2-inch long pieces.

Finely chop the preserved sweet radish.

Cut the tofu into small, bite-sized pieces.

Finely chop the roasted peanuts.

Prepare the proteins by thinly slicing the chicken breast and ensuring the shrimp are peeled and deveined.

In a bowl, combine fish sauce, palm sugar, tamarind concentrate, water, and optional sriracha or dried Thai chili.

Whisk the sauce ingredients together until the palm sugar and tamarind concentrate are fully dissolved.

Heat a wok over high heat and add cooking oil.

Add chicken and shrimp to the hot wok and cook until they are about three-quarters of the way done. Then, remove them from the wok and set aside.

In the same wok, add a bit more cooking oil and stir-fry the tofu until it's golden brown.

Add the chopped shallots and preserved radish to the wok and stir-fry for about a minute.

Add the rice noodles and the prepared sauce to the wok. Stir-fry for 2-3 minutes until the noodles have absorbed the sauce.

Push the noodles to one side of the wok. Add a little oil, then crack two eggs into the empty space. Scramble the eggs until they are halfway cooked, then mix them with the noodles.

Add the bean sprouts, garlic chives, chopped peanuts, and the cooked chicken and shrimp back into the wok. Toss everything together for 30-60 seconds.

Serve the Pad Thai onto a plate.

Garnish with fresh bean sprouts, more garlic chives, chopped peanuts, and Thai chili powder if desired.

Serve with a lime wedge on the side to be squeezed over the Pad Thai before eating.