Ingredients:

  • 8 oz Dried Flat Rice Noodles (about 1/4 inch wide)
  • 1/3 cup Tamarind Concentrate
  • 1/3 cup Palm Sugar (or light brown sugar)
  • 1/4 cup Fish Sauce
  • 1–2 tsp Sriracha or Sambal Oelek (optional)
  • 2 Tbsp Vegetable Oil
  • 4 oz Boneless, skinless Chicken Breast or Thigh, thinly sliced
  • 8 oz Medium Shrimp, peeled and deveined
  • 3 cloves Garlic, minced
  • 1 Shallot, thinly sliced
  • 2 Large Eggs, lightly beaten
  • 1 cup Fresh Bean Sprouts (divided)
  • 1/2 cup Garlic Chives, cut into 1-inch lengths
  • 1/4 cup Crushed, unsalted Roasted Peanuts (for cooking)
  • 1/2 cup Extra Bean Sprouts (raw, for garnish)
  • 1/4 cup Crushed, unsalted Roasted Peanuts (for garnish)
  • 1 Lime, cut into wedges

Instructions:

  1. Soak the dried rice noodles in warm water for 30–40 minutes until pliable but still slightly firm (al dente). Drain thoroughly and set aside.
  2. Make the Pad Thai Sauce: In a small saucepan, gently heat the tamarind concentrate, palm sugar, and fish sauce. Stir until the sugar is completely dissolved. Stir in Sriracha if using. Set aside.
  3. Sear the Protein: Heat the wok until smoking hot. Add 1 Tbsp oil. Quickly stir-fry the chicken until lightly browned (about 2 minutes). Add the shrimp and cook until just pink (about 1 minute). Remove both from the wok and set aside.
  4. Aromatics & Eggs: Add the remaining oil to the hot wok. Sauté the garlic and shallots until fragrant (about 30 seconds). Push them to one side. Pour the beaten eggs into the clear space; scramble gently until just set, then break up slightly.
  5. Combine Noodles & Sauce: Add the drained noodles and the prepared Pad Thai sauce to the wok. Toss quickly and vigorously over high heat until the noodles have absorbed most of the sauce and are tender (about 3-4 minutes). Add 1-2 tablespoons of water if sticking.
  6. Final Toss: Return the cooked protein to the wok. Add the garlic chives, half of the bean sprouts (1/2 cup), and the 1/4 cup of crushed peanuts reserved for cooking. Toss everything together rapidly for 60 seconds until heated through.
  7. Serve immediately, dividing the Pad Thai onto four plates. Garnish generously with the extra raw bean sprouts, the remaining crushed peanuts, and a wedge of lime for squeezing.