This weeknight pad thai uses rice noodles soaked (not boiled), a 3-ingredient sauce of fish sauce, tamarind and palm sugar, and cooks in one wok in under 15 minutes. The key is very high heat and having everything prepped before the wok goes on.
Thai15 minutesWeeknightNoodles
5m
Prep
10m
Cook
2
Servings
Medium
Level
P15-Minute Pad Thai
3 tablespoon tamarind paste
2 tablespoon fish sauce
2 tablespoon palm sugar or brown sugar
6 ounce dried rice stick noodles soaked in warm water 20 min, drained
8 ounce shrimp or firm tofu peeled if shrimp; cubed and pressed if tofu
2 piece eggs
1 cup bean sprouts
3 piece green onions sliced
0.25 cup roasted peanuts crushed, for serving
Mix sauce
Sear protein
Scramble eggs
Add noodles & sauce
Finish
Ingredients
Batch
3 tablespoontamarind paste
2 tablespoonfish sauce
2 tablespoonpalm sugar or brown sugar
6 ouncedried rice stick noodlessoaked in warm water 20 min, drained
8 ounceshrimp or firm tofupeeled if shrimp; cubed and pressed if tofu
2eggs
1 cupbean sprouts
3green onionssliced
¼ cuproasted peanutscrushed, for serving
Method
0 / 5 steps
✋
Mix sauce
Stir tamarind, fish sauce and sugar together in a bowl until sugar dissolves. Set next to the stove.
⏱
Sear protein
Heat wok over highest heat until smoking. Add oil, sear shrimp or tofu 90 seconds until coloured. Push to the side.
⏱
Scramble eggs
Add eggs to the wok, scramble quickly, then break into pieces.
⏱
Add noodles & sauce
Add drained noodles and pour sauce over everything. Toss constantly 2 minutes until noodles are tender and sauce is absorbed.
⏱
Finish
Add bean sprouts and green onion, toss 30 seconds. Serve immediately topped with peanuts and lime wedges.
Rate this recipe
4.6
221 cooks rated this
Tips
Mise en place is essential — once the wok goes on, there's no time to measure anything.
Soak noodles until pliable but still firm with resistance — they'll finish cooking in the wok.