Easy Homemade Pad Thai with Shrimp and Tamarind Sauce
Make Easy Homemade Pad Thai with chewy rice noodles, shrimp, tofu, egg, bean sprouts, peanuts, and a bright tamarind sauce. A fast Thai-inspired dinner…
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Cooking tools:
- Wok
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Spoon
- Spatula
- Cutting board
- Chef's knife
- Stove
- Saucepan
- Serving platter
- Plate
- Airtight container
- Mason jar
- Kitchen towel
Ingredients
- 3 tablespoons tamarind concentrate
- 3 tablespoons fish sauce
- 2 tablespoons packed brown sugar or palm sugar
- 2 tablespoons water
- 1/2 teaspoon chili flakes, plus more for serving
- 8 oz (225 g) dried flat rice noodles
- 2 tablespoons neutral oil, divided
- 8 oz (225 g) large shrimp, peeled and deveined
- 4 oz (115 g) firm tofu, patted dry and cut into small cubes
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 cups fresh bean sprouts
- 3 green onions, cut into 2-inch pieces
- 1/3 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro, optional
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