Flexible Protein Pad Thai

A fast Pad Thai built around flexible protein choices and a tart-salty-sweet sauce. Tamarind concentrate diluted with water is the preferred sauce acid; lime juice is the fallback when tamarind is unavailable.

45 min

4 servings

Glossy Pad Thai noodles with chicken, shrimp, tofu, bean sprouts, peanuts, lime, and chili flakes.

Ingredients

8 oz dried flat rice noodles

12 oz chicken breast, shrimp, firm tofu, or a combination, cut bite-size

3 tbsp neutral oil, divided

3 shallots, thinly sliced

3 garlic cloves, minced

3 large eggs

3 tbsp fish sauce, or soy sauce for tofu

3 tbsp packed light brown sugar

3 cups bean sprouts

1/2 cup roasted unsalted peanuts, chopped, plus lime wedges and chili flakes

Equipment

Large wok or skillet · Large bowl · Tongs or two spatulas · Measuring spoons · Instant-read thermometer

Use tamarind by default

Dilute tamarind concentrate with water for the preferred rounded, fruity tartness. Use lime juice instead only when tamarind is unavailable.

Mix your proteins

Choose one protein or divide the 12 oz between chicken, shrimp, and tofu. Cook each only to nearly done before the noodle toss.

Set up the noodles and sauce

01. Soak rice noodles until they bend but retain a firm center; they finish cooking in the wok, so do not soak them fully tender.

02. For the preferred sauce, whisk tamarind concentrate with 2 tbsp water. Use 3 tbsp lime juice instead only when tamarind is unavailable. Whisk the selected acid with fish or soy sauce and brown sugar until mostly smooth.

03. Arrange every ingredient by the stove before heating the wok, since the noodle stir-fry moves quickly.

Stir-fry and finish

04. Sear the selected chicken, shrimp, tofu, or combination only until nearly cooked, then transfer it so it does not overcook while the noodles fry.

05. Cook shallots and garlic until fragrant, then scramble the eggs to soft curds in the same wok.

06. Toss noodles and sauce constantly until glossy and tender. Add water only when the noodles need moisture to finish loosening.

07. Return protein with 2 cups sprouts and chives; cook chicken to 165 F, shrimp until opaque, or tofu until hot through.

08. Taste before plating and sharpen with lime or saltiness with fish or soy sauce as needed.

09. Finish with fresh sprouts, peanuts, lime, and chili flakes, keeping those toppings crisp and customizable.