Capsaicin Free Classic Pad Thai
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried flat rice noodles (about 3mm wide)
For the sauce
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 2 tbsp palm sugar or light brown sugar
- 1 tsp oyster sauce
For the stir-fry
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 7 oz extra-firm tofu, pressed and cut into ½-inch cubes
- 8 oz medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 scallions, white and green parts separated, thinly sliced
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
For serving
- ¼ cup roasted peanuts, roughly chopped
- 2 limes, cut into wedges
- dried chili flakes, to taste (optional)
Can be omittedchili flakes
Instructions
- 1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just bendable but still firm — they will finish cooking in the wok. Drain and set aside.
- 2
In a small saucepan over medium heat, combine the tamarind concentrate, fish sauce, palm sugar, and oyster sauce. Stir for 1–2 minutes until the sugar dissolves and the sauce is smooth. Remove from heat and set aside.
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