Crisp-edged tofu, plump shrimp, and a tangle of tender rice noodles come together in a wok in just minutes, all pulled together by a glossy, tangy-sweet sauce built from tamarind concentrate, fish sauce, and palm sugar. Fresh garlic and scallions get a quick sizzle before the noodles join in, soaking up every bit of that sauce until they're deeply flavored and just the right amount of chewy. A quick fold of softly scrambled egg and a handful of crunchy bean sprouts add texture and richness in every bite. Finished with chopped roasted peanuts, a squeeze of lime, and a pinch of chili flakes if you like heat, this one hits all the classic pad thai notes — smoky, sour, sweet, and savory all at once. Since the base of the dish is rice noodles rather than wheat-based ones, it's an easy, satisfying option to keep in a gluten free dinner rotation.
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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.
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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