Seed Oil Free Classic Pad Thai

Total time1 hr

Prep time25 min

Cook time20 min

4.5

(11)

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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 oil or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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)

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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