Silky rice noodles get tossed in a tangy-sweet tamarind sauce brightened with fish sauce and a touch of chili heat, then loaded with plump shrimp cooked until just pink and tender. Garlic and green onion sizzle in the wok first, building that signature savory backbone before the noodles ever hit the pan. A quick scramble of egg folds right into the mix, adding richness in every bite, while a big handful of bean sprouts keeps things crisp and fresh. Once it's plated, crushed peanuts and extra green onion tops give a satisfying crunch, and a squeeze of lime at the end ties the whole bowl together. This one comes together fast in a single wok and delivers all the smoky, tangy, slightly sweet flavor you want from a great pad thai. It's a solid pick to keep in your soy free rotation whenever the craving hits.
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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 bendable but still firm — they should not be fully soft. Drain and set aside.
In a small bowl, whisk together the tamarind concentrate, fish sauce, palm sugar, and sriracha until the sugar dissolves. Set the sauce aside.
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