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Pad Thai Recipe Tap or hover to scale Ingredients 4 ounces dry rice noodles Bowl 1 (PAD THAI SAUCE) 3 tablespoons fish sauce 3 tablespoons oyster sauce 2 tablespoons soy sauce 2 tablespoons tamarind concentrate 2 tablespoons sriracha optional, for spicier or more to taste 2 tablespoons palm sugar or use brown sugar 2 tablespoons water 1 tablespoon rice vinegar Bowl 2 10 large shrimp peeled and deveined 2 tablespoons vegetable oil + more as needed Salt to taste Bowl 3 4 ounces firm tofu cut into bite-sized pieces (sub in chicken if desired) cup sweet preserved daikon radish chopped (optional, SEE NOTES) 1 shallot chopped 4 cloves garlic chopped 1 tablespoon dried shrimp minced (optional, SEE NOTES - use shrimp paste as an alternative) 1 tablespoon red pepper flakes optional Bowl 4 2 eggs beaten Bowl 5 2 cups bean sprouts + more for garnish 1 cup garlic chives or use scallions, chopped 2 tablespoons roasted peanuts + more for garnish Instructions Prep the Noodles
It typically lasts about a week refrigerated
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