Authentic Shrimp Pad Thai Recipe

Place the dry rice noodles in a large bowl and cover them with room-temperature water. Soak until soft and pliable, according to package instructions. Drain before using.

Melt palm sugar. In a small saucepan over low to medium heat, melt the palm sugar, stirring often until golden.
Add remaining ingredients. Then add fish sauce, tamarind paste, and water. Stir until smooth and set aside.

Heat 1 tablespoon of oil in a large non-stick pan or wok over medium heat. Dip shrimp briefly in the prepared sauce, then pan-fry until pink and cooked through, about 1–2 minutes per side. Remove and set aside.

Sauté aromatics. In the same pan, add the remaining oil. Sauté the garlic, shallots, and preserved radish over medium heat until fragrant and lightly golden.
Add the noodles. Push the aromatics to one side of the pan. Add a splash of water and the drained noodles to the other side. Stir-fry until the noodles are softened.
Toss noodles. Mix everything together so the noodles are evenly coated with the aromatics.
Add the sauce. Pour in the prepared sauce. Toss until the noodles are evenly coated and glossy.
Add the eggs. Push noodles to one side of the pan. Crack the eggs into the empty space. Let them set for a few seconds, then scramble and mix into the noodles.
Finish and serve. Add the cooked shrimp, bean sprouts, and garlic chives. Toss gently until just heated through. Serve hot with crushed peanuts, chili flakes, and lime wedges.

Nutrition information is provided as a courtesy and should be considered approximate.