Classic Thai Pad Thai with Shrimp: Better Than Takeout, Ready in 30 Minutes

Pad Thai is the dish that introduced so many of us to Thai food — and for good reason. Silky rice noodles tossed with plump shrimp, crunchy peanuts, tangy tamarind, and a squeeze of lime create a harmony of flavors that's simply irresistible. My first attempt years ago was a sticky disaster, but with a few simple tricks, I promise yours will be a triumph. The secret? Prep everything first and cook fast. Let's make takeout jealous.

Ingredients

• 200 g (7 oz) flat rice noodles, soaked in warm water until pliable
• 300 g (10 oz) shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 100 g firm tofu, cubed
• 1 cup bean sprouts
• 3 spring onions, cut into 2-inch lengths
• 3 tbsp tamarind paste
• 2 tbsp
  
  

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