How to make Easy Original Pad Thai Recipe

Soak the rice noodles in cold water for 30 minutes, or until softened. Drain and set aside.

In a small bowl, combine all the ingredients for the Pad Thai sauce: tamarind paste, fish sauce, soy sauce, sugar, and chili powder. Set aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced onion, and sauté until fragrant and slightly golden.

Push the garlic and onion to one side of the pan, and add the diced tofu and shrimp to the other side. Cook until the shrimp turns pink and the tofu becomes slightly browned.

Push the tofu and shrimp to the side, and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the other ingredients in the pan.

Add soaked rice noodles to the pan, followed by the Pad Thai sauce. Toss everything together until the noodles are well coated and heated through.

Add the bean sprouts and chopped green to the pan. Stir-fry for an additional 1-2 minutes, until the bean sprouts are wilted.

Serve the Pad Thai hot, with crushed peanuts and lime wedges.