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Pad Thai

by Wedchayan “Deau” Arpapornnopparat

Pad Thai
Serving size



 Preheat a 12" or 14" Hybrid Wok over high heat for at least 2 minutes. Add the oil and swirl to coat the wok. Once oil is shimmering, crack the egg into the work. Stir lightly, breaking up the yolk and white, until just cooked, about 10 seconds.

Add the shallot, shrimp, granulated sugar, paprika, and sweet radish and stir to combine.

Add the noodles and ½ cup water and cook, stirring occasionally, until the noodles are tender and water is evaporated, about 2 minutes. (Add up to ½ cup more water if the water evaporates before the noodles are cooked through.)

Add the tamarind concentrate, vinegar, fish sauce, and palm sugar. Cook, stirring occasionally, until the sauce caramelizes, about 2 minutes.

Stir in the bean sprouts, chives, and tofu until warmed and chives and bean sprouts are tender, about 1 minute. Garnish with more sprouts, the peanuts, and chili flakes (if you like) and serve with a lime wedge.