Prepare all your ingredients. Once you stir-fry, it will go quick so it is best to have everything ready.
In a large pot, add 6 cups of water or half full. Put 7 oz Pad Thai noodles in boiling water, cook until al dente, then drain.
In a small bowl, make the Pad Thai Sauce. Combine tamarind concentrate, water, sugar, fish sauce and vinegar (optional). Set aside. Note: When almost done and seasoning, add another ½ tablespoon or more sugar, if desired.
Under NOTES - 2 more options to use for Pad Thai Sauce & if you cannot find tamarind, what to substitute with.
In a skillet, add oil over medium heat.
Stir-fry tofu until light brown. Push to one side of skillet.
Half cook the scrambled egg and break into pieces. Push to the side.
Add onion. Cook for a minute or two.
Stir-in garlic. Cook for a minute.
Pour Pad Thai Sauce. Combine with onion and garlic.
Add cooked Pad Thai noodles. Note: If noodles stick to each other, add ¼ cup water. Mix noodles with sauce. Add another ¼ cup water, if needed. Give noodles a good toss until it is evenly coated with sauce.
Fish sauce or salt to taste. Also, check if you need to add more sugar to your liking.
Add chopped peanuts, bean sprouts, green onion and combine all ingredients including egg and tofu. Turn off heat.
In a frying pan, add oil over medium-high heat. When oil is hot, quickly cook shrimp until pink.
Add shrimp to Pad Thai.
Serve it while hot with lime wedges and chopped peanuts on the side. Enjoy!
1. Cook Pad Thai noodles according to packaging instructions.2. Granulated white sugar, palm or brown sugar can be used.3. Two more options to use for Pad Thai Sauce.a. Pad Thai Sauce1 8oz Pad Thai SauceNote: This is a ready made sauce. Tweak to your liking. I usually add more sugar, a little bit of tamarind mix (if I have it) and vinegar (½ teaspoon).b. Filipino Tamarind Mix (Powder for Sinigang)1 ¼ tablespoons tamarind mix2 tablespoons water2 ½ tablespoons granulated sugar, palm or brown sugar. Add the end, add another ½ tablespoon or more sugar, if desired.½ tablespoon white vinegar, optional2 tablespoons fish sauce3. It might be hard to find Tamarind concentrate or paste, Pad Thai Sauce or Tamarind Mix in your local store. You can substitute with ketchup, lime juice or rice wine vinegar.Of course, taste will slightly differ from the subtle sour tamarind taste or you might not even notice. Try it once and see if you like it. If not, you can order from Amazon. I have provided the links above the recipe.This measurements are for 7 oz Pad Thai noodles.If using Ketchup - 3 tablespoons of ketchup with 1 tablespoon lime juice or ½ tablespoon white vinegar. Add ¼ cup sugar (or more). Vinegar is optional, if you don’t like it.If using Lime Juice or Rice Wine Vinegar and brown sugar - use 2 tablespoons lime juice, ½ tablespoon white vinegar (optional) and ¼ cup brown sugar (adjust sugar to your liking) or 2 tablespoons rice wine vinegar and ½ cup brown sugar (add more sugar to your liking).4. My recipe calls for only 2 tablespoons of fish sauce. Some people might not like the flavor of fish sauce so you could add salt instead. But I finish up my Pad Thai with 2 more tablespoons of fish sauce.