Fakeout Kitchen

Authentic Pad Thai

A vibrant harmony of sweet, savory, and spicy flavors tossed in a sizzling wok.

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Ingredients

  • 8 oz flat rice noodles (soaked)
  • 2 tbsp vegetable oil
  • 1/2 cup firm tofu, cubed
  • 1/2 lb large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 cup fresh bean sprouts
  • 1/4 cup garlic chives, chopped
  • 2 tbsp roasted peanuts, crushed
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 1 tsp red chili flakes
  • 1 tbsp brown sugar
  • 1 lime, cut into wedges

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable oil → Avocado Oil — Most commercial vegetable oils are inflammatory seed oils (soy, canola, cottonseed); avocado oil is a clean, high-smoke point fat.
  • Brown sugar → Coconut Sugar — Refined brown sugar contains processed cane sugar; coconut sugar provides a lower glycemic index alternative with a similar flavor profile.
  • Fish sauce → Organic, additive-free fish sauce — Mass-produced versions often contain synthetic preservatives and excessive amounts of sodium.

Instructions

  1. Soak the rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
  2. Whisk together the fish sauce, tamarind paste, chili flakes, and brown sugar in a small bowl to create the seasoning sauce.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat; sauté the garlic and shallots until fragrant.
  4. Add the cubed tofu and shrimp to the pan, searing for 3-4 minutes until the tofu is golden and shrimp are opaque.
  5. Add the drained noodles and the prepared seasoning sauce, tossing vigorously with tongs until the liquid is absorbed and noodles are tender.
  6. Fold in the bean sprouts and garlic chives, tossing for only 1 minute to maintain their crunch.
  7. Transfer to plates and garnish with crushed peanuts and fresh lime wedges.

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