Pad Thai

This recipe has been updated in 2021 to call for 2 tablespoons (instead of the original 4 tablespoons) of tamarind concentrate, to make it slightly less tangy per feedback from our readers.

Please note that different brands of tamarind concentrate can vary significantly in terms of potency and flavor, so the quantity you use may need to be adjusted. (I also recommend using a Thai brand of tamarind concentrate, as Indian tamarind concentrate has a different flavor and is more concentrated.) This recipe is intended to have a fresh and tangy flavor. But if you prefer to have a sweeter sauce, similar to how many American restaurants make this dish, I recommend increasing the amount of packed brown sugar used to 1/2 cup (or more).

Season 1 pound of large shrimp (peeled and de-veined) with salt and pepper. Sauté in 1 tablespoon oil over high heat until the shrimp are bright pink and cooked through, stirring occasionally, about 1-2 minutes. Transfer to a clean plate and set aside.

Thinly slice 1 pound of lean steak (against the grain), then cut into bite-sized pieces. Season with salt and pepper. Sauté in 1 tablespoon oil over heat until the steak is browned on all sides, stirring occasionally, about 3-4 minutes. Transfer to a clean plate and set aside.

Thinly slice 1 pound of lean boneless pork chops, then cut into bite-sized pieces. Season with salt and pepper. Sauté in 1 tablespoon oil over heat until the pork is browned on all sides, stirring occasionally, about 3-4 minutes. Transfer to a clean plate and set aside.

Slice 1 (14-ounce) block of extra-firm tofu into 1/4-inch slices. Sandwich the slices between paper towels, press and drain for 30 minutes. Cut the tofu into bite-sized pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed. Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned. Transfer to a clean plate and set aside.