• 8 oz. dried flat pad Thai noodles or stir-fry rice noodles
• 0.25 cup tamarind juice concentrate (or 2 Tbsp. Thai tamarind paste mixed with 2 Tbsp. water)
• 3 Tbsp. dark brown sugar
• 2 Tbsp. fish sauce
• 2 tsp. chili-garlic sauce, such as sambal oelek or sriracha, plus more for serving
• 3 Tbsp. vegetable oil
• 2 cups mung bean sprouts
• Lime wedges (for serving)
Steps
Step 1First, some prep: Cut 1 bunch scallions crosswise to separate dark greens parts from light green parts and bulbs. Thinly slice scallions crosswise, keeping ends separate.
Step 2Crack 4 eggs into a medium bowl and whisk to blend.
Step 3Coarsely chop ⅓ cup peanuts.
Step 4Place 8 oz. noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again.
Step 5Whisk ¼ cup tamarind concentrate, 3 Tbsp. brown sugar, 2 Tbsp. fish sauce, 2 tsp. chili-garlic sauce, and ¼ cup hot water in same bowl you used to soak noodles.
Step 6Pour 3 Tbsp. oil in a large skillet (at least 12" in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
Step 7Add scallion whites, fish sauce mixture, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes.
→ Wait, what is fish sauce, anyway?
Step 8Toss in scallion greens, 2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
Step 9Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
Step 10Serve immediately—and any time you’re thinking about ordering delivery.
Editor’s note: This recipe was first printed in March 2018. Head this way for more of our best Thai recipes →
