Best Pad Thai Recipe (30 Minutes) 

Ingredients:
For the Pad Thai:

8 oz (225 g) rice noodles
2 tablespoons vegetable oil
2 eggs, lightly beaten
1/2 pound (225 g) shrimp, peeled and deveined (or substitute with chicken or tofu)
2 cloves garlic, minced
1/4 cup chopped peanuts
1 cup bean sprouts
1/2 cup green onions, chopped
Lime wedges, for serving
For the Sauce:

3 tablespoons fish sauce
2 tablespoons tamarind paste
1 tablespoon sugar
1 tablespoon soy sauce
Instructions:
Prepare the Noodles:
Cook the rice noodles according to package instructions. Drain and set aside.
Make the Sauce:
In a small bowl, whisk together the fish sauce, tamarind paste, sugar, and soy sauce. Set aside.
Cook the Pad Thai:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
If using shrimp (or chicken/tofu), add it to the skillet and cook until shrimp is pink and cooked through (or chicken/tofu is cooked).
Push the shrimp to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Combine:
Add the cooked rice noodles and sauce to the skillet. Toss everything together until well combined and heated through.
Stir in the bean sprouts and green onions, cooking for an additional minute.
Serve:
Plate the Pad Thai and top with chopped peanuts. Serve with lime wedges on the side for squeezing over the dish.