1. The base of this recipe is the dried, flat rice noodles called rice sticks. Rice sticks come in several widths — for pad thai you'll want the medium width. They're sold under various names, which also include pad thai noodles, banh pho, and sometimes even linguine.
2. I've called for brown sugar because it's easy to find. Palm sugar is more traditional. If you have it in your pantry, you can use an equal amount of that instead.
3. At least in the U.S., tamarind concentrate and tamarind paste are typically the same product — a thick, syrupy, pourable, reduction with a concentrated flavor. Keep it in the refrigerator for a super-long shelf life.
4. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
5. Small wild shrimp from the freezer section are perfect here. They're less expensive than larger shrimp and easier to eat and to distribute throughout the dish. I like to buy them peeled and cleaned, either with tails on or off.
6. I like to make this recipe with teriyaki-flavored baked tofu from the refrigerator section of the supermarket. If you prefer, you can start with plain extra-firm tofu. Use half of a standard 14-ounce block. Press it well between layers of paper towel or lint-free kitchen towel to remove excess moisture. Dice into ½-inch pieces and press again. Add to the pan between steps 4 and 5 above and cook, stirring occasionally, until lightly browned on most sides before adding the shrimp.
7. Fresh mung bean sprouts can be hard to find at times due to their very short shelf life, so canned is absolutely fine here too if that's what you've got. If using canned ones, drain, rinse well, and shake dry before adding to the pan. The contents of one standard 14-ounce can is close enough to the two cups called for in the recipe.
8. Like most stir-fry dishes, this easy pad thai recipe comes together quickly and easily and is at its best shortly after cooking. I don't recommend making it in advance. That said, leftovers keep well in an airtight container in the fridge for a week and can be reheated with a quick stint in the microwave.

Sourcing your ingredients

• Noodles
• Fish sauce
• Tamarind concentrate
• Bean sprouts

Suggested variations

• To make this recipe vegetarian, double the tofu, omit the shrimp, and use a vegetarian fish sauce substitute.
• To make it vegan, use the vegetarian adaptation and also omit the egg or use a plant-based egg replacement.
• Instead of the shrimp, you could use chicken or pork. This is a great place for leftovers, or thinly slice and cook the meat right in the pan where the recipe calls for adding shrimp.