Most Pad Thai recipes for the home cook get their sweet and sour components from brown sugar and vinegar or lime juice. Though a combination of shrimp and tofu are traditional, you can use boneless, skinless chicken thighs in place of the shrimp, or add more vegetables and tofu for a vegetarian version.
The key to great Pad Thai is to have all your components at the ready before you start cooking, as the process moves quickly—traditional recipes are stir-fried one serving at a time to capture that hot-off-the-wok flavor and the ideal balance of ingredients. We forgo that in our recipes in favor of convenience and shorter cooking time. This takeout-worthy Shrimp Pad Thai is ready in just 25 minutes.