Pad Thai is a beloved dish known for its perfect harmony of sweet, salty, and tangy flavors, making it one of the most popular Thai dishes worldwide. This recipe delivers all the vibrant flavors you crave, with shrimp (or your protein of choice), tamarind, and fish sauce at its core.
Pad Thai is arguably the most popular Thai dish worldwide, and for good reason. With its perfect balance of savory fish sauce, tangy tamarind, and a touch of sweetness, this stir-fry has captured hearts around the globe. This recipe, from 101 Thai Dishes You Need to Try Before You Die by Jet Tila, stays true to the flavors I love most, with a signature red hue from paprika (and a little sriracha, if you like a kick).
Pad Thai has been a staple in America for over 50 years, and while there are many variations, tamarind, fish sauce, and sugar are always at the core. For me, paprika gives the perfect color without any heat, but you can easily add a spicy punch with a splash of Thai sriracha if you’re craving that extra zing. This dish is easy to customize with your protein of choice—shrimp, chicken, or tofu—all of which work wonderfully here.
Reprinted with permission from 101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand. Page Street Publishing Co. 2022.
Ingredients for Pad Thai
To make this traditional Thai dish, you’ll need:
- Noodles: Medium rice stick noodles are essential for the authentic texture of Pad Thai. Soak dry rice noodles (like Chantaboon) in warm water until soft or use fresh noodles.
- Fish Sauce: The salty, umami base of the dish. Fish sauce is key to creating the distinctive Pad Thai flavor.
- Tamarind: Provides the signature tangy depth that makes Pad Thai so irresistible.
- Lime Juice: A fresh, zesty kick to balance out the richness of the sauce.
- Rice Vinegar: Adds a touch of acidity to round out the flavor.
- Sugar: A necessary sweetness to complement the saltiness of the fish sauce.
- Canola Oil: A neutral oil that can withstand high temperatures for stir-frying.
- Garlic: A fragrant base that infuses the oil with savory flavor.
- Shredded Sweetened Radish: Adds a bit of sweetness and texture to the dish.
- Dried Shrimp: Brings a savory umami flavor and additional depth to the Pad Thai.
- Tofu: Savory baked tofu is my go-to protein for a vegetarian version. It adds heartiness and absorbs the delicious sauce.
- Eggs: Soft scrambled eggs add richness and texture, mixing beautifully with the noodles.
- Chicken: Thin strips of chicken breast or thigh can be added for a heartier version.
- Shrimp: Large shrimp, peeled and deveined, are a classic and flavorful addition to Pad Thai.
- Paprika: For the signature red color and a mild smokiness.
- Scallions: Chopped and added towards the end for a fresh, oniony crunch.
- Peanuts: Crushed roasted peanuts add crunch and an extra layer of flavor.
- Bean Sprouts: Fresh bean sprouts add crunch and freshness as a garnish.
How to Make Pad Thai
Start by soaking the dry rice noodles in warm water for about an hour, or until soft, then drain them well. If you’re using fresh noodles, just open the package and set them aside.
To make the sauce, combine the fish sauce, tamarind concentrate, lime juice, rice vinegar, and sugar in a small bowl. Stir until the sugar has dissolved, then set aside.
Next, heat a wok or large skillet over high heat for about a minute. Add the oil, swirling to coat the pan, and wait for wisps of smoke. Add the garlic and stir-fry for about 5 seconds until fragrant. Then, add the shredded radish, dried shrimp, and tofu, cooking for about a minute until aromatic.
Push the mixture to one side of the wok to create space in the center. Crack the eggs into the pan and add the chicken. Let the eggs fry and break the yolks as they cook, folding the eggs and chicken together for about 30 seconds until the eggs begin to set. Once the eggs are nearly cooked, stir everything together in the pan.
Add the shrimp and cook for about 30 seconds, until they start to turn pink and opaque. Then, add the soaked and drained noodles, stir-frying them for about 2-3 minutes until they are soft and hot.
Now, pour in the sauce mixture and sprinkle in the paprika. Stir everything together, making sure the noodles are evenly coated and the sauce is absorbed.
For the final touch, place the chopped scallions in the center and cover them with some of the noodles to steam for about 30 seconds. Stir in 3 tablespoons of the peanuts, then transfer to a serving plate.
Garnish with fresh bean sprouts and the remaining peanuts, and serve your delicious Pad Thai with a wedge of lime on the side. Enjoy!
Tips for Success
- Use Soaked, Not Wet Noodles: If using dry rice stick noodles, be sure to soak them in warm water until they are pliable but not soggy. You want them soft but not waterlogged to avoid a mushy Pad Thai.
- High Heat Is Key: To get that classic crispy edge and rich flavor, make sure your wok or skillet is very hot before adding ingredients. Stir-fry quickly to keep everything from overcooking, especially the delicate shrimp and eggs.
- Customize Your Protein: While shrimp is traditional, feel free to swap in chicken, tofu, or even beef if you prefer. Just be sure to adjust cooking times depending on your protein choice to ensure it’s fully cooked.
- Tamarind Quality Matters: If possible, use a high-quality tamarind concentrate for the most authentic flavor. If you can’t find concentrate, tamarind paste is a good substitute, but be sure to balance it with a little more lime juice or vinegar to achieve the right tartness.
- Don’t Skip the Peanuts: The crunch from the peanuts is essential to the dish’s texture and flavor. Make sure to add them both during cooking and as a garnish to get the full experience.
Pad Thai
Ingredients
Pad Thai Sauce
- 4 tbsp fish sauce
- 3 tbsp tamarind concentrate
- 1 tbsp lime juice fresh
- 1 tbsp rice vinegar unseasoned
- 4 tbsp white sugar
Pad Thai
- 2 tbsp canola or other high-temperature cooking oil
- 2 cloves garlic minced
- 2 tbsp shredded sweetened radish optional, available in ethnic groceries
- 1 tsp dried shrimp
- ½ cup savory baked tofu cut into slices
- 2 eggs
- ½ cup chicken breast or thigh, cut into thin strips
- 10 medium shrimp peeled and deveined
- 1 tbsp paprika for color
- 3 scallions cut into 3-inch (8-cm)julienne
- ¼ cup peanuts chopped dry-roasted unsalted, divided
- 1 cup bean sprouts
Instructions
- If you’re using dry noodles, soak them in a large bowl of warm water for about an hour. The water should be about 90°F (32°C). The noodles will start to absorb water and loosen up. Drain them well, reserving some of the soaking water to adjust the texture later if needed, and set aside. If you're using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
- To make the sauce, combine the fish sauce, tamarind concentrate, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves. Set aside.
- Heat a wok or skillet over high heat for about 1 minute, until hot. Add the oil and swirl it to coat the pan completely. When you see wisps of whitesmoke, add the garlic and stir-fry for about 5 seconds. Add the radish, dried shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
- Push the ingredients in the wok to one side and let the oil settle in the center of the pan. Crack the eggs into the pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over, scrape any bits that are starting to stick and cook for about 30 seconds or until the eggs begin to set. Now stir everything together to combine it all in the pan.
- Add the fresh shrimp and cook for about 30 seconds, until they just start to turn color and become opaque. Add the soaked (and drained) rice noodles and cook for 2 to 3 minutes, until the noodles become soft. Add the reserved sauce mixture and the paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
- Place the scallions in the center of the noodles, and then spoon some of the noodles over the scallions to cover and let steam for 30 seconds. Stir in 3 tablespoons (24 g) of the peanuts. Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
Notes
Nutrition
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