Authentic Pad Thai
Fish sauce, lime, and rice noodles — this is the authentic version that tastes like Bangkok street food.
Main Dish · Prep 40 min · Cook 10 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 8 ounces Flat rice noodles
- 8 ounces Shrimp, peeled and deveined
- 2 large Eggs
- 3 tablespoons Tamarind paste
- 2 tablespoons Fish sauce
- 2 tablespoons Palm sugar, or brown sugar
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 2 tablespoons Shallots, chopped
- 1 cup Bean sprouts
- 1/2 bunch Garlic chives, cut into 2-inch pieces
- 2 tablespoons Vegetable oil
- 1/4 cup Roasted peanuts, crushed
- 1 whole Lime, cut into wedges
The Dish That Made Me Fall in Love With Thai Food
I spent two weeks in Thailand years ago, and I ate pad thai at least once a day. When I came home, I was obsessed with recreating it. After dozens of attempts and a lot of questionable results, I finally landed on a version that genuinely tastes like what I had on the streets of Bangkok.
The Noodles Are Everything
Use dried flat rice noodles and soak them in room temperature water for 30 minutes. This is crucial -- you want them pliable but still firm. They'll finish cooking in the wok. If you soak them in hot water, they'll turn to mush. I learned this the hard way.
The Sauce
Whisk together tamarind paste, fish sauce, palm sugar (or brown sugar in a pinch), and a splash of rice vinegar. Taste it -- you want that perfect sweet-sour-salty-funky balance. Adjust until it sings.
Wok Time
Heat your wok until smoking. Add oil, then scramble eggs and push to the side. Add your protein -- shrimp, chicken, or tofu -- and cook until just done. Toss in the drained noodles and pour the sauce over everything. Toss constantly, adding a splash of water if the noodles stick. Add bean sprouts and garlic chives in the last 30 seconds.
The Proper Garnish
Pile it onto a plate and finish with crushed roasted peanuts, fresh lime wedges, sliced red chillies, and extra bean sprouts on the side. Every bite should have a crunch, a squeeze, and a hit of heat.
Tina's Tips
- Soak noodles in room temperature water, never hot -- this prevents them from going mushy in the wok
- Tamarind paste is non-negotiable -- ketchup is not a substitute, no matter what anyone tells you
- Cook on the highest heat possible for that smoky wok flavour called 'wok hei'
- Have everything prepped and within reach -- pad thai comes together in under 5 minutes once the wok is hot
More main dish recipes
- Baja Fish Tacos (Medium · 15 min · serves 4)
Crispy beer-battered white fish nestled in warm tortillas with tangy lime crema and crunchy cabbage slaw.… - Baked Cod with Olive Tapenade Crust (Easy · 15 min · serves 4)
Flaky white fish topped with a crispy olive and herb crust. This is the fish recipe for people who think they… - Baked Feta Pasta (Easy · 35 min · serves 4)
The viral sensation that actually lives up to the hype. Baked feta + burst tomatoes + pasta = the easiest… - Baked Pork Chops (Easy · 20 min · serves 4)
A glaze that caramelizes in the oven while the pork gets tender — minimal effort, maximum flavor. - Baked Salmon with Lemon and Herbs (Easy · 15 min · serves 4)
Buttery salmon fillets baked to flaky perfection with fresh lemon, garlic, and herbs. This elegant yet… - BBQ Chicken (Easy · 45 min · serves 6)
That sticky, smoky glaze is where the magic happens — brush it on and watch people come back for seconds.