What Is Pad Thai, Anyway?
Pad Thai (ผัดไทย), which literally means “Thai stir fry”, is Thailand’s most iconic noodle dish. Think chewy rice noodles stir-fried with eggs, tofu, shrimp or chicken, bean sprouts, and crushed peanuts—all tossed in a sweet-sour-salty sauce that hits all the right notes 🎵
I remember my first real Pad Thai experience in a bustling Bangkok night market. The sizzle of the wok, the aroma of tamarind and garlic wafting through the air… I was hooked faster than you can say “more peanuts, please!”
Table of contents
- A Little History Bite
- The Irresistible Ingredients of a Classic Pad Thai
- My Pad Thai Recipe (That Even My Picky Cousin Loves)
- Variations You’ve Gotta Try
- Food Pairings with pad thai
- Common Pad Thai Questions
A Little History Bite
Pad Thai didn’t exist before the 1930s! Surprising, right? It was introduced as part of a campaign by then Prime Minister Plaek Phibunsongkhram to promote Thai nationalism and reduce rice consumption. Learn more about its roots on Serious Eats.
The Irresistible Ingredients of a Classic Pad Thai
Here’s what makes Pad Thai magic:
- Rice noodles – Flat and chewy, they soak up the sauce like a sponge!
- Tamarind paste – For that perfect tang
- Palm sugar – Adds subtle sweetness
- Fish sauce – Salty umami bomb (veg options below!)
- Tofu and eggs – Protein-packed and flavorful
- Shrimp or chicken – Optional but delicious
- Bean sprouts, chives, peanuts, and lime – For crunch and zing
✨ Pro Tip: Always soak your noodles in warm water instead of boiling them—it gives the perfect bite!
My Pad Thai Recipe (That Even My Picky Cousin Loves)
Here’s a quick version, but you can scroll for step-by-step details below!
📝 Ingredients (2 servings):
- 150g rice noodles
- 1 egg
- 100g shrimp (or chicken or tofu)
- 2 tbsp tamarind paste
- 1 tbsp fish sauce (or soy sauce for veg)
- 1.5 tbsp brown sugar
- 1 tsp garlic, minced
- 1 cup bean sprouts
- Chopped chives or green onions
- 2 tbsp crushed peanuts
- Lime wedges
👩🍳 Quick Steps:
- Soak noodles in warm water for 30 minutes.
- Mix tamarind, fish sauce, and sugar—your holy trinity sauce.
- Sauté garlic, then protein. Push to the side, scramble egg in the pan.
- Toss in noodles + sauce. Stir-fry till glossy.
- Add sprouts, peanuts, and chives. Serve with lime and more peanuts!
Chicken Pad thai | Thai stir fried Noodles
Equipment
- Large nonstick or carbon steel wok
- Mixing bowls (for sauce + toppings)
- Spatula and spoons
Ingredients
- 200 g Flat rice noodles
- 150 g Chicken
- 75 g Onion
- 10 g Garlic
- 50 g Bean sprouts
- 50 ml Sesame oil
- 20 ml Light soy sauce
- 30 ml Dark soy sauce
- 40 g Brown sugar
- 15 ml Oyster sauce
- 50 ml Tamarind paste
- 15 ml Fish sauce
- 50 g Dried red chilies
- 2 g Salt if needed
- 25 g Roasted peanuts
- 2 Lemon wedges for garmish
- 10 g Chives
Instructions
- Prepare the sauce by mixing the tamarind paste, brown sugar, soy sauce, oyster sauce, fish sauce and mix well and keep aside.
- Check the sweet and sour balance and adjust accordingly if its too sweet add more tamarind water or if its too sour add more brown sugar.
- Soak rice noodles in warm (not boiling) water for 25–30 minutes until flexible but not mushy. Drain and set aside.Fun Tip: Don’t over-soak! You’ll finish cooking them in the sauce.
- Heat 1 tbsp oil in a wok or skillet. Add sliced chicken, season lightly with salt, and stir-fry until just cooked through (3–4 mins). Remove and keep warm.
- In a wok or pan, add sesame oil, minced garlic, chopped onions and saute for 2 minutes.
- Add the minced red chilies and chicken strips and stir fry them till 3 minutes.
- Add the prepared sauce and cook in slow flame for 10 minutes until the sauce gets thickened and chicken is cooked.
- Add the blanched rice noodles and stir it nicely and toss it.
- Finally add the bean sprouts and toss it and switch off the flame.
- Add the cooked pad thai in a bowl or plate and garnish by adding roasted peanuts, lemon wedges on the side and chives on top.
Notes
Nutrition
Variations You’ve Gotta Try
- Vegan Pad Thai: Sub tofu for meat, soy sauce for fish sauce.
- Zoodle Pad Thai: Spiralized zucchini instead of noodles. Low carb and fresh!
- Peanut Butter Pad Thai: Add a spoon of peanut butter for creamy richness.
Food Pairings with pad thai
- Thai Iced Tea
- Fresh spring rolls with peanut sauce
- Papaya salad (Som Tum) for a spicy, crunchy contrast
Common Pad Thai Questions
Authentic Pad thai
Do I have to use a wok?
It’s ideal, but a large nonstick skillet works fine just make sure its very hot before adding ingredients to get that smoky flavor.
How long should I soak rice noodles?
Around 25–30 mins in warm water until pliable but not mushy.
How do I get that restaurant-style flavor?
Use fish sauce, palm sugar, tamarind paste, and cook on high heat quickly!
Can I add vegetables?
Absolutely—try bell peppers, carrots, or snap peas.
Can I use bottled Pad Thai sauce?
Yes for convenience, but homemade sauce tastes way better.
Is Pad Thai spicy?
Not by default. You can add chili flakes or sriracha to kick it up!
What’s the best protein for Pad Thai?
Shrimp is classic, but chicken, tofu, or even tempeh work wonderfully.
Can I use spaghetti instead of rice noodles?
Guys, calm down with creativity blah blah, Sorry but Pad thai is meant to be rice noodles.
Why is my Pad Thai too dry?
Not enough sauce! Or noodles were too dry when added—keep them slightly damp.
Can I make Pad Thai vegan?
Totally! Use tofu, soy sauce, and skip the egg and fish sauce.
Why are my noodles sticking together?
They were over-soaked or not stirred properly. Stir immediately after adding sauce.
Can I make Pad Thai without tamarind paste?
Yes! Use lime juice + a splash of rice vinegar as a quick sub.
Why does my Pad Thai taste too sour?
Too much tamarind—balance it with a little more sugar or reduce tamarind next time.
Why are my Pad Thai noodles mushy?
They were over-soaked or cooked. Just soak them in warm water, not boiling.
Looks amazing !
Awesome recipe