Build Your Own Pad Thai Kit
These are the hard-to-find pantry staples that make pad thai taste like Bangkok street food, not a sad stir-fry. Pad Thai was actually promoted as a national dish during the 1930s-40s as part of Prime Minister Plaek Phibunsongkhram's nation-building campaign to reduce rice consumption and promote Thai identity. Today, a plate from a Bangkok street vendor typically costs just 40-60 baht (about $1.10-$1.70 USD). The tamarind paste is the ingredient most home cooks skip - and it's the reason their pad thai never tastes right. The noodles used in pad Thai are called "sen chan" (เส้นจันทร์), named after Chanthaburi province where they originated. And that tamarind paste? Thailand produces over 200,000 metric tons of tamarind annually, making it one of the world's largest producers.
- 🫙 Rani Tamarind Paste (8oz Jar)
The soul of pad thai: That tangy, sweet-sour flavor you love in restaurant pad thai? It's tamarind, not ketchup or vinegar. This concentrate dissolves instantly - no soaking or straining needed. - 🍜 Thai Kitchen Rice Stick Noodles (14oz, Pack of 6)
The noodle: You want flat, medium-width rice sticks - not vermicelli (too thin) or wide pad see ew noodles (too thick). Soak them in room-temperature water for 30 minutes before cooking. This pack keeps you stocked for months. - 🐟 Red Boat Fish Sauce (17oz)
The umami: Red Boat is the cleanest fish sauce you'll find - just anchovies and salt, no sugar or preservatives. It's the one I use for every Thai and Vietnamese recipe on this site. - 🦐 Premium Thai Dried Shrimp (8oz)
The secret ingredient: Dried shrimp add a savory, briny crunch that you won't get from fresh shrimp alone. Chop them up and toss them in with the noodles - this is how they do it in Bangkok. - 🌶️ JHC Thai Chili Flakes (7oz)
The heat: Thai chile flakes are smoky and fruity - completely different from generic red pepper flakes. Set these out as a condiment alongside roasted peanuts and extra lime wedges.
Pro Tip: Cook pad thai in small batches - one or two portions at a time. The dish was relatively unknown outside Thailand until the 1970s tourism boom brought international attention to Thai street food. A crowded wok steams the noodles instead of charring them, and you'll miss that smoky "wok hei" flavor.
What makes authentic pad Thai different from restaurant versions?
To create this authentic Pad Thai recipe, our team attended two different cooking schools in Bangkok and Chiang Mai. We learned the perfect stir fry technique and the flavor balance of a pad thai tamarind sauce. The secret to the authentic sauce is the combination of sweet, tangy, salty, and sour flavors. This balance comes from tamarind, palm sugar, fish sauce, and lime. Be wary of recipes that call for brown sugar or ketchup - you will not achieve the authentic taste with those! However, you can substitute tamari soy sauce for fish sauce if you’re not used to the flavor or are vegetarian/vegan.
How do you make real pad Thai at home?
With this recipe, you’ll always have a Thai take-out classic on hand to make in 30-40 minutes. This dish will feed 4 of the hungriest noodle lovers (or 2 with delicious leftovers for lunch the next day). This authentic Pad Thai will take you straight to Bangkok's vibrant night markets. This is true foodie heaven - and a night would not be complete without sampling the most popular dish. Here, it seems, the best Pad Thai you've ever had is around every corner.
What is the secret to authentic pad Thai sauce?
We suggest adding 2-4 eggs, some shrimp or chicken for additional protein, and a few fresh mung bean sprouts or shredded carrot to complete the dish. Enjoy your favorite Thai food with our carefully curated recipe! When you get a chance to try it, we would love to hear about your results in the comments below. Some of these ingredients may be difficult to find in your local grocery store, so we have added a few helpful links to specialty Amazon products below.
Why is this the best pad Thai recipe for home cooks?
This recipe brings the vibrant flavors of Thailand into your kitchen. Whether you prepare it for a family meal or a special dinner, it's sure to impress. Additionally, you can explore other Thai dishes to complement your meal. For more delicious Thai recipes, check out our collection of Thai Recipes. If you need quality ingredients for pad thai tamarind sauce, visit Thai Supermarket.
Happy cooking!
Love Thai food? Try our Thai Green Curry (Gaeng Khiao Wan) - authentic Bangkok flavor in 30 minutes with imported curry paste.
Pad Thai Recipe
Ingredients
- 10-12 oz 3mm rice noodles
- ⅓ cup Chopped peanuts (unsalted)
- ¼ cup Chopped green onions/scallions
- 2 teaspoon Garlic
- 1 Lime
- 2-4 eggs
- 4-5 Tbsp. neutral cooking oil
- 1 cup bean sprouts or shredded carrots
Pad Thai Sauce:
- 60 g Tamarind paste
- 60 g Fish sauce (or tamari for vegan)
- 240 g Palm sugar
- 1 teaspoon Thai chili
Proteins (choose 1):
- 1-2 cups tofu, shrimp, or pieces of chicken
Instructions
Soak the Noodles
- Soak the rice noodles in hot tap water for at least 20 minutes while you prep the ingredients. They are ready when you are able to easily wrap a noodle around your finger. Tip: if you like a very saucy pad Thai, discard ¼ of the noodles.
- Continue with the recipe…
Prep
- Mince the garlic.
- Roughly chop the palm sugar into smaller pieces.
- Prep your protein by cleaning and cutting into pieces.
- (Optional) If adding eggs, crack 2-4 of them into a small bowl.
Make the Sauce
- In a small saucepan, combine ALL of the palm sugar, fish sauce (or tamari for vegan), tamarind paste, (optional) Thai chili, and ¼ cup of water and stir over medium heat until the sugar dissolves. Reduce heat to low and simmer to thicken (it should have a syrup-like consistency).
- Coat your protein from step 2 with 2 Tbsp. of pad Thai sauce.
Stir Fry the Noodles
- Drain the noodles. Preheat a wok or large non-stick stockpot on medium-high. Add 2-3 Tbsp. of cooking oil.
- When oil is heated, carefully add the garlic, stir fry for a few seconds, then add drained noodles and ¼ cup of water.
- Stir fry the noodles (using 2 cooking spoons to toss) until they dry out. Then add pad Thai sauce from step 3. Fry until noodles are almost soft enough to eat (they will be chewy).
Fry the Proteins & Egg
- Return the cooked noodles back to the large bowl.
- Heat 2-3 Tbsp. of cooking oil in the wok/pot on medium-high heat. Fry your protein until cooked through and lightly browned.
- Push the protein to one side of the pan and pour the eggs onto the other side. Lightly scramble the eggs until just cooked.
Toss, Garnish, and Serve
- Add the noodles back to the wok/pot along with half of the peanuts. Stir fry until well-combined. If the noodles are dry, add ¼-1/2 cup of water and cook longer.
- Divide your stir-fried noodles between plates and top with remaining peanuts, green onions/scallions, lime, and (optional) mung bean sprouts, or shredded carrot.
- Tip: add a splash of water when reheating leftovers!
- Bon appétit! Or "gin hâi a-ròi" in Thai.
Pad Thai has a complex balance of sweet, sour, salty, and savory flavors all in one bite. The tamarind paste provides tanginess, palm sugar adds sweetness, fish sauce brings saltiness, and the stir-frying creates a subtle smoky char called "wok hei." Crushed peanuts add nuttiness, and a squeeze of lime ties everything together.
If you can't find tamarind paste, mix 2 tablespoons of lime juice with 1 tablespoon of brown sugar and 1 teaspoon of Worcestershire sauce. Some cooks use rice vinegar mixed with a bit of ketchup. These won't replicate tamarind's unique sweet-sour depth exactly, but they get the flavor profile close enough for a good pad Thai.
Soggy pad Thai usually means over-soaked noodles or too much sauce. Soak rice noodles in room temperature water (not hot) for 30 minutes until pliable but still firm - they'll finish cooking in the wok. Cook in small batches so the wok stays hot, and toss constantly. The noodles should be chewy and slightly charred, not soft and wet.
Traditional pad Thai is naturally gluten-free - rice noodles, tamarind, fish sauce, palm sugar, and lime are all gluten-free ingredients. However, soy sauce (which contains wheat) sometimes sneaks into restaurant versions. For guaranteed gluten-free pad Thai, use tamari or coconut aminos instead of soy sauce, and check that your fish sauce brand is gluten-free.
Are you looking for more delicious global recipes? Be sure to check out the complete list.
