Authentic Pad Thai Recipe
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.
Mastering the Dish
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.
Enhancing Your Authentic Pad Thai Recipe
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.
Conclusion
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!
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.
Are you looking for more delicious global recipes? Be sure to check out the complete list.
Rachael says
One of the best at home pad Thai’s I have made.