Pad Thai

Pad Thai, a celebrated Thai street food, is a stir-fried noodle recipe that embodies the vibrant flavors of Thailand. Made with rice noodles, shrimp or chicken, tofu, egg, bean sprouts, and chives, it's seasoned with a balanced mix of tamarind paste, fish sauce, and palm (or brown) sugar. This blend of sweet, sour, and savory creates Pad Thai's iconic taste.

The preparation of Pad Thai involves high-heat stir-frying, allowing the ingredients to cook quickly while retaining their freshness. The noodles are tossed in a wok with aromatics, protein, and seasonings, giving them a slightly charred flavor and tender texture. Often garnished with crushed peanuts, lime wedges, and chili flakes, Pad Thai’s layers of flavor and texture showcase the harmony and complexity that characterize Thai cuisine.

AsianThaiSeafoodShrimpChicken

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Yield: 2 servings

A plate of pad thai with lime.

Ingredients

Sauce

  • ½ tsp. Tamarind concentrate (or 1 ½ tsp. Tamarind puree)
  • 3 Tbsp. (packed) brown sugar
  • 2 Tbsp. fish sauce
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. sweet soy sauce

Stir Fry

  • 4 oz. dried rice noodles
  • 2-3 Tbsp. canola oil
  • 2 Tbsp. dried shrimp, ground to a coarse powder
  • 2 garlic cloves, finely chopped
  • 1 large shallot, sliced
  • 6 oz. chicken or shrimp
  • 2 eggs, lightly whisked
  • 1½ cups bean sprouts
  • ¼ cup garlic chives, cut into 1¼” pieces
  • ¼ cup finely chopped peanuts

Garnish

  • Lime wedges
  • Bean sprouts

Instructions

  1. 1.
    Place the rice noodles in a large bowl and cover with boiling water. Soak for 5 minutes, drain, and rinse with cold water.
  2. 2.
    Combine tamarind, brown sugar, fish sauce, oyster sauce, and soy sauce in a bowl.
  3. 3.
    Heat oil in a wok or large skillet over high heat.
  4. 4.
    Add chicken or shrimp and cook for 90 seconds until mostly cooked.
  5. 5.
    Remove chicken or shrimp and set aside.
  6. 6.
    Add 2 Tbsp. of oil to the pan and reduce to medium heat.
  7. 7.
    Add the shrimp powder to the oil and fry until crips, about 2 min.
  8. 8.
    Add garlic and cook for 30 seconds.
  9. 9.
    Add shallots and cook for an additional 30 seconds.
  10. 10.
    Return the heat to high, add the noodles and sauce, and stir fry together.
  11. 11.
    Push the contents to one side of the pan and pour in the eggs. Add additional oil if needed.
  12. 12.
    Scramble using a wooden spoon and combine the eggs with the chicken/shrimp.
  13. 13.
    Add 1 cup of bean sprouts and the chives and stir fry until the chives wilt.
  14. 14.
    Add half of the chopped peanuts. Toss quickly and remove the pan from the heat.
  15. 15.
    Top with the remaining peanuts and bean sprouts and serve with lime wedges.

Notes

  • If using Tamarind concentrate, use one-third the amount of required Tamarind puree.