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Authentic Pad Thai Recipe

A close-up of a bowl of Pad Thai with shrimp, bean sprouts, green onions, and crushed peanuts.
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A reliable and easy-to-follow recipe for authentic Pad Thai, capturing the perfect balance of sweet, sour, and salty flavors with tender noodles and fresh ingredients.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 3 tablespoons vegetable oil, divided
  • 8 ounces shrimp, peeled and deveined, or boneless, skinless chicken breast, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup firm tofu, pressed and cubed
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup chopped fresh chives or green onions
  • 1/4 cup unsalted roasted peanuts, chopped
  • Lime wedges, for serving
  • For the Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste concentrate
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well and set aside.
  2. In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha (if using) for the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shrimp or chicken and stir-fry until cooked through. Remove from wok and set aside.
  4. Add the remaining 2 tablespoons of oil to the wok. Add garlic and tofu and stir-fry for 1 minute until fragrant.
  5. Push the tofu and garlic to one side of the wok. Pour the beaten eggs into the empty side and scramble until almost set.
  6. Add the drained noodles and the prepared sauce to the wok. Toss everything together, ensuring the noodles are evenly coated with the sauce. Cook for 2-3 minutes, tossing frequently, until the noodles are tender and the sauce has thickened slightly.
  7. Add the cooked shrimp or chicken back into the wok along with the bean sprouts and chives. Toss to combine and cook for another 1-2 minutes until the bean sprouts are slightly wilted but still crisp.
  8. Serve immediately, garnished with chopped peanuts and lime wedges on the side.

Notes

  • For a vegetarian version, omit the shrimp and chicken and use vegetable broth instead of fish sauce. Add extra firm tofu or other vegetables like broccoli or carrots.
  • If you cannot find tamarind paste concentrate, you can substitute with 2 tablespoons of lime juice and 1 tablespoon of brown sugar, though the flavor will be slightly different.
  • Ensure your wok or skillet is very hot before you begin stir-frying to achieve the best texture and flavor.

Nutrition

Find it online: https://carlacooking.com/pad-thai-recipe-authentic-easy-thai-noodle/