pad thai

Pad Thai

Rice noodles are stir-fried with eggs, chicken or shrimp, and a savory-sweet sauce made from tamarind, fish sauce, sugar, and lime juice. Garlic, shallots, and chili add aromatic depth and subtle heat, while crushed peanuts and fresh herbs are added at the end for texture and flavor contrast.

During cooking, the noodles absorb the sauce, coating each strand evenly while maintaining a tender bite. The balance of sweet, salty, tangy, and slightly spicy flavors creates a harmonious dish. The preparation emphasizes quick stir-frying, layered seasonings, and garnishes to produce authentic, flavorful Pad Thai.

Print Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Noodles
Asian
Shrimp ∙ Thai
Servings: 2

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 peanuts, finely chopped

Garnish

  • lime wedges
  • bean sprouts

Instructions 

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