Pad Thai

Pad Thai is Thailand’s most famous street food export—a perfect harmony of sweet, sour, salty, and savory flavors in every bite. This beloved stir-fried noodle dish combines tender rice noodles with succulent shrimp, crunchy peanuts, and a tangy-sweet tamarind sauce. Often considered Thailand’s national dish, Pad Thai delivers complex flavors and varied textures that have made it a worldwide favorite, from Bangkok street carts to kitchens around the globe.

Why You’ll Love This Recipe

• Restaurant-quality Pad Thai made at home in under 30 minutes
• Perfectly balanced sweet, sour, salty, and umami flavors
• Customizable with your choice of protein or make it vegetarian
• Authentic ingredients create that signature tangy-sweet sauce

Ingredients

For the Noodles:

• 8 oz dried flat rice noodles (pad thai width)
• 12 large shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 large eggs
• 1 cup bean sprouts
• 3 green onions, cut into 2-inch pieces
• 1/4 cup roasted peanuts, chopped
• Lime wedges for serving
• Fresh cilantro for garnish

For the Pad Thai Sauce:

• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or chili flakes (adjust to taste)

Instructions

1. Soak the Noodles: Place rice noodles in a large bowl and cover with warm water. Soak for 20-30 minutes until soft and pliable but not mushy. Drain and set aside.
2. Make the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha. Set aside.
3. Prep Your Station: Have all ingredients ready and within reach—this dish cooks quickly!
4. Cook the Shrimp: Heat 1 tablespoon oil in a large wok or skillet over high heat. Add shrimp and cook for 2 minutes per side until pink and cooked through. Remove and set aside.
5. Scramble the Eggs: Add another tablespoon of oil to the wok. Crack in the eggs and scramble until just set. Push to one side of the wok.
6. Stir-Fry: Add remaining oil and garlic to the wok. Stir-fry for 30 seconds until fragrant.
7. Add Noodles: Add the drained noodles to the wok. Pour the sauce over the noodles and toss continuously for 2-3 minutes until noodles are evenly coated and slightly caramelized.
8. Combine Everything: Return shrimp to the wok. Add bean sprouts and green onions. Toss everything together for 1-2 minutes.
9. Serve: Transfer to serving plates. Garnish with chopped peanuts, fresh cilantro, and lime wedges. Squeeze lime juice over the top before eating.

Pro Tips

• Don’t Oversoak Noodles: The noodles should be pliable but still firm—they’ll continue cooking in the wok.
• High Heat is Key: A hot wok creates that signature slightly charred, smoky flavor called “wok hei.”
• Work Quickly: Have all ingredients prepped before you start cooking. Pad Thai comes together in minutes once you begin stir-frying.

You Might Also Love

• Thai Larb Lettuce Wraps — Zesty minced-meat wraps bursting with Thai flavors
• Thai Iced Tea — Creamy, sweet orange tea — the classic Pad Thai companion
• Thai Mango Sticky Rice — End your Thai feast with this tropical dessert