Pad Thai
Thailand's famous stir-fried rice noodles with shrimp, egg and bean sprouts in a tangy tamarind sauce. It comes together in minutes over high heat.
Pad Thai is the true icon of Thai street food, served from mobile woks on every corner of Bangkok. The dish earned its name and fame in the mid-20th century, when the government promoted rice noodles as a national staple. The secret is the balance of four flavours: sour tamarind, sweet palm sugar, salty fish sauce and a bright squeeze of lime.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Noodles
Soak the rice noodles in warm water for 20-30 minutes, until pliable but still firm. Drain in a colander.
- 2
Sauce
Combine the tamarind paste, fish sauce and palm sugar. Warm and stir until the sugar dissolves into a smooth sweet-sour-salty sauce.
- 3
Aromatics
Heat the oil in a wok or large pan over high heat. Add the minced garlic and stir-fry for a few seconds until fragrant.
- 4
Shrimp
Add the shrimp (or diced tofu) and stir-fry for 1-2 minutes until they turn pink. Push to the side of the pan.
- 5
Egg
Pour the beaten eggs into the empty side of the pan, let them set slightly, then break into pieces with a spatula.
- 6
Toss
Add the noodles and pour over the sauce. Toss quickly over high heat for 2-3 minutes so the noodles absorb the flavour and soften.
- 7
Sprouts
Add the bean sprouts and sliced green onions, reserving some for garnish. Toss for another 30 seconds so the sprouts stay crisp.
- 8
Serve
Plate the Pad Thai, scatter with chopped peanuts and the reserved onions. Serve with a lime wedge to squeeze over the top.
💡 Tips
- 💡
Cook on the highest heat in small batches — the wok shouldn't 'stew' the food.
- 💡
Prep everything in advance — the stir-fry is fast and won't wait.
🔄 Swaps & variations
- 🔄
Vegetarian pad thai: tofu instead of shrimp and soy sauce instead of fish sauce.
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❓ Frequently asked questions
What's the pad thai sauce made of?
The classic sauce balances three tastes: tamarind (sour), palm sugar (sweet) and fish sauce (salty). This trio gives the dish its signature flavor.
Which noodles do I use and do I boil them?
Use flat rice noodles. Don't boil them — soak in warm water until pliable and finish in the wok, so they don't go mushy.
What can replace tamarind?
No tamarind paste? Mix lime juice with a little brown sugar — the sweet-sour balance comes close.
