Authentic Pad Thai
Description
This authentic Pad Thai recipe combines tender rice noodles, juicy shrimp, scrambled eggs, crisp bean sprouts, and a perfectly balanced sweet, savory, and tangy sauce. Ready in about 35 minutes, it's an easy restaurant-quality dinner the whole family will love.
Ingredients
For the Pad Thai Sauce
For the Noodles
Protein
Vegetables
Garnishes
Instructions
Step 1 – Prepare the Noodles
Soak the rice noodles in warm water according to the package instructions until just tender. Drain well and set aside.
Pro Tip: Slightly undercook the noodles since they'll continue cooking in the wok.
Time: 10 minutes
Avoid: Over-soaking, which can make the noodles mushy.
Step 2 – Mix the Sauce
Whisk together tamarind paste, fish sauce, brown sugar, oyster sauce, and sriracha until smooth.
Pro Tip: Taste and adjust sweetness or acidity before cooking.
Step 3 – Cook the Shrimp
Heat vegetable oil in a wok over medium-high heat. Add shrimp and cook for about 2 minutes per side until pink. Remove and set aside.
Avoid: Overcooking the shrimp, which can make them rubbery.
Step 4 – Scramble the Eggs
Add the beaten eggs to the wok and gently scramble until just set.
Step 5 – Stir-Fry the Aromatics
Add the garlic and cook for about 30 seconds until fragrant.
Step 6 – Combine Everything
Add the noodles and prepared sauce. Toss continuously until the noodles are evenly coated.
Return the shrimp to the wok and stir in the bean sprouts and green onions.
Cook for another 2–3 minutes.
Step 7 – Garnish and Serve
Transfer to serving plates and top with chopped peanuts, fresh cilantro, lime wedges, and crushed red pepper flakes if desired.
Serve immediately while hot.
Nutrition Facts
Servings 4
Serving Size 1 plate (about 14 oz / 400 g)
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Cholesterol 155mg52%
- Sodium 1180mg50%
- Potassium 520mg15%
- Total Carbohydrate 58g20%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chef Tips
- Use authentic tamarind paste for the best flavor.
- A carbon steel wok gives the best smoky "wok hei" flavor.
- Prep all ingredients before heating the wok, as cooking moves quickly.
Storage
Store leftovers in an airtight container for up to 3 days.
Refrigeration
Refrigerate promptly after cooling.
Freezing
Not recommended, as the noodles can become soft after thawing.
Reheating
Reheat gently in a skillet over medium heat with a splash of water.
Variations
- Chicken Pad Thai
- Tofu Pad Thai
- Vegetarian Pad Thai
- Extra-spicy Pad Thai
- Crab Pad Thai
Substitutions
- Chicken for shrimp
- Tamari for fish sauce (vegetarian version requires additional adjustments)
- Cashews instead of peanuts
Serving Suggestions
Serve with Thai iced tea, fresh spring rolls, cucumber salad, or mango sticky rice for dessert.
Make Ahead Tips
Prepare the sauce and chop the vegetables up to 24 hours in advance for faster cooking.
Common Mistakes
- Over-soaking the noodles
- Cooking on low heat
- Adding too much sauce
- Overcrowding the wok
- Overcooking the shrimp
- Skipping the fresh lime garnish
- Not preparing ingredients before starting
- Stir-frying too slowly
