Authentic Pad Thai Recipe

5 from 1 vote

With its perfect balance of sweet, sour, and savory flavors, Pad Thai has become a favorite dish for many around the world

Course Main Course

Cuisine Chinese

Keyword Pad Thai

Prep Time 20

Cook Time 30

Total Time 50

Servings People

Calories 838kcal

200 g Rice noodles: These thin, flat noodles are the base of the dish and provide a soft and chewy texture.
3 tbsp Tamarind paste: This tangy ingredient adds a distinct sourness to the dish and is essential for creating the signature Pad Thai flavor.
2 tbsp Fish sauce: Fish sauce is a staple in Thai cuisine and adds a savory and umami taste to the dish.
3 tbsp Palm sugar: This natural sweetener balances out the sour and savory flavors of the dish.
200 grams Protein: Traditional Pad Thai is made with shrimp, but you can also use chicken, tofu, or a combination of these.
2 large Eggs: Eggs are an important component of Pad Thai, providing richness and texture to the dish.
1 ½ cup Bean sprouts: These crunchy sprouts add freshness and a subtle nutty flavor to the dish.
¼ cup Peanuts: Roasted and crushed peanuts are sprinkled on top of the Pad Thai for added crunch and a burst of flavor.
1 Lime sliced into wedges: Squeezing fresh lime juice over the Pad Thai just before serving adds a refreshing citrusy kick.

Soak the rice noodles in warm water for about 30 minutes until they are soft but still slightly firm.
In a small bowl, mix together tamarind paste, fish sauce, and palm sugar until well combined. Set aside.
Heat a wok or large skillet over medium-high heat and add oil. Add your choice of protein (shrimp, chicken, tofu) and cook until cooked through. Remove from the wok and set aside.
In the same wok, add garlic and shallots and cook until fragrant.
Push the garlic and shallots to one side of the wok and crack the eggs into the other side. Scramble the eggs until they are partially cooked, then mix them with the garlic and shallots.
Add the soaked rice noodles to the wok and stir-fry for a few minutes until they are fully coated in the egg mixture.
Pour the tamarind sauce over the noodles and stir-fry until everything is well combined and the noodles are evenly coated.
Add bean sprouts and stir-fry for another minute until they are slightly softened.
Return the cooked protein to the wok and toss everything together until heated through.
Remove from heat and garnish with crushed peanuts and lime wedges.
Serve hot and enjoy your homemade authentic Pad Thai!

Tips for achieving the perfect balance of flavors

To ensure your Pad Thai tastes as authentic as possible, here are a few tips to help you achieve the perfect balance of flavors:

Use fresh and high-quality ingredients: The quality of your ingredients will greatly impact the final taste of your Pad Thai. Opt for fresh vegetables, quality proteins, and authentic Thai sauces.
Adjust the flavors to your preference: Taste as you go and adjust the amount of tamarind paste, fish sauce, and palm sugar according to your personal taste. Some prefer a more sour Pad Thai, while others prefer it to be sweeter or saltier.
Don't overcook the noodles: Overcooked noodles can become mushy and lose their texture. Be sure to cook the noodles just until they are al dente, as they will continue to cook when stir-fried with the other ingredients.
Get the wok hot: Stir-frying Pad Thai requires high heat to achieve the perfect char and smoky flavor. Make sure your wok is hot before adding the ingredients.
Customize your toppings: Feel free to add additional toppings such as cilantro, green onions, or fried shallots to enhance the flavors and presentation of your Pad Thai.