Pad thai
Stir-fried rice noodles tossed with egg, tofu or shrimp, bean sprouts, and a sweet-sour-salty tamarind sauce, finished with crushed peanuts and lime.
Phat Thai kung Chang Khien street stall: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Pad thai became a national dish of Thailand in the mid-20th century and is sold at street stalls and restaurants across the country. It uses rice noodles and balances sweet, sour, salty, and spicy tastes.
Explore the cuisine of Thailand.
Recipe
Make Pad thai at home
Ingredients
- 8 oz flat rice noodles (about 1/4-inch wide)
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 3 tbsp palm or brown sugar
- 3 tbsp oil
- 8 shrimp or 6 oz firm tofu, cubed
- 2 eggs
- 2 garlic cloves, minced
- 2 cups bean sprouts
- 3 scallions, cut in lengths
- 1/4 cup crushed roasted peanuts
- Lime wedges and chili flakes
How it's made
- Soak the noodles in warm water for 30 minutes until pliable but still firm; drain.
- Mix tamarind, fish sauce, and sugar and stir over low heat until dissolved.
- Heat oil in a wok over high heat; cook shrimp or tofu, then push aside.
- Scramble the eggs in the pan, then add garlic and noodles.
- Pour in sauce and toss for 2-3 minutes until noodles are tender and coated.
- Add sprouts and scallions and toss for another 30 seconds.
- Plate with peanuts, lime, and chili flakes.
Variations
- Pad thai goong: shrimp version
- Vegetarian pad thai: tofu and soy-based sauce
- Wrapped pad thai: noodles covered in a thin egg omelet
Cook’s tip: Cook in small batches over high heat; crowding the wok steams the noodles.
Related dishes
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Phat Thai kung Chang Khien street stall: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)