Authentic Pad Thai Recipe (30-Minute Restaurant-Style)
A perfect balance of sweet, sour, and savory flavors in this classic Thai street food favorite.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6
- Difficulty: Medium
- Dietary: Can be made vegetarian/vegan/gluten-free
EQUIPMENT NEEDED
- Wok or large deep skillet
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Tongs
- Colander
INGREDIENTS
For the Sauce
- 3 tbsp (45ml) fish sauce*
- 3 tbsp (45ml) low-sodium soy sauce
- 3 tbsp (45g) palm sugar or brown sugar
- 2 tbsp (30ml) tamarind paste
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5ml) sriracha (optional)
*For vegan version: use extra soy sauce or vegan fish sauce
For the Noodles
- 8 oz (225g) dried rice noodles
- 1 lb (450g) protein of choice (shrimp, chicken, or firm tofu)
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 cups (200g) fresh bean sprouts
- 1 cup (100g) garlic chives or green onions, cut into 2-inch pieces
- ½ cup (65g) roasted peanuts, crushed
- 2 limes, cut into wedges
- 3 tbsp (45ml) cooking oil
METHOD
- Soak rice noodles in hot water for 15-20 minutes until just pliable but still firm.
- Mix sauce ingredients in a bowl until sugar dissolves completely.
- Heat wok over high heat until smoking. Add 1 tbsp oil.
- Cook protein until just done (2-3 minutes). Remove and set aside.
- Add remaining oil and garlic, stir for 30 seconds.
- Pour in beaten eggs, scramble until just set.
- Add drained noodles and sauce mixture.
- Stir-fry for 3-4 minutes until noodles are tender but still chewy.
- Add cooked protein, bean sprouts, and garlic chives.
- Toss everything together for 1 minute until well combined.
CRUCIAL TIPS
- Don’t overcook the noodles – they should be al dente.
- Have all ingredients prepped before starting to cook.
- Use high heat throughout cooking.
- Keep ingredients moving in the wok to prevent sticking.
STORAGE & VARIATIONS
Storage:
- Best eaten fresh.
- Keeps in fridge for up to 2 days.
- Reheat in wok with splash of water.
Common Mistakes:
- Overcrowding the pan.
- Using low heat.
- Oversoaking noodles.
Variations:
- Vegetarian: Use tofu and omit fish sauce.
- Spicy: Add extra chili flakes.
- Low-carb: Use zucchini noodles.
Remember: Authentic Pad Thai should be tangy, not overly sweet. The key is balancing all flavors – sweet, sour, salty, and umami.
