authentic pad thai

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!

Pad Thai 

dry pad thai noodles (rice noodles)

water noodles

shallot,

chopped garlic cloves

ginger (optional)

eggs, whisked salt

tofu, chicken breast

salt and pepper

peanut oil, wok oil or coconut oil

lime

fish sauce (see notes- or use vegan fish sauce)

sugar

rice wine vinegar

soy sauce (or GF liquid aminos like Braggs)

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

COOK NOODLES

Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don&#8217;t have to be totally soft, just bendy and pliable)

Chop

shallot, garlic and ginger and set aside.

Whisk

the two eggs with a fork and add a generous, 3-finger pinch of salt.

Make the Pad Thai Sauce

 Whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.

Prep and Cook the protein: Chicken

slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp:  Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.

STIR FRY

Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.

Make a well in the center of the wok, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.

Add the Pad Thai Sauce

and cook 1 minute.  It will smell quite fishy at first &#8211; turn your fan on &#8211; but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

Toss in the bean sprouts

and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.

Garnish

with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

This is the best pad this recipe we've tried. I like how you keep it authentic and don't add <span class="tasty-link" data-tasty-link-href="https://amzn.to/2Fv6fai">peanut butter</span>.  Perfectly balanced and not too sweet.

My whole family loved it! We'll work it in to our monthly rotation... perhaps even more often. I think it's better than most restaurant Pad Thai... less oily. I feel it's a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). I love that this recipe can be made without planning ahead, since I have most of the ingredients on hand all the time. I doubled the recipe for my family of 6. I might triple next time. We made it in a 16" Presto electric skillet, and it was easy to manage a double quantity... I feel sure we could manage a triple size recipe and recommend the skillet if you have a large family!

I tossed about 1/2 cup chopped peanuts and 3 large green onions at last step. Then I put another 1/2 cup chopped peanuts, 3 more minced green onions, and a whole chopped red pepper in bowls to add in, super yum! 

It was easy (but I'm slow... it took me at least 45 minutes the first time... I think I could do better next time, speed isn't my forte in the kitchen). I tossed my tofu in a little soy sauce and baked it in a 400 degree oven for about 25 minutes, flipping 1/2 way through... I just love tofu baked.

Thanks for a fabulous recipe!

Great recipe - really authentic - a triumph!

Wow- this was spot on delicious!  I chopped up my large shrimp to stretch it a bit more- but wow, wow, wow! So good!

Delicious!! Doubled the sauce amounts and added a tablespoon of peanut butter. Thanks for the recipe !!

https://content.jwplatform.com/videos/Myc6rSeR.mp4

Easy, Authentic 15 minute Pad Thai Recipe with simple ingredients! 

15-Minute Pad Thai 

Really good! Amazingly authentic tasting without all the harder to find ethnic ingredients. Added two heaping tablespoons of chunky peanut butter for peanut flavor and one teaspoon of sriracha to the sauce mixture for a little heat.

Just made this exactly as recipe states, using tamarind paste and prawns, OMG it was wonderful! Thank you so much for the recipe, I'm feeling very accomplished :)

Seriously, the best pad thai recipe out there.  We use spaghetti squash instead of rice noodles and it is absolutely amazing.

Fantastic recipe.  I'll probably only use 2 tablespoons of brown sugar instead of 3 next time I make it.

Oops. Forgot to rate on my previous review.

This is an authentic recipe for Pad Thai from the Spice I Am cookbook,&nbsp;one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this&nbsp;Everyday Pad Thai recipe.&nbsp;

Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

oz / 150 g dried Pad Thai rice noodles ((Note 1))

vegetable oil

shrimp ((prawns), shelled and deveined (Note 2))

red shallot (, finely sliced (Note 3))

shrimp ((Note 4))

fish sauce

tbsp palm sugar ((or brown sugar))

tamarind puree ((Note 5))

tsp white vinegar

tsp + chili powder (,

eggs (, lightly beaten)

oz / 150 g bean sprouts

garlic chives (,

tsp white sugar

Lime wedges (, to serve)

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.

Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.

Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.

Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.

Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.

Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.

Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.

Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.

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Top 3 authentic pad thai recipes from across the web

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Pad Thai

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