pad thai

Pad Thai | Thai Stir Fried Rice Noodles | Stir Fry Pad recipe

Pad Thai is a version of the popular Thai stir-fry its tamarind-tangy, authentic flavor. You can use the fresh lime juice for some extra flavorful experience.


  •  linguine-width rice noodles (8 ounces dried, flat, pad thai noodles or stir-fry rice noodles)
  •  fish sauce (1/4 cup)
  • tamarind juice concentrate(1/4 cup ), or tamarind paste(2 tablespoons) mixed with  water(2 tablespoons)
  • dark brown sugar (3 tablespoons, packed)
  • chili-garlic sauce,(2 teaspoons, more for serving)
  • vegetable oil (3 tablespoons )
  • eggs, (4 large , beaten to blend)
  • peeled and deveined medium shrimp (3/4 pound )
  • scallions, green and white parts separated, coarsely chopped( 1 bunch )
  • mung bean sprouts (2 cups,  more for serving)
  • roasted, salted peanuts,(1/4 cup , coarsely chopped, more for serving)
  • Coarsely chopped fresh cilantro (for serving)
  • Lime wedges (for garnish)

Pad thai Process:

  1. Keep the noodles in a medium heatproof bowl. Add hot water to cover and keep aside, stir it frequently, until it becomes soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
  2. Meanwhile, mix fish sauce, tamarind concentrate juice or extract, 2 tsp. chili-garlic sauce, brown sugar and 1/4 cup hot water in a separate medium bowl.
  3. Heat oil in a medium bottom large skillet over medium flame. Add in eggs and shrimp and cook, stirring constantly, until shrimp turned pink, for about 1 minute. Now add scallion whites, fish sauce mixture, and reserved noodles. Cook and stir frequently, until sauce is 70% absorbed and noodles are well coated, for about 3 minutes. Now add scallion greens, 2 cups mung bean sprouts, and 1/4 cup peanuts and cook until these ingredients are well heated and cooked, about 1-2  minutes more.
  4. Divide noodle mixture among plates. Top with bean sprouts, cilantro and peanuts and serve with lime wedges and chili-garlic sauce.

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