Authentic Pad Thai from Thailand
Learn to make authentic Pad Thai just like the street vendors in Bangkok. This recipe captures the perfect balance of sweet, sour, and savory flavors that make this dish so beloved worldwide.
The Story Behind the Recipe
I learned this recipe from Aunty Nim, a street vendor in Bangkok's Chatuchak Market who has been perfecting her Pad Thai for over 30 years. Her secret? The right balance of tamarind paste and palm sugar, plus the technique of cooking over extremely high heat.
Ingredients
- Rice noodles (pad thai width)8 oz
Soak in warm water until soft
- Shrimp or chicken8 oz
Cut into bite-sized pieces
- Eggs2 large
Room temperature
- Bean sprouts2 cups
Fresh, crisp
- Green onions3 stalks
Cut into 2-inch pieces
- Tamarind paste3 tbsp
Key ingredient - don't substitute
- Palm sugar2 tbsp
Brown sugar as substitute
- Fish sauce2 tbsp
Use good quality brand
- Vegetable oil3 tbsp
High smoke point oil
- Garlic3 cloves
Minced
- Peanuts1/4 cup
Roughly chopped
- Lime wedges4 pieces
For serving
Instructions
Prepare the sauce
Mix tamarind paste, palm sugar, and fish sauce in a small bowl. The sauce should taste balanced - sweet, sour, and salty.
Prepare ingredients
Drain soaked noodles. Have all ingredients prepped and ready - this dish cooks very quickly over high heat.
Heat the wok
Heat oil in a wok or large skillet over high heat until smoking. This high heat is crucial for proper Pad Thai.
Cook protein
Add garlic and protein (shrimp/chicken). Stir-fry for 2-3 minutes until just cooked through.
Add eggs
Push ingredients to one side, crack eggs into empty space. Scramble quickly and mix with other ingredients.
Add noodles and sauce
Add drained noodles and sauce mixture. Toss quickly to coat noodles evenly. Cook for 2-3 minutes.
Add vegetables
Add bean sprouts and green onions. Toss for 1-2 minutes until vegetables are just wilted but still crisp.
Serve immediately
Remove from heat, garnish with chopped peanuts and lime wedges. Serve immediately while hot.
Pro Tips
- The key to great Pad Thai is extremely high heat - your wok should be smoking
- Don't overcook the noodles - they should be tender but still have bite
- Tamarind paste is essential - lemon juice is not a good substitute
- Have all ingredients prepared before you start cooking
- Taste and adjust the sauce - it should be balanced, not too sweet or sour
Cultural Context
Pad Thai was actually created in the 1930s as part of a nationalist campaign to promote Thai identity. Despite being relatively modern, it perfectly represents the Thai philosophy of balancing flavors - sweet, sour, salty, and spicy. Every street vendor has their own variation, but the key principles remain the same.
Where to Try It
Chatuchak Weekend Market
Bangkok, Thailand
The best street Pad Thai in Bangkok, cooked over charcoal for authentic flavor
Thip Samai
Bangkok, Thailand
Famous restaurant claiming to serve the original Pad Thai recipe
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