Pad thai is the signature dish of Thai street food, balancing sweet, sour, salty and umami in every bite. With al dente rice noodles, stir-fried shrimp and a crunchy peanut finish, this homemade version transports you to Bangkok without leaving your kitchen.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 200 g wide rice noodles
- 300 g peeled and deveined shrimp
- 2 large eggs
- 150 g fresh bean sprouts
- 50 g roasted unsalted peanuts
- 3 cloves garlic minced
- 1 scallion sliced
- 2 cm fresh ginger grated
- 1 dried red chili (optional)
- Sesame oil and vegetable oil for frying
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 20 min
Submerge rice noodles in warm water for 20 minutes until flexible but still firm. Drain thoroughly and pat dry with a kitchen towel; this prevents the sauce from turning gluey. Hack: never boil them directly, residual wok heat will finish cooking them.
- Step 2 Mix 5 min
In a bowl, combine 3 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp rice vinegar and 1 tbsp soy sauce. Whisk until sugar dissolves; the sauce should be thick and glossy. Hack: taste the mix before cooking and adjust acidity with more vinegar if preferred.
- Step 3 Pan 2 min
Heat wok or large skillet over high heat until lightly smoking. Add 2 tbsp vegetable oil and stir-fry shrimp with garlic and ginger for 2 minutes. Remove immediately to prevent toughening. Hack: intense heat seals juices and keeps shrimp tender.
- Step 4 Mix 3 min
In the same unwashed wok, pour beaten eggs and scramble with a spatula until set in loose curds. Add drained noodles and reserved sauce. Hack: work fast and use back-and-forth motions to coat every noodle without breaking it.
- Step 5 Pan 3 min
Reduce heat to medium-high and add bean sprouts and sliced scallions. Stir-fry for 3 minutes until noodles absorb the sauce and turn slightly caramelized. Hack: if it looks too dry, splash 1 tbsp hot water.
- Step 6 Cook 1 min
Return shrimp to the wok and toss gently for 1 minute to reheat without overcooking. Turn off heat and add 1 tsp sesame oil to intensify aroma. Hack: add sesame oil only at the end to avoid burning its toasted notes.
- Step 7 Serve
Plate in warm bowls and garnish with crushed roasted peanuts, lime wedges and fresh sprouts. Serve immediately to enjoy the crunch and flavor balance. Hack: squeeze lime just before eating to activate volatile citrus oils.