Pad Thai Recipe – Authentic Thai Stir-Fried Noodles with Shrimp

Pad Thai Recipe – Few dishes capture the vibrant essence of Thai street food like the Pad Thai Recipe. This colorful stir-fried noodle dish is a perfect balance of sweet, salty, tangy, and spicy — a flavor harmony that represents the heart of Thailand’s cuisine.

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Pad Thai is Thailand’s national dish and one of the most famous Asian recipes around the world. Traditionally made with rice noodles, tamarind sauce, tofu, shrimp or chicken, bean sprouts, and crushed peanuts, it’s a complete meal that’s fast, fresh, and packed with flavor.

Recipe Overview

Prep Time: 20 minutes
Active Cooking Time: 15 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Cuisine: Thai
Course: Main Course / Dinner
Servings: 4 people
Calories: Approximately 550 kcal per serving

Ingredients

For the Sauce:

• Tamarind paste – 3 tablespoons

• Fish sauce – 3 tablespoons

• Palm sugar or brown sugar – 2 tablespoons

• Soy sauce – 1 tablespoon

• Lime juice – 1 tablespoon

• Chili flakes – ½ teaspoon (optional, adjust to taste)

For the Noodles:

• Rice noodles – 200 grams (7 oz), soaked according to package instructions

• Vegetable oil – 2 tablespoons

• Garlic – 3 cloves, minced

• Eggs – 2 large, lightly beaten

• Shrimp – 200 grams (or use chicken or tofu as alternatives)

• Tofu – 100 grams, cubed and lightly fried

• Bean sprouts – 2 cups

• Green onions – 3, chopped

• Crushed peanuts – ¼ cup

• Fresh cilantro – 2 tablespoons, chopped

• Lime wedges – for serving

Equipment Needed

• Large wok or non-stick skillet

• Mixing bowls

• Tongs or spatula

• Knife and chopping board

• Measuring cups and spoons

 Instructions

Step 1: Prepare the Sauce

In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, lime juice, and palm sugar until the sugar is fully dissolved. Taste and adjust according to your preference — add more tamarind for tanginess or more sugar for sweetness.

Set the sauce aside — this is the flavor foundation of your Pad Thai.

Step 2: Cook the Noodles

Soak the rice noodles in warm water for about 8–10 minutes or until they are pliable but not mushy. Drain and set aside.

Tip: Don’t over-soak the noodles; they will cook further in the wok later.

Step 3: Stir-Fry the Protein

Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and cook the shrimp (or chicken or tofu) until just done — shrimp should turn pink, and chicken should be fully cooked through. Remove and set aside.

Step 4: Sauté the Aromatics

In the same wok, add another tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant.

Push the garlic to one side of the wok and pour in the beaten eggs. Scramble gently until almost cooked, then mix them with the garlic.

Step 5: Add the Noodles and Sauce

Add the soaked rice noodles to the wok. Pour the prepared sauce evenly over the noodles. Toss everything together quickly using tongs or chopsticks, making sure the noodles are well coated in the sauce.

The noodles will absorb the sauce and take on a deep golden-brown color. Add a small splash of water if the mixture seems too dry.

Nutrition Information (Per Serving)