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Thai Pad Thai Delight

Time: 15 minutes Cook
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Pad Thai is a beloved Thai street food that has made its way onto menus worldwide, and for good reason. Its irresistible combination of sweet, savory, and tangy flavors, along with a medley of textures, makes it a true culinary delight. In this article, we’ll embark on a culinary journey to prepare an authentic and flavorful Thai Pad Thai that will transport your taste buds straight to the bustling streets of Bangkok. Let’s dive into the history of this iconic dish before we explore the ingredients and step-by-step preparation.

Historical Context: Pad Thai, with its origins dating back to the 1930s, is a relatively recent addition to Thai cuisine. Its creation is often attributed to Plaek Phibunsongkhram, the prime minister of Thailand at the time. As part of his efforts to promote Thai nationalism, he sought to establish a national noodle dish that would represent the country’s unique flavors and ingredients. Thus, Pad Thai was born.

This delightful stir-fried noodle dish quickly gained popularity on the streets of Thailand and has since become an international sensation. Its versatility, with various regional variations and adaptations, has cemented its place in culinary history.


1. Prepare the Rice Noodles:

  • In a large pot, bring water to a boil.
  • Add the rice noodles and cook according to the package instructions, usually around 6-8 minutes until they are tender but still slightly firm (al dente).
  • Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

2. Make the Pad Thai Sauce:

  • In a small bowl, combine the tamarind paste, fish sauce (or soy sauce), sugar, and chili flakes. Stir well until the sugar is dissolved. Set aside.

3. Heat the Wok:

  • Place a wok or large skillet over high heat.
  • Add the vegetable oil and heat until it shimmers, then add the minced garlic and saut√© for about 30 seconds until fragrant.

4. Cook the Protein:

  • If using shrimp, add them to the wok and cook for 2-3 minutes until they turn pink and opaque. Remove them from the wok and set aside.
  • Push the cooked shrimp to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked but still slightly moist.

5. Combine and Stir-fry:

  • Add the cooked rice noodles to the wok, followed by the Pad Thai sauce you prepared earlier. Toss everything together to coat the noodles evenly with the sauce.

6. Add the Tofu and Bean Sprouts:

  • If you’re using tofu, add it to the wok along with the bean sprouts. Continue to stir-fry for another 2-3 minutes until the tofu is heated through and the bean sprouts are slightly wilted.

7. Final Touches:

  • Return the cooked shrimp to the wok and stir everything together for an additional minute to ensure even heat distribution.
  • Add half of the chopped green onions and stir.

8. Serving:

  • Divide the Pad Thai among serving plates.
  • Garnish with the remaining chopped green onions, chopped roasted peanuts, lime wedges, and fresh cilantro leaves.

9. Enjoy:

  • Serve your homemade Thai Pad Thai delight immediately, encouraging everyone to squeeze fresh lime juice over their portion for an extra burst of flavor.

This Thai Pad Thai recipe captures the essence of this iconic street food. The interplay of flavors, from the tangy tamarind to the umami-rich fish sauce and the crunch of peanuts, will make your taste buds dance with delight. Whether you’re a seafood lover or prefer a vegetarian version, this dish offers something for everyone. So, don your chef’s hat and embark on a culinary adventure to savor the authentic taste of Thailand in the comfort of your own home.


prep time
ion Time: 20 minutes
cooking time
Time: 15 minutes
total time
me: 35 minutes


  • t

  • Large

  • Large wok or skillet

  • Wooden spoon or

  • Mixing bowl

  • Wh

  • Serving plates


  • - For the Sauce:

  • - 3 tablespoons tamarind paste

  • - 3 tablespoons fish sauce

  • - 2 tablespoons palm sugar (or brown sugar)

  • - 1 teaspoon chili powder (adjust to taste)

  • - 1 tablespoon water

  • - For the Noodles:

  • - 8 ounces (about 230g) rice stick noodles

  • - 2 tablespoons vegetable oil

  • - 2 cloves garlic, minced

  • - 1/2 cup (100g) diced firm tofu

  • - 1/2 cup (100g) fresh or cooked shrimp, peeled and deveined

  • - 2 eggs, lightly beaten

  • - 1 cup (150g) bean sprouts

  • - 2 green onions, chopped

  • - 1/4 cup (30g) crushed roasted peanuts

  • - Lime wedges for garnish


Prepare the
Soak and drain noodles.
Cook tofu and shrimp.
Scramble eggs.
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