Pad Thai is Thailand’s most recognizable dish and one of our most popular cooking requests! Below you can find a version adapted to allow you to recreate this delicious recipe at home. You can catch us cooking pad thai in our cooking class in Bangkok, but we mastered it teaching our Courageous Kitchen students. In the video you’ll see them in action, working in teams to prepare the dish after we’ve demonstrated it. Each week they learn a fun Thai recipe or international dish thanks to your support!
This pad thai recipe was written by Christy Innouvong and the video was filmed and edited by Dew Napattaloong. Remember your donations help us to keep sharing recipes and training more students for courageous cooking!
Prep time: 20 minutes
Cooking time: 5-10 minutes
Yield: 4 servings
16 oz. dry or fresh rice noodles, at least ¼ inch in thickness
4 Tbsp. peanut or rice bran oil for frying
8 oz. pack of extra firm tofu cubed
4 large eggs
2 shallots diced
1 bundle fresh scallions or garlic chives chopped into ½ inch pieces
2 cups bean sprouts
2 Tbsp fresh minced garlic
For the tamarind paste:
1 tbsp oil
½ cup diced shallots
¾ cup fresh tamarind pulp
¼ cup water
3-4 Tbsp. palm sugar
2 Tbsp. fish sauce
pinch of white pepper and dried chili flakes to taste
pinch of paprika for color
8 oz. protein of choice
⅓ cup small dried shrimp
3 limes cut into wedges
Crushed unsalted peanuts
Dried red chili flakes
Extra bean sprouts, garlic chives, banana blossom for garnish
Fully submerge and soak dry noodles in cold water for 20 minutes. If using fresh noodles, soak for 10 minutes. Once noodles are al dente, strain and set aside. If soaked too long, noodles will become gummy to the touch. Prep additional ingredients mise en place*.
Pad Thai is traditionally cooked very quickly over high heat, so laying out all ready ingredients is essential for a quality dish.
*Mise en place is a French phrase which means “putting in place”, as in set up, i.e. wash and chop all ingredients prior to cooking.
Heat large wok on high. Add 1 tbsp oil, shallots, meat, dried shrimp and 2 oz. tofu. Cook for approximately 3 minutes until browned and protein is cooked all the way through, remove meat and set aside. Add in ½ tbsp garlic, 4oz. noodles, 1 cup sauce stirring vigorously until noodles soften. You can add in a little bit of water to help soften. Throw in ½ cup bean sprouts, pinch of garlic chives, and mix thoroughly.
Push your noodles over to one side of the wok, leaving one side clear and crack 1 egg directly into opening, scramble and cook to 80% — do not fold in. Turn down heat to low. Fold noodles over and set directly on top of egg, about 30 seconds to finish cooking. Remove from heat. Plate noodles, add extra Chives, peanuts, chili flakes and lime wedges on top for garnish.
Eat and enjoy!
Note: Pad Thai is a one plate dish and meant to be made in single portions. This recipe includes enough ingredients for four servings. However, directions are written for single batch only. Use remaining ingredients to make additional batches if desired, sauce can be refrigerated up to one week.