Quick and Painless Pad Thai Recipe

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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!

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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

Optional Ingredients:

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.

street food style pad thai


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.

A Recipe for Making Authentic Northern Thai Khao Soi Curry

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Whether from traveling to Thailand or watching street food videos, people around the world are excited to try Thailand’s rich khao soi curry. This hearty northern Thai dish wins people over by being full of tender stewed meat, aromas from the spices in the curry, and a colorful array of condiments.

We wanted to recreate this recipe in the tradition of Thai street food in Chiang Mai. Our strongest clues for how khao soi was eaten in the past come from the 40 year old flavors you can taste at the restaurant Khao Soi Islam in downtown Chiang Mai. The taste is a sharp contradiction to the extra sweet and salty versions many restaurants, and thus many online recipes promote today.

So here’s our method for the old school version. You’ll see in the video, we even pounded the curry in a granite mortar and pestle, just as your Thai grandma would do! Happy eating and remember you can help us feed and train more students by making a donation today!

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khao soi recipe ingredients

Prep time: 1 hour
Cook time: 45 mins
Yields: 6 Servings, Feeds 3-4 People


For the Curry Paste:

8 to 10 dried Thai chili peppers soaked in water overnight
5-6 garlic cloves
3 kaffir lime leaves
3 medium shallots, halved
One 2-inch piece ginger, peeled and thinly sliced (⅓ cup sliced ginger)
One 2-inch piece fresh turmeric, peeled and thinly sliced
¼ cup chopped coriander root or 2 tablespoons finely chopped cilantro stems
2 tablespoons sliced lemongrass (½ lemongrass stalk)
1 tablespoon shrimp paste, toasted in foil
1½ teaspoons toasted coriander seeds
1½ teaspoons toasted cardamom pods, seeds removed and husks discarded

authentic khao soi recipe-2

For the Chicken Rub (Marinade):

1 tablespoon curry powder
1 tablespoon garam masala
1 tsp sea salt

For the Khao Soi:

3 cups coconut milk, divided
Curry paste
3 cups water
1½ pounds chicken legs, drumsticks and thighs separated (4 legs, 8 pieces total)
1 ½ cups oil (I prefer coconut or any high heat oil for frying)
16 ounces thick egg noodles
2 tablespoons palm sugar
Salt to taste or fish sauce
Cilantro sprigs, pickled mustard greens, shallots, chili oil and lime wedges, for serving


1. Wash and dry chicken. Marinate with dry rub and set aside. (Can do this overnight)

2. Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes, or soak overnight in cold water. Drain the chiles, reserving the soaking liquid.

3. Toast dry spices in a hot pan until darkened, no oil needed, remove from heat and set aside. Toast remaining paste ingredients until they have a slight char or smoky aroma. Toast shrimp paste in a small foil packet. Remove from heat and put all ingredients in your mortar or blender.
3. In a mortar, pound garlic, kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, and 2 to 4 tablespoons of coconut milk or the chili soaking liquid (as needed) to make a paste. Makes about 1¼ cups.

4. Make the soup: In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, 5-10 minutes. The oils should start to bubble and separate. Add the marinated chicken, browning a little on both sides. Add the water or chicken stock (covering chicken completely) and bring to a boil. reduce the heat to medium low and simmer until the chicken is cooked through and tender, 40 to 45 minutes.

5. Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Working in 2 batches, fry 4 ounces of egg noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.

authentic khao soi recipe-1

6. Cook the egg noodles one batch at a time, prepare one pot of boiling water and one ice bath for a 3 step process:

First: slightly rinse noodles under cold water to remove excess flour

Second: Submerge into rapid boiling water, just to soften, about 30-40 seconds, remove immediately (too long and they will become gummy and inedible)

Third: Transfer the noodles immediately from boiling pot to ice bath. This will stop the cooking, retain color and help firm them. Remove after 30 seconds, and place in bowl.

6. Stir the palm sugar into the soup. Taste and adjust the seasoning with salt or fish sauce. Place noodles and soup among 6 bowls. Lightly drizzle coconut milk over top of soup, (don’t stir!) and serve with cilantro, pickled mustard greens, shallots, fried chili oil and lime wedges.

authentic khao soi recipe-3

Note: Special thanks to our friends at Spoon Fork Heart for inviting us to participate in their International Chicken Collaboration Series.