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Pad Thai Recipe

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Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below) for others.

For simple, fast, easy-to-prepare Pad Thai, we have two time-saving versions:
Use our prepared Pad Thai Sauce
Use Mama brand instant Pad Thai
Try Lobo Instant Pad Thai with Peanuts

Our version of Pad Thai is tried-and-true, follow these directions and you'll be amazed at the results. As with many Thai chefs, we prepare our own Pad Thai Sauce first.

This recipe requires dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

First, prepare your Pad Thai Sauce:

Ingredients for Pad Thai Sauce (makes four large servings)

1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce (We use Shark brand. Use less for a mild taste)

* Note: we also sell a premade Pad Thai Sauce which works great

Method for Pad Thai Sauce

Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.

In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.

Ingredients for Pad Thai (makes 2 servings)

1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying

Method

Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.

Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.

Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.

Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.

Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!

You may add Thai chili powder, sugar and crushed peanuts at the table on the side.

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Comments

Anonymous
June 4th, 2009
1:18 AM
damn ya'll need to make me some.
Dylan
August 9th, 2009
11:24 AM
Dylan, Los Angeles CA. I do a massive amount of cooking and I have to admit - your site is one of the best I have ever seen. The videos of the thai street vendors are just wonderful and you do an excellent job narrating them. I made you pad thairecipe tonight and it was absolutely delicious. Thanks so much!
Anonymous
August 13th, 2009
8:16 PM
YUMMY! I will have to visit Thailand sometime. Your wonderful videos have inspired me. Thank you so much!
Audrey Macpherson
August 24th, 2009
2:35 PM
I'm drooling just reading the method and ingredients. You sure do have the authentic recipe for authentic pad thai!
Peter
September 18th, 2009
4:40 PM
This recipe is easy-to-prepare and the outcome is delicious! My wife commented, "This tastes like authentic home cooking." Three days after eating this version of Pad Thai, my normally very fussy 5-year old daughter asked for it again. Many thanks for reminding me how enjoyable the experience of travelling/eating my way through Thailand was in 1991 -- time for another visit.
Anonymously LoLiTa
October 20th, 2009
10:39 PM
whoa....too bad I don't like eating Pad Thai xDDD Lolz,but I'd love to try cooking this.
redgiant
October 26th, 2009
12:00 PM
i have been using this recipe for about three years. now that i am following the recipe exactly (except for substituting a smaller quantity of white sugar for the palm sugar) the result is outstanding. as good as i have had in thailand. my result was improved hugely by using a type of fish sauce that has only a moderate amount of salt in it. most fish sauce brands are WAY TOO SALTY for my taste. by the way, i do like salt.
Tanja
December 21st, 2009
3:27 PM
Thank you so much for posting your videos. I watch them all the time to learn to make Thai food because I love it!! My daughter thinks I should move there because I love the food so much. Anyway, Thanks for posting! After I made mine it became my son's favorite meal :)
nancy
February 2nd, 2010
12:18 AM
i have been to this site so many times since ive discovered it. i find it to be very interesting and helpful. ive come back to day to order some ingredients for my 88 yr old mother that i have shared these videos with. she thinks she would like pad thai. i think it will make a nice valentines day gift to her. i tried substituting hicama for green papaya for green papaya salad, i cant find green papaya and the one time i did it was soooo bitter. the hicama works well. nancy
Naree kongtha
February 17th, 2010
3:55 AM
Yummy,I will be back in Thailand and have some
Debbie Stein Mueller
April 4th, 2010
3:44 PM
Pad Thai is my favorite. I've tried to make it several times at home and it just doesn't come out the same. I'll have to give this recipe a whirl.
Sue Harrison
April 4th, 2010
3:44 PM
I gave up on it because mine tastes like an American trying to cook Thai ..... I can't duplicate the Thai flavor at home.
Randy Zdrojewski
April 4th, 2010
3:44 PM
A lot of recipes are hard to do without the kind of heat/burners that restaurants have, but one hint is to make smaller batches on higher heat so it doesn't get all goopy. You'll notice that even the street vendors only make one or two servings at a time.
Jennifer Irwin Blakeney
April 4th, 2010
3:45 PM
Once I discovered your Por Kwan Pad Thai Sauce, my pad Thai has been as good or better than my local Thai place! I can't live without it and usually buy it in bulk. My secrets: use fresh bean sprouts ( not canned), and make small batches at a time.
Alison Lauer
April 4th, 2010
3:45 PM
I've never heard of salted radish- that's the only ingredient I don't have. Does anyone know whether it's for texture, flavor, or both?
Joe Gill
April 4th, 2010
3:46 PM
Ditto, I usually find myself making it for 6 to 8 when all the kids show up, I make one serving at a time and I have all the ingredients apportioned and ready to go in little dishes so there's no bottlenecks in the action, crank the heat and go.
Nate Porter
April 4th, 2010
3:46 PM
Cooking in a wok is a lot like deep frying. Adding too much at once is going to drop the temperature too much, leaving you with disappointing results. The two keys I've found to making the food come out right are preparation and patience (not trying to make all the portions at once).
Joe Gill
April 4th, 2010
3:46 PM
itto, I usually find myself making it for 6 to 8 when all the kids show up, I make one serving at a time and I have all the ingredients apportioned and ready to go in little dishes so there's no bottlenecks in the action, crank the heat and go.
Scott Jay Regner
April 4th, 2010
3:47 PM
I was tasked by my wife to replicate the Pad Thai we had at the Pathe restaurant on Ratchawithi rd in Bangkok (we eat there everytime we go) so... I soak the rice noodles in cold water for 30 minutes or so. I got to have the garlic, tamarind juice, dried shrimp, fish sauce (I Love fish sauce), palm sugar, paprika and a few Thai bird chilis for the sauce. I stir fry either boneless chicken pieces or nice fresh prawns for the main protein element. Add the drained rice noodles. Add a beaten egg and stir fry. I dry fry the unsalted peanuts until they're slightly browned and fragrant, use chives from my garden or scallions along with fresh mung bean sprouts for last minute garnish and quick stir fry to mix thru, and squeeze a bit of lime juice over all and provide additional lime slices and the other garnishes in little bowls if she wants more. (I personally add more chilis to mine because I like stuff very hot).
Cathy Dunlap Carter
April 4th, 2010
3:47 PM
Love the street vendor videos!
Lauren Leach-Steffens
April 4th, 2010
3:47 PM
I worked in a Thai cafeteria for two years to put myself through graduate school and the first thing I learned to make was Pad Thai. I now suggest the best test for how good and authentic a Thai restaurant in the US is -- check out their Pad Thai. I remember talking to a waitress at a really good Thai restaurant in Omaha who said about the competition in a scandalized whisper, "They use CATSUP in their Pad Thai!"
Brandon Pyser
April 4th, 2010
3:49 PM
Pad Thai is the best! I love putting extra palm sugar and tamarind in the sauce to give it an extra sweet-tangy kick! Simply delicious!
Jen Towers
April 4th, 2010
3:49 PM
Pad Thai was my introduction to Thai food, and I've loved it and your website ever since. I make small batches in the wok - this is key to avoid goopy noodles! Use fresh ingredients, and have everything prepped and in small bowls ahead of time so you just grab and throw into the wok when ready.
Lucie King
April 4th, 2010
3:50 PM
Sprinkling of peanuts a necessity!
Daniel Mueller
April 4th, 2010
3:50 PM
My wife loves to make Thai food and loves your site. I just love to eat it! Pad Thai is one of our favorites.
Sarah Spelbring
April 4th, 2010
3:50 PM
I've not made Import Foods version, but one that I've used in the past called for pickled daikon - I suspect it plays the same roll as the salted radish.
BigSilverHotdog
May 10th, 2010
4:46 AM
A couple keys to great pad thai (besides authentic ingredients and practise): only make 1 serving at a time, stir fry using maximum temperature and plenty of oil/water, and use fresh ingredients added quickly in proper sequence. Prepare it fast, serve and eat it immediately, like almost all thai food. I like to substitute the chicken out for steak sandwich strips (Steak'Ums work fantastic, fry them up first and make sure they're ripped into little strips, I like 1 steak'em per serving but you can use 2 if you want more protein). I find the salted radish unnecessary, and I never use shrimp in my pad thai (personal taste). I always use green onions (essential imo), and shallots whenever I can get them but they're the most expensive component in an otherwise economical dish.
Anonymous
August 28th, 2010
11:17 AM
yummy!!!!
Anonymous
August 28th, 2010
5:48 PM
Your web site has great recipes that are wonderful; however, please make the recipes 'printer friendly' and allow viewers to print a copy. Your photos and videos are fabulous and so interesting! The street vendors are incredible and really authentic and REAL......... Love your web site....have been viewing it for several years and sent it to all my cooking friends. Thanks for all the great recipes! Cannot wait to visit Thailand one day.........AND ONE MORE THING..........THERE IS NO WAY A PERSON COULD MISS IN PREPARING A DISH WITH ALL OF YOUR FABULOUS PHOTOS OF 'HOW TO' AND SHOWING A PERSON 'EXACTLY HOW THE DISH SHOULD LOOK AT A GIVEN TIME OR STEP IN THE RECIPE!' MANY THANKS....
eiregram from Nor Cal
August 30th, 2010
7:01 PM
finally! my boyfriend and i are wanting pad thai tonight, but all the other cites just make it really wordy. Thanks for making it so easy!
Anonymous
October 12th, 2010
2:34 PM
great recipe
Jenny B. fr SF, CA
October 27th, 2010
4:37 PM
After making Pad Thai numberous times unsuccessully (noodles alway roll into a ball like yarn ball), I sworn that I will never do it again. But I saw the recipe, steps and the comments here. I am so inspired again! I will give one last shot and see how it turns out. Stay tuned.
Jill Goldack
December 19th, 2010
3:19 PM
Please add the "printer ready" feature to your website for printing out the recipes so that when you print you don't get the entire page with all the pictures, ads, etc. and waste a lot of paper. It would be such a great addition and I would use the recipes much more often!
Judy H
August 23rd, 2011
7:46 AM
Pad Thai is so easy watching your video and game. I love it and am going to make it soon! I think I have almost all of the ingredients here on hand.
thai recipes
September 29th, 2011
1:38 AM
Wow Its very yummy food.Thank you so much for sharing this video.
Anonymous
October 30th, 2011
2:28 PM
Some of the ingredients for the sauce are a bit difficult (if not impissible to find at your local food store), but I found a Pad Thai sauce in the ethnic section of Publix and it worked just fine. I also, couldn't find the Pad Thai noodles, so I used fettucini. Then, I just followed the recipe as best I could (minus the tofu and salted radish) and it came out just as good as the restaurant's style! Great recipe, I would definetly use it again.
Wok with Jon
November 29th, 2011
3:04 PM
Looks good. I wish we had street vender here in the states.
Philip
January 17th, 2012
5:22 AM
Thank you for a great site. My family recently visited Hua Hin in Thailand where we had nightly meals at the Cicada night market, and watching these people in action was inspiring. I have cooked Asian recipes domestically for years, but after being there and with the help of your site, I am now getting it right. Can't wait to go back for more!!!
Jim B. in Frontenac, Ks.
April 30th, 2012
2:53 PM
Pad Thai with Shrimp is the first Import Food.com recipe I made with my first order of goodies received. I followed the recipe exactly except for not having salted radish (since corrected) and substituting brown sugar for palm sugar. The results were fantastic. It was far superior to the Pad Thai we were served at our local Thai restaurant just 2 weeks earlier. The second time I made this was for my son's 25th birthday. This time I had all the ingredients and did not have to make any substitutions. The results were again great and the subtle differences in flavor let me know that this is as authentic as it gets without a trip to Thailand. And yes, my son loved the Pad Thai and stir-fried vegetables. :-)
Bei
June 29th, 2012
1:09 AM
I made it tonight. The flavors was good but my noodles were mushy :( how do I fix that? Less water?
Tammy
February 6th, 2013
4:36 PM
Made pad thai last night using the Mae Pranom brand pad thai sauce. It was better than any local restaurant. Our dinner guest said it was as good as any he had in Thailand last month! What a compliment! Thanks Import Foods!
Anonymous
March 24th, 2013
8:19 AM
This is a greaaaatt recipe!

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