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Pad Thai

Pad Thai

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 left) for others.


For 2 Person(s)

Pad Thai Sauce

Pad Thai

  • 1 Egg (Lightly beaten)
  • 3/4 Cup Fresh Shrimp
  • 1 Tablespoon Sliced Shallot
  • 1 Tablespoon Chopped Salted Radish
  • 1/4 Cup Diced Firm Tofu
  • 1 Handful Rice Stick Noodle
  • 1/2 Cup Water
  • 1 Cup Fresh Bean Sprouts
  • 1/4 Cup Fresh Chives (1 Inch Pieces)
  • 1 Tablespoon Sugar
  • 2 Tablespoons Chopped Roasted Peanuts
  • Vegtable Oil (For Frying)
Buy ingredients for this Recipe

Method for Pad Thai

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.

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. We also offer great Pad Thai Sauce from Thailand.


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.


Overall Rating (43)

4 out of 5 stars
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  • Judy H

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    Wow Its very yummy food.Thank you so much for sharing this video.

  • Anonymous

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    Looks good. I wish we had street vender here in the states.

  • Philip

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    Pad Thai with Shrimp is the first Import 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

    Rated 4 out of 5 stars

    I made it tonight. The flavors was good but my noodles were mushy :( how do I fix that? Less water?

  • Tammy

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    This is a greaaaatt recipe!

  • Julia

    How many servings does this recipe make please? Thank you so much, and thanks for making it easier for folks that don't live in a big city to have access to all ingredients.


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