Pad Thai | Authentic Home Method
A fast-cooked Thai noodle dish made with hydrated rice noodles, tamarind-based sauce, eggs, tofu, and shrimp. Cooked over high heat and finished with lime and peanuts, this Pad Thai delivers the proper balance of sour, salty, sweet, and heat—without shortcuts.
Equipment
- Equipment
- Wide sauté pan or carbon steel wok
- Large heatproof bowl (for noodle hydration)
- Tongs or wok spatula
- Small mixing bowl (for sauce)
- Measuring spoons
Ingredients
Ingredients
Pad Thai Sauce
- 3 tablespoons tamarind concentrate
- 3 tablespoons fish sauce
- 2½ tablespoons palm sugar finely chopped or shaved
- ½ –1 teaspoon Thai chili paste or dried Thai chili flakes to taste
Noodles
- 6 ounces flat rice noodles 3–5 mm wide
- Very hot water for soaking
Stir-Fry
- 2 tablespoons neutral oil peanut or avocado, divided
- 2 cloves garlic finely minced
- 4 ounces extra-firm tofu pressed and cut into small batons
- 6 –8 large shrimp peeled and deveined (optional)
- 2 large eggs
- ½ cup bean sprouts
- 2 scallions thinly sliced
For Serving
- ¼ cup roasted peanuts crushed
- Lime wedges
Instructions
Instructions
Make the sauce
- In a small bowl, whisk together 3 tablespoons tamarind concentrate, 3 tablespoons fish sauce, 2½ tablespoons palm sugar, and ½–1 teaspoon chili paste or chili flakes until the sugar is mostly dissolved. Set aside.
Hydrate the noodles
- Place 6 ounces rice noodles in a large bowl and cover with very hot water. Soak for 8–10 minutes, until pliable but still firm. Drain well and set aside.
Cook the protein
- Heat a wok or wide sauté pan over medium-high heat. Add 1 tablespoon neutral oil. Add the tofu and cook for 2–3 minutes until lightly golden. If using shrimp, add them now and cook 30–45 seconds per side until just opaque. Remove tofu and shrimp from the pan and set aside.
Build the base
- Add the remaining 1 tablespoon oil to the pan. Add the minced garlic and cook for 10–15 seconds, just until fragrant.
Scramble the eggs
- Push the garlic to one side of the pan. Crack in the 2 eggs and gently scramble until just set but still soft.
Add noodles and sauce
- Add the drained noodles to the pan, followed by the prepared Pad Thai sauce. Toss continuously for 2–3 minutes, allowing the noodles to absorb the sauce and finish cooking in the pan.
Return protein and finish
- Add the reserved tofu and shrimp back to the pan. Toss to combine, then add ½ cup bean sprouts and sliced scallions, cooking 20–30 seconds just to warm through.
Serve
- Remove from heat. Taste and adjust with lime juice if needed. Serve immediately, topped with crushed peanuts and lime wedges.
Notes
Notes
The noodles should be glossy and coated, not wet or sticky.
If the pan dries out before the noodles are tender, add 1–2 tablespoons hot water and toss to loosen.
Storage
Pad Thai is best eaten immediately. Leftovers may be refrigerated up to 2 days, but texture will soften. Reheat in a hot pan with a small splash of water.
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