Asian cuisine
Pad Thai
Pad Thai is an iconic Thai street food dish that is a harmonious blend of textures and contrasting flavors. This culinary masterpiece is based on firm rice noodles stir-fried over high heat with juicy shrimp or tender chicken. A traditional sauce based on sour tamarind paste, spicy fish sauce and sweet sugar creates a unique Asian profile where sweetness, acidity and salt complement each other perfectly. Crunchy bean sprouts add juiciness to the dish, roasted peanuts give a pleasant nutty texture, and fresh lime juice completes the composition with a bright citrus accent.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 20 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 520 kcal
- Protein
- 24 g
- Fat
- 16 g
- Carbs
- 70 g
- Fiber
- 3 g
Step by step
Method
- 01
Prepare the rice noodles according to the instructions on the…
Prepare the rice noodles according to the instructions on the package: pour hot water over them or boil them gently until they are half-cooked. The noodles should become pliable but still firm inside, then drain in a colander and rinse with cold water.
- 02
Start slicing
Start slicing: if you have chosen chicken fillets, chop them into neat thin strips that will cook quickly. Chop the green onions into long ribbons, chop the roasted peanuts coarsely with a knife and cut the lime into slices for the final decoration.
- 03
In a separate small bowl, combine the tamarind paste, fish sa…
In a separate small bowl, combine the tamarind paste, fish sauce, sugar, soy sauce and pure water. Stir the mixture thoroughly with a spoon until the sugar crystals are dissolved to create a smooth, sweet-and-sour sauce.
- 04
Heat the vegetable oil in a deep wok or large frying pan as h…
Heat the vegetable oil in a deep wok or large frying pan as hot as possible. Place the shrimp or chicken pieces and stir-fry over high heat until cooked through and nicely browned, then gently slide them to one side of the pan with a spatula.
- 05
Pour the raw eggs into the empty space of the pan and start s…
Pour the raw eggs into the empty space of the pan and start stirring them quickly and intensively with a spatula. The result should be a delicate egg scramble with soft, not overdried bits.
- 06
Add the prepared rice noodles to the wok and immediately pour…
Add the prepared rice noodles to the wok and immediately pour in the prepared tamarind sauce. Stir the noodles with the sauce, meat and egg for 1 to 2 minutes, until the noodles have completely absorbed all the liquid.
- 07
Add most of the juicy bean sprouts and chopped green onions t…
Add most of the juicy bean sprouts and chopped green onions to the noodles. Stir vigorously once again for about 30 seconds to allow the greens to soften slightly from the heat but retain their crunch.
- 08
Arrange the hot noodles beautifully on plates, sprinkle chopp…
Arrange the hot noodles beautifully on plates, sprinkle chopped peanuts liberally on top, add a handful of remaining fresh bean sprouts and garnish with lime wedges before serving.
Dishday
Useful advice
Cooking tip
The ultimate secret to a perfect Pad Thai is avoiding overcooked, mushy noodles; they must remain elastic and 'al dente'. Be sure to prep and slice all your ingredients before turning on the heat, as the stir-frying process in a hot wok happens in a flash. Always taste your sauce beforehand to adjust the balance of tart tamarind and sweet sugar to your personal liking.
How to serve
Serve Pad Thai immediately while the noodles are piping hot and tender. Traditionally, each portion is accompanied by a fresh lime wedge, a handful of coarsely chopped roasted peanuts, and a small mound of raw bean sprouts so guests can mix the fresh components into the warm noodles themselves.
How to store
Pad Thai is a dynamic stir-fry meant to be enjoyed fresh from the pan, as the noodles tend to lose their texture over time. If needed, leftovers can be kept in an airtight container in the fridge for up to 1 day and quickly revived in a hot skillet with a splash of water.
Note
In its authentic form, Pad Thai often incorporates both shrimp and tofu, but for a home kitchen, you can comfortably choose one star protein like seafood or chicken. The richness and depth of the sauce will depend entirely on the strength of your tamarind paste.
