If you’ve been craving pad thai lately, it’s not because there aren’t any good restaurants serving up this Southeast Asian noodle dish.
The problem may be that your favorite pad thai restaurant isn’t making it right anymore.
It’s time to make some at home!
There are lots of variations on the basic ingredients of pad thai, but most recipes call for rice noodles (also known as glass noodles), green beans, mushrooms, bean sprouts, red bell peppers, eggplants, bamboo shoots, carrots, cabbage, broccoli, onions, and sometimes tomatoes or other veggies like zucchini or jicama.
Some versions also include peanuts, dried shrimps, pork, or beef.
And then there’s the sauce, which can be anything from soy sauce and sesame oil to peanut butter and coconut milk.
A few things set aside an authentic pad thai: There should never be too much sauce, nor too many vegetables.
In fact, I’d argue that the more vegetables, the better.
You want them all swimming together in one big pot of goodness.
Also, no matter how long you cook these dishes, they will never taste done.
So don’t worry if your pad thais look underdone, or even mushy.
Just keep cooking until everything is tender.
If you’re using fresh herbs in place of dried ones, add them toward the end of the process so they retain their flavor.
In addition to the standard version of pad thai, there are two main types of sauces used in Thailand: sweet and sour.
Tamarind paste is traditionally used in both, although some people prefer just the sour kind.
For the traditional pad Thai recipe below, however, I recommend using only tamarind extract.
But feel free to use whatever type of sauce you choose — just remember that you’ll need to adjust the amount of liquid accordingly.
Here’s what you’ll find inside each bowl of pad thai: Rice noodles, vegetables, meat, eggs, and sauce.
Each ingredient serves its own purpose, which we’ll get into later.
But first, let’s talk about how to serve this deliciousness.
Introduction To Pad Thai
Forget the takeout containers and plastic forks.
This dish is best served family style, complete with bowls filled with rice noodles, veggies, and meatballs floating in a pool of sauce.
A plate of lettuce leaves makes a nice substitute for the common chopsticks, and a small spoon helps scoop out pieces of noodles and vegetables when needed.
When choosing meats for pad thai, go for tofu over ground meat.
Tofu has less fat than ground beef and tastes similar to leaner cuts of chicken.
Plus, it absorbs the flavors of whatever spices or seasonings you put in it.
Ground chicken is acceptable, though, especially for those who eat gluten-free diets.
Traditional Pad Thai Recipe
Ingredients:
2 cups uncooked rice vermicelli noodles
1 pound boneless chicken breast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 tablespoon minced ginger root
5 cloves garlic, finely chopped
4 stalks lemongrass, bruised and thinly sliced
3/4 cup unsalted cashews
1 tablespoon cornstarch mixed with 2 teaspoons water
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon tamarind pulp
1/3 cup fish sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 large onion, thinly sliced
1 carrot, peeled and shredded
1 stalk celery, thinly sliced
1 medium red bell pepper, seeded and diced
1 tablespoon crushed red chile flakes (optional)
12 ounces firm tofu, cubed
1 bunch scallions, cut diagonally into 3-inch lengths
1 bunch mint leaves, torn into smaller pieces
Method:
Cook the noodles according to package directions.
Drain well and transfer to a shallow bowl.
Set aside.
Heat the oil in a wok or wide skillet over high heat.
Add the chicken and stir fry until cooked through and lightly golden, 5 minutes.
Remove the chicken from the pan and drain off excess grease.
Add the ginger, garlic, lemongrass, and cashews to the pan and sauté until fragrant and softened, about 1 minute.
Stir in the cornstarch mixture, followed by the tamarind pulp, fish sauce, oyster sauce, and sugar.
Cook for another 30 seconds before adding the lime juice.
Pour the mixture over the noodles along with the chicken and toss to coat evenly.
Add the remaining ingredients except the tofu and mix thoroughly.
Heat over medium heat for several minutes, stirring often, until heated through.
Turn down the heat slightly and continue to simmer while preparing the tofu.
Cut the tofu lengthwise into very thin slices.
Place the slices between layers of paper towels and press gently to remove moisture.
Pat dry with additional paper towels.
Cut each slice crosswise into 4 triangles.
Roll the triangles around the blade of a knife to form tight little balls.
Arrange the balls on top of the pad thai mixture.
Transfer to a warm platter.
Garnish with the scallions and mint and serve immediately.
Pad Thai Variations
You can make almost every variation of pad thai using this basic formula.
Feel free to swap out vegetables, seafood, poultry, or protein depending on your personal preferences.
Here are a few popular additions:
Use shrimp instead of chicken.
Omit the chicken altogether and replace it with ground duck or rabbit.
Instead of tofu, try tempeh, seitan, or marinated tempeh.
Substitute shredded pork for the chicken.
Replace the cashew nuts with walnuts, almonds, or peanuts.
Use a combination of proteins.
Add extra vegetables such as snow peas and baby bok choy.
Make a vegetarian version without meat, replacing the chicken with vegetable stock, mushroom broth, or vegetable bouillon cube.
Tip for Making the Perfect Pad Thai
Don’t skimp on the sauce.
Because this dish relies heavily on the sauce as a flavoring agent, it needs plenty of it.
Use enough tamarind extract to cover the bottom of the wok or skillet.
Then pour in the rest of the sauce slowly, allowing it time to blend into the pad thai.
If you have leftover sauce, store it in the refrigerator in a jar.
How To Serve Pad Thai
Serve pad thai in individual bowls.
Put a generous helping of noodles and vegetables in each bowl, ladling the sauce over everything.
Top with the meatballs.
Scrape the leftovers onto a clean plate and sprinkle with chopped scallion greens and mint.
Serve immediately.
The History Of Pad Thai
Pad thai was originally brought to Bangkok by Chinese immigrants during the reign of King Rama II in 1824.
They were originally called “pad see yong,” meaning “bowl noodles.” Eventually, Thais shortened the name to “pad thai” and adopted it as part of their national identity.
Today, pad thai enjoys popularity throughout the world, thanks largely to the work of Chef Gordon Ramsay.
He created his signature version in 1992, using a creamy peanut sauce and garnishing it with crispy fried shallots.
Since then, he’s helped spread the love of this iconic dish across North America, where it’s now considered a comfort food staple.
Since its humble beginnings, pad thai has evolved into a fusion of cultures.
Today, it’s made with a multitude of different regional influences including Vietnamese pho, Indian dal makhani, Mexican mole negro, Spanish paella, Japanese ramen, and Korean bulgogi.
FAQs About Pad Thai
Is pad thai healthy?
Yes, pad thai contains mostly whole grains and low amounts of saturated fat, cholesterol, and sodium.
However, it does contain moderate amounts of calories and carbohydrates.
To avoid adding unnecessary weight, limit yourself to eating half of the total servings per day.
Can I freeze pad thai?
No, unfortunately.
Freezing causes the starchiness of the noodles to become gelatinous, resulting in a rubbery texture and lumpy consistency.
You might still be able to salvage a portion of the noodle salad, but definitely not the entire batch.
What else do I need to know about pad thai?
Most of us already know that pad thai is typically eaten with a fork and spoon, but did you know there are actually three ways to prepare it?
First, you can steam the noodles in a steamer basket and arrange them on a plate.
Second, you can boil them in boiling water and then lay them flat on a plate.
Finally, you can deep-fry them in hot oil.
Personally, I think the third method works best.
I’m vegetarian.
Can I make pad thai using tofu instead of chicken?
Absolutely.
Many people mistakenly believe that pad thai requires meat, but it doesn’t.
Instead, choose tofu, tempeh, seitan, or marinated tempeh.
These alternatives have a mild, neutral flavor that blends perfectly with the spicy sauce.
Equipment
- Bowl
Ingredients
SAUCE:
- 1 1/2 tbsp tamarind puree
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
STIR FRY:
- 2 tbsp vegetable
- 1/2 onion sliced
- 2 garlic cloves finely chopped
- 150 g chicken breast
- 2 eggs lightly whisked
- 1 1/2 cups beansprouts
- 1/2 cup firm tofu
- 1/4 cup garlic chives
- 1/4 cup finely chopped peanuts
FOR SERVING:
- Lime wedges
- cayenne pepper
- beansprouts
Instructions
- Put the noodles in a big bowl and add a lot of boiling water. 5 minutes of soaking should be followed by a fast cold water rinse in a colander. Never let them idle for longer than 5 to 10 minutes.
- Sauce in a little bowl.
- In a sizable nonstick pan (or well-seasoned skillet), heat 2 tablespoons of oil over high heat. Cook for 30 seconds after adding the garlic and onion.
- Cook the chicken for 1 1/2 minutes, or until mostly done.
- Pour the egg into the other side of the pan after pushing to one side. Using the wooden spoon, scramble (if the pan is too dry, add a little extra oil), then stir in the chicken.
- Add noodles, tofu, and bean sprouts before sauce.
- Till the noodles have absorbed the sauce, gently toss for about 1 1/2 minutes.
- Add half of the peanuts and the garlic chives. Quickly stir, then remove from heat.
- Serve immediately, garnished with the remaining peanuts and lime wedges on the side, and, if preferred (do it the Thai way! ), add a little extra chili and beansprouts. Before eating, add a squeeze of lime juice for flavor.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.