Classic Pad Thai
Equipment
- Wok
- Large bowl
Ingredients
Pad Thai Sauce
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 tbsp lime juice fresh
Pad Thai
- 200 g rice noodles soaked or boiled as per package instructions
- 200 g shrimp peeled and deveined
- 100 g firm tofu cubed and pan-fried
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 1 scallion sliced
- 1/4 cup peanuts crushed
- lime wedges for garnish
Instructions
- In a small bowl, mix the tamarind paste, fish sauce, palm sugar, and lime juice to make the Pad Thai sauce. Set aside.
- Heat oil in a wok over medium heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add shrimp and tofu, cooking until shrimp turns pink and tofu is golden. Push to one side of the wok.
- Pour eggs into the empty side of the wok, scrambling until cooked through.
- Add the soaked noodles and Pad Thai sauce to the wok. Toss everything together until evenly coated.
- Toss in bean sprouts and scallions, cooking for another 2 minutes.
- Garnish with crushed peanuts and serve with lime wedges on the side.
Notes
Nutrition
Pad Thai
Origins of Pad Thai
Pad Thai is a beloved stir-fried noodle dish from Thailand that dates back to the 1930s. It was introduced during a time of nation-building by Prime Minister Plaek Phibunsongkhram, who promoted it as a national dish to encourage Thai people to eat more rice noodles and reduce the country’s dependence on rice. It soon became a symbol of Thai identity and culture.
The Classic Recipe
A traditional Pad Thai dish includes rice noodles, stir-fried with eggs, tofu, and a mix of ingredients like shrimp, chicken, or pork. The dish is flavored with a perfect balance of tamarind paste, fish sauce, palm sugar, and lime, giving it its signature sweet, tangy, and salty flavor profile. Peanuts, bean sprouts, and green onions are often added for crunch and freshness, while chilies offer a spicy kick for those who like heat.
The Role of Wok Cooking
The dish is traditionally cooked in a wok over high heat, which helps give Pad Thai its characteristic smoky flavor while ensuring the noodles don’t become too soggy. The ingredients are stir-fried quickly, keeping the vegetables crisp and the proteins tender.
Global Popularity
Pad Thai has become one of Thailand’s most iconic exports and is widely popular across the world. It is a favorite dish in Thai restaurants and has been adapted to cater to a variety of dietary preferences, including vegetarian and vegan versions, or even Pad Thai made with zucchini noodles for a low-carb option.
Variations and Modern Takes
While shrimp and chicken are the most common proteins used in Pad Thai, modern variations may feature beef, tofu, or even seafood combinations. Some recipes include extra vegetables like broccoli or carrots, making the dish more colorful and nutritious. Many street vendors in Thailand add their unique twists, from spices to garnishes, enhancing the diversity of this iconic dish.
Classic Pad Thai
Equipment
- Wok
- Large bowl
Ingredients
Pad Thai Sauce
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 tbsp lime juice fresh
Pad Thai
- 200 g rice noodles soaked or boiled as per package instructions
- 200 g shrimp peeled and deveined
- 100 g firm tofu cubed and pan-fried
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 1 scallion sliced
- 1/4 cup peanuts crushed
- lime wedges for garnish
Instructions
- In a small bowl, mix the tamarind paste, fish sauce, palm sugar, and lime juice to make the Pad Thai sauce. Set aside.
- Heat oil in a wok over medium heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add shrimp and tofu, cooking until shrimp turns pink and tofu is golden. Push to one side of the wok.
- Pour eggs into the empty side of the wok, scrambling until cooked through.
- Add the soaked noodles and Pad Thai sauce to the wok. Toss everything together until evenly coated.
- Toss in bean sprouts and scallions, cooking for another 2 minutes.
- Garnish with crushed peanuts and serve with lime wedges on the side.
Notes
Nutrition
Supporting Great Creators
At Culina, our focus is on providing you with a rich knowledge base to guide you on your culinary journey. While we don’t have videos for every recipe, we believe in recognizing the talented creators behind great recipe videos. Below is a link to a video we love, which we think will inspire you as you tackle this recipe.
We give full credit to the creator of this video. Please click the link to watch it, and don’t forget to give it a like and leave a comment to support their work. The video is meant to provide context around the recipe and oPer general guidance.
For recipes where we do have our own videos, we’ll post links to our videos directly.