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Authentic Pad Thai:
Thailand's Classic Stir-Fry Noodle Dish 

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Pad Thai is undoubtedly one of the most iconic dishes in Thai cuisine, loved by food enthusiasts around the world. This classic stir-fried noodle dish combines sweet, sour, and savory flavors, creating a symphony of taste that is both satisfying and addictive. Originally a popular street food in Thailand, Pad Thai has gained global recognition for its delightful blend of textures and flavors. Follow this authentic recipe to create a delicious Pad Thai that will transport you straight to the bustling streets of Bangkok.


  • 8 oz dried rice noodles (preferably 1/4-inch wide)

  • 1/4 cup tamarind paste

  • 1/4 cup fish sauce

  • 1/4 cup palm sugar (or brown sugar)

  • 1/4 cup water

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 8 oz boneless, skinless chicken breast or firm tofu, cut into bite-sized pieces

  • 2 large eggs, beaten

  • 1 cup bean sprouts

  • 1/2 cup chopped chives or green onions

  • 1/4 cup crushed peanuts

  • 1 lime, cut into wedges (for garnish)


  1. Soak the rice noodles in warm water for 20-30 minutes, or until softened but still firm. Drain and set aside.

  2. In a small saucepan, combine tamarind paste, fish sauce, palm sugar, and water. Heat over medium-low heat, stirring until the sugar is dissolved. Remove from heat and set aside.

  3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and cook for about 30 seconds, or until fragrant.

  4. Add the chicken or tofu to the wok and stir-fry until cooked through, about 4-5 minutes for chicken or 2-3 minutes for tofu.

  5. Push the chicken or tofu to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the chicken or tofu.

  6. Add the soaked and drained rice noodles to the wok, along with the prepared tamarind sauce. Stir-fry the noodles, chicken or tofu, and sauce together, ensuring the noodles are evenly coated with the sauce. Cook for 2-3 minutes, or until the noodles are tender but still slightly firm.

  7. Stir in the bean sprouts and chives or green onions, cooking for an additional 1-2 minutes to incorporate the ingredients.

  8. Transfer the Pad Thai to a serving platter and garnish with crushed peanuts and lime wedges.

Tips for Making the Perfect Pad Thai:

  1. Use the right noodles: For an authentic Pad Thai, use thin, flat rice noodles (preferably 1/4-inch wide). Avoid using thicker or thinner noodles, as they will alter the texture of the dish.

  2. Balance the flavors: The key to a great Pad Thai is achieving the perfect balance of sweet, sour, and salty flavors. Taste the tamarind sauce before adding it to the dish, and adjust the ingredients as needed to find the right harmony of flavors for your palate.

  3. Don't overcrowd the wok: When stir-frying, it's essential to give the ingredients enough space to cook evenly. If necessary, cook the ingredients in batches to ensure they are cooked properly and don't become soggy.

  4. Customize your protein: Pad Thai is a versatile dish that can be made with a variety of proteins, including chicken, shrimp, tofu, or a combination. Feel free to swap out the protein in this recipe to suit your preferences.

  5. Use fresh ingredients: For the best-tasting Pad Thai, use fresh bean sprouts, chives or green onions, and lime. Fresh ingredients will provide a brighter, more vibrant flavor to the dish.

  6. Serve immediately: Pad Thai is best enjoyed fresh off the wok. Serve the dish as soon as it's cooked to preserve the texture of the noodles and maintain the dish's distinct flavors.

  7. Adjust the heat: If you prefer a spicier Pad Thai, add some Thai bird's eye chilies or chili sauce to the tamarind sauce, or serve the dish with chili flakes or sriracha on the side for an extra kick.

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