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Pad Thai

Full Recipe
Pad Thai Ingredients Sauce Ingredients

  1. Make the sauce.

    Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside until ready to use.

  2. Cook the chicken (or see other protein options below).

    Heat 2 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken with minced garlic, thinly sliced scallions, and grated ginger, and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.

  3. Cook the noodles.

    Meanwhile, cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Leave the noodles wet to prevent them from sticking.

  4. Cook the veggies.

    Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and napa cabbage. Sauté for 2 minutes, stirring occasionally.

  5. Put it all together.

    Now add everything back in with the veggies - the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from heat.

  6. Serve.

    Serve immediately, sprinkled with lots of crushed peanuts and a good squeeze of fresh lime juice. Enjoy!

Fish Sauce

The fish sauce is key in this recipe, and Red Boat fish sauce is amazing. You can buy it here on Amazon.

Tamarind Concentrate

Please note that different brands of tamarind concentrate can vary significantly in terms of potency and flavor, so the quantity you use may need to be adjusted. (I also recommend using a Thai brand of tamarind concentrate, as Indian tamarind concentrate has a different flavor and is more concentrated.) This recipe is intended to have a fresh and tangy flavor. But if you prefer to have a sweeter sauce, similar to how many American restaurants make this dish, I recommend increasing the amount of packed brown sugar used to 1/2 cup (or more).

How To Make Shrimp Pad Thai

Season 1 pound of large shrimp (peeled and de-veined) with salt and pepper. Sauté in 1 tablespoon oil over high heat until the shrimp are bright pink and cooked through, stirring occasionally, about 1-2 minutes. Transfer to a clean plate and set aside.

How To Make Beef Pad Thai

Thinly slice 1 pound of lean steak (against the grain), then cut into bite-sized pieces. Season with salt and pepper. Sauté in 1 tablespoon oil over heat until the steak is browned on all sides, stirring occasionally, about 3-4 minutes. Transfer to a clean plate and set aside.

How To Make Pork Pad Thai

Thinly slice 1 pound of lean boneless pork chops, then cut into bite-sized pieces. Season with salt and pepper. Sauté in 1 tablespoon oil over heat until the pork is browned on all sides, stirring occasionally, about 3-4 minutes. Transfer to a clean plate and set aside.

How To Make Tofu Pad Thai

Slice 1 (14-ounce) block of extra-firm tofu into 1/4-inch slices. Sandwich the slices between paper towels, press and drain for 30 minutes. Cut the tofu into bite-sized pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed. Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned. Transfer to a clean plate and set aside.
Edit Recipe (last edited by slouken)