Authentic Pad Thai

How to Make Authentic Pad Thai

1. 1

   Step 1: Soak the rice noodles

   Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–25 minutes until pliable but slightly firm in the center, then drain and set aside, reserving about 1/4 cup of the soaking liquid in case you need to loosen the sauce later.

   For this step

   • 8 ozDried flat rice noodles (sen yai)
   
2. 2

   Step 2: Make the tamarind sauce

   In a small bowl whisk together the tamarind paste, fish sauce and palm sugar with 1–2 tablespoons of warm water until the sugar dissolves and the mixture is smooth. Taste for balance: it should be noticeably tangy with a rounded sweetness; adjust a little fish sauce or sugar if needed.

   For this step

   • 2 tbspTamarind paste
   • 3 tbspFish sauce
   • 2 tbspPalm sugar (or light brown sugar)
   
3. 3

   Step 3: Cook the shrimp

   Heat a large wok or heavy skillet over medium-high heat and add the vegetable oil. When shimmering, add the shrimp and stir-fry 1–2 minutes per side until just pink and opaque; remove the shrimp and set aside, leaving any flavorful oil in the pan.

   For this step

   • 2 tbspVegetable oil
   • 12 piecesLarge shrimp, peeled and deveined (~12)
   
4. 4

   Step 4: Toss noodles with sauce and eggs

   Add the drained noodles to the hot wok along with the tamarind sauce and toss continuously to coat; if the pan looks dry, add a tablespoon or two of the reserved soaking liquid. Move the noodles to the side, crack in the eggs and gently scramble until just set, then combine the eggs with the noodles and stir-fry 1–2 minutes until noodles are tender and the sauce clings evenly.

   For this step

   • 2 largeLarge eggs
   
5. 5

   Step 5: Finish with sprouts and shrimp

   Return the cooked shrimp to the wok and add the bean sprouts, tossing briefly just until the sprouts are warmed and still crisp-tender. Remove the pan from the heat to avoid overcooking the shrimp and sprouts.

   For this step

   • 2 cupsBean sprouts
   
6. 6

   Step 6: Plate and garnish

   Divide the Pad Thai among plates and sprinkle each serving with the chopped roasted peanuts and a generous squeeze of lime. Serve immediately so the noodles stay glossy and the texture remains contrasted between soft noodles, crunchy peanuts and crisp sprouts.

   For this step

   • 1/3 cupRoasted unsalted peanuts, coarsely chopped
   • 2 piecesLime wedges (for serving)
   

1. Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–25 minutes until pliable but slightly firm in the center, then drain and set aside, reserving about 1/4 cup of the soaking liquid in case you need to loosen the sauce later.
2. In a small bowl whisk together the tamarind paste, fish sauce and palm sugar with 1–2 tablespoons of warm water until the sugar dissolves and the mixture is smooth. Taste for balance: it should be noticeably tangy with a rounded sweetness; adjust a little fish sauce or sugar if needed.
3. Heat a large wok or heavy skillet over medium-high heat and add the vegetable oil. When shimmering, add the shrimp and stir-fry 1–2 minutes per side until just pink and opaque; remove the shrimp and set aside, leaving any flavorful oil in the pan.
4. Add the drained noodles to the hot wok along with the tamarind sauce and toss continuously to coat; if the pan looks dry, add a tablespoon or two of the reserved soaking liquid. Move the noodles to the side, crack in the eggs and gently scramble until just set, then combine the eggs with the noodles and stir-fry 1–2 minutes until noodles are tender and the sauce clings evenly.
5. Return the cooked shrimp to the wok and add the bean sprouts, tossing briefly just until the sprouts are warmed and still crisp-tender. Remove the pan from the heat to avoid overcooking the shrimp and sprouts.
6. Divide the Pad Thai among plates and sprinkle each serving with the chopped roasted peanuts and a generous squeeze of lime. Serve immediately so the noodles stay glossy and the texture remains contrasted between soft noodles, crunchy peanuts and crisp sprouts.