Pad Thai is one of Thailand’s most iconic and beloved dishes, celebrated for its perfect balance of sweet, salty, sour, and spicy flavors. This stir-fried noodle dish has become a global favorite, often serving as an introduction to Thai cuisine for many. The dish showcases a blend of Thai and Chinese culinary influences, with rice noodles at its core, stir-fried in a wok with eggs, tofu, and a medley of flavorful ingredients.
During our honeymoon in Thailand, Jeff and I dove into the local food scene, exploring street food, markets, and restaurants while attending several cooking classes. It was through these experiences that I understood why Pad Thai is such a global favorite.
Unlike many Thai dishes that rely on regional ingredients like galangal or kaffir lime leaves (ingredients that may be more difficult to find in most places outside of Thailand), Pad Thai’s components – rice noodles, fish sauce, and palm sugar – are easily found in international grocery stores. This makes it much easier for home cooks to recreate the dish authentically, without needing substitutes or missing key flavors. While other Thai dishes often lose something without fresh, local ingredients, Pad Thai delivers a similarly vibrant experience whether enjoyed in Bangkok or recreated at home.
Key Ingredients
The magic of Pad Thai lies in its balance of flavors, achieved through key ingredients that work harmoniously together. At its core are rice noodles, which provide a chewy base for the rich sauce. The sauce, made with tamarind paste for tanginess, fish sauce for umami, and palm sugar for caramel-like sweetness, creates a perfect blend of sweet, sour, salty, and savory.
Fish sauce is essential for its deep umami flavor, though its pungent aroma may seem intimidating at first. It’s widely available in Asian grocery stores and the international aisles of large supermarkets, with brands like Red Boat or Squid Brand being great options. It’s hard to go wrong with fish sauce! Tamarind paste, which gives Pad Thai its signature tang, can often be found in the same section, along with palm sugar – though brown sugar works great as a substitute. However, my recipe does not call for tamarind paste, in order to simplify things for you guys.
With these ingredients, you can recreate an authentic Pad Thai at home that captures the vibrant flavors of Thailand’s street food scene. See below for my recommended fish sauce.
Pad Thai
- Total Time: 20 minutes
Description
Pad Thai is a vibrant Thai stir-fried noodle dish, combining chewy rice noodles with a tangy-sweet sauce, crunchy peanuts, and fresh lime for a perfect balance of flavors and textures.
Ingredients
- 2 servings rice noodles
- 1/2 lb chicken thigh, diced
- 1/4 cup cooking oil
- 1/2 cup Chinese chives, chopped into 1 inch (substitute with green onions)
- 1/2 tbsp palm sugar (substitute with brown sugar)
- 1/4 cup fish sauce (substitute with soy sauce)
- 2 tbsp oyster sauce
- 2 eggs
- 1/2 cup bean sprouts (plus more for optional garnishing at end)
- 2 tbsp garlic, minced
- 1/2 cup water
- Juice of 1–2 limes (substitute 1 tbsp tamarind concentrate)
- Optional garnish: sliced lime, sliced green onions, crushed peanuts
Instructions
- Cook the rice noodles according to the package instructions, then drain and set aside (typically “cooking” the rice noodles involves just letting them soak in warm water for 15 minutes). Dice the chicken thighs into small pieces.
- In a small bowl, mix together the fish sauce, oyster sauce, palm sugar (or brown sugar), and water. Stir until the sugar is dissolved and set aside.
- Heat 1/4 cup of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced chicken and cook, stirring occasionally, until it’s fully cooked and lightly browned, about 5-7 minutes. In the same pan, move the chicken to the side.
- Crack the eggs into the other side. Scramble the eggs and cook until fully set, about 2-3 minutes. Move it to the side with the chicken.
- Add the rice noodles to the empty side of the skillet and pour in the water, stirring slightly until the water is almost evaporated (about 2-3 minutes).
- Pour in the prepared sauce and toss everything together, ensuring the noodles and chicken are well-coated in the sauce.
- Stir in the chopped Chinese chives and bean sprouts, saving some bean sprouts for garnish.
- Transfer the Pad Thai to serving plates. Garnish with extra bean sprouts, a wedge of lime, and crushed peanuts if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
Very interesting about how tamarind paste is traditionally used! Just make sure not to get the Indian stuff because it is so potent. Learned that the hard way
Hahaha very true! Thanks for sharing, Austin!
The tamarind, fish sauce, and sugar balanced perfectly
Yum! So glad to hear 🙂