Pad Thai was invented in 1938 by Thailand's government to create national identity—every street vendor uses the exact same recipe.
Pad Thai
Dive into a flavor fiesta with this vibrant Pad Thai! Perfectly stir-fried rice noodles meet tangy tamarind, crunchy peanuts, and a hint of smokiness, creating a mouthwatering balance of sweet and savory. Whip it up in just 30 minutes, and enjoy a deliciously satisfying meal that's bound to impress!
Prep
10
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This Bangkok street-food legend was actually invented in the 1930s by Thailand's Prime Minister Plaek Phibunsongkhram as part of his nationalist campaign to create a 'uniquely Thai' dish—he basically commanded the nation to eat stir-fried noodles instead of rice, turning Chinese chow mein techniques into Thailand's unofficial national dish through government propaganda and free recipe distribution.
Regional Twist
In northern Thailand's Chiang Mai province, they swap the tamarind puree for fresh lime juice and toss in banana blossoms instead of standard beansprouts, creating a sharper, more floral version.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) beansprouts
- 200 g chicken thigh
- 2 eggs
- 3 green onions
- lime wedges
- ⅓ cup (78 ml) peanuts
- 150 g prawn tails
- Thai chilli powder
- ½ cup (118 ml) tofu
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- fish sauce (to taste)
- garlic (to taste)
- neutral oil (to taste)
- onion (to taste)
- oyster sauce (to taste)
- 250 g rice noodles
- tamarind puree (to taste)
👨🍳 Instructions
- 1
Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop cooking.
- 2
Mix all ingredients for the Pad Thai sauce and set aside.
- 3
Heat oil in a wok or large pan over high heat.
- 4
Add garlic and onion, stir-fry until fragrant, about 30 seconds.
- 5
Add chicken and stir-fry until just cooked, then add prawn tails and the white parts of the spring onion.
- 6
Push everything to the side of the wok and pour in the beaten eggs. Scramble, then mix everything together.
- 7
Add beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until well coated.
- 8
Add green parts of the spring onion and peanuts, then gently toss for another 1-2 minutes.
- 9
Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of lime juice.
💡 Pro Tips
- ✓Soak rice noodles in 160-170°F water (not boiling) for exactly 8-10 minutes until they bend without breaking but still have slight firmness, as they'll finish cooking in the wok and prevent mushy texture.technique160-170°F, 8-10 minutes
- ✓Heat your wok to 450-500°F before adding oil so proteins sear instantly and create wok hei (breath of the wok) - the smoky flavor that defines authentic Pad Thai.equipment450-500°F
- ✓Create a 3:2:1 ratio of fish sauce to tamarind paste to palm sugar in your sauce base, as this balance provides the authentic sweet-sour-salty trinity that defines Pad Thai flavor profile.ingredient3:2:1 ratio
- ✓Scramble eggs for exactly 15-20 seconds in a cleared section of the wok before mixing, allowing them to set into soft curds rather than overcooking into rubbery pieces.timing15-20 seconds
- ✓Add beansprouts in the final 60 seconds of cooking to retain their crisp texture and prevent them from releasing excess water that dilutes the sauce concentration.timing60 seconds
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Pad Thai was invented in 1938 by Thailand's government to create national identity—every street vendor uses the exact same recipe.
Pad Thai
Dive into a flavor fiesta with this vibrant Pad Thai! Perfectly stir-fried rice noodles meet tangy tamarind, crunchy peanuts, and a hint of smokiness, creating a mouthwatering balance of sweet and savory. Whip it up in just 30 minutes, and enjoy a deliciously satisfying meal that's bound to impress!
The Story
This Bangkok street-food legend was actually invented in the 1930s by Thailand's Prime Minister Plaek Phibunsongkhram as part of his nationalist campaign to create a 'uniquely Thai' dish—he basically commanded the nation to eat stir-fried noodles instead of rice, turning Chinese chow mein techniques into Thailand's unofficial national dish through government propaganda and free recipe distribution.
Regional Twist
In northern Thailand's Chiang Mai province, they swap the tamarind puree for fresh lime juice and toss in banana blossoms instead of standard beansprouts, creating a sharper, more floral version.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) beansprouts
- 200 g chicken thigh
- 2 eggs
- 3 green onions
- lime wedges
- ⅓ cup (78 ml) peanuts
- 150 g prawn tails
- Thai chilli powder
- ½ cup (118 ml) tofu
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- fish sauce (to taste)
- garlic (to taste)
- neutral oil (to taste)
- onion (to taste)
- oyster sauce (to taste)
- 250 g rice noodles
- tamarind puree (to taste)
👨🍳 Instructions
- 1
Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop cooking.
- 2
Mix all ingredients for the Pad Thai sauce and set aside.
- 3
Heat oil in a wok or large pan over high heat.
- 4
Add garlic and onion, stir-fry until fragrant, about 30 seconds.
- 5
Add chicken and stir-fry until just cooked, then add prawn tails and the white parts of the spring onion.
- 6
Push everything to the side of the wok and pour in the beaten eggs. Scramble, then mix everything together.
- 7
Add beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until well coated.
- 8
Add green parts of the spring onion and peanuts, then gently toss for another 1-2 minutes.
- 9
Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of lime juice.
💡 Pro Tips
- ✓Soak rice noodles in 160-170°F water (not boiling) for exactly 8-10 minutes until they bend without breaking but still have slight firmness, as they'll finish cooking in the wok and prevent mushy texture.technique160-170°F, 8-10 minutes
- ✓Heat your wok to 450-500°F before adding oil so proteins sear instantly and create wok hei (breath of the wok) - the smoky flavor that defines authentic Pad Thai.equipment450-500°F
- ✓Create a 3:2:1 ratio of fish sauce to tamarind paste to palm sugar in your sauce base, as this balance provides the authentic sweet-sour-salty trinity that defines Pad Thai flavor profile.ingredient3:2:1 ratio
- ✓Scramble eggs for exactly 15-20 seconds in a cleared section of the wok before mixing, allowing them to set into soft curds rather than overcooking into rubbery pieces.timing15-20 seconds
- ✓Add beansprouts in the final 60 seconds of cooking to retain their crisp texture and prevent them from releasing excess water that dilutes the sauce concentration.timing60 seconds