Authentic Pad Thai: A Taste of Thai Street Food At Home

Ingredients

8 ounces flat rice noodles
2 tablespoons vegetable oil
1/2 cup firm tofu, cubed
3 cloves garlic, minced
2 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup green onions, chopped
1/2 cup unsalted dry roasted peanuts, chopped
1 lime, cut into wedges
For the sauce:
3 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon sugar
1/2 teaspoon chili powder (adjust to taste)

Steps and instructions

Soak the rice noodles in warm water for about 20-30 minutes, until they soften. Drain and set aside.
Prepare the Pad Thai sauce by mixing the fish sauce, tamarind paste, sugar, and chili powder together in a small bowl. Adjust the quantities as needed to taste.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the tofu to the pan and fry until golden brown.
Add the minced garlic and stir-fry for about 30 seconds, until it’s fragrant.
Move the tofu and garlic to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs, cooking until they're just set.
Add the soaked and drained noodles to the pan. Pour the sauce over the noodles, and toss everything together. Stir-fry this mixture for 1-2 minutes, until the noodles are soft and have absorbed the sauce.
Add the bean sprouts and green onions, and stir-fry for another minute.
Remove the pan from the heat, and sprinkle the chopped peanuts over the top of the dish.
Serve the Pad Thai hot, with lime wedges on the side for squeezing over the top before eating.

Tools for making

Large pan or wok - A large pan or wok will be used to stir-fry the ingredients and combine the flavors.
Small bowl - A small bowl will be needed to mix the Pad Thai sauce ingredients together.
Tongs or spatula - Tongs or a spatula will be useful for flipping and stirring the ingredients in the pan.
Knife - A knife will be needed to mince the garlic, chop the green onions, and chop the peanuts.
Cutting board - A cutting board will provide a safe and stable surface for chopping and preparing the ingredients.
Measuring spoons - Measuring spoons will be useful for accurately measuring the fish sauce, tamarind paste, sugar, and chili powder.
Whisk or fork - A whisk or fork can be used to beat the eggs before adding them to the pan.
Lime squeezer - A lime squeezer can be used to extract the juice from the lime wedges.
Serving plates or bowls - Serving plates or bowls will be needed to present and serve the Pad Thai.

Recipe variations

Swap the tofu for your choice of protein such as shrimp, chicken, or beef.
Add vegetables like bell peppers, carrots, or broccoli for extra crunch and nutrients.
Make it vegetarian by omitting the fish sauce and using soy sauce or tamari instead.
Add a spicy kick by including sliced Thai chili peppers or sriracha sauce to the dish.
Experiment with different types of noodles such as egg noodles or even spaghetti if you don't have rice noodles.
Garnish with fresh herbs like cilantro, basil, or mint for added flavor.
Include additional toppings like crushed red pepper flakes, sesame seeds, or fried shallots.
Try substituting the tamarind paste with lime juice or vinegar if you don't have it on hand.
For a healthier option, use less oil or substitute with coconut oil.
For a gluten-free version, ensure that the fish sauce and any other condiments used are gluten-free.

Recipe overview

This recipe will guide you through the delightful process of making homemade Pad Thai. This beloved Thai street food dish features perfectly cooked rice noodles tossed in a tangy, sweet, and savory sauce, and mixed with tofu and fresh vegetables. Topped with crunchy peanuts and served with a side of zesty lime, this Pad Thai recipe delivers a harmonious balance of flavor and texture. The process is straightforward and will have you savoring the delicious tastes of Thailand right in your own kitchen. Whether you're a long-time fan of Pad Thai or a newcomer to Thai cuisine, this recipe is sure to please.

Common questions

Can I use other types of noodles instead of flat rice noodles?
Yes, you can use other types of noodles such as rice stick noodles or even spaghetti if you don't have flat rice noodles on hand. Just adjust the cooking time accordingly.
Can I substitute the tofu with another protein?
Absolutely! If you prefer a different protein, feel free to substitute tofu with cooked shrimp, chicken, or beef. Adjust the cooking time accordingly to ensure the protein is cooked through.
Is it possible to make this recipe vegetarian or vegan?
Yes, you can make this recipe vegetarian by omitting the fish sauce and using a vegetarian substitute such as soy sauce or tamari. For a vegan version, substitute the eggs with a plant-based alternative or skip them altogether.
Can I adjust the spiciness level?
Of course! The amount of chili powder in the sauce can be adjusted to your preferred level of spiciness. Start with less if you prefer it mild, or add more if you like it spicy. Taste and adjust as needed.
Can I add additional vegetables to the Pad Thai?
Absolutely! Feel free to add vegetables such as bell peppers, carrots, or cabbage to the stir-fry. Just make sure to julienne or thinly slice them to ensure they cook quickly.

Serving dishes and utensils

Large pan or wok - A large pan or wok is essential for stir-frying the ingredients and noodles.
Small bowl - You'll need a small bowl to mix the Pad Thai sauce.
Tongs - Tongs are useful for tossing and stirring the noodles and ingredients in the pan.
Kitchen spatula - A kitchen spatula can help with flipping and scrambling the eggs, as well as stirring the noodles.
Knife - A knife is needed to chop the garlic, green onions, and peanuts.
Cutting board - A cutting board is necessary for chopping the ingredients.
Measuring spoons - Measuring spoons are needed to accurately measure the fish sauce, tamarind paste, sugar, and chili powder for the sauce.
Serving plates or bowls - You'll need plates or bowls to serve the finished Pad Thai.
Lime squeezer - A lime squeezer can be handy for extracting the juice from the lime wedges.

Origin stories

Beloved worldwide, Pad Thai ironically wasn't a staple of Thai cuisine until the mid-20th century. It was born of necessity during World War II when the Thai Prime Minister, Plaek Phibunsongkhram, sought to reduce rice consumption due to shortages. He introduced a campaign to promote eating noodles instead. Among the dishes that emerged from this campaign was Pad Thai, a simple but flavorful dish of stir-fried rice noodles packed with whatever ingredients were on hand. Its recipe was provided by the government and distributed among the people. Street vendors prepared it en masse, and it rapidly won over the hearts and palates of the Thai people, eventually becoming a proud national dish. Today, it's an internationally recognized symbol of Thai cuisine, enjoyed by people all over the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.