Pad Thai is a Thai stir-fried rice-noodle dish, usually tossed with a tangy-sweet tamarind sauce, egg, peanuts and a choice of protein. This version uses shrimp and fresh, chewy rice noodles, with the sauce and toppings kept balanced so the noodles stay savory rather than soggy; family and regional versions vary in sweetness, heat and garnish.
Ingredients
- 8 oz (225 g) dried flat rice noodles, about ¼ inch (6 mm) wide
- 12 oz (340 g) raw medium shrimp, peeled and deveined
- 2 large eggs (about 100 g), lightly beaten
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) tamarind concentrate or thick tamarind paste
- 2 tbsp (25 g) palm sugar, finely chopped, or packed light brown sugar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (15 ml) water, plus more if needed to loosen the sauce
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 2 cloves garlic (about 6 g), finely chopped
- 1 medium shallot (about 35 g), thinly sliced
- 1 cup (100 g) bean sprouts, rinsed and drained
- 3 green onions (about 45 g), cut into 1-inch (2.5 cm) pieces
- ¼ cup (30 g) roasted peanuts, roughly chopped
- 1 tbsp (8 g) dried shrimp, finely chopped (optional)
- ½ tsp (1 g) crushed red pepper, or to taste
- 1 lime (about 60 g), cut into wedges
- ¼ cup (10 g) fresh cilantro leaves (optional)
Instructions
- Soak the noodles. Put the dried rice noodles in a large bowl and cover them with warm—not boiling—water. Soak for 20 minutes, or until they bend without snapping but still feel firm in the center. Drain well. They will finish cooking in the pan, so do not soak them until completely soft. While they soak, prepare the sauce and chop the other ingredients; this takes about 15 minutes of active prep.
- Mix the sauce. Stir the fish sauce, tamarind, palm sugar, soy sauce and 1 tablespoon of water together in a small bowl until the sugar mostly dissolves. Taste a drop: it should be tangy, salty and distinctly sweet, since the noodles will mellow the flavor. Tamarind concentrates vary in strength. If yours is very thick or intensely sour, begin with 1½ tablespoons (22 ml) and add more after tasting. If you cannot find tamarind, use 1 tablespoon (15 ml) rice vinegar plus 1 tablespoon (15 ml) lime juice; the result is brighter and less fruity, but still makes a workable weeknight sauce.
- Cook the shrimp. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat, then add the oil. Add the shrimp in one layer and cook for about 1 minute per side, turning once, until pink and nearly opaque. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Transfer the shrimp to a clean plate. If the pan is small, cook them in two batches rather than crowding them.
- Scramble the eggs. Reduce the heat to medium. Add the beaten eggs to the pan and gently scramble for 45 to 60 seconds, breaking them into soft curds. Cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum; check the curds with a food thermometer if needed. Move the eggs to the plate with the shrimp. A little cooked egg left in the pan is fine.
- Build the aromatics. Add the shallot and garlic to the pan, along with the optional dried shrimp and crushed red pepper. Stir for 30 to 45 seconds, just until fragrant. Keep them moving: garlic can turn bitter if it browns deeply. If the pan looks dry, add a teaspoon of oil rather than letting the aromatics scorch.
- Toss the noodles in batches. Add half the drained noodles and half the sauce. Toss with tongs for 2 to 3 minutes, lifting and turning so the sauce coats the strands. When the noodles begin to soften, add half the shrimp and egg, then half the bean sprouts and green onions. Toss for about 1 minute more. Transfer to a serving platter and repeat with the remaining ingredients. Working in two batches helps a home-size pan stay hot and gives the noodles room to fry instead of steam.
- Finish and serve. Combine the batches gently, or keep them separate if that is easier. Scatter the peanuts and cilantro over the top, and serve immediately with lime wedges. Squeeze lime over each portion just before eating. If the noodles still seem firm, add 1 tablespoon (15 ml) water to the pan and toss briefly; avoid adding a large splash, which can make the dish wet.
Tips
- Choose the right noodles. Flat rice noodles labeled for pad Thai are ideal. Very thin vermicelli cook too quickly and can break, while extra-wide noodles may need longer in the pan. If the package gives a soaking direction, use it as a guide, but drain when the noodles are pliable and still a little firm.
- Keep the pan uncrowded. A home burner and skillet usually cannot stir-fry four servings at once without losing heat. Two batches take a little attention but produce better texture. Have every ingredient measured and within reach before turning on the burner; the actual stir-frying moves quickly.
- Adjust the sauce thoughtfully. Fish sauce supplies the characteristic salty, savory flavor, while tamarind brings its tart edge. Palm sugar is traditional in many versions; brown sugar is an accessible substitute, though its flavor is more molasses-like. Add extra tamarind or lime for more tang, sugar for a sweeter balance, or red pepper for heat in small increments.
- Avoid mushy noodles. Do not boil the rice noodles as if they were wheat pasta, and do not leave them soaking unattended. Drain them thoroughly before they hit the pan. If they stick together while waiting, separate them gently with your fingers; a little water in the wok is preferable to pouring oil over them.
Serving Suggestions
Serve pad Thai as soon as it leaves the pan, while the noodles are springy and the bean sprouts still have a little crunch. Put lime wedges, extra chopped peanuts and crushed red pepper on the table so each person can adjust a portion. A small dish of additional bean sprouts or thinly sliced green onion gives the plate a fresh, crisp contrast. For a simple meal, pair it with cucumber slices or a lightly dressed green salad rather than another rich stir-fry.
This recipe makes four main-course servings. For a larger spread, serve smaller portions alongside a clear vegetable soup or steamed greens. Keep the lime separate until serving; its fresh acidity is more noticeable when squeezed over the noodles at the table than when cooked into the sauce.
Variations
Chicken pad Thai: Replace the shrimp with 12 oz (340 g) thinly sliced boneless, skinless chicken breast. Cook it in a single layer until no longer pink, then check the thickest pieces with a thermometer; poultry must reach the USDA FSIS safe minimum of 165°F (74°C). Remove it from the pan and follow the same steps. Thin slices cook more evenly and quickly than large chunks.
Tofu version: Use 12 oz (340 g) extra-firm tofu, pressed and cut into ½-inch (1.25 cm) cubes. Brown it in the oil, turning as needed, then set it aside and return it to the noodles near the end. For a fully plant-based sauce, replace fish sauce with 2 tablespoons (30 ml) soy sauce and add 1 teaspoon (5 ml) lime juice. The taste will be less briny and have less of the distinctive fermented savoriness of fish sauce.
More vegetables: Add 1 cup (90 g) thinly sliced red bell pepper or 1 cup (70 g) shredded carrots with the shallot. Stir-fry until just tender before adding the noodles. Avoid adding too many vegetables at once, because their moisture can soften the noodles and cool the pan.
More or less heat: Use a pinch of crushed pepper for mild servings and put extra at the table for spice lovers. You can also leave out the pepper entirely. Chopped fresh chili is another option, but its heat varies, so add a little at a time.
Storage and Reheating
Pad Thai is at its best straight from the pan, but leftovers can be saved. Refrigerate them within 2 hours of cooking in a shallow, airtight container; keep them refrigerated for 3 to 4 days. The noodles will firm up as they chill, and the sprouts will lose some crunch, so it is better to store any extra lime and peanuts separately and add them after reheating.
For the best texture, reheat a portion in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) water. Toss gently until steaming throughout, adding a little more water only if the noodles remain tight. You can also microwave it covered in short bursts, stirring between them. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and check the center with a food thermometer. Reheat only the amount you plan to eat; repeated cooling and reheating can make the noodles increasingly soft.
Frequently Asked Questions
Is pad Thai made with rice?
Pad Thai is made with rice noodles, not usually whole grains of rice. The noodles are made from rice flour and water, then soaked and stir-fried with sauce and other ingredients. If you meant a dish made with cooked rice instead of noodles, that would be a pad Thai-inspired fried rice rather than classic pad Thai.
Can I prepare the noodles ahead?
You can soak and drain them shortly before cooking, but they are easiest to handle when used right away. If you need to do this ahead, drain them very thoroughly and keep them covered in the refrigerator for up to a day. Let them sit briefly at room temperature while you prepare the other ingredients, then separate stuck strands gently before stir-frying.
Why did my rice noodles break or turn mushy?
They may have soaked too long, been boiled, or cooked too long in the pan. Soak only until flexible but still firm, drain well, and finish them quickly over fairly high heat. Tossing in batches also prevents the noodles from stewing in a crowded, watery pan.
What can I use if I cannot find tamarind?
A mix of rice vinegar and lime juice works as a practical substitute, although it tastes sharper and less rounded than tamarind. Start with the amounts in the sauce directions, taste before adding the noodles, and adjust the sweetness if necessary. Tamarind paste and tamarind concentrate can vary, so the best balance depends on the product.
Can I make pad Thai without fish sauce?
Yes. Use soy sauce for a straightforward substitute, or use a plant-based fish-style sauce if available. Soy sauce gives salt and savoriness but lacks fish sauce’s fermented, briny character, so taste the finished sauce and adjust with a little lime, sugar or soy sauce as needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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