Pad Thai
Pad Thai is a quintessential Thai dish, celebrated for its complex flavors and satisfying textures. Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand. It is a harmonious blend of sweet, sour, and savory, making it a favorite for beginners and seasoned cooks alike.
Ingredients you will need
Gather the freshest ingredients to bring this recipe to life. Each component is carefully selected to ensure the best possible flavor and texture. Here’s what you will need:
- 8 oz dried flat rice noodles
- 2 tablespoons vegetable oil
- 8 oz chicken breast or shrimp, sliced
- 2 cloves garlic, minced
- 1/2 cup firm tofu, pressed and diced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup chopped chives or green onions
- 1/4 cup chopped peanuts, for garnish
- 1 lime, cut into wedges, for serving
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar (or brown sugar)
- 1 teaspoon chili flakes (optional)
Step-by-step instructions
Follow these clear and concise steps to create perfect Pad Thai. Our detailed instructions ensure a smooth cooking experience, even for beginners.
- Prepare the noodles: Soak rice noodles in warm water for 20-30 minutes, or until pliable but still firm. Drain and set aside.
- Prepare the sauce: In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, and chili flakes (if using). Set aside.
- Cook protein: Heat vegetable oil in a large wok or frying pan over medium-high heat. Add chicken or shrimp and cook until almost done. Remove from pan and set aside.
- Sauté aromatics and tofu: Add a little more oil if needed, then add minced garlic and diced tofu. Cook until garlic is fragrant and tofu is golden.
- Add eggs: Push ingredients to one side of the wok. Pour beaten eggs into the empty space and scramble until just set. Mix with other ingredients.
- Combine and stir-fry: Add the soaked noodles and the prepared sauce to the wok. Toss everything together vigorously for 2-3 minutes until noodles are tender and coated.
- Finish the dish: Return the cooked protein to the wok. Add bean sprouts and chopped chives. Stir-fry for another 1-2 minutes until sprouts are slightly softened but still crunchy.
- Serve: Transfer Pad Thai to plates. Garnish with chopped peanuts and serve immediately with lime wedges on the side.
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests.
- Noodle Perfection: Don't oversoak the rice noodles. They should be pliable but still a bit firm as they will continue to cook in the wok.
- High Heat, Quick Cooking: Pad Thai cooks quickly over high heat. Make sure all your ingredients are prepped and ready before you start stir-frying.
- Balance of Flavors: Taste and adjust the sauce as you go. The perfect Pad Thai has a balance of sweet, sour, and savory. Add more sugar for sweetness, lime for sourness, or fish sauce for saltiness.
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