Pad Thai is one of those dishes that feels both comforting and exciting.
With chewy noodles, tangy tamarind sauce, and the perfect balance of sweet, savory, and sour flavors, this authentic recipe is quick to make and restaurant-worthy.
It’s a go-to for weeknight dinners or when you want to impress guests with a true Thai classic.
Why You’ll Love This Recipe
The sauce is a perfect harmony of sweet, sour, salty, and umami flavors.
It’s versatile—you can make it with shrimp, chicken, tofu, or just veggies.
The noodles cook up tender and chewy, absorbing the sauce beautifully.
It’s surprisingly quick to prepare, ready in under 30 minutes.
What You’ll Need (Ingredient Highlights)
Flat rice noodles give the dish its chewy signature texture.
Tamarind concentrate provides authentic tangy-sour depth.
Fish sauce and oyster sauce deliver rich umami flavor.
Shallots, garlic, and scallions bring aromatic freshness.
Bean sprouts add crisp bite at the end.
Toasted peanuts and lime wedges finish the dish with crunch and brightness.
Pro Tips Before You Start
Soak the noodles in hot tap water—not boiling—for the perfect texture.
Don’t overcook the eggs; scramble them gently for soft curds.
Use a wok or wide pan so the noodles don’t clump together.
Taste and adjust seasoning at the end—more lime for tang, more sugar for sweetness, or extra fish sauce for saltiness.
How to Make Easy Authentic Pad Thai
Step 1 – Soak the noodles
Soak rice noodles in hot water for 15–18 minutes until pliable but not mushy.
Drain and set aside.
Step 2 – Make the sauce
Whisk together sugar, fish sauce, oyster sauce, tamarind concentrate, and water. Set aside.
Step 3 – Prep the aromatics
Slice shallots, mince garlic, and cut scallions and chives into 2-inch pieces.
Rinse bean sprouts. Prepare lime wedges and peanuts if using.
Step 4 – Cook the protein
Stir-fry shrimp, chicken, or tofu in a bit of oil until fully cooked.
Remove and set aside.
Step 5 – Stir-fry aromatics
Add shallots to the hot pan, cook until soft. Stir in garlic briefly.
Step 6 – Cook the noodles
Add drained noodles to the pan.
Drizzle with a little oil and pour the sauce over.
Stir-fry until coated and the sauce is absorbed.
Add a splash of water if needed.
Step 7 – Add the eggs
Push noodles to the side.
Crack eggs into the empty space, scramble lightly, then mix into noodles.
Step 8 – Finish with veggies
Turn off heat. Stir in bean sprouts and scallions.
Toss gently with residual heat.
Step 9 – Serve
Plate the Pad Thai, top with toasted peanuts, and serve with lime wedges.
What to Serve It With
Pair with Thai iced tea for a classic combination.
Add a side of fresh cucumber salad to balance the flavors.
Serve with extra chili flakes or sriracha for heat lovers.
Variations / Substitutions
Swap shrimp for chicken, beef, or tofu.
Use lime juice if tamarind concentrate isn’t available.
For vegetarian Pad Thai, replace fish sauce with soy sauce.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water to loosen the noodles.
Not recommended for freezing, as the noodles lose texture.
FAQs
Can I make Pad Thai without tamarind?
Yes—use lime juice for acidity, though the flavor will be slightly different.
Why are my noodles mushy?
They were soaked too long or cooked in too much liquid. Soak only until pliable.
Can I make it spicy?
Yes—add chili flakes, fresh Thai chilies, or a spoon of sriracha to the sauce.
What protein works best?
Shrimp is classic, but chicken, pork, beef, or tofu are all delicious options.
Do I need a wok?
A large non-stick skillet works fine, but a wok gives the best heat distribution.
Final Thoughts
Pad Thai is a flavorful balance of textures and tastes that comes together quickly.
This authentic recipe is versatile, satisfying, and a crowd-pleaser you’ll want to make again and again.
Authentic Pad Thai
Ingredients
Method
- Soak rice noodles in hot tap water for 15–18 minutes until soft. Drain and set aside.
- Mix Pad Thai sauce ingredients in a bowl.
- Prep aromatics: slice shallots, mince garlic, cut scallions and chives, rinse sprouts.
- Cook shrimp or other protein in oil. Remove and set aside.
- Stir-fry shallots until soft, then add garlic.
- Add noodles and sauce. Stir-fry until coated and tender. Add water if too dry.
- Push noodles aside. Crack eggs into pan, scramble lightly, then mix with noodles.
- Turn off heat. Toss in bean sprouts and scallions.
- See full steps with tips & photos → https://theboatshedcafe.com/authentic-pad-thai/
Notes
- Tamarind concentrate gives authentic tang, but lime juice works in a pinch.
- For vegetarian Pad Thai, replace fish sauce with soy sauce and use tofu as protein.
- Add chili flakes or sriracha for extra heat.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.