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The Boat Shed Kitchen

Authentic Pad Thai

This classic Pad Thai brings together tender rice noodles, juicy shrimp, and a tangy-sweet-savory sauce made with tamarind, fish sauce, and palm sugar. Tossed with eggs, sprouts, and scallions, then finished with lime and peanuts, it’s the ultimate takeout-style dish you can master at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 oz dried flat rice noodles
  • 2 large eggs
  • 10 shrimp or other protein
  • 2 stalks green onion cut into 2-inch pieces
  • 1 shallot thinly sliced
  • ¼ cup garlic chives optional
  • 1 cup bean sprouts
  • 1 tbsp oil
Pad Thai Sauce
  • 3 tbsp fish sauce
  • 3½ tbsp sugar white, brown, or palm
  • 3½ tbsp tamarind concentrate or lime juice
  • 1 tbsp oyster sauce
  • ⅓ cup water
Garnish
  • 1 tbsp toasted peanuts crushed (optional)
  • 2 lime wedges

Method
 

  1. Soak rice noodles in hot tap water for 15–18 minutes until soft. Drain and set aside.
  2. Mix Pad Thai sauce ingredients in a bowl.
  3. Prep aromatics: slice shallots, mince garlic, cut scallions and chives, rinse sprouts.
  4. Cook shrimp or other protein in oil. Remove and set aside.
  5. Stir-fry shallots until soft, then add garlic.
  6. Add noodles and sauce. Stir-fry until coated and tender. Add water if too dry.
  7. Push noodles aside. Crack eggs into pan, scramble lightly, then mix with noodles.
  8. Turn off heat. Toss in bean sprouts and scallions.
  9. 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.