Pad Thai

1. 1

   Prepare the Pad Thai Sauce

   If using tamarind pulp, dissolve it in ½ cup of boiling water. Break it up with your fingers or a spoon, then press the mixture through a fine-mesh strainer to extract the liquid, discarding the seeds and fibers. In a bowl, combine the tamarind liquid (or concentrate) with dark brown sugar, fish sauce, Thai black soy sauce, sweet soy sauce (if using), and white pepper. Stir until the sugar dissolves completely. Set aside.

   5m

   Tips:

   • • The sauce should taste sweet, sour, and salty in balance
   • • Adjust sweetness or saltiness to your preference at this stage
   • • Tamarind concentrate is more convenient but pulp gives more authentic flavor
2. 2

   Soak the Rice Noodles

   Place the dried rice noodles in a large bowl and cover with hot water (not boiling). Let them soak for approximately 20 minutes until they are pliable but still firm. They should bend without breaking but not be fully soft, as they'll continue cooking in the wok. Drain well and cut any long strands into 10-12 inch lengths for easier handling during stir-frying.

   20m

   Tips:

   • • Don't oversoak or the noodles will become mushy when stir-fried
   • • Room temperature water also works but takes longer (about 1 hour)
   • • Different brands may require slightly different soaking times
3. 3

   Marinate the Chicken

   In a small bowl, combine the thinly sliced chicken with Thai thin soy sauce, cornstarch, and water. Mix well to ensure the chicken is evenly coated. Let it marinate while you prepare the other ingredients.

   5m

   Tips:

   • • Slice chicken against the grain for more tender pieces
   • • Keep slices thin and uniform for even cooking
   • • This step can be done ahead of time
4. 4

   Prepare All Ingredients (Mise en Place)

   This is crucial for successful Pad Thai. Process dried shrimp into a coarse powder using a food processor or mortar and pestle. Slice garlic and shallots thinly. Chop preserved radish if needed. Beat the eggs in a small bowl. Wash and drain bean sprouts. Cut Chinese garlic chives into 1-inch pieces. Chop peanuts finely. Have everything ready and within reach of your cooking station.

   10m

   Tips:

   • • Pad Thai cooks very quickly, so having everything prepped is essential
   • • Arrange ingredients in order of use for smooth cooking flow
   • • Rinse dried shrimp before processing to remove excess salt
5. 5

   Cook the Chicken

   Heat your wok over high heat until it begins to smoke. Add 2 tablespoons of vegetable oil and swirl to coat. Add the marinated chicken in a single layer and let it sear without moving for about 30 seconds. Then stir-fry, tossing frequently, until the chicken is golden brown and cooked through, about 2-3 minutes. Remove the chicken from the wok and set aside on a plate.

   3m

   Tips:

   • • High heat is essential for proper wok cooking
   • • Don't crowd the pan - cook in batches if necessary
   • • The chicken will cook further when returned to the wok later
6. 6

   Build the Flavor Base

   Reduce heat to medium and add 3 tablespoons of oil to the wok. Add the ground dried shrimp and stir-fry for about 2 minutes until fragrant and slightly crispy. Add the sliced garlic and cook for 30 seconds until aromatic. Then add the shallots and preserved radish, stir-frying for another 30 seconds until the shallots begin to soften.

   3m

   Tips:

   • • The dried shrimp should smell nutty and toasted, not burnt
   • • Lower heat prevents garlic from burning
   • • This aromatic base is the foundation of authentic Pad Thai flavor
7. 7

   Stir-Fry the Noodles

   Increase the heat back to high. Add the drained rice noodles and the prepared Pad Thai sauce to the wok. Using two utensils (spatula and ladle or wooden spoon), continuously toss and lift the noodles to separate them and coat them evenly with the sauce. Stir-fry for 2-3 minutes, working quickly to prevent sticking. The noodles should absorb most of the sauce and become tender but still have some chew.

   3m

   Tips:

   • • Keep noodles moving constantly to prevent clumping
   • • If noodles seem dry, add a splash of water
   • • The lifting motion helps separate noodles without breaking them
8. 8

   Add the Eggs

   Push all the noodles to one side of the wok, creating an empty space. Drizzle 1 tablespoon of oil into this space. Pour the beaten eggs into the oil and let them set for about 10 seconds without stirring. Then gently fold the eggs without breaking them up too much - you want some larger pieces of egg throughout. When the eggs are about 70% cooked (still slightly wet), fold them into the noodles, distributing throughout.

   2m

   Tips:

   • • Don't scramble the eggs into tiny pieces - larger ribbons are traditional
   • • The eggs will finish cooking from residual heat
   • • Work quickly so the noodles don't burn while eggs cook
9. 9

   Add Fresh Vegetables and Finish

   Add the bean sprouts and Chinese garlic chives to the wok. Stir-fry for about 1 minute until the chives just begin to wilt but bean sprouts remain crisp. Return the cooked chicken to the wok and toss everything together for another 30 seconds to combine and heat through. Taste and adjust seasoning if needed with additional fish sauce or sugar.

   2m

   Tips:

   • • Bean sprouts should remain crunchy for textural contrast
   • • Reserve some bean sprouts for serving on the side if preferred
   • • Work quickly to avoid overcooking vegetables
10. 10

    Plate and Serve

    Transfer the Pad Thai to serving plates. Garnish with finely chopped roasted peanuts and serve immediately with lime wedges on the side. Diners can squeeze lime juice over their portion to taste. Optionally serve with additional bean sprouts, dried chili flakes, and extra peanuts on the side.

    1m

    Tips:

    • • Pad Thai is best eaten immediately while hot
    • • The lime juice brightens the flavors - don't skip it
    • • Traditional street vendors serve with banana blossom and extra chives

• •Cook only 2 servings at a time in a home wok to prevent mushy noodles from overcrowding
• •Use the highest heat your stove can produce for authentic wok hei (breath of the wok)
• •Authentic Pad Thai should NOT be bright orange or overly sweet - avoid adding ketchup
• •The tamarind provides the sour element, palm sugar the sweet, and fish sauce the umami
• •Have all ingredients prepared and ready before you start cooking - this dish comes together very quickly
• •If noodles start to stick, add a small splash of water rather than more oil
• •Fresh tamarind paste gives more complex flavor than concentrate, though concentrate is more convenient
• •Dried shrimp adds essential umami depth - don't omit unless making vegetarian version
• •The preserved radish (chai poh) adds important salty-sweet complexity to the dish
• •Chinese garlic chives are wider than regular chives and have a distinctive sweet garlic flavor essential to authentic Pad Thai

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Pad Thai was invented in the 1930s-1940s during the administration of Field Marshal Plaek Phibunsongkhram, who promoted it as part of a nationalist campaign to establish a unified Thai identity. During World War II, as rice was scarce, the government encouraged citizens to eat noodles instead. Pad Thai became a symbol of Thai nationalism and was promoted heavily through government campaigns. The dish gained international popularity in the 1960s and 1970s as Thai restaurants opened worldwide. Despite its relatively recent invention compared to other Thai dishes, Pad Thai quickly became Thailand's most internationally recognized dish. Street vendors across Thailand developed their own variations, making it one of the most common street foods. The dish represents Thailand's ability to take Chinese-influenced rice noodles and transform them into something distinctly Thai through the use of tamarind, fish sauce, palm sugar, and indigenous ingredients.

Authentic Pad Thai should never be bright orange or red - this color comes from ketchup and paprika added in Western adaptations. True Pad Thai gets its color from tamarind and soy sauce, resulting in a brownish hue. The flavor balance is crucial: sweet from palm sugar, sour from tamarind, salty from fish sauce, with umami from dried shrimp. Authentic versions in Thailand typically use only shrimp as protein, though chicken and tofu variations are now common. The preserved radish (chai poh) and dried shrimp are essential ingredients that should not be omitted - they provide depth of flavor that distinguishes authentic Pad Thai from Westernized versions. Chinese garlic chives (not regular chives or green onions) are traditional and provide a distinctive sweet garlic flavor. The dish should be cooked in small batches over very high heat in a wok to achieve 'wok hei' (the breath of the wok). Bean sprouts should remain crispy, not wilted. Traditional street vendors in Thailand serve Pad Thai with lime wedges, dried chili flakes, sugar, and fish sauce on the side so diners can adjust to their taste. The noodles should have a slight chew and not be mushy. Some regional variations exist: Bangkok-style tends to be sweeter, while versions in other regions may be more savory or spicy.