Authentic Pad Thai Recipe (Ready in 40 Minutes)

Elenor Craig

Pad Thai, Thailand’s most iconic noodle dish, is a harmonious blend of sweet, sour, salty, and umami flavors—all beautifully entangled around rice noodles and punctuated by crunchy peanuts, fresh herbs, and juicy shrimp. Originating from Thailand’s culinary renaissance in the mid-20th century, this beloved street food has enchanted palates globally due to its balance and complexity in flavor. It makes for a delightful main course that’s quick enough for weeknights but tastes like you’ve traveled straight to a Bangkok night market.

5 from 1 vote

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Prep Time 25

Cook Time 15

Total Time 40

Course Dinner, Main Course

Cuisine Thai

Servings servings

Calories 469 kcal

Equipment

14-inch flat-bottomed wok or 12-inch skillet
Medium mixing bowl
Whisk
Long-handled tongs
Sharp chef’s knife
Cutting board
Large bowl (for soaking noodles)

Ingredients

For the Pad Thai

8 oz dried flat rice noodles 225g, soaked in warm water for 30 minutes, then drained
2 tbsp vegetable oil or neutral oil like grapeseed
3 cloves garlic minced
2 medium shallots finely sliced
8 oz medium shrimp 225g, 31/40 count, peeled and deveined
2 large eggs lightly beaten
1 cup bean sprouts 100g, fresh
4 scallions green onions, cut into 1-inch (2.5cm) sections
¼ cup roasted peanuts 35g, roughly chopped
1 medium lime cut into wedges for serving
¼ cup fresh cilantro leaves for garnish

For the Pad Thai Sauce

3 tbsp fish sauce preferably Red Boat or Squid brand for authenticity
1 ½ tbsp tamarind paste not concentrate, for brighter tang
2 tbsp palm sugar 25g, grated or finely chopped; light brown sugar works in a pinch
1 tbsp rice vinegar unseasoned

Instructions

In a bowl, whisk together the fish sauce, tamarind paste, palm sugar, and rice vinegar until the sugar dissolves completely. Taste for a balance of sweet, sour, and salty.
3 tbsp fish sauce, 1 1/2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp rice vinegar
Heat 1 tablespoon of oil in a wok over high heat until the oil just begins to shimmer and a wisp of smoke appears. Sauté garlic and shallots for about 30 seconds, until fragrant and lightly golden.
2 tbsp vegetable oil, 3 cloves garlic, 2 medium shallots
Add shrimp to the wok and stir-fry until pink and opaque, about 2–3 minutes. Remove them and set aside.
8 oz medium shrimp
Add the remaining 1 tablespoon of oil to the wok. Push any residue to the sides, pour in the beaten eggs, and gently scramble until just set but still slightly moist, about 30 seconds. Break into small pieces with your spatula.
2 tbsp vegetable oil, 2 large eggs
Add the drained noodles to the wok and pour in the Pad Thai sauce. Using tongs, toss and fold continuously for 2–3 minutes until the noodles have absorbed the sauce and the edges begin to lightly caramelise. If noodles stick, add a splash of water (1–2 tablespoons) to loosen.
8 oz dried flat rice noodles
Add bean sprouts, scallions, and cooked shrimp. Toss just until heated through, about 30–60 seconds.
1 cup bean sprouts, 4 scallions, 8 oz medium shrimp
Plate immediately. Sprinkle with chopped peanuts and cilantro. Garnish with lime wedges. Serve hot.
1/4 cup roasted peanuts, 1/4 cup fresh cilantro leaves, 1 medium lime

Notes

Storage: Refrigerate leftovers without garnishes (cilantro, lime) in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a tablespoon of water, tossing until warmed through. Not recommended for freezing — the noodles lose their texture.

Make-Ahead: Mix the sauce up to 1 week ahead and refrigerate. Soak and drain noodles up to 24 hours ahead — toss with a small drizzle of oil and store covered in the fridge.

Substitutions: Use extra-firm tofu instead of shrimp for a vegetarian version (swap fish sauce for soy sauce). Replace palm sugar with light brown sugar. If tamarind paste is unavailable, use 1 tbsp lime juice plus ½ tbsp additional rice vinegar.

Pro Tip: Have every ingredient prepped and measured before you turn on the heat. A wok over high heat moves fast — if you pause to chop garlic mid-cook, the shallots will burn.

Sodium Note: This recipe contains approximately 1324 mg sodium per serving due to the fish sauce. Sodium-conscious cooks can reduce fish sauce to 2 tbsp and increase tamarind paste by ½ tbsp to compensate.

Nutrition

Serving: 1servingCalories: 469kcalCarbohydrates: 65gProtein: 21gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 184mgSodium: 1324mgPotassium: 463mgFiber: 3gSugar: 9gVitamin A: 230IUVitamin C: 11mgCalcium: 99mgIron: 2mg

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