Pad Thai stands as a beloved cornerstone of Thai cuisine, with origins in World War II. Facing rice shortages for economic reasons, the Thai government promoted noodles—one bowl of rice could stretch to five bowls of noodles. Lacking a traditional noodle dish, they invented "Pad Thai," or "Thai stir-fry."
Authentically made with Chanthaburi rice noodles, shrimp, firm tofu, garlic, bean sprouts, kohlrabi, peanuts, and lime—often topped with banana blossom and dried chilies—the dish shines thanks to its signature sauce of tamarind paste, palm sugar, and fried shallots.
Now a national favorite, Pad Thai graces every street corner in Thailand, inspiring countless creative variations across the country.
Pad Thai Recipe for Two
While trips to Thailand may be on hold, you can recreate this iconic dish at home with our reliable, restaurant-tested recipe.
Sauce Ingredients:
150 grams tamarind paste
150 grams palm sugar
50 grams shallots
2 tablespoons fish sauce
Deep-fry shallots in hot oil until golden brown, drain, and set aside. Heat tamarind paste, stir in palm sugar until melted. Off heat, mix in fish sauce for a smooth sauce.
Stir-Fry Ingredients:
200 grams rice noodles, soaked in water
4 tablespoons Pad Thai sauce
Shrimp
1 clove garlic
100 grams firm tofu, diced
1 or 2 eggs
2 teaspoons fermented turnip
1 tablespoon chives
150 grams bean sprouts
4 tablespoons chopped peanuts
½ teaspoon dried chili flakes
4 tablespoons coconut oil
Kohlrabi, sliced (to taste)
Heat coconut oil in a wok over high heat. Stir-fry shrimp until cooked, then set aside. In the remaining oil, sauté garlic, kohlrabi, and tofu until fragrant. Add sauce, noodles, and a splash of water; cook until noodles soften. Push mixture aside, add eggs and scramble. Incorporate chili flakes, peanuts, bean sprouts, chives, and shrimp. Stir-fry 10 seconds more, then remove from heat. Season to taste with fish sauce, dried chili, lime juice, and caster sugar.
Enjoy your meal!
