Culina recipe

Pad Thai.

Name: Classic Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 tbsp tamarind paste; 2 tbsp fish sauce; 2 tbsp palm sugar (or brown sugar); 1 tbsp lime juice (fresh); 200 g rice noodles (soaked or boiled as per package instructions); 200 g shrimp (peeled and deveined); 100 g firm tofu (cubed and pan-fried); 2 cloves garlic (minced); 2 eggs (lightly beaten); 1 cup bean sprouts; 1 scallion (sliced); 1/4 cup peanuts (crushed); lime wedges (for garnish)

This Pad Thai recipe combines the perfect balance of sweet, sour, and savory flavors with rice noodles, shrimp, tofu, and a delicious tamarind-based sauce. It’s a quick and satisfying dish for any night of the week.

Recipe by Culina

Thai

Cuisine

Thai

Course

Main Course

Prep time

20 minutes

Cook time

15 minutes

Recipe by

Culina

Total time

35 minutes

Serves

4 people

About this recipe

Origins of Pad Thai

Pad Thai is a beloved stir-fried noodle dish from Thailand that dates back to the 1930s. It was introduced during a time of nation-building by Prime Minister Plaek Phibunsongkhram, who promoted it as a national dish to encourage Thai people to eat more rice noodles and reduce the country’s dependence on rice. It soon became a symbol of Thai identity and culture.

The Classic Recipe

A traditional Pad Thai dish includes rice noodles, stir-fried with eggs, tofu, and a mix of ingredients like shrimp, chicken, or pork. The dish is flavored with a perfect balance of tamarind paste, fish sauce, palm sugar, and lime, giving it its signature sweet, tangy, and salty flavor profile. Peanuts, bean sprouts, and green onions are often added for crunch and freshness, while chilies offer a spicy kick for those who like heat.

The Role of Wok Cooking

The dish is traditionally cooked in a wok over high heat, which helps give Pad Thai its characteristic smoky flavor while ensuring the noodles don’t become too soggy. The ingredients are stir-fried quickly, keeping the vegetables crisp and the proteins tender.

Global Popularity

Pad Thai has become one of Thailand’s most iconic exports and is widely popular across the world. It is a favorite dish in Thai restaurants and has been adapted to cater to a variety of dietary preferences, including vegetarian and vegan versions, or even Pad Thai made with zucchini noodles for a low-carb option.

Variations and Modern Takes

While shrimp and chicken are the most common proteins used in Pad Thai, modern variations may feature beef, tofu, or even seafood combinations. Some recipes include extra vegetables like broccoli or carrots, making the dish more colorful and nutritious. Many street vendors in Thailand add their unique twists, from spices to garnishes, enhancing the diversity of this iconic dish.

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Pad Thai

Classic Pad Thai

This Pad Thai recipe combines the perfect balance of sweet, sour, and savory flavors with rice noodles, shrimp, tofu, and a delicious tamarind-based sauce. It's a quick and satisfying dish for any night of the week.

Print Pin

Ingrediant: Seafood

Course: Main Course

Cuisine: Thai

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 450kcal

Equipment

Wok
Large bowl

Ingredients

Pad Thai Sauce

3 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 tbsp lime juice fresh

Pad Thai

200 g rice noodles soaked or boiled as per package instructions
200 g shrimp peeled and deveined
100 g firm tofu cubed and pan-fried
2 cloves garlic minced
2 eggs lightly beaten
1 cup bean sprouts
1 scallion sliced
1/4 cup peanuts crushed
lime wedges for garnish

Metric - US Customary

Instructions

In a small bowl, mix the tamarind paste, fish sauce, palm sugar, and lime juice to make the Pad Thai sauce. Set aside.
Heat oil in a wok over medium heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and tofu, cooking until shrimp turns pink and tofu is golden. Push to one side of the wok.
Pour eggs into the empty side of the wok, scrambling until cooked through.
Add the soaked noodles and Pad Thai sauce to the wok. Toss everything together until evenly coated.
Toss in bean sprouts and scallions, cooking for another 2 minutes.
Garnish with crushed peanuts and serve with lime wedges on the side.

Notes

For a vegetarian option, omit the shrimp and use more tofu. Adjust the fish sauce with soy sauce for a plant-based version.

Nutrition

Recipe notes

For a vegetarian option, omit the shrimp and use more tofu. Adjust the fish sauce with soy sauce for a plant-based version.

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