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How to Make Pad Thai

Looking for a different kind of pasta dish that can be adjusted to suit different tastes? Try making this Thai recipe featuring rice noodles.


  • Step 1: Prepare the noodles Soak the rice noodles in warm water according to the package directions. Don't oversoak them – they should be flexible but firm. Set them aside for later.
  • Step 2: Prepare the pad Thai sauce Combine the fish sauce, tamarind juice, sugar, and chili sauce in a bowl; mix well and set aside.
  • TIP: You can substitute soy sauce for fish sauce and white vinegar for tamarind juice. To save time, use a commercially prepared pad Thai sauce.
  • Step 3: Stir-fry the meat and tofu Heat 2 tablespoons of the oil in the wok on high heat. Add your choice of diced chicken, peeled shrimp, or diced tofu –or all three; and saute until cooked through and tofu is golden brown on the edges. Set aside in a separate bowl.
  • Step 4: Stir-fry the vegetables Heat 1 tablespoon of oil in the wok. Add the diced garlic and scallions, half the bean sprouts, and the peanuts, and stir-fry on medium heat for one minute. Remove to a separate bowl.
  • TIP: Use shallots or onion instead of scallions.
  • Step 5: Stir-fry the noodles Drain your noodles and add them to the wok with your pad Thai sauce; stir-fry quickly to keep the noodles from sticking.
  • Step 6: Stir-fry the egg Push the noodles to one side of the wok and add the remaining 1 tablespoon of oil. Add the beaten egg and scramble until cooked.
  • Step 7: Combine and serve Combine the cooked ingredients in the wok, toss lightly, and cook for one or two minutes. Garnish with lime slices, chopped cilantro, and the remainder of the bean sprouts. Now you can enjoy your own personal version of this tasty Thai dish!
  • FACT: Did you know? Although pad Thai is one of Thailand's national dishes, it was likely invented by Chinese immigrants who came to Thailand in the 20th century.

You Will Need

  • 8 oz. rice noodles
  • 3 tbsp. fish sauce
  • u00bc c. tamarind juice
  • 2 tbsp. sugar
  • 2 to 3 tbsp. chili sauce 4 tbsp. vegetable or peanut oil
  • 8 oz. chicken
  • shrimp
  • or tofu
  • 1 tsp. chopped garlic
  • u00bd c. chopped scallions
  • 1 c. bean sprouts
  • divided
  • u00bd c. coarsely chopped peanuts
  • 1 egg
  • beaten
  • 1 lime
  • Chopped cilantro
  • A wok
  • 3 bowls
  • Soy sauce (optional)
  • White vinegar (optional)
  • Store-bought Pad Thai sauce (optional)
  • Shallots (optional)
  • Onions (optional)

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