Jul 14 2026
Restaurants›Bangkok Taste›Pad Thai Recipe

Pad Thai Recipe

Inspired by Bangkok Taste
Time45m
Serves2

Rice noodles stir-fried with eggs, beansprouts, and onions. Topped with crushed peanuts and lemon. **Substituting for a Curry Sauce will have a $1 upcharge.

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Ingredients

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Noodles & Sauce

Protein & Eggs

Aromatics & Vegetables

Garnishes & Finish

Method

Noodles & Sauce

  1. 1

    Soak noodles

    Place the 8 oz dried flat rice noodles in a large bowl and cover with warm water (not boiling). Soak for 20–30 minutes until pliable but still slightly firm. Drain and set aside. If using fresh rice noodles, skip soaking and gently separate.

  2. 2

    Make sauce

    In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 2 tbsp lime juice, and 3 tbsp water until sugar dissolves and sauce is smooth. Taste and adjust balance: more sugar for sweetness, more fish sauce for saltiness, more tamarind or lime for sour. If paste is very concentrated, use 1 tsp tamarind concentrate plus 1 tbsp water instead.

Protein & Eggs

  1. 3

    Prepare protein

    If using shrimp: peel, devein, and pat dry. If using chicken: cut into bite-size thin strips. If using tofu: press to remove excess moisture, then cut into 1/2-inch cubes and lightly toss with 1/4 tsp salt. Season protein lightly with a pinch of salt.

  2. 4

    Cook protein

    Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbsp neutral oil and spread. Add protein in a single layer and stir-fry until just cooked through (shrimp pink and curled, chicken no longer pink, tofu golden) — about 2–4 minutes depending on protein. Remove protein to a plate and set aside.

  3. 5

    Scramble eggs

    Wipe the wok if needed, return to medium-high heat and add remaining 1 tbsp oil. Crack 2 eggs into the wok, let sit 10–15 seconds, then scramble gently until just set but still slightly moist. Push eggs to one side of the wok.

Aromatics & Vegetables

  1. 6

    Sauté aromatics

    In the empty space of the hot wok add the minced garlic and sliced shallot/onion. Stir continuously 30–45 seconds until fragrant and beginning to soften, being careful not to burn the garlic.

  2. 7

    Combine noodles and sauce

    Add the drained noodles to the wok along with the prepared sauce. Toss and stir-fry everything together for 1–2 minutes, using tongs or two spatulas to coat the noodles evenly. If noodles stick, add 1–2 tbsp warm water to loosen and continue tossing.

  3. 8

    Finish with protein and vegetables

    Return the cooked protein to the wok and add the bean sprouts and sliced scallions. Stir-fry for another 1–2 minutes until bean sprouts are crisp-tender and everything is heated through. Sprinkle in 1 tsp dried red chile flakes if using, and taste; adjust seasoning with a splash more fish sauce or lime if needed.

Garnishes & Finish

  1. 9

    Plate and garnish

    Transfer Pad Thai to serving plates. Top with roughly crushed roasted peanuts, extra sliced scallions, and cilantro if using. Serve immediately with lime wedges on the side for squeezing over each portion.

  2. 10

    Notes on substitutions

    If a curry sauce is requested as a substitute, note there is a $1 upcharge. To make a simple curry-style finish at home, stir 1–2 tbsp red or yellow curry paste with 3 tbsp coconut milk and add at the step where you add the prepared sauce, then adjust salt/sugar/lime to taste.

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