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Signature Pad Thai Recipe

Name: Charm Thais Signature Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz Sen - Jan rice noodles (wide Pad Thai style) or flat rice noodles (soaked); 8 oz Glass (cellophane) noodles (alternative to rice noodles, soaked); 8 oz Chicken breast or thigh, thinly sliced; 8 oz Large shrimp, peeled and deveined; 6 oz Firm tofu, pressed and cut into 1/2-inch cubes; 3 tbs Tamarind paste; 2 tbs Warm water (to dilute tamarind); 3 tbs Palm sugar (or light brown sugar, packed); 3 tbs Fish sauce; 1 tbs Low-sodium soy sauce; 2 tbs Fresh lime juice; 1 tsp Sriracha or Thai chili paste (optional, for heat); 2 tbs Vegetable oil or neutral oil; 3 cloves Garlic, finely minced; 1 medium Shallot, thinly sliced; 2 cups Bean sprouts, rinsed and drained; 4 stalks Green onions (scallions), trimmed and cut into 2-inch pieces; 2 tsp Pickled radish or preserved turnip (optional), finely chopped; 1 tbs Dry roasted peanuts, crushed; 2 tbsp Fresh cilantro leaves (optional, for garnish); 2 each Large eggs; 2 wedges Lime wedges (for serving); 1 tsp Crushed red pepper flakes or extra chili (optional)

Inspired by Charm Thai

Time45m

Serves2

Signature Pad Thai Sauce with a choice of noodles: Sen - Jan Noodles | Glass Noodles

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Ingredients

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Noodles & Protein (choose one)

8 oz Sen - Jan rice noodles (wide Pad Thai style) or flat rice noodles (soaked)

8 oz Glass (cellophane) noodles (alternative to rice noodles, soaked)

8 oz Chicken breast or thigh, thinly sliced

8 oz Large shrimp, peeled and deveined

6 oz Firm tofu, pressed and cut into 1/2-inch cubes

Signature Pad Thai Sauce & Seasoning

3 tbs tamarind paste

2 tbs Warm water (to dilute tamarind)

3 tbs Palm sugar (or light brown sugar, packed)

3 tbs Fish sauce

1 tbs Low-sodium soy sauce

2 tbs Fresh lime juice

1 tsp Sriracha or Thai chili paste (optional, for heat)

Aromatics & Vegetables

2 tbs Vegetable oil or neutral oil

3 cloves Garlic, finely minced

1 medium Shallot, thinly sliced

2 cups Bean sprouts, rinsed and drained

4 stalks Green onions (scallions), trimmed and cut into 2-inch pieces

2 tsp Pickled radish or preserved turnip (optional), finely chopped

1 tbs Dry roasted peanuts, crushed

2 tbsp Fresh cilantro leaves (optional, for garnish)

Egg & Finish

2 each Large eggs

2 wedges Lime wedges (for serving)

1 tsp Crushed red pepper flakes or extra chili (optional)

Method

Noodles & Protein (choose one)

Prepare noodles: For Sen - Jan or flat rice noodles, soak in warm water until pliable but still slightly firm (about 20–30 minutes depending on thickness). For glass noodles, soak in warm water until soft, 10–15 minutes. Drain and set aside. Reserve 1/4 cup of the noodle soaking water if using rice noodles.

Pat protein dry. If using chicken, slice thinly. If using shrimp, leave whole. If using tofu, press to remove moisture and cube. Season lightly with 1/4 tsp salt and a pinch of white pepper (optional).

Signature Pad Thai Sauce & Seasoning

Make the sauce: In a small bowl whisk together tamarind paste and warm water until smooth. Add palm sugar, fish sauce, soy sauce, lime juice and sriracha (if using). Stir until sugar dissolves and flavor is balanced — sweet, salty, sour. Taste and adjust: more tamarind or lime for sour, more sugar for sweet, more fish sauce for saltiness. Set sauce aside.

Aromatics & Vegetables

Heat a large wok or 12-inch skillet over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat.

If cooking tofu or chicken, add to the hot pan and sear until cooked through and lightly browned (chicken 3–5 minutes; tofu 3–4 minutes per side). Remove and hold on a plate. If using shrimp, cook 1–2 minutes per side until pink and opaque; remove and hold.

Add remaining 1 tablespoon oil to the wok. Add garlic and shallot and stir-fry 20–30 seconds until fragrant but not browned. Add optional pickled radish/preserved turnip and stir 10 seconds.

Egg & Finish

Push aromatics to one side of the wok. Crack eggs into the empty side and scramble briefly until just set but still soft.

Add drained noodles to the wok along with reserved noodle soaking water (about 2–4 tbsp) or 2 tbsp water if none. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss gently but quickly to combine, allowing noodles to absorb sauce and finish cooking (2–3 minutes).

Return cooked protein (chicken, shrimp, or tofu) to the wok along with half the bean sprouts and most of the green onions. Toss to combine and heat through 1–2 minutes. The noodles should be glossy and coated, not soupy.

Turn off heat. Add remaining raw bean sprouts and most of the crushed peanuts and cilantro, reserving some for garnish. Toss briefly to combine. Adjust seasoning — add a splash of fish sauce or lime juice if desired.

Plate the Pad Thai. Garnish with remaining green onions, crushed peanuts, cilantro, lime wedges and optional crushed red pepper. Serve immediately.