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Padthai Recipe

Name: Real Thai Restaurants Padthai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad Thai rice sticks); 2 cups warm water (for soaking noodles); 1 cups cold water (to stop cooking, optional); 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or light brown sugar); 1 tbs soy sauce; 1 tsp rice vinegar; 2 tbs water (to loosen sauce if needed); 2 large eggs; 8 oz raw shrimp (peeled & deveined) or chicken thinly sliced; 4 oz firm tofu, pressed and cut into 1/2-inch cubes; 1 shallot, thinly sliced; 2 garlic cloves, minced; 2 cups bean sprouts; 4 scallions (green onions), cut into 1-inch pieces; 1 tsp dried red chili flakes (optional); 1 tbs roasted unsalted peanuts, coarsely chopped; 2 fresh lime wedges; 2 tbs fresh cilantro leaves (optional); 2 tbs neutral oil (vegetable, canola, or peanut); 1 tsp sesame oil (optional, for finish); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Real Thai Restaurant

Time45m

Serves3

Make Padthai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Soak

8 oz dried flat rice noodles (pad Thai rice sticks)

2 cups warm water (for soaking noodles)

1 cups cold water (to stop cooking, optional)

Sauce

3 tbs tamarind paste

3 tbs Fish sauce

2 tbs palm sugar (or light brown sugar)

1 tbs Aged soy sauce

1 tsp Rice vinegar

2 tbs water (to loosen sauce if needed)

Protein & Extras

2 Large eggs

8 oz raw shrimp (peeled & deveined) or chicken thinly sliced

4 oz firm tofu, pressed and cut into 1/2-inch cubes

Vegetables & Aromatics

1 shallot, thinly sliced

2 Garlic cloves, minced

2 cups Bean sprouts

4 scallions (green onions), cut into 1-inch pieces

1 tsp dried red chili flakes (optional)

Garnish & Finish

1 tbs roasted unsalted peanuts, coarsely chopped

2 fresh lime wedges

2 tbs fresh cilantro leaves (optional)

Oils & Seasoning

2 tbs neutral oil (vegetable, canola, or peanut)

1 tsp sesame oil (optional, for finish)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Noodles & Soak

Soak noodles

Place dried flat rice noodles in a large shallow bowl. Pour warm water over noodles to cover and let soak 20–25 minutes until pliable but still slightly firm. Drain and set aside. If noodles are sticky or slightly over-softened, briefly rinse in cold water and drain; reserve cold water to stop cooking if needed.

Sauce

Make sauce

Whisk together tamarind paste, fish sauce, palm sugar, soy sauce, rice vinegar and 2 tablespoons water in a small bowl until sugar dissolves. Taste and adjust: it should be balanced sweet, salty, tangy. Add up to 1 tablespoon more water if too thick.

Protein & Extras

Prepare proteins

Pat shrimp or chicken dry and season lightly with 1/8 tsp black pepper. If using tofu, toss cubes with a pinch of salt. Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering.

Add tofu cubes first and fry 2–3 minutes per side until golden. Remove and set aside. Add another 1/2 tablespoon oil if needed, then add shrimp or chicken and stir-fry 2–3 minutes until just cooked through. Remove and set aside with tofu.

Reduce heat to medium. Add remaining 1/2 tablespoon oil to wok. Add shallot and minced garlic and stir-fry 30–45 seconds until fragrant but not browned.

Assembly & Cook

Cook eggs

Push aromatics to one side of the wok to create an open space. Add the two eggs to the cleared area and scramble gently until mostly set, about 30–45 seconds.

Add drained noodles to the wok along with the prepared sauce. Toss and stir-fry quickly using tongs or spatula to coat noodles and distribute eggs and aromatics. If noodles are clumped, add up to 1–2 tablespoons warm water to loosen and continue tossing.

Return cooked protein (shrimp/chicken and tofu) to the wok. Add scallions and half of the bean sprouts. Stir-fry 1–2 minutes until everything is heated through and noodles are tender but not mushy. Taste and adjust seasoning with a little more fish sauce or sugar if needed.

Garnish & Serve

Turn off heat. Stir in sesame oil if using. Transfer pad Thai to serving platter or individual plates. Top with remaining bean sprouts, chopped peanuts, cilantro and a generous squeeze of lime. Sprinkle dried chili flakes to taste.

Serve immediately while hot.