Cook Pad Thai like a Thai chef


Tips and tricks from the experts for traditional Pad Thai


Everyone loves Thai food and Pad Thai is one of our favorites. It is a classic dish that is both easy to make and incredibly delicious. But making the perfect Pad Thai can be a challenge, and that’s where we come in. We have gathered tips and tricks from the experts to help you cook the most authentic and delicious Pad Thai.

pad thai

Basic ingredients for Pad Thai include rice noodles, eggs, vegetables, peanuts and a homemade Pad Thai sauce. But to make a really good Pad Thai, it is important to prepare all the ingredients properly and have the right equipment at hand. We will cover everything you need to know to prepare for cooking.

Follow our step-by-step instructions to make the perfect Pad Thai. From soaking the rice noodles to frying the eggs and vegetables, we will cover everything you need to know to cook an authentic and delicious Pad Thai. We have also gathered expert advice to help you avoid common mistakes and make your Pad Thai even better.

tormek 34543

Some ingredients may be difficult to obtain

Here are some tips on how to replace what you can’t find:

  • If you cannot find the Thai thin, black or sweet soy sauce, use Chinese light/dark soy sauce and add an extra ½ teaspoon of sugar.
  • If you can’t find Thai canned salted radish (we couldn’t when shopping for this recipe!), you can substitute Chinese zha cai, canned Chinese mustard stalks.
    The recipe calls for a relatively small amount, so if you can’t find any of them, you can skip it.
  • If you really hate the idea of using dried shrimp, you can experiment with adding 1 tablespoon of oyster sauce instead.
  • Instead of Chinese chives, you can substitute regular scallions, but use half the amount required.


Enough theory, let’s make Pad Thai!

pad thai

Pad Thai

Our Pad Thai recipe, has all the ingredients and information you need to make an authentic Pad Thai at home!
Prep Time 45 minutes
Cook Time 10 minutes
Servings 4 pers
Calories 700 kcal


1 Wok Use a wok pan for best results


Pad Thai Sauce

  • 40 g Tamarind paste (puréed alto)
  • 3 msk Palm sugar (alt brown sugar, honey or maple syrup)
  • 3 msk Fish sauce
  • 2 msk Thai Black Soy
  • 1 msk Thai Sweet Soy
  • 0.25 msk White pepper

Pad Thai

  • 250 g Pad Thai rice noodles (all common rice noodles)
  • 250 g Chicken breast (thinly sliced)
  • 1 tsp Thai Light Soy
  • 1 tsp Corn starch
  • 1 tsp Water
  • 80 g Dried shrimps (old shrimp paste)
  • 3 gaps Garlic
  • 2 st Shallots (thinly sliced, can be replaced with red onion)
  • 2 tsp Preserved salted radish (can be replaced by Zha cai (Pickled Mustard Stalk))
  • 3 st Eggs (large eggs)
  • 140 g Bean sprouts
  • 55 g Chinese chives
  • 2 msk Roasted Peanuts (finely chopped)
  • 90 ml peanut oil or sunflower oil


  • Make the sauce first.
    Take the tamarind pulp (a block about 2.5 x 5 cm) and mix it with ½ cup of boiling water (you can add a little more if needed to dissolve the paste).
    Break up the pulp in the hot water, then press the mixture through a fine mesh sieve. Discard the solid. To the liquid tamarind concentrate you just made, add sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using) and white pepper.
    Set aside.
    40 g Tamarind paste, 3 msk Palm sugar, 3 msk Fish sauce, 2 msk Thai Black Soy, 1 msk Thai Sweet Soy, 0.25 msk White pepper
  • Soak the pad thai noodles in hot water for about 20 minutes and drain in a colander. If the noodles are really long strands, you’ll want to cut them into 20-25cm lengths to make woking easier.
    250 g Pad Thai rice noodles
  • Marinate the sliced chicken by combining it with 1 teaspoon of Thai thin soy sauce, cornstarch and water.
    Set aside.
    1 tsp Thai Light Soy, 1 tsp Corn starch, 1 tsp Water, 250 g Chicken breast
  • Then prepare the dried shrimp, finely chopping them into a coarse powder (we used a food processor). Prepare garlic, shallots/red onion, canned Chinese mustard stalks (zha cai), eggs, mung beans, garlic and peanuts.
    You want to have everything ready before you turn on the stove.
    80 g Dried shrimps, 3 gaps Garlic
  • Now you are ready to cook! Heat 2 tablespoons of oil in your wok on high heat until it just starts to smoke. Add the chicken and cook until golden and just cooked through.
    Drain the wok and set aside.
    90 ml peanut oil or sunflower oil, 250 g Chicken breast
  • Add another 3 tablespoons of oil to the wok. Add the shrimp powder over medium heat. Fry until fragrant and crisp, 2 minutes. Add the garlic and cook for 30 seconds. Add the shallots and zha cai.
    Fry for another 30 seconds.
    80 g Dried shrimps, 3 gaps Garlic, 2 st Shallots, 90 ml peanut oil or sunflower oil, 2 tsp Preserved salted radish
  • Turn the heat up to high and add the noodles and sauce. Sauté to combine, lifting up the noodles with your wok spatula to spread them out and break them up.
    250 g Pad Thai rice noodles
  • Making a space on the side of the wok, push the noodles aside. Drizzle another 1 tablespoon of oil into the open space and pour in the beaten eggs.
    Use your spatula to fold them gently, stirring them without breaking up the egg too much. When the eggs are about 70% done, divide them among the noodles.
    3 st Eggs
  • Then add the bean sprouts and chives.
    Stir to combine, allowing the chives to soften. Add the chicken again and fry until everything is mixed.
    Place on a plate, top with the crushed peanuts and serve!
    140 g Bean sprouts, 55 g Chinese chives, 2 msk Roasted Peanuts


Serve with half a lime (squeezed over Pad Thai).
We like to drink a Thai beer with this (Chang, Singha, Leo).


Calories: 700kcal
Tried this recipe?Let us know how it was!

Leave a Reply

Your custom text © Copyright 2024. All rights reserved.