Authentic Pad Thai
A traditional Pad Thai recipe made with authentic ingredients for a flavorful dish.
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- •2 oz Tamarind pulp
- •1/2 cup Boiling water
- •3 tbsp Thai palm sugarGrated
- •2 tbsp Fish sauce
- •1 tbsp Thai black soy sauce
- •1/2 lb Chicken breastSliced into 1/3 inch slices
- •Kosher saltGenerous pinch
- •1 tsp Ground white pepper
- •2 tsp Cornstarch
- •2 tsp Thai sweet soy sauce
- •8 oz Dried pad thai rice noodlesSoaked in hot water
- •1/3 cup Dried shrimpProcessed into powder
- •3 tbsp High heat cooking oilPlus more for cooking
- •2 ShallotsThinly sliced
- •4 cloves GarlicThinly sliced
- •1 1/2 tbsp Zakkai (Thai salted daikon)(optional)Finely minced
- •2 to 3 EggsBeaten
- •1 cup Chinese garlic chives
- •1 cup Mung bean sprouts
- •Crushed toasted peanutsGenerous amount
- 1
Make pad thai sauce by mixing tamarind pulp with boiling water, then strain to get tamarind juice.
5 min
- 2
Add palm sugar, fish sauce, and black soy sauce to tamarind juice and mix well.
2 min
- 3
Slice chicken breast and season with salt, white pepper, cornstarch, and sweet soy sauce.
5 min
- 4
Soak rice noodles in hot water until al dente, then drain.
20 min
- 5
Process dried shrimp into a powder.
2 min
- 6
Stir-fry chicken in hot oil until golden brown, then set aside.
6 min
- 7
Stir-fry dried shrimp powder in hot oil until fragrant.
3 min
- 8
Add shallots and garlic to the wok and stir-fry until softened.
4 min
- 9
Optionally add zakkai and stir-fry briefly.
2 min
- 10
Add noodles and pad thai sauce, stir-fry until well combined.
5 min
- 11
Push noodles aside, add beaten eggs, scramble, then mix with noodles.
3 min
- 12
Add garlic chives, bean sprouts, and chicken, stir-fry until chives wilt.
2 min
- 13
Serve with crushed peanuts and additional bean sprouts if desired.
1 min
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