Classic Pad Thai Recipe

Although there are countless variations of recipes for Pad Thai, the place to start learning and comparing is the classic restaurant-style Pad Thai recipe. Even here there is plenty of room for experimentation and customization, but why not give the old reliable version here a try?

Small details don't matter much, for example if you prefer chicken or shrimp, but try to get authentic ingredients and use the flavors that make it taste right. Here's our basic formula for making Pad Thai for four people. Larger quantities are not typically prepared. Indeed it is usually the case in Thailand for cooks to prepare just a single serving at a time while a hungry patron waits.


  • 1/2 package Thai rice noodles, medium thickness
  • 2 medium eggs
  • 4 teaspoons fish sauce
  • 2 tablespoons tamarind
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup bean sprouts
  • 2 tablespoons vegetable oil
  • 1/4 pound shrimp, whole
  • 1 chicken breast, sliced
  • 2 tablespoons palm sugar
  • 2 or 3 stalks scallion, sliced at an angle
  • 2 tablespoons crushed peanuts
  • juice from 1/2 lime

Cooking Instructions

  1. Soak the noodles in warm water for 15 minutes or until soft
  2. preheat your wok on high heat
  3. add one tablespoon of oil and the shrimp for one minute or until barely cooked
  4. remove shrimp and add chicken - again leave just until barely cooked
  5. add rest of oil, put in garlic and wait until garlic first starts to brown
  6. add noodles and stir for 30 seconds
  7. push noodles to the side, add eggs - cook until they start to solidify
  8. mix together with noodles and add the fish sauce, shallots, palm sugar, tamarind
  9. stir and let cook for 30 more seconds so ingredients come together
  10. add bean sprouts and scallions and stir
  11. remove from heat, and plate quickly
  12. sprinkle on lime juice, and garnish with crushed peanuts