Difficulty level: Intermediate
Servings: 4 to 6 people
Nutritional information per serving (1 of 6): Calories 1200, Total Fat 15 g, Saturated Fat 3 g, Carbohydrates 232 g, Dietary Fiber 7 g, Sugar 13 g, Protein 28 g, Cholesterol 86 mg, Sodium 1567 mg
Total time: 1 hour (including noodle soaking time)
Active cooking time: 20 minutes

Discover the iconic Thai street food sensation that's captivated Americathe legendary Pad Thai! Master this beloved dish with patience and precision, especially mastering the noodles through their essential three-stage transformation. Start by soaking rice noodles in warm water to let them absorb moisture and soften beautifully. Then, stir-fry them with vibrant ingredients to infuse rich oils and flavors. Finally, when they hit that perfect tender-yet-firm bite, stir in the sauce for an irresistible finish that will transport you straight to Bangkok's bustling markets.

My family pioneered Pad Thai in America almost 50 years ago, blending tradition with a few inventive twistslike a sunny orange glow from paprika instead of classic chili paste, and a fresh finish of garlic chives over green onions. Think of it like perfecting pancakes: a little practice unlocks restaurant-worthy magic every time. Ready to stir up some Thai magic in your kitchen?

Pad Thai Sauce Ingredients:

4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika (optional, for color)
2 teaspoons chili sauce, such as Sriracha

Pad Thai Ingredients:

3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles (optional, for plating)
2 tablespoons (30 ml) vegetable oil (canola, grapeseed, or peanut oil)
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin 1-inch strips
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and deveined
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), sliced diagonally into 2-inch pieces
1 lime, cut into wedges for garnish

Cooking Instructions:

Prepare the Pad Thai Sauce: In a small bowl, mix the fish sauce, sugar, tamarind paste, lime juice, rice vinegar, paprika, and chili sauce until well combined. Set this sauce mixture aside.
Soak the noodles: Submerge the rice noodles in warm water enough to cover them completely and let soak for 1 hour until pliable.
Optional plating step: If using, shape banana leaf into rounds by cutting with an inverted bowl and place them on the serving platter, ready for plating.
Cook the aromatics and proteins: Heat a large cast-iron skillet over high heat until hot. Add vegetable oil and swirl to coat the pan evenly. When the oil starts to smoke, toss in the garlic and stir for about 5 seconds. Add the tofu and dried shrimp, cooking and stirring until they soften, roughly 3 to 4 minutes. Next, add the chicken strips, stirring until they lose their pink color, about 1 to 2 minutes.
Cook the eggs: Push the cooked ingredients to one side of the skillet, allowing the oil to settle in the center. Crack the eggs into the oil and let them set for approximately 30 seconds until half cooked. Lightly scramble the eggs and then mix together with the other ingredients, scraping the browned bits off the bottom of the pan before they burn.
Add and cook noodles: Drain the soaked noodles, reserving the soaking water. Add about 3 cups of the noodles to the skillet, stir-frying until softened, about 2 to 3 minutes.
Include salted turnip and shrimp: Stir in the minced salted turnip and shrimp, cooking until the shrimp and chicken reach medium doneness, roughly 1 minute.
Finish with sauce: Pour the prepared sauce into the skillet and fold everything together gently until all the liquid is absorbed by the noodles, about 2 minutes.
Steam with toppings: Place half of the bean sprouts, half of the crushed peanuts, and the garlic chives (or scallions) in the middle of the noodles. Then cover with some noodles on top and allow to steam for 30 seconds. If the skillet appears dry, add a small amount of the reserved noodle soaking water.
Plate and garnish: Transfer the cooked Pad Thai to a serving plate lined with the banana leaf circles if using, then garnish with the remaining bean sprouts, peanuts, and lime wedges.