Pad Thai Recipe – Iconic Thai Stir-Fried Noodles

Pad Thai Recipe – Iconic Thai Stir-Fried Noodles

Master Pad Thai, Thailand’s iconic stir-fried noodle dish, at our Thai cooking class in Koh Phangan, rated 4.95/5 on Cookly. Our chefs, with 10+ years’ experience (Thai Culinary Association), teach you to create this sweet-sour-salty masterpiece using Thong Sala market ingredients. Vegan and gluten-free options available – book via WhatsApp (+66 97 992-5590) and explore Thai street food!

Ingredients for Pad Thai and Sauce

Pad Thai IngredientsQuantityNotes Rice noodles70-100gSoaked in lukewarm water until soft, drained Shallots1-2Minced Firm tofu1/8 cup (30ml)Julienned Dried shrimp1 tspOptional, omit for vegan Preserved radish1/2 tbspMinced, optional Spring onion/Chinese chive1-2 stalksCut into 2-inch lengths Fresh bean sprouts1/2 cupFresh, rinsed Cooking oil1 1/2 tbspNeutral, e.g., vegetable oil Egg1Omit for vegan Water1 tbspFor noodle softening Pad Thai Sauce IngredientsQuantityNotes Dried chilies4Soaked, deseeded, finely sliced or ground Fish sauce1 tbspUse soy sauce for vegan Tamarind paste2 tbspOr 1 1/2 tbsp packaged paste Palm sugar1 tbspOr cane/coconut sugar mix Salt1/4 tspTo taste Water1-2 tspFor consistency For ServingQuantityNotes Crushed roasted peanuts1 tspFor garnish Lime wedges1For squeezing Raw bean sprouts1/4 cupFresh, for side Chinese chivesFew sprigsFresh, for side Ground chilies1 tspOptional, for spice Coriander1 tspChopped, for garnish

Preparation Steps for Pad Thai Sauce

1. Soak dried chilies in water for 10 minutes, deseed, and finely slice or grind in a food processor.

2. In a small pot over medium-low heat, combine chilies, fish sauce (or soy sauce), tamarind paste, palm sugar, salt, and 1-2 tsp water.

3. Simmer, stirring until palm sugar dissolves and sauce thickens, about 5-7 minutes.

4. Taste and adjust with more tamarind (sour), palm sugar (sweet), or fish sauce (salty). Cool and store in a jar; refrigerate for up to 1 month.

Preparation Steps for Pad Thai

1. Heat a wok over medium-high heat, add 1 1/2 tbsp oil, and swirl to coat. Heat for 1 minute until hot, as taught in our Thai cooking class in Koh Phangan.

2. Add tofu, fry until golden and crisp, about 1 minute.

3. Add shallots, dried shrimp (if using), and preserved radish; stir-fry 2 minutes until fragrant.

4. Push ingredients aside, crack egg into wok center, scramble until nearly cooked, about 30 seconds.

5. Add soaked noodles and 1 tbsp water; stir-fry quickly to prevent sticking, about 2-3 minutes, until glossy and flexible.

6. Add Pad Thai sauce; stir-fry to coat noodles evenly, about 1 minute.

7. Toss in spring onion and bean sprouts; stir-fry 30 seconds until slightly soft.

8. Transfer to a plate. Garnish with peanuts, coriander, lime wedges, raw bean sprouts, chives, and ground chilies. Serve hot!

Tips and Tricks for Perfect Pad Thai

Our Thai cooking class in Koh Phangan, featured on Phanganist, shares secrets for authentic Pad Thai:

• Noodle Prep: Soak rice noodles in lukewarm water (20-30 min) until pliable but not mushy to avoid clumping.

• Vegan Option: Omit shrimp and egg, use soy sauce instead of fish sauce, as taught in our Thai cooking class in Koh Phangan.

• Tamarind Sourcing: Use Thong Sala market tamarind paste for authentic sourness; soak fresh tamarind in warm water if using pods.

• Wok Technique: High heat and constant stirring create the smoky “wok hei” flavor, a key skill from our classes.

• Local Ingredients: Source bean sprouts and chives from Thong Sala market for freshness (2025 sustainability trend).

• Flavor Balance: Adjust sauce for sweet-sour-salty harmony, a hallmark of Koh Phangan’s food culture.

• Storage: Refrigerate sauce for 1 month or freeze noodles (pre-cooked) for 1 week.

Frequently Asked Questions

Answers to common Pad Thai questions from our Thai cooking class in Koh Phangan:

• How to make Pad Thai vegan? Use soy sauce, omit shrimp and egg, and add extra tofu.

• Can I use fresh chilies? Yes, but dried chilies give the authentic reddish hue.

• How to store Pad Thai sauce? Keep in an airtight jar in the fridge for up to 1 month.

Join Our Cooking Class

Learn Pad Thai at our Thai cooking class in Koh Phangan, located at PXMJ+8V, near Thong Sala pier in Wok Tum. Daily classes at 2:00 PM (with 100 THB market tour) or 6:00 PM for 1,500 THB. Family package: 3,800 THB for 2 adults, 1 child under 12. Rated 4.95/5 on Cookly. Book via WhatsApp (+66 97 992-5590) or visit