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Pad Thai from Thailand

Pad Thai

Stir-fried rice noodles with tamarind, egg, peanuts and lime — sweet, sour and savoury. · Thailand

📍 Bangkok ★ 4.6
Last updated Jul 21, 2026 · Reviewed by the WhatWhereVacay editorial team

Stir-fried rice noodles with tamarind, egg, peanuts and lime — sweet, sour and savoury.

📹 See Pad Thai

AI-generated illustrative footage · Whatwherevacay.com

About Pad Thai

Pad Thai is Thailand's signature stir-fry: flat rice noodles tossed at high heat with egg, firm tofu, dried shrimp or fresh prawns, garlic chives and bean sprouts, bound in a sauce that balances sweet palm sugar, sour tamarind and salty fish sauce. It is finished with crushed peanuts, chilli flakes and a squeeze of lime.

The magic is in the wok: hot, fast cooking that keeps the noodles springy and just slightly smoky.

🏛️ History & Culture

Pad Thai is surprisingly modern. It was promoted nationally in the late 1930s and 1940s under Prime Minister Plaek Phibunsongkhram as part of a campaign to forge national identity, reduce rice consumption and popularise noodles — recipes were even distributed by the government.

Rooted in earlier Chinese stir-fried noodle techniques but seasoned with distinctly Thai flavours, it quickly became a beloved street-food staple and, today, the most internationally recognised Thai dish of all.

🍳 How to make Pad Thai

AI-assisted, not kitchen-tested

Pad Thai

Thailand's iconic stir-fried rice noodle dish, balancing sweet, sour, salty and nutty flavours, cooked fast in a hot wok for that signature springy texture.

Prep
20 min
Cook
10 min
Total
30 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 200 g (7 oz) flat rice noodles (Pad Thai style), soak in warm water for 30 minutes until pliable but not soft
  • 3 tbsp tamarind paste, if using tamarind pulp, soak in 4 tbsp hot water, strain
  • 3 tbsp palm sugar, or brown sugar
  • 3 tbsp fish sauce
  • 2 tbsp water
  • 2 large eggs, lightly beaten
  • 150 g (5½ oz) firm tofu, cut into 1 cm cubes
  • 200 g (7 oz) fresh prawns (or chicken), peeled, deveined; optional but traditional
  • 2 tbsp dried shrimp, soaked in warm water, roughly chopped; optional
  • 3 cloves garlic, minced
  • 2 shallots sliced thinly
  • 150 g (5½ oz) fresh bean sprouts, rinsed, drained
  • 50 g (1¾ oz) garlic chives (or regular chives), cut into 5 cm lengths
  • 50 g (1¾ oz) roasted peanuts, crushed for garnish
  • 1 lime cut into wedges, for serving
  • 1 tsp dried chilli flakes, or to taste
  • 3 tbsp vegetable oil, for stir-frying

Steps

  1. 1 Soak the rice noodles in warm water for 30 minutes until pliable but still firm; drain well and set aside.
  2. 2 Make the sauce: in a small bowl, stir together tamarind paste, palm sugar, fish sauce, and water until the sugar dissolves. Taste: it should be sour, sweet and salty in balance; adjust with a little more tamarind or sugar if needed.
  3. 3 Heat a wok or large frying pan over high heat until smoking. Add 2 tbsp oil, then the tofu cubes and stir-fry until golden on all sides. Remove with a slotted spoon and set aside.
  4. 4 Add remaining 1 tbsp oil to the wok. Add garlic and shallots; stir-fry for 30 seconds until fragrant but not burned.
  5. 5 Add the prawns (if using) and dried shrimp; stir-fry until prawns turn pink and opaque (about 2 minutes). Push everything to one side of the wok.
  6. 6 Pour the beaten eggs into the empty side of the wok and scramble quickly until just set but still soft, about 30 seconds.
  7. 7 Add the soaked noodles and the sauce mixture. Toss everything together over high heat using a spatula or tongs, scraping the bottom to avoid sticking. Stir-fry for 2-3 minutes until the noodles are tender but still springy and have absorbed the sauce.
  8. 8 Return the tofu to the wok. Add half the bean sprouts and half the garlic chives; toss for 30 seconds—the sprouts should remain crisp.
  9. 9 Remove from heat and divide among plates. Top with remaining bean sprouts and chives, crushed peanuts, chilli flakes, and a lime wedge on the side. Serve immediately, with extra fish sauce and sugar on the table if desired.
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Ingredients
Steps

Pad Thai — frequently asked questions

What is Pad Thai?

Pad Thai is Thailand's signature stir-fry: flat rice noodles tossed at high heat with egg, firm tofu, dried shrimp or fresh prawns, garlic chives and bean sprouts, bound in a sauce that balances sweet palm sugar, sour tamarind and salty fish sauce. It is finished with crushed peanuts, chilli flakes and a squeeze of…

What is Pad Thai made of?

Pad Thai is made with rice noodles, tamarind, fish sauce, peanuts and bean sprouts.

Where does Pad Thai come from?

Pad Thai comes from Thailand, and is especially associated with Bangkok. Pad Thai is surprisingly modern.

Where can I eat Pad Thai?

A street cart in Bangkok cooking each portion to order over high flame.

How do you make Pad Thai?

Making Pad Thai at home takes about 20 minutes of prep and 10 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Thailand

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