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Pad Thai

When I teach a Thai Cooking Class, everyone usually attends to learn to make Pad Thai. You can customize with whatever protein, vegetables and spice level you prefer.

Make sure you have your ingredients prepped and measured before you start stir frying as everything cooks quickly.

Serves: 4 Ingredients 1/2 package dried rice noodles (7oz) 14 cup Tamarind concentrate  1/4 cup brown sugar 1/4 cup fish sauce 3 Tablespoons of oil total  1/4 cup peanuts 1/2 lb. shrimp, shelled, deveined and butterflied 1/2 lb chicken, cut into cubes 1 cup extra firm tofu, cut into cubes 3 shallots, chopped (can substitute with half red onion) 4 cloves garlic, finely chopped 2 eggs 2 teaspoons garlic chili sauce 1 teaspoon black pepper 1-2 cups bean sprouts 1/4 cup green onions or chives  Optional garnish: green onions, bean sprouts, cilantro, lime, etc


Soak dry noodles in warm water for approximately 30 minutes while you prep all your ingredients.

In a bowl, mix tamarind, sugar and fish sauce together. Set aside.

Heat a wok or large frying pan over medium heat. Add 1 Tablespoon of oil and stir-fry peanuts until toasted and set aside.

Add 1 more Tablespoon of oil and stir-fry chicken until cooked. Remove and set aside. Next, stir-fry shrimp until cooked and set aside with chicken.

Add tofu, shallots and stir fry for a few minutes until tofu starts to brown. Add garlic and cook for about a minute. Move tofu to one side of wok. Add eggs and lightly scramble, adding more oil if needed.

Add noodles, tamarind, sugar, fish sauce mixture and chili sauce. Toss together and cook until noodles are soft, about 10 minutes. If the noodles are still firm, sprinkle 1 Tbsp of water and toss together.

Taste and adjust seasonings as needed. Add in black pepper, bean sprouts, green onions, cooked shrimp/chicken and toss together for a few minutes


Transfer to a platter and top with peanuts and optional garnish.

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