This classic pad Thai is an authentic and satisfying one-bowl noodle dish that’s made with rice noodles, tamarind, dried shrimp, pork, tofu, bean sprouts, scallions, radish, cilantro, and peanuts. Truly the world’s best according to—who else?!—us.
Authentic Pad Thai
- Quick Glance
- 35 M
- 1 H
- Serves 3 to 4
Soak the rice noodles in very, very warm water for 20 minutes.
Meanwhile, place the pork in a small bowl, add the sugar, and toss to coat. In a medium bowl, combine the tamarind water (or rice vinegar and water), soy sauce, and fish sauce. In a small bowl, lightly beat the eggs and a pinch of salt. Place all 3 bowls near the stovetop.
Place a large wok or ginormous skillet over high heat. (You need a large wok to prepare this amount of noodles, as the noodles take up a lot of room, and you need to be able to push some ingredients up the sides of the wok while you cook other ingredients. If your wok is small, make this recipe in two batches.) Add about 1 1/2 tablespoons of the oil to the pan. When the oil is hot but not smoking, add the garlic and stir-fry briefly just until it begins to change color, about 15 seconds.
Toss in the pork and stir-fry until the pork changes color but isn’t cooked through, less than 1 minute. Add the tofu and press it against the sides of the wok with your spatula to scorch it a little, 10 to 20 seconds. Pour in the egg mixture and let it cook just until it starts to set around the pork and tofu, less than 1 minute. Use your spatula to cut the omelet into large pieces, then transfer everything to a plate and set aside.
Return the wok to high heat. Add the remaining 1 1/2 tablespoons oil and swirl to coat. Toss the drained noodles into the wok and stir-fry vigorously, pressing them against the hot wok briefly to sear them, then turn them and press them against the side of the wok again. The noodles will initially seem dry and unwieldy, but don’t worry, just keep folding them over and pressing them onto the wok. After about 1 minute, they will have softened more and be warm.
Move the noodles up the sides of the wok and toss in 2 to 2 1/2 cups of the bean sprouts and the scallions. Stir-fry vigorously for about 20 seconds, pressing them against the hot wok and turning them so they wilt. Add the dried shrimp and salted radish, if using, and toss briefly with your spatula, then add the soy sauce mixture. Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture. Add the reserved egg-meat mixture and toss gently to mix everything together.
Turn the noodles out onto a platter or onto individual plates. Sprinkle some of the chopped peanuts onto the noodles, then place the rest of the peanuts in a bowl as a condiment to be passed on the side so folks can add extra as they wish. Do the same with the cilantro. Place the remaining bean sprouts in a bowl and set them on the table. Pass the Chile-Vinegar Sauce and the lime wedges. Originally published January 23, 2012.
Recipe Testers' Reviews
I have made Pad Thai before, using 2 different recipes, and each time my guests said that it was the best Pad Thai they have ever had. This recipe was a little different from the others in ingredients, proportions and cooking steps, so I was a little skeptical. The end result was just delicious. The noodles had a nice texture, and the taste was lovely.
I did substitute fresh shrimp for the pork and didn’t use the dried shrimp or salted radish. The next time I make this, I might add a little palm sugar to the soy/tamarind/fish sauce mixture. I ate the noodles with the chile-vinegar sauce and found that it added some needed moisture and a great, slightly tingly flavor.
If you think this is the typical Pad Thai you get at an average Thai restaurant here in the States, you are wrong. As soon as I saw this recipe, I jumped at the opportunity to try it and see the reaction of our “Thai daughter,” our exchange student. None of us here at home are big fans of Pad Thai, yet we LOVE Thai food in general. The final result astonished us all, as we loved it. This is so much better, and our Thai daughter said it DID taste much like the versions she gets back home.
My “Thai daughter” actually decided to help me make this recipe. It is very easy to make, but smart to be well organized in the kitchen and have all of the ingredients measured and ready to go once you actually start cooking, as it all goes very fast.
The only comment she had—and we agreed—is that there could be more of the actual sauce (soy/fish/tamarind pulp). I quickly went back to the kitchen, made a little more and added it straight to our bowls and it worked beautifully.