Go Back
+ servings
Pad Thai

Recipe for Pad Thai

Bold and rich flavor rice noodle stir fried with assorted seafood and vegetables in an exotic tamarind pad Thai sauce. This Thai dish is just so delicious that no wonder, it's the no 1 dish of Thai cuisine.
Course Main dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Victoria


  • 8 oz fresh pad Thai noodle or half for dried rice noodle sticks
  • 3 oz firm tofu
  • 3 oz sweet preserved radish or any type of pickled/preserved radish
  • 2 oz garlic chive or scallion
  • 1 shallot
  • 2 eggs
  • 1 lime
  • 1/3 cup roasted peanut or cashew
  • 3 Tbsp fish sauce
  • 2 Tbsp palm sugar
  • 1 tsp tamarind paste or fresh equivalent
  • 1 Tbsp sriracha
  • 4 Tbsp cooking oil

Topping options (choose 1)

  • 1 bag seafood mix
  • 8 large shrimps
  • 4 mussels
  • 1 small squid cut into rinds
  • 4 large scallops
  • 1 block Extra tofu
  • 8 oz beef, chicken or any choice...



  • If you're using dried noodle stick, soak them in warm water for about 10 minutes.
  • Wash and prep seafood topping if needed.
  • Cut tofu and preserved radish into small chips.
  • Cut chive or scallion into match sticks length.
  • Finely chop shallot.
  • Crush peanut or cashew if used.
  • In a microwaveable bowl, heat 1/4 cup of water for 20-30s.
  • Add 2 Tbsp palm sugar, 1 tsp tamarind paste and 3 Tbsp fish sauce to heated water. Stir to mix.
  • Add 1 to 2 Tbsp sriracha as well depend on you spice tolerant.


  • With a large frying pan or wok over medium-high heat, wait till the pan is hot then add 2 Tbsp cooking oil. Twirl to cover entire bottom surface.
  • When oil is hot, stir in chopped onion. Keep stirring until they're soften.
  • Now add all the seafood or topping of choice. Stir and cook until they're 2/3 or half-way done. Quickly transfer to plate and set aside.
  • With the same wok, add a spoon of cooking oil.
  • When this oil is hot, stir in tofu, preserved radish. Saute for about 1-2 minutes.
  • Now add noodle sticks. Stir a few seconds then pour in the mixed pad thai (tamarind) sauce.
  • Keep stirring to prevent noodle from sticking together. Do this until all noodle sticks are cooked. Add water (two Tbsp at a time) if need.
  • Once all noodles are cooked, tuck them to a side, break 2 eggs onto empty area.
  • Wait a couple second until eggs cook through, then start mixing noodles and eggs.
  • Add back the half cooked topping, stir a couple minutes till they're almost cooked, now stir in some bean sprout, chive/scallion and a little bit of crushed peanut.
  • Stir to mix them good for 1 minutes.
  • Transfer to plates and serve with wedge of lime, extra fresh bean sprout and peanut sprinkling on top.