When I teach Pad Thai at my Thai cooking classes, it’s always the dish that surprises people the most. It looks simple, just noodles, sauce, and a quick stir-fry.
But most people don’t realize that real Pad Thai is one of the easiest dishes to ruin, and one of the most rewarding when you get it right!
In this guide, I’m sharing the same tips and secrets I teach in my Thai cooking classes, so you can make yours at home that tastes authentic, not made with peanut butter or watered down!
What Is Pad Thai?
Pad Thai is Thailand’s most famous noodle dish, tangy, sweet, salty, and savory all in one. It’s made with rice noodles, tamarind concentrate, fish sauce, palm sugar, garlic chives, bean sprouts, your choice of protein (often shrimp in Thailand), chicken, and/or tofu, and topped with crushed peanuts, Thai chili flakes and a squeeze of lime.
It’s also one of the first dishes most tourists fall in love with when they travel to Thailand, thanks to its balance of bright flavors and chewy noodles tossed over sizzling high heat, and it’s only spicy if you choose to add the chili flake topping.
Legend Has It…
Did you know many say that Pad Thai was originally created as part of a Thai government campaign to promote national pride and help the economy during a rice shortage?
In the late 1930s and early 1940s, Thailand’s Prime Minister, Plaek Phibunsongkhram, wanted to modernize the country and build a sense of unity through food. To help ease a rice shortage, he encouraged Thais to eat more rice noodles, which were made from broken rice, a lower-grade byproduct that couldn’t be exported.
To spread the idea, the government promoted a national recipe for a noodle dish that used only Thai ingredients. The winner of the contest was Pad Thai, which is now such a fun symbol of both Thai identity and creativity during a hard time.
Authentic Pad Thai Ingredients (with Notes + Substitutes)
Here are the authentic ingredients I use in my Thai cooking classes, plus my favorite easy substitutes:
- Fresh rice noodles (or dry, medium-width rice noodles) Flat, medium-width rice noodles give it its chewy texture. Fresh rice noodles are easiest to use and cook quickly, while dry ones need to soak for about an hour in room-temperature water (never boil).
- Substitute: Glass noodles for Woon Sen Pad Thai, Korean sweet-potato noodles, linguine, fettuccine, or spaghetti. Cook wheat noodles only to al dente so they don’t get mushy.
- Tamarind block or tamarind concentrate Tamarind gives it its signature tangy-sour balance that offsets the sweetness. I love making my own from a block, but jarred concentrate works great too.
- Substitute: Mix ½ cup rice vinegar with ¼ cup lime juice.
- Fish sauce : The salty, savory backbone of Thai cooking. It smells strong but transforms once cooked, adding incredible umami depth.
- Substitute: Mix 2½ tablespoons soy sauce + 2½ tablespoons vinegar + a pinch of salt to replace ⅓ cup fish sauce. For vegan, try my miso-based vegan fish sauce from my Vegan Pad Thai post.
- Palm sugar A traditional Thai sweetener with a light caramel flavor that melts smoothly.
- Substitute: Light brown sugar or coconut sugar.
- Neutral oil: Coconut oil adds richness, but avocado, canola, or peanut oil also work beautifully for high-heat stir-frying.
- Garlic and shallots: They build the aromatic, savory base that makes your kitchen smell like Thailand.
- Substitute: If you don’t have shallots, just use extra garlic. That’s what I normally do.
- Eggs: Scrambled into the noodles for richness and that signature silky texture.
- Substitute: Leave it out or add extra tofu for protein.
- Protein variations: Shrimp Pad Thai, Chicken Pad Thai, Vegan Pad Thai with Tofu, or Beef Pad Thai. Each protein adds its own personality to the dish.
- Tofu: Thai fried tofu strips are often added alongside another protein to boost texture and nutrition.
- Substitute: Extra-firm tofu pan-fried until golden.
- Dried shrimp (optional): Adds a salty, umami punch found in many authentic Thai street versions.
- Substitute: Skip it, I do since I often can’t find them, or add a little more fish sauce for similar depth.
- Preserved radish (optional): Adds a sweet-salty crunch.
- Substitute: Omit if you can’t find it. I do since I can’t find it usually.
- Garlic chives and bean sprouts: Tossed in at the end for crunch and freshness.
- Substitute: Green onions for garlic chives. Fresh green beans (cut into 2-inch pieces) make a great sub for bean sprouts, my Thai Hubby’s hometown in Sukhothai always uses them in their version.
- Crushed roasted peanuts and lime wedges: Peanuts add the classic crunch, and lime brings the bright acidity that ties everything together.
- Note: Peanuts are a topping, not blended into the sauce.
- Dried Thai red chili pepper flakes : Add heat and let everyone adjust spice to their liking at the table.
What Pan to Use
Most people assume you need a wok to make it, but in Thailand, Pad Thai vendors usually use a wide, shallow metal pan, set over a street stove. The shallow surface lets the heat release quickly so the noodles don’t steam and turn gummy, which helps them get that perfect chewy, smoky texture.
At home, the best substitute is a large cast iron skillet. It retains high heat, lets the noodles sear beautifully, and gives that smoky “street food” flavor you get in Thailand.
If you don’t have cast iron, use a large stainless-steel or carbon-steel wok instead of nonstick so you can get real browning on the noodles.
Step-by-Step
This is just a quick overview of how it comes together. Check out my Chicken Pad Thai recipe for detailed, photo-guided instructions. It walks you through each step exactly the way I teach it in my Thai cooking classes.
- Prep your ingredients.
Soak rice noodles until pliable (never boil them), mix your Pad Thai sauce, and chop your aromatics, protein and veggies. - Make the sauce.
Combine tamarind, fish sauce, palm sugar, and water. Stir until smooth and balanced. Taste and adjust for your perfect sweet-sour-salty mix. - Cook the aromatics.
Heat oil in your cast iron skillet. Stir-fry garlic and shallots until fragrant. - Add protein.
Stir-fry your shrimp, chicken, tofu, or beef until just cooked through, then remove. - Scramble the eggs.
In the same pan, pour in beaten eggs and scramble until just set. - Add the noodles and sauce.
Toss in the softened noodles with a ladleful of sauce. Stir quickly so they don’t clump. Add sauce slowly until the noodles are glossy and flavorful. - Bring it all together.
Add back in the cooked protein, fried Thai tofu, bean sprouts, and garlic chives. Toss gently for 30 seconds. - Serve hot.
Plate immediately and serve with lime wedges, crushed peanuts, Thai chili flakes, sugar, and extra sprouts, just like the tables in Thailand.
Variations
Once you master the basics, try one of my variations below, each one brings a different fun vibe to the table:
- Chicken Pad Thai – The most popular version in America, tangy and family-friendly.
- Shrimp Pad Thai – The classic version served across Thailand’s street vendors.
- Beef Pad Thai – My Thai Hubby’s favorite hearty twist, full of rich umami.
- Vegan Pad Thai with Tofu – Made with a miso-based vegan fish sauce that keeps it authentic and plant-based.
- Woon Sen Pad Thai (Glass Noodle Pad Thai) – A lighter, springy twist on the classic, made with glass noodles for a fun texture.
- Pad Thai Sauce – Make this ahead and you can whip up any variation in minutes.
- How to Reheat Pad Thai – Best eaten the day you make it, but if you have leftovers, reheat with a splash of water or sauce to revive the texture.
- Is Pad Thai Gluten-Free? – Learn which sauces to use so everyone can enjoy it!
Common Myths
Peanut Butter – Authentic Pad Thai never uses peanut butter! Real Thai versions use crushed roasted peanuts only as a topping, never blended into the sauce. If you see a Pad Thai recipe with peanut butter, I’m sure it will taste yummy, but it won’t taste like Pad Thai.
Ketchup– If you’ve ever ordered Pad Thai at a restaurant and it was bright red, it’s probably because they added ketchup! Sadly, this shortcut has even spread to some places in Thailand, even ones I’ve visited, and I call it “Sad Thai”. Ketchup is cheaper and easier to find than tamarind and palm sugar, so some cooks use it to save money or time, but that’s not how it’s traditionally done.
Your Pad Thai Questions Answered
Rice noodles, tamarind paste, fish sauce, palm sugar, eggs, bean sprouts, garlic chives, and a protein like shrimp, chicken, beef, and/or tofu. Topped with lime, peanuts, and Thai chili flakes.
It can be good for you when made with lean protein, lots of vegetables, and moderate sauce and oil. The key is portion size and using traditional ingredients instead of bottled sauces high in sugar.
Lo Mein uses wheat noodles and soy-based sauces, while Pad Thai uses rice noodles and a tamarind-based sauce with no soy sauce. Lo Mein is Chinese, Pad Thai is Thai.
Usually crushed peanuts or crispy bits of fried tofu or preserved radish that add contrast to the soft noodles.
Mastering It at Home
If you’re ready to try making it at home, start with one of my recipes above like Pad Thai Beef, and you’ll taste the difference a few traditional ingredients can make!
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