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Tender rice noodles wrapped around plump shrimp and scrambled eggs, all coated in a perfectly balanced sweet-salty sauce create this simplified version of Thailand's beloved street food classic. Each forkful delivers the ideal combination of chewy noodles, fresh vegetables, and crunchy peanuts that make pad Thai irresistible.
After years of ordering pad Thai at restaurants, I discovered that making it at home isn't just possible - it's actually quite simple. The key lies in preparing all ingredients before you start cooking, as the dish comes together quickly once you begin.
Essential Ingredients
- Rice noodles: Choose flat, medium-width noodles specifically labeled for pad Thai
- Fish sauce: Provides essential umami depth - Thai or Vietnamese brands work best
- Ketchup: Creates the perfect tangy-sweet balance without hard-to-find tamarind
- Shrimp: Select medium-sized shrimp that cook quickly and evenly
- Fresh bean sprouts: Add essential crunch and freshness
Instructions
- 1. Perfect Your Noodles
- Begin by soaking rice noodles in very hot water until just tender but still firm. They'll continue cooking later, so slightly underdone is better than soft. Rinse with cold water to stop cooking.
- 2. Create the Sauce
- Combine fish sauce, soy sauce, ketchup, and brown sugar in perfect proportion. This sauce brings together sweet, salty, and tangy elements that define pad Thai's complex flavor profile.
- 3. Cook Your Proteins
- Start with shrimp, cooking just until pink. Remove and scramble eggs separately - keeping components apart ensures perfect texture for each element.
- 4. Master the Stir-Fry
- Heat your wok or large pan until very hot. Work quickly, adding noodles and sauce, tossing constantly to prevent sticking. The noodles should absorb the sauce evenly.
- 5. Final Assembly
- Return proteins to the pan with fresh herbs and bean sprouts. Toss gently to combine while maintaining the integrity of each ingredient.
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Growing up with access to great Thai restaurants, I was intimidated to try making pad Thai at home. But after learning these techniques from a Thai friend, I discovered that achieving those same beloved flavors is completely doable with some simple ingredient swaps.
Perfect Temperature Control
Keep your pan hot enough that ingredients sizzle on contact but not so hot that the sauce burns. If noodles seem too firm, add small splashes of water rather than overcooking.
Storage Success
While best enjoyed fresh, leftovers can be stored for up to two days. Reheat gently with a splash of water to revive the noodles' texture. Add fresh bean sprouts and herbs just before serving.
Protein Options
Feel free to substitute, chicken cut into thin strips, tofu cubes (press and pan-fry first), or a combination of proteins,
Customization Guide
Adjust the heat level with more or less chili flakes, add extra vegetables like julienned carrots, or increase the eggs for a vegetarian version.
After countless attempts at perfecting this recipe, I've found that success lies in preparation and timing. Having everything ready before you start cooking ensures that each component maintains its ideal texture, creating a pad Thai that rivals your favorite restaurant version. Whether you're new to Thai cooking or an experienced home chef, this approachable recipe delivers authentic flavors with readily available ingredients.
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Frequently Asked Questions
- → Can I substitute the shrimp?
- Yes! Use chicken, tofu, or just extra eggs. Adjust cooking times accordingly for your chosen protein.
- → Why use ketchup in Pad Thai?
- While not traditional, ketchup adds the right balance of sweet and tangy flavors that mimics traditional tamarind paste.
- → How do I prevent the noodles from sticking?
- Don't over-soak them, rinse well with cold water after draining, and add them to the hot pan right when you're ready to cook.
- → Is this gluten-free?
- Not as written, but you can make it gluten-free by using tamari instead of soy sauce and checking other sauce ingredients.
- → Can I make this ahead?
- Best served fresh, but you can prep all ingredients and make the sauce ahead of time.