Pad Thai
From The Community Cookbook, the community-vetted cookbook
Log in to follow updates.
0 followers
Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Pad thai is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of Thai cuisine. It is typically made with rice noodles, shrimp, peanuts, green onions, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok.
Source: Wikipedia (Pad thai)
Balanced sauce and high heat keep noodles glossy and springy.
Sweet-sour-savory noodle stir-fry.
Ingredients
- 8 oz flat rice noodles
- 8 oz shrimp or thinly sliced chicken
- 2 eggs, lightly beaten
- 2 tbsp tamarind concentrate
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup bean sprouts
- 2 scallions, sliced
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
Method
- Soak noodles in warm water until bendable but still firm in the center; drain well.
- Heat wok over high, cook protein first if using, then scramble the eggs to soft curds.
- Add noodles and sauce and toss continuously until glossy and just tender.
- Fold in bean sprouts and scallions at the end so they keep bite.
- Top with peanuts, chile, and lime and serve hot.
Why These Techniques Work
Browse techniquesPre-soaking noodles
Why it works: Hydrates evenly before stir-frying.
Why this recipe uses it: Prevents broken or mushy noodles in the wok.
Heat staging and carryover control
Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.
Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.
Recipe facts
Cook feedback
Tell the community whether this version worked as-is.
Cook outcomes currently contribute up to 0% of confidence.
0 made this with no notes · 0 shared notes