Pad Thai for beginners

Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong. It’s also one of the most requested recipes here on Chez Pim. Why, then, has it taken me this long to post this recipe, you asked? I don’t know…perhaps it’s because I don’t actually have a recipe! Is that a good enough reason?

Then what am wasting your time for, you are wondering, yes? Well, it’s true that I don’t have a recipe, but what I have, and will share with you here, is way better than a recipe. It’s in fact a fool-proof way to make Pad Thai -Pad Thai for just about anyone from beginners to experts. I must warn you that I will a bit wordy. I could easily write a very short description and make everything look and sound easy -but that means I’d be leaving you to figure out the details on your own. Or I could explain every step of the way so that you understand what goes into a Pad Thai and what distinguishes a great one from the usual blah. The piece might look a little intimidating, but I think it will in fact be easier than any easy-looking recipe. And, I promise you, if you read through the entire thing, you’ll never have to look at another Pad Thai recipe. You’ll be set. Really you will.

There are so many silly Pad Thai recipes around, a quick google reveals one with ketchup as an ingredient. What an abomination! Not even the fabulous June Taylor’s artisanal ketchup can rescue that one! A few other recipes I came across would have us make four or more portions of Pad Thai at once –which, I can guarantee you will result in clumps of oily, sticky noodle unfit for human consumption.

The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok. That simply means you can’t do many servings at once.

No, no, I’m not going to make you drive around town procuring all the exoticities required to make a proper Pad Thai only to feed just you and your sweetheart. It is entirely possible to feed a whole crowd. You just have to do it like they do on the streets of Bangkok -cook one or two portions at a time. Your friends and dinner guests must be a bit patient, but they will kiss you in the end –no, not the rear end, just the end of your party, get your mind off the gutter you!

Another common mistake in a Pad Thai recipe is to season while cooking in the wok, which once again get in the way of that super-heated wok-quickstep I mentioned before. If you follow those recipes that have you measure a tablespoon of fish sauce and one of tamarind and yet another of palm sugar into the hot wok during the cooking, you are –it pains me to say- doomed to failure. By the time you’re done adding all the whatnots, your noodle turns gooey, your protein done to the texture of a rubber eraser, and your perfectly innocent Pad Thai becomes what I call a sorry excuse of the dish. Bad all around.

Once again a little street sense can help a whole lot. Pad Thai vendors in Thailand don’t season their Pad Thai one portion at a time. They usually have a giant vat of sauce pre-made waiting patiently by the wok station. As they cook a portion they add the sauce -no guess work, no fumbling with this bottle and that, a ladle full of the pre-seasoned sauce and that’s it. Easy enough, yes?

That’s how I do it. I make my sauce beforehand. I don’t even care if I make too much sauce, since it keeps quite well in the fridge for a long time –comes very handy for a quickie Pad Thai fix later. I also prepare all the other ingredients and have them ready. (You can be fancy and call it mise en place like the French do, or just a simple meez like all the American cooks I know.) When my guests arrive I get the wok smoking hot and make one or two portions at a time until everyone has their fill of the noodle-y goodness. They can even take the wok on a spin and make one on their own. My friends get a kick out of that, yours might too.

So you begin by preparing the sauce.
There are four ingredients in the Pad Thai sauce, Tamarind pulp (for the sour flavor), Fish Sauce (for the salty part), Palm Sugar (for a slight sweetness), and Paprika or Thai chilli powder (for the spice). Two cups of sauce will make about 6-8 portions of Pad Thai. You can make your Pad Thai sauce vegetarian by using this sauce instead of fish sauce.

To make about two cups of sauce, you should begin with about ½ cup each of Tamarind (*see the note below for how to prepare tamarind pulp), Fish Sauce, and Palm Sugar. If you substitute white and/or brown sugar for the Palm Sugar, you should use only about 1/3 cup. Melt all these together in a small pot over a low flame. Taste and adjust the flavor balance until it suits you. Then add the chilli powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it. By the time you’re done flavoring the pot should be simmering happily. Turn off the heat and let the sauce rest while you get to the other ingredients.

At this point in the game I like my sauce to lead with a salty flavor, follow by a mild sourness, then just a gentle sweetness and a soft caress from the chilli at the back of my throat at the very end. A finished plate of Pad Thai will be served with a sliver of lime and extra chilli powder to be mixed in at the table, so you could keep these two flavors in the sauce mild for now. I don’t know about you but there is nothing I hate more than a cloying sweet Pad Thai. If your sauce starts out super sweet now it will be very tough to correct later.

Those of you with a scientific mind might want more precise measurements or proportion or whatnot. I’d do it if I could, but the problem is most Thai ingredients are not standardized in the way that a Western ingredient, say, white granulated sugar, is. A cup of granulated sugar is always the same, but a cup of your Palm Sugar or Fish Sauce might not have the same intensity as mine. So the easiest thing to do is just to taste. And herein lies another beauty of preparing the sauce ahead of time. You can take your time to taste and adjust the sauce precisely to your liking, which would be hard to do à la minute in the wok.

Now that you have your sauce ready and waiting, you can prep the other ingredients.
Here’s a list of what you need, and the quantity to use per portion.

Thin rice noodle, also called Rice Sticks, Banh Pho, or Chantaboon.
You can buy Rice Stick noodles at your local Asian supermarket or get them online.  Soak them . Don’t soak until the noodle is soft enough to eat, or it will turn into mush in the wok. Just do it until it’s pliable and almost edile, like very al dente pasta, then drain well. You will need about 1-2 loosely packed cups per portion, depending on how carb-happy you are. You can use more or less, entirely up to you and your friends. A 500g (or about 16oz) bag of dried noodles should be enough for 6-8 portions. Buy a little extra just to be sure. It’s cheap and, if left unsoaked, will last just about forever.
If you can find fresh rice noodle at your market, depending on the freshness, you might want to soak it anyway just to soften it a bit more. Follow the same step as the dried noodle but do not soak for as long. One normal bag of fresh noodle, usually around 500g, will be enough for 3-4 portions.

Shrimps, or chicken, or for vegetarians see under ‘Tofu’ below
The more traditional version of Pad Thai uses shrimps. I use about 7 pieces of medium size shrimps per portion, peeled of course. You can be as generous as you want.
You can also easily substitute chicken, about 2oz of chicken meat (cut into bite-size pieces) per portion will be plenty.

I like to use the pressed tofu that comes in square blocks. You can use just about any firm-textured tofu you can find, even the pre-fried varieties from Chinese markets. As long as it doesn’t disintegrate when fried in the wok, you will be fine. I cut the tofu into thin, bite-size pieces, and use about a small handful in each carnivorous portion. For a vegetarian portion, with only tofu and no other meat, you will have to use more. A little guess work is involved here but it’s easy enough, yes? (To make it completely vegetarian, you can use this sauce in place of fish sauce.)

I usually crack one small egg into the wok while cooking each serving. If you dinner guests like less egg you can make two servings at a time and only crack one egg into the wok while cooking, essentially cutting the egg quantity in half in each portion.

Ground Peanuts
I use roasted and unsalted peanuts (sometimes I roast my own) for this. Ground the peanuts roughly, beware not to overdo it as you will end up with peanut butter and not ground peanuts. You will need 1-2 tablespoons per portion, depending on how much your friends like peanuts.

Flat-leaf Garlic Chives, also called Chinese Chives
Bai Gui-chai as they are called in Thai. Although most restaurants use the green part of green onions or spring onions, Garlic Chive is the more traditional herb for Pad Thai. Wash and dry the chives carefully, then cut into 2 inches pieces. I use a handful of them per portion.

I love a lot of beansprouts in my Pad Thai, so I use almost a full cup per portion. You can use as much or little as you like. You can even skip them entirely.

Pickled Turnips (optional)
You can buy pickled turnips pre-chopped in a
plastic bag, but I think the whole ones are fresher. I chopped whole
turnips into small bits, and use about 1 tablespoon per portion.

Dried shrimps (optional)
The cheaper versions of Pad Thai on the streets of Bangkok are made with only tiny dried shrimps and no fresh ones at all. I don’t want to go that far, but I still like to add a bit of these salty dried shrimps for extra flavor -you can easily skip it altogether. I take a bit of dried shrimp and pound in a stone mortar and pestle until fluffy. It’s important to use the mortar here and not your cuisinart, which will turn to dried shrimp into hard, dried chunks (entirely capable of cracking a tooth) instead of fluffy bits of salty shrimp. I use about 1-2 tablespoon per portion.

Chopped garlic (optional)
I like to use a little bit of garlic in each portion, give it an extra kick. You don’t have to.

To serve as condiments at the table you will need:
Slivers of lime, extra ground peanuts, extra chilli powder, fish sauce, and even a bit of white sugar. Just like other street food in Thailand, everyone can tailor the final dish to their own taste. I suggest a squeeze of lime for sure, and anything else that pleases you.

Toast yourself with a glass of champagne now that the prep is done before your dinner guests arrive. A nice off-dry and not oaky champagne will go well with the Pad Thai later too. Lovely Rieslings will do fine as well.

While you’re savoring your champagne, let me tell you a bit about that temperamental beast that’s your well-seasoned wok (**see note below). The success of your Pad Thai depends on it. A wok is not built for heat retention or long and even cooking, unlike Western style pots and pans. A Le Creuset pot, for example, is built like a marathon runner, slow to warm up but has a long staying power. A wok, on the other hand, is more like a sprinter. It heats up really fast, and loses it just as quickly. The thin iron steel material in a good wok transfers more or less all the heat from the flame directly to the content inside. This is great for the ability to control heat, you can turn the fire up and down and the heat in the pan will rise and fall just as quickly. This also means that a wok can sear and cook a small amount of food lightening fast. Adding too much all at once and letting the heat escape would turn a wok into a useless piece of tin in a blink of an eye. And since the caramelization and charring from a hot wok is where the wok-flavor, or wok-breath as some call it, comes from, your utmost goal in wok-cooking is to start out hot and keep it hot! Make sure that all your ingredients are at room temperature, and that you add them in sequence and let the wok reheat back up before each addition. At no time should you add a huge amount of ingredients all at once, unless you want a Pad Thai stew.

Now you are ready to make a Pad Thai.
Follow these steps carefully and the best Pad Thai you’ve ever had will be the one you’ve just made! Keep the sauce pot warm on another burner next to your wok. Keep a bowl of water handy too, if things get to hot in the wok you can sprinkle the water on it to slow it down.

  1. Heat a large wok over high heat until very hot, to the point of smoky.
  2. Add a splash of oil, about 3-4 tablespoons. Don’t be shy, this ain’t no diet food.
  3. If you are making chicken Pad Thai, add the chicken first, cook, stirring vigorously, until it’s half way done, about 1-2 minutes, then add the tofu, a tablespoon or two of the sauce to flavor the chicken, and a pinch of garlic if you’re using it. If you are making tofu or shrimp and tofu Pad Thai, then only add the tofu (and garlic) for now. Cook for another minute until the tofu is crisp and slightly brown at the edges.
  4. Add the noodle, about 2 loosely packed cups for one portion is my standard, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don’t let it lump together. If the sauce evaporates too quickly and your noodle isn’t quite ready, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together. As I said, this ain’t no diet food.
  5. When the noodle is ready (taste it to be sure), push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together.
  6. Add the shrimp meat, pickled turnips, ground peanuts, ground dried shrimp, beansprouts. Keep things moving. Add more sauce if it looks a little pale.
  7. When the shrimps are done, shouldn’t take more than a minute, add a handful of Garlic Chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
  8. Add the finished Pad Thai to a plate and serve to your first lucky dinner guest. Give the used wok a quick rinse with warm water, wipe off any excess bits of food with a warm towel, then put the wok back on to the fire.
  9. As soon as it heats back up to a smoking point, you’re ready to do another portion. Repeat this process until all your dinner guests are fed. Keep them lubricated and happy with ample supply of Riesling, Champagne, and/or beer while they wait. That’s how I do it!

That’s it friends, your lesson in Pad Thai. It’s a bit long, like I said, but this will be the last thing you’ll ever need to read about Pad Thai. You might never go out for Pad Thai again, even!

So, go on, throw your own Pad Thai party. Your friends will love you (even more.)


You can buy tamarind in blocks or readymade pulp that comes in plastic or glass containers (see the photo above). If you can’t find a local market that carries tamarind you can order it online. If you buy readymade pulp, check to make sure that the ingredients only contain tamarind and water, no sugar or anything else. If you buy block tamarind, soak the block in 4 cups of hot water in a large bowl. Mesh the tamarind and water together and let sit until the water cool down enough not to burn your hands. Stick your hands -your impeccably clean hands as Julia Child would say- into the bowl and work the tamarind and water together until the consistency is a bit looser than room-temperature ketchup. Add more warm water if needed. Then, strain the mixture to remove the pits and tough membranes from the tamarind pulp. The consistency will be thick enough that you’d need to press it through the strainer. Use as much as you need for the Pad Thai sauce and keep the rest in a glass jar in your fridge. You’ll have tamarind pulp handy for a long time.

This recipe is highly adaptable. Some people don’t like the intensity of tamarind. Fine, just use less tamarind and add simple white vinegar til your desired sourness (pun intended). You won’t be able to get rid of tamarind all together. Without it your Pad Thai won’t be much of a dish, but you can use about half the tamarind I use and supplement the rest with vinegar.

**A well-seasoned wok
First of all, you’ll need an iron steel wok -the cheapest kind made of a thin layer of iron steel that’s sold in practically any Chinese market. There’s no need to buy anything fancy, mine was less than $15 and it’s working out great. You just have to keep it well-seasoned and it will last practically forever.

At any point in the making of this superb Pad Thai, if anything sticks to the pan and won’t come out easily with a gentle push of a metal spatula, your wok isn’t well-seasoned. No, no, you don’t have to rush out to buy a replacement. You just have to season it again.

There are plenty of ways to season a pan, here’s how I do it. First, add to your wok one cup of oil –make sure you brush the oil over all the inside surface of the wok- and heat the wok until it is smoking. Tilt the pan around to keep lubricating the surface with oil and let it continues to smoke for a few minutes –make sure your smoke vent is running and all the windows are open, by the way. Then, take the pan off the heat and dispose of the oil. Pour half a cup of kosher salt into the wok and, with a kitchen rag, rub the salt all over the inside surface of the wok. Throw out the salt, wipe the wok clean with a damp towel. Pour a small amount of oil into a paper towel and wipe the oil all over the inside surface again. Your wok is now seasoned and ready.

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500 Responses to “Pad Thai for beginners

  • clotilde said:
    January 21st, 2007 at 5:26am

    I’ll be sitting here, waiting!

  • Piperita said:
    January 21st, 2007 at 5:49am

    I can’t wait!!! I just adore Pad Thai!

  • Kalyn said:
    January 21st, 2007 at 8:21am

    Look forward to it! This one will go in the cookbook for sure.

  • McAuliflower said:
    January 21st, 2007 at 8:48am


  • Susan at Food "Blogga" said:
    January 21st, 2007 at 10:18am

    This is a like waiting for a pot to boil… The picture looks great.

  • beastmomma said:
    January 21st, 2007 at 6:52pm

    That looks amazing and sounds delicious. I am looking forward to trying it!

  • Rasa Malaysia said:
    January 21st, 2007 at 7:21pm

    Hey Pim,
    Regarding ketchup, I find many Southeast dishes become the victim of ketchup. When the cooks (even authors of so-called southeast asian cookbooks) can’t figure out what the recipe is, they tend to use ketchup. I am not kidding!! I have come across a lot of Malaysian dishes cooked with ketchup when the real recipe calls for sambal. Go figure! 😉

  • Kalyn said:
    January 21st, 2007 at 7:48pm

    Pim, I’ve saved it already. I would have never guessed there was tamarind in Pad Thai; never quite could identify what that slightly sour taste was before this! Thanks.

  • McAuliflower said:
    January 21st, 2007 at 8:24pm

    Oh- Kalyn, get ready to add tamarind to everything (curries too).
    Sounds good Pim- you hit my favorite flavor itches.
    I also like to dress mine with a splash of lemon or lime, crispy fried shallots, cilantro and that sweet chili garlic vinegar sauce.
    I’ve never been much of a fan of adding peanut sauce as is so popular around here.

  • Marc said:
    January 21st, 2007 at 10:36pm

    Thanks for the lengthy description of the method, I now have a better understanding of the dish and learned a few new tricks.

  • elarael said:
    January 21st, 2007 at 11:04pm

    Hello! I love your site, though the new format is taking some getting used to…I am looking for how to access the archives, can you direct me? And thank you for such a wonderful, generous sharing of your talent and good fortune!

  • Eager Eater said:
    January 22nd, 2007 at 5:36am

    Excellent work. I recently made Pad Thai, with results I was not totally satisfied with. You inspired me with some fresh ideas. Thanks!

  • Veron said:
    January 22nd, 2007 at 11:09am

    Never thought to see tamarind in pad thai. I am bookmarking this. Will definitely make it soon. Hubby is a fan of pad thai!

  • The Guilty Carnivore said:
    January 22nd, 2007 at 11:38am

    I love the prepared tamarind paste/sauce in the jar. So convenient and so many uses too (tom yum, canh chua).
    I must admit, in my early versions I succumbed to ketchup – it added sweetness and more importantly “redness”. However, since I’ve discovered tamarind paste and like you suggest add paprika, those days are long gone.
    Add fresh noodles cannot be beat in terms of consistency and stir fry convenience.
    Thx for the wonderful primer.

  • joanna said:
    January 22nd, 2007 at 8:12pm

    In English we do not say “shrimps”. It is always “shrimp”, just like “fruit”. Please remember this.

  • Chubbypanda said:
    January 22nd, 2007 at 8:42pm

    My mind likes being in the gutter, thank you very much. It likes splashing in the puddles. =)
    Thanks for this pad thai technique. I think most stir-fried Asian foods can be made using one root technique. The real key is understanding the way your ingredients cook in the wok, and hence the order you should use when adding them to the wok. Proper wok cooking is all about heat control. This excellent post has just taken me one step closer to fried noodle mastery.
    I found the section on frying rice noodles, which behave differently compared to wheat noodles, particularly useful.

  • Gemma said:
    January 23rd, 2007 at 6:07am

    I love pad thai so thanks for the recipe as, yes, all the others I have seen do involve ketchup!

  • Nellie said:
    January 23rd, 2007 at 8:14am

    Dear Joanna,
    In civilised society we do not leave curt, nitpicking comments (in English or any other language) on someone else’s blog without even thanking them for the recipe they have just shared in generous detail. I’m sure your Thai grammar is absolutely perfect, but that is still no reason to be so persnickety about Pim’s English grammar.
    P.S. Also, Joanna, there are circumstances under which “fruits” is the correct word, not “fruit.” Look it up.

  • Brendon said:
    January 23rd, 2007 at 9:21am

    Pim, this is an exceptional post. I’ve been struggling with pad thai for years. I love the detailed description of cooking, links to ingredients, and the photo stream right on the post. Wow! I’m a bit curious about paprika. Do you use it instead of chili powder to keep the spiciness down? I assume it’s not traditional. And, what kind of chili powder do you use? (Type, brand, etc.) Finally, a wok question: do you always use a metal spatula? Or do you ever use wok chopsticks? Whenever I use a metal spatula on my carbon steel wok I seem to gouge through the seasoning layer. Is my wok just too new? (I thought I seasoned it pretty well–I can cook an egg in it without problem.) In any event, thanks for a wonderful post.

  • Zach@MidtownLunch said:
    January 23rd, 2007 at 11:29am

    As someone who has fumbled about with silly ketchup pad thai recipes, and who just got back from Thailand, ate every meal on the street (and finally learned how to make proper Pad Thai)- I can say this is a perfect explanation of how to make great Pad Thai!!! Well done… (and btw- I say “shrimps” all the time. Sometimes even “Shrimpies”, and I’m 100% American)

  • The Guilty Carnivore said:
    January 23rd, 2007 at 12:50pm

    Hey Joanna:
    shrimp | sh rimp| noun
    ( pl. same or shrimps )
    From the Oxford Dictionary. Oxford…that’s in England, I believe, where they speak English, presumably. Please remember this.

  • Jess said:
    January 23rd, 2007 at 1:42pm

    I make pad thai about three times a week–it’s my favourite fast food! But I wasn’t adding the sauce until after the egg. And things get a bit sticky. A ha. Now I know.

  • Ed said:
    January 23rd, 2007 at 4:31pm

    Pim this is the best ever. I can’t wait to make this at home a in the past my noodles have always stuck (and sucked). I must say that I much prefer those dried prawns to fresh, so much so that I snack on them instead of Pringles. Who the hell are these people who want to put ketchup in this dish???

  • shauna said:
    January 23rd, 2007 at 7:09pm

    Pim, I am so excited about this. What an act of generosity. Many Thai restaurants in the US use bottled fish sauce or oyster sauce, most of which have gluten. So I’m doubly glad to see this primer on how to make it at home.
    What a generous gesture.

  • Joanna said:
    January 24th, 2007 at 7:15am

    What’s up with folks defending bad language use? Who said I can speak Thai? Maybe I can, maybe I can’t. The website it is English. It is for the author’s benefit that I told her in English the correct plural form is “shrimp”. And it is.
    The same goes for “fruit”. Of course there is a special use for “fruits” but not in the sense of “five apples and three pears”. Rather, as in “fruits of your labour”, so it is idiomatic.
    The recipe is nice but could be improved with better grammar. Cheers.

  • carla said:
    January 24th, 2007 at 7:18am

    Dearest Pim,
    Thank you, thank you so very much! For years I have been struggling to, at the very least, be able to make a decent Pad Thai. Unfortunately without any success, mostly due to the famous ketchup ingredient those recipes were calling for. Well last night, you inspired me. I followed your directions, for the yummy noodles and am very happy to say that it was a big hit! Ketchup Americanizes Pad Thai. Tamarind brings the authenticity of what a Pad Thai should be.
    Once again, thank you Pim, for your generosity in sharing your Pad Thai with us, and so well detailed.
    By the way, “shrimps”, is just fine.

  • Elise Bauer said:
    January 24th, 2007 at 8:30pm

    Oh my Pim, this is the definitive piece on Pad Thai! Thank you so much for taking the time to post.
    Regarding shrimp versus shrimps, I have never heard the word “shrimps” used in common speech where I live. That said, I looked it up in Google and clicked on their dictionary link and lo and behold the dictionary, which is The American Heritage Dictionary, concurs with the Oxford English dictionary which states that the plural is indeed, shrimp OR shrimps.
    So a lesson for us all, just because the use of a word is unfamiliar, doesn’t mean that it is incorrect.
    Thanks again Pim for a great post.

  • Michelle said:
    January 24th, 2007 at 8:58pm

    I found your blog through Food Blogga and you’ve hooked me. I hear about how fabulous Thai cuisine is and have never seen recipes that looked good–I’m printing this one off and will drag out the wok.

  • Nellie said:
    January 25th, 2007 at 4:48am

    Ahem, Pim, sorry to bother you with this, but could you get to the bottom of why “Joanna” is now posting under my name? I know you approve these comments before they are posted, so you might want to figure out if Joanna is a troll (not the Scandinavian kind, no, but the blog-haunting kind, if you know what I mean). If you have the time, that is. On the other hand, you clearly have many better things to do, like making this pad thai for your very lucky friends 🙂 .
    Joanna, no, “fruits of your labour” is not, in fact, the only case in which “fruits” is acceptable. Also, please see the numerous messages posted above on this contentious topic: “shrimps” is CORRECT in both American and British English. So no one is defending “bad language use” — to do that, we would have to try to argue that (for example) “The website it is English” (to quote your own comment) is an acceptable construction.
    Moving on to more productive talk:
    Folks, what’s so great about this recipe is that it can be used as a primer not just for pad thai but for almost any noodle-cooking in a wok. The same principles apply: don’t crowd your wok, have your sauce ready so there are no unwanted delays, put in “wet” ingredients at the end (I sometimes even add them in after removing the dish from the heat, depending on what’s in the sauce). Kudos to you, Pim, for laying it all out so clearly. Thanks aplenty.
    The Real Nell

  • jimmy said:
    January 25th, 2007 at 4:03pm

    Hi Pim…it’s been awhile…nice to see you are still writing…Just got back from “our” favorite city – Paris. They are still doing a good job at L’Entredgeu. Their foie-gras, and pigeon plat is a treasure! So r u. Also, lunch at L’avant Gout is sooo good. Got another idea from David Lebovitz blog – lunch at Cuisine de Bar. That was fun, and full of locals wanting to be seen…Happy New Year Pim….Btw, ‘fishes’ is cute….Jimmy-in-Seattle

  • Jessica said:
    January 26th, 2007 at 11:29am

    I am really excited to try this! It seems that restaurant versions of pad thai are really hit or miss for me. Some versions (at what were probably more authentic places) I absolutely loved, while others served horrible sticky, peanutty, sugary globs I just can’t do. It seems that this approach might just be what I’m looking for!
    Easy question: I know that it’s hard to give measurements in this case, but is there a general starting ratio of the four sauce ingredients? I’m all about the tinkering and adjustments, but I’d love to have a basic starting suggestion, like “3 parts tamarind, 1 part fish sauce, 2 parts sugar, 1 part paprika” or something. Any thoughts or recommendations?

  • reznicek111 said:
    January 26th, 2007 at 3:33pm

    Thank you for this lovely recipe, Pim! I found your website through Slashfood, and I’m very grateful to learn a “foolproof” method of making this favorite dish. An excellent site you have put together!

  • Grateful said:
    January 26th, 2007 at 4:32pm

    Thank you for the recipe and all the notes to make it a success and not a failure. My husband loves asian noodle dishes and so far every dish I’ve tried I’ve destroyed over the last several years. He recently turned me on to reading food blogs and this is the first I’ve read that shows me where I’ve gone wrong before.
    Also thank you to Nell for your comment with the short version of basic principles to cooking asian food. All errors I’m guilty of.

  • Piggy said:
    January 27th, 2007 at 12:16am

    Thanks for the great post! Your recipe is so detail that it beats any of those southeast asian food cookbooks out there!

  • robin said:
    January 28th, 2007 at 7:53am

    Thanks so much for the recipe! Unfortunately, my first experience with Thai Food was Pad Thai and I think they followed your “do not do” section because my shrimp and chicken were overcooked and the noodles were all gummy and they stuck together. I think I’ll try to make your and see what happens.

  • arfi said:
    January 28th, 2007 at 11:25pm

    what a long journey to worth a bowl of heaven. it’s similar to one of soup in Indonesia. it looks delicious!!

  • Harold said:
    January 29th, 2007 at 8:33am

    Pim (and others),
    I am about to embark on the preparation of this dish, having had both restaurant and prepared versions of this recipe. Both have been enjoyable but relatively lacking in real flavor.
    I do have an important query, though. I live in an ethnically deprived area and have, thus far, been unable to obtain one of the important ingredients in the sauce–namely tamarind. I have found (and purchased) tamarind nectar but no tamarind pulp was to be found. Is there some reasonable substitute that can be produced? (I certainly don’t want to go down the ketchup route, especially since I dislike ketchup in almost any use).
    A second dilemma–Fish sauce. I am allergic to fish and am somewhat hesitant to use it in the sauce preparation. Any suggestions for substitutes here, short of me enjoying my recipe only to succumb to anaphalaxis? I suspect that in eating out in various Asian restaurants, I have had fish sauce in their preparations but do not wish to deliberately use something that may be unhealthy to me. Perhaps ignorance is bliss. [Note: I am not allergic to other food products coming from the water, so shrimp, oysters, crab, etc. are fine].
    Any insights would be appreciated.

  • erin said:
    January 29th, 2007 at 5:54pm

    sounds delish!

  • Charles said:
    January 30th, 2007 at 12:06pm

    I’ve never even heard of Pad Thai. I arrived at your blog from Elise’s “Simply Recipes”. But I will say this post is an absolute gift. From the ingredients listed and the techniques you discussed, I can’t wait to try it out.
    I always figured there must be more to a proper wok than the shape. I’m going to be hitting the Asian grocery near my place this weekend.
    Thanks again.

  • The Wine Makers Wife said:
    January 30th, 2007 at 2:43pm

    Pim, My husband and I went to Manresa on Saturday night. Jeremy Fox was doing amazing things back in that kitchen. We will be back, a perfect bled of spohistication, romance, relaxation and of course- we were there to learn, and we did. I wish we could go back in March… Sadly, I don’ think I would have ever gone to Manresa if not for your blog, so thank you so very much.

  • Pim said:
    January 30th, 2007 at 11:10pm

    Rasa Malaysia, ketchup for Sambal is even worse than ketchup for tamarind. Yikes.
    Kalyn, there is a chef in France I know who uses tamarind to thicken one of his stews, it adds depth and sourness, he said. Interesting, no?
    elarael, The archives are on the right column. It’s all there, really!
    Joanna, um, thanks.
    Chubbypanda, you are absolutely right.
    Nellie , Zach, the Guilty Carnivore, Elise thanks. 🙂
    Oh, Nellie, I fixed the part that Joanna was impersonating you too. Thanks for pointing it out. 😉
    Brendon, there’s a thai chilli I use that has a certain amount of smokiness in it. I basically blend my own from a few different kinds of chilli I get at my local mexican market. I find Paprika adds a nice smokiness, which can be overwhelming when used in huge quantities, but for this recipe it works just fine. It also adds a nice color to it without being too spicy.
    Jessica, there’s a basic measurement in there for making two cups of sauce. I’d go from there.
    Harold, you can mail order tamarind. I just added the link to the article. I don’t know of anything that can be a substitute for tamarind, but if you are really hard luck you might try mixing some tamarind juice (I might try reducing it first to get rid of some moisture) with regular white vinegar? It might not be as intense but it might just work. In the post I have links to a sauce that I recommend for vegetarians. It’s a soy sauce, but unlike your usual dark and smoky soy sauce this one is clear and with less pronounced flavor that makes a great substitution for the fish sauce. You’ll have to mail order it as it is hard to find, but you can use it as a standard sauce for everything that calls for fish sauce.
    Thank you so much everyone for the compliments. Try this and leave a comment to see how things turn out.

  • Anh said:
    January 31st, 2007 at 4:19pm

    Hi Pim,
    I tried out the recipe and it worked like a charm. The taste was spot on, but mine was a bit dry. That’s mainly my fault though as I was holding back a bit on the oil even though in the back of my mind I was hearing you say “this ain’t no diet food”, but my expanding wasteline cried out for mercy =) In any case, thanks for the wonderful post.
    btw, would you happen to have the recipe for the Kanom Krok that you had in Thailand? I had some at the Wat Thai in North Hollywood, but have not been able to replicate this recipe. You mentioned on a past post that these yummy morsels contain coconut milk, sugar, and a bit of salt, but I have read elsewhere that there is also some jasmine rice in the mix as well. If you get a chance to look into this I would love to know. Thanks again for this delicious post!

  • Kate said:
    February 1st, 2007 at 6:18am

    Hey Joanna?
    “The website it is English”?
    Pot, kettle, black.

  • Cal said:
    February 1st, 2007 at 7:08am

    Ooh yum. I’ve always wanted to know how to cook Pad Thai.
    (And note to Joanna, as a Brit I can confirm that not only is ‘shrimps’ perfectly acceptable it is in fact the preferred usage over here. To use ‘shrimp’ to refer to the plural actually sounds quite strange. (Mind you, we generally only call the really tiny ones (less than an inch) shrimps – anything else is a prawn!)

  • qBaz said:
    February 2nd, 2007 at 5:56am

    I’m going to be making this for a bunch of folks tomorrow, all of whom love Pad Thai… the only question remaining in my mind is on the tamarind, as the only source for it locally provides it in the form of “Tamicon” concentrate. Since I’m not exactly sure how much to dilute it, I’ll just end up having to go on taste, I suspect. Thanks for the excellent writeup!

  • Angela said:
    February 3rd, 2007 at 6:49pm

    Thank you, Pim, for the lesson in technique, as well as a thorough explanation of ingredients. I have experimented with inadequate pad thai recipes in the past and been frustrated by the poor results. Now that I live in Sydney, I have ready access to all the ingredients (no silly substitutions) and can’t wait to make this part of my regular repetoire.
    PS. I’ve always been afraid of those little dried shrimps, but you’ve given me the courage to give them a try.

  • Alanna said:
    February 4th, 2007 at 11:26am

    THIS is why people love-love-love food blogs, the responsiveness and detail that’s possible in an online environment like no other place. Wonderful post, Pim. I especially like the added ingredient of champagne … with which I toast the cook!

  • Shore said:
    February 5th, 2007 at 5:30pm

    Delicious. Just now, I knew Pad Thai has tamarind in it. I usually don’t like anything with tamarind.

  • Anoop said:
    February 5th, 2007 at 9:45pm

    Thank you so much for including a vegetarian variation! (and for the naysayers: the veg option doesn’t mitigate the dish’s cultural authenticity–there are millions of vegetarians in Thailand).

  • Mike said:
    February 12th, 2007 at 4:23am

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    We would like that see what everybody from all over the world eats everyday. We would like to build up a community.
    This is a very beautiful photo we would like to see on our site
    Kind regards,
    See you on

  • Josh (Jot) said:
    February 13th, 2007 at 8:41am

    thanks for addressing this topic. it tends to be a favorite amongst khon farang, but the recipes available are icky just to read. i learned phat thai from carefully watching the to-order cooks at the canteen at thammasat, and my style is different in some ways that might be helpful to others.
    1. i put egg in the wok first, followed by garlic (optional? come on, now), chopped shallots, and pickled radish. i use the sweet kind, but the salty kind works too. despite what i had seen other cooks do, i used to add it towards the end, thinking that too much cooking would soften it. in reality, frying it in the oil a bit keeps it crunchy and flavorful.
    2. i don’t mix a sauce beforehand; whenever i have, my results have been mediocre. i keep a bottle of fish sauce and soy sauce (for color and msg) by the stove, as well as sugar. i also (this is highly unorthodox, i warn you) squirt a bit of naam phrik sriracha for heat and redness; i couldn’t bear to add ketchup and rather than just dried chile, sriracha has a bit of garlic and vinegar which deepens the flavor. i also don’t use the tamarind concentrate because it makes my noodles sticky, instead i keep a can of tamarind juice by the stove. pick a good brand: foco is good, caravelle is better. tamarind juices intended for the latino market are not preferred. i add a bit of everything to the wok once i’ve thrown in the noodles.
    3. i add chives, then bean sprouts, and sprinkle peanuts on the top once it’s plated. i used to roast peanuts, but i used to do all kinds of labor-intensive, authentic things. in the two years since i’ve returned from the golden peninsula, i’ve adopted many a convenient trick and shortcut. store-bought fried salted peanuts. food processor. buzzzz. done.
    4. fresh rice noodles.
    5. the closest thing i’ve found to the firm, yellow-skinned tofu of bangkok is either the atsu-age/hawaiian-style/fried tofu cutlet, or even better, a kind often labeled as dried or baked tofu. don’t get soy sauce flavored one; although great for phat sii-eew, it is awful in phat thai.
    6. best way to season a wok: use the hell out of it. and when you’re finished cooking, do what the ladies at the thammasat canteen do: still hot, thrust it under running water, and use your spatula to dislodge any debris. don’t scrub. sometimes, a bit of leftover phat phrik khing flavor blends nicely into your first batch of phat thai.
    once again, thanks for the great post, and i hope my suggestions are helpful for fried noodle addicts like myself.

  • Sasha said:
    February 13th, 2007 at 3:54pm

    I can’t remember what brought me to your blog but I just made your pad Thai and it was perfect! I have made Pad Thai before but it never came out as well and this was even easier than my old recipe. My daughter was very reluctant for me to try a new recipe but even she agreed it was fantastic. I did have a little problem with getting the shrimp to cook through at the end and wonder if you ever add them earlier? Thank you so much for this wonderful recipe/explanation.

  • Victor said:
    February 16th, 2007 at 7:42pm

    Hi Chez, this recipe is great. My gf and I just gave it a try and it was excellent – we have room to play around and experiment. Thanks a lot!

  • Deborah said:
    February 23rd, 2007 at 11:54am

    This is incredible… I can’t wait to try it!!!

  • JamesOnly said:
    February 23rd, 2007 at 6:43pm

    I’d been wanting to learn how to make Pad Thai for the longest time and the recipes I came across weren’t descriptive enough, had way too many ingredients for a quick dish, or the portions were ridiculous. I came across this the other day and I just tried it tonight. It came out perfect! I invited some friends over and they loved it. The only thing i changed, was i put a 1/4 cup of Fish Sauce because it was so strong. This recipe rivals a restaraunt here that i frequent. Thank you so much.

  • Brandon said:
    February 27th, 2007 at 11:03am

    Sounds Great! I can’t wait to try it. The only thing i would add for less experienced people is to make sure to use oil with a low smoking point or you’ll have a huge fire the second you put the oil in the hot wok.(speaking from experience)

  • Leslie said:
    March 3rd, 2007 at 11:43am

    A question on tamarind. The only thing I could find is a jar of tamarind paste. It is a 5 0z jar of 100% fruit with no seeds and is very thick. It is so thick that if I lay the jar on its side, the paste does not move. Should I really use 1/2 cup or in this form does it need a bit of water to make it less thick? Many thanks, Leslie

  • David said:
    March 4th, 2007 at 10:56am

    How long will the sauce keep in the refrigerator? I would like to make up a large batch of it and a few other Asian sauces (teriyaki, ginger) and keep them handy for easy meal preparation during the week.

  • PhiT said:
    March 7th, 2007 at 8:13pm

    I love this recipe, It was a very very good idea to prepare the sauce beforehand like that.
    Thanks for sharing the technique !!!

  • Jose said:
    March 10th, 2007 at 8:31pm

    i stand here upon the failure that is my first batch of pad thai, but the flavor is there… the hope is there…
    the noodles, they are rock solid
    my wok, brown with stuck, coated noodles
    my resolve undamaged
    tomorrow i will season the wok and try, try again

  • kathie said:
    March 10th, 2007 at 8:47pm

    I have an electric wok, that I have not used in awhile, because I was so discouraged how my stir fry dishes were turning out. I also had a metal wok, but it became pitted with rust when it got wet under my sink.
    Do you think I should go out and buy a new wok? I read your seasoning tips, thanks. Also, can you use a metal wok on an electric range?
    I adore pad thai. I have had it where they put cucumbers in it. How do they prepare them? Also, it is often served with a thin, sweetish, sourish clear sauce. How do you make that?
    Thanks for all your time and trouble.
    Blessings on your gift to us and may God bless you for sharing with us so freely.
    Kathie, San Antonio, TX

  • maccyd said:
    March 11th, 2007 at 4:48am

    Great recipe for the pads Thais! Also, hilarious grammers lesson from the peoples! I have much laughter in my head and eat as I write. More More!

  • grog said:
    March 11th, 2007 at 8:19pm

    Pim, from the boundless depths of my bloated stomach, I thank you!

  • suhsix said:
    March 11th, 2007 at 11:09pm

    Thank you so much for this Pad Thai recipe. Followed your every word and it turned out amazing. I dont think I was quite ready for the smell of the fish sauce however, hahaha.
    Thanks again.

  • Nini said:
    March 22nd, 2007 at 7:34pm

    Hi Pim! thanks so much for the pad thai recipe. It’s my favorite Thai noodle dish but always been afraid to try it at home. Your recipe sounds easy and I will try it. Thanks for sharing 🙂

  • Nai said:
    April 2nd, 2007 at 3:20pm

    I finally made a good batch of pad thai. Thank you so much, Pim, for your recipe.

  • Joy at Try Thai Food said:
    April 6th, 2007 at 10:21pm

    That’s the longest article I ever saw and you really made it easy to understand. Thank you, I will keep reading your site. 🙂 Joy (^_^)

  • Christa in Minneapolis said:
    April 7th, 2007 at 4:46pm

    Hi Pim-
    I have been a bit obsessed with Pad Thai lately, and due to my “need”, too much of my pay check has been going to the Thai restaurants in town. I was scared away from making this at home after a bad fish sauce experience about a year ago, but I literally just finished your recipe, and I am delighted! It was delicious! I can’t wait to have my friends over for dinner. Making the sauce before hand was key!
    Thanks again-

  • Ursula said:
    April 10th, 2007 at 5:53am

    All I can say is, YUMMMMMYYYYY!!! Attempted your Pad Thai recipe for the first time last night. Had some guests over but thought “What the heck!”. It was a runaway success. Followed your advice to the T and it worked out very well. Will be making this often. All my other Pad Thai recipes have been placed in the bin. Won’t be needing them any more.

  • gt pv said:
    April 22nd, 2007 at 9:50pm

    Thank you and thank you.
    You are awesome, Pim.

  • Amber said:
    May 21st, 2007 at 2:25am

    A fantastic Pad Thai, the best I have eaten since I was in Thailand last year. Thank you Pim!

  • didi hall said:
    May 27th, 2007 at 5:51am

    i need to make this for 50 people. can i prepare it the day ahead, a couple of servings at a time and reheat it?

  • Dave said:
    June 16th, 2007 at 4:54pm

    I made this recipe for my girlfriend and myself and we both got very sick. Not sure if it was the tamarind or what as the chicken and shrimp were not bad, but man, we were in the bathroom all night!
    Neither of us had ever had tamerind before.

  • Karla Pengsagun said:
    June 17th, 2007 at 8:04am

    Sa wah dee kah Nong Pim,
    My Thai husband, 11 year old daughter and myself worked out what we considered to be the Perfect Pad Thai recipe. Even though we have lived in Thailand for several years, I myself had never understood the fascination with Pad Thai, but after making the sauce from scratch I finally had my first great Pad Thai dish.
    Perhaps the collective unconscious at work when I went to look on the internet to see how to tell people about the recipe, I discovered you had already posted the exact same recipe just without the measurements. May I offer a link to the recipe with measurements?
    Khap khun kah! Chok dee to you.

  • Brandon said:
    June 22nd, 2007 at 12:00pm

    Cool recipe. For those who do not like the smell of fish sauce, try the dish called PAD SEE EW.
    Nellie, there is not post by Joanna under your name.
    Joanna, you are an idiot. I too agree that ‘shrimp’ is the common used plural form in the USA, but WHO CARES?!?!?!
    Let Pim do her thing.

  • Juliette said:
    June 22nd, 2007 at 9:14pm

    by god, the make-ahead sauce concept is one of those that makes me smack my forehead and cry “now why the hell didn’t I think of that?!”
    i cannot wait to try this out. i have made passable pad thai at home in the past, but i already have a feeling that this will be much better, not to mention more reliable.
    one question on woks, however: maybe i’m just parroting cook’s illustrated, but for western stoves (especially electric ones) aren’t woks not the best choice? i prefer a flat bottom pan, so as to better touch the heat source. in fact i usually use a nonstick pan, but i realize i sacrifice the wok-char factor. mm, plus i think it’s not so safe to super-heat teflon… uh-oh…

  • Karla Pengsagun said:
    June 22nd, 2007 at 9:56pm

    Juliette, regarding woks see this article by Kasma Loha-unchit, Thai cooking teacher, cookbook author: Wok: Flat or Round Bottom,
    Which is Better for Your Kitchen?
    Kasma has a similar wok article in her unfortunately out of print book, Dancing Shrimp (I had to look at the cover to see if it was shrimp or shrimps!) – btw I highly recommend this book which you can find at places like in Portland OR (awesome source for 2nd hand Thai cookbooks)
    Re. Ambers question about 50 servings – yes that would work – pad thai is sometimes served at Thai funerals (where you feed everyone that comes for days on end).

  • Beau said:
    June 25th, 2007 at 3:43pm

    Cudos to you,Pim.I’m Thai and sick of those celebrity chefs who claim their dishes as Thai-this, Thai-that. Non of them have a clue about authentic Thai. Maybe you should be on food network.

  • Michael said:
    June 26th, 2007 at 10:35am

    Very good. First time I have made pad thai and this was a big help. Just take your time and follow the instructions. Thanks for the info!

  • N. said:
    July 8th, 2007 at 2:14pm

    Good tips here – thanks for posting this!
    I read your recent post about content thievery and I felt compelled to warn you about They have taken recipes that were posted to various mailing lists and newsgroups by the late Colonel Ian Khuntilanont-Philpott in the 90s and have passed them off as their own without any credit given to the Col. or to his wife, Muoi Khuntilanont. I brought this to their attention a few years ago, but they denied any wrongdoing. The recipes are still up and while they may have omitted a word or 2 here and there, they are still the same. Hopefully if you see for yourself (check out their recipe for Kaeng Phak and then compare it to the Col’s recipe for it:, you might reconsider promoting their business. I have no connection with either party, I’m just someone who used to frequent the same mailing lists and boards that the Col. did and because he’s no longer here to defend himself and his word, I think it only fair to him that someone give credit where it’s due.

  • jackee said:
    July 26th, 2007 at 11:07pm

    i like thai food and always with wine its give me good taste.

  • claudia said:
    July 29th, 2007 at 9:31am

    i was so thrilled with myself after seeing your recipe. pad thai is one of my guy’s favorite foods so after researching and more researching i devised my own recipe which was almost identical to yours. i have to mail order some of my ingredients but it’s worth it. anyway – i stumbled across your besutiful blog and thought to myself “i am awesone” if only because i am a middle aged nyc jew living in nashville and somehow my pad thai kicks ass. hooray for meeeeee!

  • eMo said:
    August 1st, 2007 at 10:50pm

    Hi Pim
    love your blog so much, and i am going to try your pad thai recipe during weekend.
    I’d like to know if you have an authentic recipe for “gueyteow pad ki mow” (i used to call it drunken noodles)? i used to have it almost every day a few years back, but i cannot find it in my country now.
    would really like to make it myself so i can eat it as often as i want.
    P.S. are they any websites containing good thai recipes written in english that you’ll recommend?

  • Kat said:
    August 6th, 2007 at 7:58pm

    I just made Pad Thai for the second time tonight, and it turned out “ok”. I notice many recipes call for fresh cilantro or basil. Is it not traditional to add the cilantro? I love your blog, by the way. Added it to the del.ic.ious cookbook, as another reader commented. I am really getting into Asian cooking, mostly Vietnamese and Thai now, and I have been frustrated stumbling on such commercial or basic recipes. Thank you for doing this! This will help my Asian cooking techniques and flavors immensely!

  • deb said:
    August 7th, 2007 at 6:40pm

    My son made this for me for my birthday and it was great, we all really enjoyed it. I will be having a go at making it myself. My son is now in China studying martial arts in Jilin province, he is getting all the authentic Asian food he can eat there. Thanks for the recipe and the technique.

  • Yong Tze said:
    August 13th, 2007 at 4:02am

    I just tried this tonight and it turned out great!! Thanks for sharing this real way of cooking pad thai.

  • Michelle said:
    August 22nd, 2007 at 10:05pm

    Thanks tons for this detailed writeup! I will make ketchup-based pad thai no more! I just made this tonight and it was great, not to mention a lot faster than the other recipes I’d been using.

  • Vero said:
    August 25th, 2007 at 12:37pm

    Oh Pim, ma belle, thank you so much for this in-depth explanation. I read this post back in Jan when you posted it so I referred back to it tonight when I convinced my husband that we shouldn’t get takeaway and make our own pad thai instead.
    I knew I had some tamarind in the cupboard, and that I could get the other bits from Sainsburys a couple minutes walk.
    It was completely worthwhile. I’m sure we sat down to eat in the time it would take for the takeaway to arrive, and it’s a whole lot more satisfying!

  • Krystal said:
    August 30th, 2007 at 10:24am

    In response to this posting:
    In English we do not say “shrimps”. It is always “shrimp”, just like “fruit”. Please remember this.
    English spoken in the UK and Australia pluralize most everything with an added “s/es”. Shrimps, Fruits, Fishes, Deers… etc. Please remember that there are varying versions of the English Language.
    And this pad thai recipe is delicious… hard to find fish sauce in Texas though. 🙂
    Best Regards,

  • fonz said:
    September 1st, 2007 at 11:19pm

    i dont know why you pick on the english that people use, no ones perfect, i bet your not and the food isnt going to taste any better casue someones said “shrimps” instead of shrimp.

  • Tommy said:
    September 3rd, 2007 at 1:07am

    I made this tonight (and blogged about it!) and I have to say, you were right. This IS the best PT I’ve had. Astounding. Thanks!

  • Amber said:
    September 5th, 2007 at 5:10pm

    Just want to say thank you so, so much! I’ve tried to make Pad Thai three or four times and it was never even close to right. When I told my husband I was going to try again, he says, “You do remember what happened last time, don’t you?” So I gave it a shot and followed your verbose directions and it came out great! Thank you for the wordiness. It explained so much better than a simple recipe would have. It was well worth the read.

  • Euge said:
    September 6th, 2007 at 4:03am

    Pim, your recipe looks the business! your writing on the wok is spot on too. Photos are tops! Good job all round so I’ll have to give this a go. Re the egg, had a great pad thai once and it was wrapped in an egg parcel – you break in to get at the noodles! So good.

  • Jonathan Kandell said:
    September 10th, 2007 at 7:47am

    Anyone else notice that the cheaper fish sauces work better in pad thai than the expensive delicate ones? The latter are better for adding to food at the table, the former for cooking imho.

  • Charlie Choi said:
    September 13th, 2007 at 4:28pm

    Just out of curiosity, is it common for local Thai restaurants to use ketchup rather than tamarind for their pad thai sauce?

  • Anu said:
    September 25th, 2007 at 10:50am

    I am a beginer in cooking thai food and your pad-thai looks amazing.My husband loves pad-thai and I am sure he’s gonna love this too.
    This is definitely going in my cook book.

  • Anna said:
    September 27th, 2007 at 11:16am

    I can’t wait to try this recipe! I’ve tried making pad thai in the past and it was always a disaster. My family is from Laos and my Mom makes the best “pad see ew” and she makes the sauce ahead of time too!

  • Lucy said:
    September 30th, 2007 at 8:50pm

    Thanks so much for the recipe! I didn’t follow it very closely, but it still turned out great!

  • david said:
    October 3rd, 2007 at 10:18pm

    I found your site by accident today and just loved reading it. I had to immediatly comment on my own site about it! I also then got thinking I have rice noodles, shrimp and basically all the other stuff! Following you guidelines it was fantastic. I’ve tried making Pad Thai before with mixed success, I’m thrilled to have now learnt the ‘technique’ cheers david

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  • lanny said:
    October 13th, 2007 at 2:42am

    just read your advice to season the wok, you mention about kosher salt?? was it suppose to be coarse salt? I’m not aware that there is a special kosher salt. tks

  • rachel m said:
    October 15th, 2007 at 2:16am

    I am excited to try this recipe!! I’m living in Alberta right now and there no Thai restauarnts or anything here. I have been surviving off a recipe that my friend has improvised on and tried to obtain by constantly going to a local (back on PEI) Thai couples small restauarant that they had in their home. Mmmm best food ever! She would go and just watch the guy make it over and over again.
    This is what she was using to recreate the recipe (not that it matters, but give you an idea of what other moc pad thai is out there.:
    Rice Stick
    1/4 cup Vinegar
    1/2 Sugar
    Chili Sauce to taste
    Dash of Soya Sauce
    Green Onions
    Bean Sprouts
    Lime wedges
    It’s actually is pretty good.. well I think so. I usually used less sugar, but like you said.. This Ain’t No Diet Food!.

  • Trisha said:
    October 17th, 2007 at 5:51pm

    Just came across this and I am to-the-hilt thrilled. Pad thai is a favorite of mine (as was your more recent rant on screwed-up pad thai), but I have always been beyond frightened to make it. Here you give comprehensive instructions AND tell me how to season my wok! I will fear no more. Thank you, thank you.

  • Chris said:
    October 23rd, 2007 at 10:09am

    A fantastic and deatailed methodology for making one of my favorite dishes. I have not been able to get back to Thailand for several years now but Pim’s technique will help me deal with my Pad Thai jones.

  • Nori said:
    November 29th, 2007 at 4:52pm

    I was led to your website after looking up confit recipes to make this weekend. What an incredible discovery to have stumbled upon this treasure of a recipe! I now will be making your Pad Thai along with your dried tomato confit. What a great way to spend a Saturday!! Thank you!

  • Venkatesh Iyer said:
    December 8th, 2007 at 6:06am

    I have never been to Thailand, but would love to have it.

  • Fig Sister said:
    January 4th, 2008 at 5:20am

    I made this as the main course for a New Year’s Party, and it was amazing. I really appreciated your comprehensive instructions, and although I was a little daunted by the 9+ pages of step-by-step, it was easy to make and everyone loved it.
    Thank you. Thank you!

  • Jennifer said:
    January 27th, 2008 at 2:51pm

    I’ve never tried to make Pad Thai before, it looked so complicated! After reading your recipie for beginners, I decided to give it a try. I’ve got to say that what I made was the best tasting Pad Thai EVER – what a great recipie! Thanks!!!

  • Ann said:
    January 28th, 2008 at 7:29am

    Thank you so very much for sharing your Pad Thai cooking secrets with the world! My friends and I were out at a Thai restaurant the other day when everyone started talking about their horrible Pad Thai making experiences. Hearing this, I decided to go home and Google an authentic recipe. Yours sounds wonderful, and I will be trying it tonight…I’m sure it will not disappoint. Thanks again!

  • Tiffany said:
    January 30th, 2008 at 1:03pm

    Hi Pim and thank you for this recipe but MOST of all for the detailed instructions.
    I have been making asian food (all types) for many years and when I come across something that is so explict in the instructions I really take notice. I am not a good cook, I am a get by, but my family loves my cooking. Everyone LOVED this recipe, especially the little ones. I knew there was tamarind in this (and can’t imagine anyone actually thinking it was katsup) and have always used it, but the recipe i was using called for 1/2 lime juice to be added into the wok and my pad thai was always SUPER sour, not a nice balance, and dumb me couldn’t figure it out. But your equal parts of Tam, FS and Sugar then peppers to taste is perfect!… I make my sauce ahead of time and keep in the fridge. The only thing i add to it is 2 TBS of Ground Peanuts.. It does effect the consistency of the sauce but not the flavor since the thing we adore about pad t is the combo of flavors… to us PT without peanuts would be just Pad… (in my opinion). Thank you SO much for your time!
    I am so grateful to you for your post that I can manage (barely) to over-ook your gramatical errors (just kidding)…
    MUAH thank you so much again and keep ’em coming!

  • Murray.podro said:
    February 3rd, 2008 at 4:04am

    Your recipes are abolutely Fantastic Keep up the
    good work noone gives a dish the attention to detail like you! Just great Here in the uk They dont With one or two exeptions give such loving attention
    Murray Podro

  • b said:
    February 3rd, 2008 at 7:15pm

    Thank you Pim for this amazing recipe! I just made two servings of this tonight for dinner and your directions were superb, the proportions excellent and the vegetarian suggestions much appreciated. Now onto the Pad See Ew… i can’t wait!

  • rebecca said:
    February 5th, 2008 at 11:33am

    thank you so much for the awesome recipe!!! it was so easy for this first-time pad thai-maker to follow. i couldn’t find tamarind paste, so i ended up using an approximately 2:1 combo of pomegranate and umeboshi pastes. it turned out delicious. 🙂

  • Mindy said:
    February 14th, 2008 at 8:37pm

    I’m going to go for it with this recipe, luckily I usually land jelly side up. My only question is what kind of oil? Did I miss it in the instructions? (I read twice) Type of oil can change a dish’s flavor so much! I’m going to go with Vegetable with a dash of Seasame if I don’t hear back, hope that isn’t a tragic mistake?!

  • Lance N. Pham said:
    February 16th, 2008 at 1:50pm

    Dude or dudet! I had eaten enough to tell which restaurant make good pad thai. I love pad thai and always want to make it. Your recipe and instruction are just what I need. It rocks. I will try it and post my comment late.

  • Brett said:
    February 17th, 2008 at 10:55pm

    I’m looking forward to trying this. It will be a major upgrade from my ramen, peanut butter, brown sugar and lime approximation. Though it’s quick and easy and tastes good, it’s not really pad thai 🙂
    Your writeup here is detailed enough to give me hope that I can pull it off! Thanks!

  • EV said:
    February 24th, 2008 at 9:58am

    I’m such a huge fan of Thai food. Thanks for this wonderful recipe. It turned out top-notch. I’m from Seattle where I discovered and fell in love with Thai food. I like it with shrimp (and I like it with shrimps too). I now live in San Diego and just can’t seem to find a Thai restaurant that matches up to my Seattle faves (suggestions anyone?) Suffice it to say my kitchen has become a den of creation. Your recipes have made my home the preferred place for my friends to gather for Thai food. Our favorites are panang curry, pad kee mao (yummy drunken noodles), this version of pad thai and tom kha gai. Thank you thank you THANK YOU!
    Please don’t e-scold me for using “faves” above- God forbid my use of this word would warrant a replay of your expression “the recipe is nice but could be improved with better grammar.” In all fairness to grammar, you could stand to cut down on the use of fragmented sentences. Unless used for purposes of art (i.e. poetry), sentence fragments suggest that your thinking is fragmented because you’re only presenting a piece of a complete thought. Was it your intent to give the impression that your thinking is incomplete? I believe this rule applies in all adaptations of the English language, no? Please remember this.

  • Taliadouros said:
    February 25th, 2008 at 12:26pm

    Oh thank you thank you thank you!!!
    (that’s for the grammar police to rip me apart about)
    I live in a rural town on the coast of Maine and have to travel at LEAST 30 minutes to get Pad Thai (luckily it is really good Pad Thai). I’ve been dying to figure out how to make it. This “guideline” is incredible and I can’t wait to start experimenting with it. You’ve done an amazing job of explaining the how’s and why’s… I’d never have figured out out without you!
    Thanks a bunch!
    Kim T.

  • Reid said:
    February 25th, 2008 at 9:40pm

    Hi, I found your blog and actually carried out making this recipe. It’s verbose, but really helpful! The dish turned out great and thanks to you, I am happily stuffed!

  • mike payling said:
    March 10th, 2008 at 9:40am

    Yes, fantastic recipe. Now, those shrimp/s
    If only everybody spoke British English, they would be called PRAWNS, and it is always the case that it is one prawn, two prawns. Shrimp, or more commonly shrimps, are small prawns.
    Mike P

  • BTickell said:
    March 11th, 2008 at 11:58am

    Chez Pim,
    Had Pad Thai in D.C. this weekend and it was great. Nice explanation of how you make your Pad Thai. I can’t wait to try out your recipe!
    I will be investing in a wok soon, any suggestions of what kind or brand of wok?
    Joanna please post again so we can laugh at you. The fact that you are so quick to ridicule Pims grammar when obviously your grammar needs work.
    [Thanks for the laugh Kate, I laughed my butt off.]
    Hey Joanna?
    “The website it is English”?
    Pot, kettle, black.
    Posted by: Kate

  • BTickell said:
    March 11th, 2008 at 12:20pm

    Chez Pim,
    Nix the wok suggestions.
    I looked around and found on your blog a link to your suggestions for “Which wok for you?”
    Thank you,

  • js said:
    March 13th, 2008 at 8:43pm

    Thank you for sharing your tips for pad thai!
    We are beginners and we’ve made our first attempt at pad thai earlier this week after consulting your tips.
    Thanks to you — the cooking went smoothly and the results are delicious! I’m happy to report that our final product even looked like yours. (Pictures are on the blog.)
    Thank you again and I’m glad to have found your blog. Enjoying the posts very much.

  • MichaelnTheKitchen said:
    March 15th, 2008 at 12:50pm

    *warning* possible culinary heresy alert;
    (Any)Worcestershire Sauce’s *main* flavour is tamarind paste in white vinegar. With a little adjustment of the other ‘sours’ involved, WS *might* serve those who are tamarindously challenged, or perhap as an emergent substitute.
    (Pim; please delete all of the above if this post falls into the dreaded ‘ketchup’-type subtitution category)
    Also, thanks to all grammaruffians and spellingomers…whenever I see the first nascent whine, I can PgDn through the post…saving much time !!!

  • Jeremy said:
    March 20th, 2008 at 10:19pm

    Fantastic post! I love pad thai, and have been fortunate enough to live around the corner from a great Thai restaurant for several years. I’m looking forward to trying this recipe soon, since I’m moving and will likely go into withdrawl.

  • Donald said:
    March 22nd, 2008 at 6:02pm

    We just ate our first pad thai dish. I used this well-informed post for reference and the dish turned out fantastic.

  • Siu Mei said:
    March 29th, 2008 at 11:36pm

    Hi Pim
    Would you have imagined that more than a year after this entry, you’re still getting comments ?
    Just want to say that this is the best pad thai recipe that I’ve come across. I’ve introduced this to friends, shared this at food forums & most recently on my blog too.
    Thank you so much.

  • Nancy said:
    April 1st, 2008 at 9:58pm

    Yummy….I was drooling all the way. I must try out this drooling recipe.

  • Ian G. said:
    April 4th, 2008 at 6:41pm

    My Thai girlfriend’s Mom made me Pad Thai, using soy sauce, and I asked the two of them why there was no tamarind in it. They were very insistent that tamarind was ‘not authentic’ – but I was sure they were wrong, since I had my own recipe developed from Kasma Loha-Unchit’s and David Thompson’s writings. Your methods and theirs are quite similar. I like the idea of pounding the dried shrimp, and doing small portions. I think mine ends up getting too steamed because the heat can’t handle the volume of food. Thanks for your ideas – and for publishing them.

  • Ian G. said:
    April 4th, 2008 at 6:49pm

    Oh, I forgot. Last time I was in Bangkok, I had a a great Pad Thai in a very traditional place near the D’Ma Pavilion Hotel. The tofu had been deep-fried in advance, and was dropped into the pan near completion of cooking. It added a great ‘springy’ texture to the dish, so I tried it at home. It is definitely worth the extra effort. Just chop the tofu into little cubes and deep fry for about .. 10 minutes, until they are a bit brown. Strain and reserve the oil for later reuse, and drop into the pan just before adding the sauce.

  • Heather said:
    April 10th, 2008 at 6:21am

    I tried the recipe and it didn’t turn out very well. I used the wrong noodles first of all. I’ve since bought the right style rice noodles and will try again. When you say “soak until pliable” what do you mean? Because my noodles never cooked in the wok. I ended up taking them out, boiling them and putting them back in the wok.
    Thanks, heather

  • Thai Lover said:
    April 15th, 2008 at 12:08pm

    I’m nuts about Thai Food, this recipe rocks, as the pre-mixed bottled sauces taste funky and my husband always complains about the authenticity of Pad Thai from the out-of-the-box varieties. This recipe made me look like a real cook – cooking from scratch is the way to go.
    The only thing I did to alter the recipe was add a Chicken Tofu Steak from Helen’s Kitchen which is easier to get my husband eating vegetarian because its a little more tasty and comes frozen (so I can grab it out of the freezer when you want without worrying about it spoiling). I think Helen’s Kitchen called it Vegetarian Chicken Tofu Steaks, it tasted better than plain tofu, you guys might want to try that option. I found it at Whole Foods.

  • Michael said:
    April 15th, 2008 at 6:16pm

    Amazing recipe! Just finished dinner and it turned out great. Best part is that it’s dead simple to make — and I was able to find all the ingredients at the tiny Asian grocery where I live. Thanks!

  • Leah said:
    April 18th, 2008 at 12:48pm

    Finally made this last night. It was fabulous and erased a horrible concoction I made years ago.
    Thanks! L.

  • Jo-Ann McDermott said:
    April 18th, 2008 at 3:21pm

    This question may have been answered in your blog but I was unable to find it. What kind of chili powder do you use. I’m looking forward to trying your recipe. Thanks.

  • matt said:
    April 22nd, 2008 at 8:21am

    The recipe sounds awesome! Next time I make pad thai, it will be this one. One question on a semi related note: I have a recipe for a chutney that calls for 2/3 cup tamarind in a block, soaked in 4 cups boiling water. I can opnly find concentrate. How much concentrate should I use? I do not want to overpower it.

  • Twelvefield said:
    April 27th, 2008 at 4:34pm

    I just tried the pad thai recipe. The way I made it, it tasted like very authentic vomit, salty-sour digestive juices with a hot sweetness. It was a complete disaster, but fortunately my wife and I were the only victims. Well, not a complete failiure: I nailed the texture of the noodles right on the mark, but then I’ve always been preternaturally good with noddles from all cultures. So I had great noodles in puke sauce.
    I seriously doubt that the source recipe was the problem. I can see that other people have had success with this, so the error must have been in my kitchen. A big part of good cooking is learning from mistakes, so every cook must expect to fail from time to time. I just wanted to share this failiure, and so move on.

  • Sahan said:
    May 1st, 2008 at 12:52am

    hi there!!! thank you for sharing your cooking experience with all of us … what i wanna know is how to make the noodles by my self or home made. hope ur not getting confused or anything!!! like make the noodle by hand.

  • Cristina said:
    May 3rd, 2008 at 3:52pm

    Thank you for posting this awesome recipe! I just finished making it, and I swear it’s the best I ever had! Your suggestions and step-by-step instructions as well as your pictures contributed to my success.

  • Blythe said:
    May 6th, 2008 at 9:35pm

    I really appreciate this recipe…I have struggled for years to make pad-thai and it has always turned out as a mushy, soupy, disaster…sometimes a disaster whose taste was similar to cat food. I can hardly wait to try this. I like this ‘julia child’ type of recipe that explains crucial techniques.

  • Scotia48 said:
    May 9th, 2008 at 8:40pm

    I just made this with a few alterations. The sauce is excellent-I just toasted some paprika for the sauce and used the tamarid cake. Something one can do the day before. I used matchstick extra-firm tofu, fried and fresh large gulf shrimp. I also added fresh cilantro and chopped roasted peanuts and rooster chili garlic sauce as sides after cooking. The noodles I used were the rice flat kind, I boiled them for a few minutes, drained and then separated them and added them into the mixture at the last then added the sauce and mixed. The most important step is knowing how to adjust the sauce to your liking. Pim is right that you have to make it MORE than you want as mixing it in dilutes it.

  • Doug said:
    May 11th, 2008 at 3:53pm

    Thanks for the recipe, I’m making this for my wife tonight.

  • Ednaski said:
    May 13th, 2008 at 5:41pm

    I just made your Pad Thai recipe for supper tonight. It was wonderful and your helpful hints for wok cooking really helped me. If it wasn’t for your site I probably would have tried to cook all 8 servings at one time and what a mess that would have been.
    Thanks again and I look forward to exploring your site even more.

  • Laurie said:
    May 24th, 2008 at 4:23pm

    AMAZING recipe. My Husband raved about this! Thank you so much for posting a proper pad thai recipe.

  • Rheannon Okey said:
    May 29th, 2008 at 7:32am

    This is the most amazing “recipe” for pad thai ever! Wonderful details. I now make pad thai better than any of the restaurants in my area. My co-worker, who was born in Bangkok, says it’s exactly how she makes it. Thanks again!

  • Chona said:
    June 3rd, 2008 at 3:21pm

    Thanks, Pim. My boyfriend and I tried your recipe for the first time; it was fantastic! Luckily, we were able to find all the ingredients at Manila Oriental Market (MOM) in SF which really gave us the entire experience of the dish. It was lovely. I look forward to trying more of your suggested recipes.

  • Reanna said:
    June 4th, 2008 at 9:07am

    [I apologize if this comes through twice – my computer is giving me an error message when I hit ‘post’.]
    Pim, thank you! This recipe sounds wonderful and the instructions are perfectly thorough – exactly what I need! I just got back from my first trip to Thailand and am desperately on the hunt for authentic recipes. I tried one the other night for chicken with cashew and it was a disaster. Oh, it tasted fine in its own right, but there was NOTHING Thai about it. I was discouraged, but the details you included with these instructions give me the courage to try again with my other favorite dish, pad thai. (By the way, do you have a chicken cashew recipe on here? I didn’t see one, but I could easily have missed it.)
    My biggest question still is what kind of cooking oil is best? What kind do they use in Thailand? A friend of a friend in Bangkok says his mother cooks with pig oil (from the fat). Hmmm… Are there other authentic options available to us here? Thank you very much, and I look forward to my first attempt at making pad thai!

  • Cassaendra said:
    June 8th, 2008 at 8:24am

    Dear Pim,
    While it isn’t cost effective for cookbooks to dissect recipes and include as many great pictures, I always appreciate books and blogs that take the time to do so, especially one that is laid out as cleanly yours. Your insight on pad thai is extremely helpful.
    As for the debate on “shrimps” versus “shrimp,” if you’re using several different kinds of shrimp, then “shrimps” is used, e.g., black tiger shrimp, rock shrimp, and white shrimp in a dish. If you’re only using one type, then the plural form is “shrimp.”
    Thank you.

  • Rache said:
    June 9th, 2008 at 10:22pm

    Thank you for this recipe. Have wanted to learn how to make Pad Thai for so long, but it seemed so complicated. You made it easy… Turned out really well too, my son even had seconds.

  • Tosakan said:
    June 11th, 2008 at 9:13pm

    Good recipe.
    I have a similar recipe.
    I do a few things differently though.
    I marinate the chicken first in soy sauce and corn starch.
    I add the garlic before frying the chicken.
    I do the sauce first also, which is important.
    But my secret sauce is one part tamarind juice, one part fish sauce, one part sugar(maybe a little less; I don’t like mine sweet also) and one part sri racha(instead of chili powder.)
    I actually like my sauce more tangy than sweet, so I test for tanginess. I also like the kick of the sri racha. And it gives the Pad Thai a nice color.
    Anyway, I fry the garlic, then chicken, then add a little chicken stock, then add the noodles, then add the egg to the side. I always season my egg with a little fish sauce and white pepper first.
    I add blanched soy beans.
    Fold it together, then let it sit until the noodles start to get a little crusty, then fold it again.
    If it gets too dry, I may add a little lime juice and sri racha mixture to it.
    I add the crushed peanuts and greens at the end.
    I don’t use turnip and dried shrimps because I am not in Thailand. I like flavor of both, but it just isn’t worth getting when cooking for myself.
    I don’t have any problems with mushy noodles. My sauce coats like a pasta sauce.

  • sarah said:
    June 11th, 2008 at 9:47pm

    Great recipe and very easy to follow. I followed it to the letter but mine turned out to be a little too tangy. Its colour was also a little too dark. It didn’t look very appetizing although the taste was good not great but good. Any suggestions?

  • Steve said:
    June 12th, 2008 at 6:33pm

    Thank you so much for writing such a detailed write-up for Pad Thai. It is one of my favorite out-to-eats.
    For my first try (tonight,) the only tamarind I could find was tamarind ‘concentrate.’ I watered it down to a loose ketchup consistency, but it was still very very sour. After lots of messing with the mixture, the sauce tasted somewhat familiar to the Pad Thai I’ve had before, and when I cooked it, it was very dark – no red tint at all. All the Pad Thai I’ve had before has at least SOME red tint, if not an orange-ish colour. Should I try a different type of Tamarind?
    I’m pretty discouraged after tonight — any tips for me? Much appreciated, Pim!

  • Sincara said:
    June 17th, 2008 at 3:08am

    Yin Dee มากครับที่ได้เห็นคนไทยประสพความสำเร็จระดับนี้
    เพิ่งรู้จักคุณ อย่างบังเอิญจาก link ครับ

  • Peko Peko said:
    June 23rd, 2008 at 8:19pm

    I have never made Pad Thai before, but I do love the dish!
    I think I can get all the ingredients here in Kyoto, Japan, so I am going to try and make it!

  • bobby said:
    June 25th, 2008 at 8:45am

    i really enjoy reading all the comments made. it is really interesting to read about the grammar debate as well. my, how one comment can really start a debate. i fell in love with pad thai in england whilst studying there. it was at a malaysian restaurant tho. i’ve been trying to get hold of an authentic recipe n i think i’ve found it here. thanks so much for sharing it.
    btw english is not my 1st language so pardon my english if it is not up to ‘standard’.

  • portugalbear said:
    June 29th, 2008 at 7:49pm

    Dear Pim,
    Thank you so much for you detailed account of making pad thai. i made it over the weekend and it was a hit. so happy that on a first try, i didn’t end up throwing the finish product away. instead the finish product is now resting in my family’s tummy. thanks again. looking forward to more detailed thai recipes.

  • Cláudio said:
    July 3rd, 2008 at 3:25am

    Hi Pim!
    Just discovered your wonderful blog after seeing it on nat geo last night. Hope to learn a lot here. I’m definatelly cooking this recipe tonight. About Tamarind; what if I can only find the fruit itself? how should I make the pulp?

  • Bazza said:
    July 8th, 2008 at 5:15am

    Hi there, I tried the recipe and my skills turned into a dissaster. the noodles tuned the dish into a big mushy mess! the scrambled egg nog didnt help either.
    1. how stiff do those noodles need to be?
    2. What is the technique used to get the egg into the noodles without becoming mushy.
    I just dont want to be unauthentic and cook everything and add the noodles last!

  • Joy said:
    July 9th, 2008 at 10:54am

    thanks for the technique. I made Pad Thai last night and cooked it in one big batch. Of course, as you described, it came out lumpy and sticky and just not appetizing to eat. It tasted good. From now on, I will use the method that you described – in small batches. I can’t wait to get home tonight to try to make it again.

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    July 10th, 2008 at 3:25pm

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  • Casey Angelova said:
    July 25th, 2008 at 1:34am

    Thank you so much for the recipe. I only have one criticism. I needed much more sauce. With the amounts your suggested the portions were very pale. But, now I know for next time. I wrote about my experiences on my blog. Please check it out!

  • Dar said:
    July 28th, 2008 at 5:44pm

    love the way u laid it out for us, thank you, as for joanne, shame on you!!!

  • Lola said:
    August 7th, 2008 at 9:51am

    Thank you so much for taking the time and effort to post such a wonderful recipe. I love pad thai. It is one of my favourite dishes, and I’ve been trying to figure out how to make it for a while now. I look forward to visiting this site again and learning about more exciting dishes!

  • Saoirse said:
    August 16th, 2008 at 3:12pm

    a few geeky questions:
    Just how long is “a long time,” that the tamarind or sauce keeps in the fridge? A week? Also, what kind of oil do you use? I’ve been told that it’s not good to let olive oil smoke, and that’s what I normally use. BTW, you purists will probably gag, but this is really good cold w/lots of cilantro + lime juice on a bed of lettuce…

  • kja said:
    August 17th, 2008 at 8:20am

    Tonight, I will be making Pad Thai with this recipe for the 4th time. My children and better half can’t get enough of it. 🙂
    I was unable to find anything other than tamarind concentrate at our international market, but it seems to do the trick.
    I can’t get over how much easier it is to make it in smaller batches. I think that was the major tip that I was missing in my early attempts to make Pad Thai. I would end up with one big glob of noodles, as others have mentioned.
    If people simply follow your instructions, this is a GREAT recipe! 🙂 It might look tricky (I freaked out a little when I printed it — LOL), but it is very intuitive. Thank you!

  • christopher said:
    August 19th, 2008 at 7:18am

    This is sooooooo useful and helpful in the way it is laid out and explained. Thank you so much!

  • Maartje said:
    August 22nd, 2008 at 10:41am

    He Pim thanks a lot for this recipe. I followed cooking lessons in thailand and there my pad thai was wonderfull, but when i tried making it at home for four people it just stuck together like one big jar of noodle. I think making it one portion at a time is the secret they forget to tell me so thank you!!Also making a batch of sauce is a great idea. Well my downstairs neighbour is practicing her horrible indonesian karaoke, I guess the time is right for some pad thai. Wish me luck

  • Gourmet Traveller said:
    August 31st, 2008 at 4:43am

    Lovely detailed recipe, I crave for something spicy and would love to try it out.

  • Gourmet Traveller said:
    August 31st, 2008 at 12:32pm

    Hi Pim, I immediately tried it tonight, it tasted delicious and my hubby said I should make it more often. Don’t know why I crave for spicy food recently and the Pad Thai fulfill my desire perfectly. I was a little skeptical at the beginning after I have prepared the sauce but the outcome was so good. Would it be OK if I mention and share this in my blog? I will link back to your blog. I am very happy that I found your blog today by googling.

  • Tyrell's mum said:
    September 1st, 2008 at 6:42pm

    Hi Pim,
    Just found this recipe on the net. I am about to go and stage a raid on my local Asian Grocery shop to make it for the family tonight. My son first ate Pad Thai in Bangkok at the age of three and has been a bit obsessed with finding the ‘perfect’ Pad Thai since. So far he has narrowed it down to two local Thai restaurants and the yearly open day at the Thai Embassy. Not bad for a 13 yo. Hopefully this recipe will meet his approval….judging from all the comments I have high hopes.
    Oh and for all you grammar/language purists- ‘Shrimps’?????? Any self respecting Aussie or Kiwi can tell you they are PRAWNS (LOL)!

  • Kerry said:
    September 6th, 2008 at 8:31pm

    Please note that “Shrimp” is a countable noun and has a regular plural: 1 shrimp, 2 shrimps.
    At a restaurant, you can order one shrimp cocktail or two shrimp cocktails.
    It’s like potato salad or apple pie. Even if it takes more than one potato to make the salad and more than one apple to make the pie, you still use those words in singular since they are acting as premodifiers of another noun. ‘Potato’ and ‘apple’ are still nouns, but they are occupying the place of an adjective and acting like one.

  • Kikky Bihota said:
    September 17th, 2008 at 2:34am

    There is a Pad Thai recipe very similar to this one but with the ingredients measured out here: Enjoy!

  • Amy said:
    September 21st, 2008 at 10:19am

    An absolutely beautiful recipe. My friends and I made an adventure of acquainting ourselves with the local asian market and finding all of the ingredients. They were blown away, as was I! Thank you so much, this is one to keep for a lifetime. I’m very anxious to try your other recipes. Than you again!
    (I’ve tried a pad thai recipe with ketchup before. ew.)

  • Rosalie said:
    September 23rd, 2008 at 10:22am

    Hi Pim,
    Thanks so much for these instructions — the description of the aimed-for taste: “a salty flavor, follow by a mild sourness, …” was so helpful. It’s difficult (okay, impossible) to intuit the desired taste of a dish if you’ve never had a genuinely traditional version. I wish more instructions began with a description of the flavor/texture/consistency you’re looking for. My husband and I love this Pad Thai — esp that it is more tamarind-y than sugary. Thank you.

  • Jarrod said:
    September 25th, 2008 at 7:44am

    Thanks for posting this. It turned out really well on the first try. I’m certain that it’ll only get better as I tweak it a little for my own personal taste.

  • Amelia Ray said:
    October 4th, 2008 at 3:32am

    This is a wonderful recipe! And terribly easy! I wowed my friends and family with it yesterday. For starters I made a mushroom soup recipe I found here:
    Thanks, Pim! I’ve bookmarked your site for the next time I need a great recipe!

  • Sue said:
    October 4th, 2008 at 9:17am

    Pim, this is a great recipe. You finally be the first hit when I googled for Pad thai recipe.
    I can tell my husband now why I always cook my food with high heat in a wok 😉

  • Rachel said:
    October 5th, 2008 at 12:43am

    I found this recipe under a google search for best pad thai recipe. I’ve made it twice and I want to add some feedback. I added the garlic with the shrimp, because when I added it with the tofu it burnt to a crisp and made the dish bitter. Also the second time I made it, I added waaay too much sauce. =*( I would say, stick with 1/4 cup! All in all it was super delicious. A bit of work, but tasty.

  • Linette L. Radcliff said:
    October 11th, 2008 at 7:09am

    I have found the Pad Thai recipe at this site to be just like described here but with all the measurements worked out, I highly recommend it!

  • Perry said:
    October 12th, 2008 at 7:37am

    Cant wait to try pad thai have bought in jar already made but have been and bought ingredients from local chinese store. Have been to thialand and loved the food. any where else in the world get bad stomach not there fantastic

  • JEF said:
    October 13th, 2008 at 1:28pm

    It would help if there was a ingredients short list i could print off

  • JEF said:
    October 13th, 2008 at 1:30pm

    It would help if there was a ingredients short list i could print off

  • Susan said:
    October 27th, 2008 at 10:53am

    Thank you for your detailed recipe Pim. It was an enjoyable and well-spoken post. My first time making Pad Thai was a success thanks to you clear directions. My boyfriend loved it and I’m looking forward to making it again.

  • anthony said:
    October 31st, 2008 at 1:36am

    Hey, I ran across your page yesterday after getting an urge to attempt my first pad thai (being that i’m in viet Nam and I can get all the ingredients cheap!).
    Your page helped me loads. Thanks for all the tips! My sauce was a little bit mild so I think i’ll go a bit heavier on the fish sauce next time (have bad memories of over-salty foods!).
    Great work on the site, keep it up.

  • Mabel said:
    November 2nd, 2008 at 6:45pm

    Thanks so much for the recipe! My cousin and I just love Pad Thai, I had doubts before if I’d be able to cook this because of the sauce, I never guessed it’s tamarind! I just burned the tofu though but the sauce and noodles is just great, and to think that i don’t really cook.. I just got curious because I love this dish, thanks for the detailed explanation here, really helped! Inspired me to cook this.

  • Waz said:
    November 9th, 2008 at 2:28pm

    Hi Pim, big thanks from Crash Test Kitchen. Thanks to your instructions we’ve just bounced back from disaster to complete our latest episode, “Pad Thai with two tries”. All the best, Waz and Lenny.

  • Eddie said:
    November 10th, 2008 at 12:59pm

    excellent post. Thamk you very much. I wish every recipe was a walk through as you have done with this delicious one. Thank you, Eddie

  • Phil said:
    November 13th, 2008 at 10:46pm

    I keep struggling with pad thai. Your recipe is great, i think i have the taste down, but i always have trouble with the noodles sticking together. They form just 1 big blob rather than separate noodles. its so frustrating. I’ve only cooked it properly once. it seems like such an easy dish, yet i dont know why i struggle with it.

  • foodlover said:
    November 17th, 2008 at 3:35pm

    Great recipe! tried it last night and although my noodles were a big gross mess the sauce rocked. haha, any tips on how to make my noodles less….crappy? I put TONS of oil in…maybe i just have to get used to the handling of the wok. Either way it was wonderful, thank you so much for putting this up!

  • Michelle said:
    November 22nd, 2008 at 11:17pm

    “the website IT IS english”??? I don’t know Joanna, but YOUR grammar leaves much to be desired. Try english for dummies

  • Michelle said:
    November 22nd, 2008 at 11:19pm

    “the website IT IS english”??? I don’t know Joanna, but YOUR grammar leaves much to be desired. Try english for dummies

  • megumi said:
    December 16th, 2008 at 6:58am
  • hitomi said:
    December 16th, 2008 at 7:08am
  • Cara said:
    December 26th, 2008 at 5:00pm

    Thank you so much for posting this! I’ve been enjoying Ethnic Gourmet’s Pad Thai with Tofu for several years, but I finally got up the energy and interest to make my own. When I Googled “pad thai sauce”, yours was the first site I hit. I greatly appreciate the detailed explanation. But now I need some help.
    Your blog says to use tamarind pulp. I thought that’s what I bought in the health food store. I faithfully dumped 1/2 cup of fish sauce and then 1/2 cup of tamarind into the pan before I realized that what I had was tamarind concentrate! After reading the suggested serving size on the side of the container I discovered that 1 teaspoon was meant to flavor a dish for 6 people.
    So, can I adapt your recipe to work with the concentrate? I saved the 1/2 cup of tamarind concentrate mixed with 1 cup fish sauce (my first thought, before I did the math in my head, was to add more fish sauce to balance it) in case I could salvage it. There’s also a few tablespoons left of the straight tamarind concentrate.
    I managed something sort of akin to the sauce by using a tablespoon of the first mixture and have been enjoying my leftover pad thai ever since. For some reason, the noodles were much better heeated up as leftovers. They weren’t all the way cooked the first time around.
    I greatly appreciate any further hints you can give me. And thanks again. I LOVE this dish!

  • Sunishchal Dev said:
    December 28th, 2008 at 3:10am

    You should add a P to the end of your name. Because that’s exactly what you are, a food Pimp

  • Heaven said:
    January 1st, 2009 at 10:26am

    looks good

  • Iain said:
    January 6th, 2009 at 8:24pm

    Thanks, this recipe worked very well. Added a can of coconut milk, some keefer lime, broccoli, and some lemon grass shoots. Call me crazy. The kids even ate it!

  • Emily said:
    January 7th, 2009 at 9:56am

    I have the same question Cara does below. In fact, I probably have the same exact ingredient — Tamarind Concentrate, wherein one teaspoon for 6 people. I’d love to know how to make it work with your recipe. Thanks!

  • Rose said:
    January 8th, 2009 at 9:26pm

    It’s like reading a saga on Phad Thai – abbreviated version will genuinely make it easier for those who are a too little busy to read a saga in order to make a lovely dish

  • Anonymous said:
    January 12th, 2009 at 9:26am

    I appreciate your time to write such a great post on making “Pad Thai for beginners”. What I think other readers forgot is that you have dedicated your time to share tips/ tricks/ suggestions on how to make a good Pad Thai dish versus a mediocre Pad Thai dish. This alone is priceless and I believe some other readers have failed to acknowledge this.

  • Gt said:
    January 12th, 2009 at 10:33pm

    Reading about some readers’ difficulties with tamarind concentrate, I would like to clarify that INDIAN & THAI BLOCK tamarinds have very different flavor profiles, as do concentrates from those two countries.
    Of INDIAN tamarind concentrates, I hate to name brands, especially because TAMCOM was an early entrant when nothing else could be found. But it is VERY sour and does not contribute to good cooking, Indian or Thai. I use it because I feel a sense of loyalty fom 30 years ago!!!!! The LAXMI brand of tamarind concentrate in a glass jar is supposed to much better. it look better too, a fresh-looking, decent light brown, as opposed to the deadly black tar of TAMCON!! But, while LAXMI comes highly recommended by South Indians, I persist with the horrid old creature + plain block Indian tamarind for Indian!!! So my conscience is clear, with respect to this post!!!
    That Tamcon and its close cousins will behave exactly as the disappointed reader wrote above, blackening and souring everything it touches to a fare-thee-well!! Therefore, I suspect he was waylaid by an infamous plastic jar.
    Thai tamarind concentrate too is available, but I have never tried it. Have always used Thai block tamarind for Thai cooking: the sourness is less pronounced than the Indian variety, and there is a different quality to the tartness.

  • jan said:
    January 15th, 2009 at 10:45am

    Thanks for this wonderful enlightenment! 🙂 …About the noodles sticking together, when I used the frozen noodles they do stick together quite quickly, but when I use the dried noodles (soaked of course)–they don’t (some of it still somehow stick to the pan but not to each other).

  • junipie said:
    January 19th, 2009 at 10:38pm

    This is great. I’ll have to stop by the store for ingredients and I can start making my own pad thai! It’s something I always crave but didn’t think I could make reliably delicious at home. I personally love long “saga” recipes, because I understand the ingredients and process much better, thank you!

  • Tordon said:
    January 22nd, 2009 at 12:10am

    Thanks I really need help with the measurements , it did not work well the first time

  • Ron Smith said:
    January 22nd, 2009 at 12:11am

    I hope that you will continue to provide us with these great ideas

  • Heather said:
    January 24th, 2009 at 7:17pm

    Thanks, Gt, for the clarification about tamarind. I just finished my first batch with tamarind concentrate, and it was TERRIBLE. I suppose I’ll find a different version of the ingredient and try again.

  • Meatloaf recipe said:
    January 24th, 2009 at 9:45pm

    would it be possible to include this recipe on my site if I give you proper credit?

  • Brenda said:
    February 9th, 2009 at 11:48am

    I love Pad Thai. But why does its recipe always sound so complicated?
    thank you for sharing

  • Sassy said:
    February 19th, 2009 at 10:06pm

    Thank you so much for sharing your secrets to a great pad thai with the world! This is my first time to your site, and I love it! You have beautiful insight and I can’t wait to keep exploring!

  • Vernie said:
    February 24th, 2009 at 2:12pm

    After years and years of wanting to make pad thai, I finally did using this formula, with excellent results! I have a taste for sour, so I adjusted my sauce with citric acid. I highly recommend keeping citric acid on hand; it adds a very clean, sour taste without any side tastes. It’s super potent, so much so that I would reccomend using less than an 1/8th of a teaspoon to start with to adjust this sauce (actualy, just a tiny pinch), if you like a sour taste. I bought the pre-chopped pickeled radish thinking it would be OK to use without any extra prep. WRONG! Make sure to chop it into tiny (2mm x 2mm) pieces, or you’ll get hit with a serious dose of salt.
    I also cheated and used a nice, flat, non-stick pan. I heard somewhere that the amount of heat from a normal, household stove just isn’t adequate to heat a wok to a high enough temperature for it to work right. I didn’t have any problems with keeping the pan hot enough (i.e. no juices collecting in the bottom of the pan), and everything got a nice kiss of carmelization.

  • totheleft said:
    March 14th, 2009 at 11:42am

    I would thank you for the recipe and taking the time to share it, but couldn’t you bother to include how much fish sauce to use? Geez, no wonder most of the bloggers here didn’t actually TRY your recipe. It just sounds good with no actual details.

  • Aparna said:
    March 15th, 2009 at 4:13am

    Its look delicious. Thanks for this really nice food.

  • adelina said:
    March 17th, 2009 at 8:02pm

    Hi Pim –
    I just made this tonight and want to express my sincere thanks and gratitude for sharing such a wonderful recipe, tips, suggestions, etc. The first time I tried pad thai was almost 15 years ago in California. It was definitely love at first sight with pad thai then! Since that day, my wish of making pad thai has always been on the back of my mind, but your recipe/ instruction is the first that actually encourages me to cook. I’m still learning about cooking, but tonight, I feel a sense of pride and success! I showed my boyfriend all the pages that you took the time to write a recipe on pad thai and he was shocked!
    Sincerely, thank you for this blog and for everything you do for us!

  • Filipina said:
    March 20th, 2009 at 1:20am

    Bravo!!!!!!! I’ve searched high and low for over a year just to discover the secrets to an authentic pad thai. ANd now, I guess the search is over…Thanks…

  • blynndee said:
    March 21st, 2009 at 10:21am

    OH MY GOD!!!! This is such an amazing recipe! Yes, it is lengthy in the explanation, but nonetheless, once you have all the right ingredients ready, it’s really easy to put together. A perfect meal when you’re by yourself and want something quick. I was looking for a great recipe and now I need look no further. The flavours are balanced and you can taste everything at once—sweet, salty, tangy, heat—its all there. It’s just one big party going on the mouth. YUM!!!

  • Uzra Casuri-Balouch said:
    March 23rd, 2009 at 6:54pm

    Hi Pim,
    Thank you for this absolutely yummy receipe. I had been craving it and when I googled yours was the only one I wanted to make.
    Thank you for the detail, the cultural info, and most of all your generosity.
    I just finished making and eating it. WOW! definately fool proof.
    You should write a cookery book, in the same style you wrote this receipe. I love it and would be the first one to buy it.

  • katiek of kitchensidecar said:
    April 2nd, 2009 at 11:52pm

    I just made this for dinner. Suffice it to say that I am bed ridden from eating ALL OF THE PAD THAI. Jesus, it was just too good!
    O. An I also used tamarind form a block. Reconstituted with water. It was leftover from some the tamarind chutney i made. Tastes like indian ketchup!

  • artnota said:
    April 18th, 2009 at 9:23pm

    You are a goddess!!! I’ve never made pad thai before and I can’t believe how well it turned out. The recipe actually tastes better than some of the Thai restaurants I’ve eaten at in NYC! And your instruction was detailed enough for a beginner cook like me to understand and follow. Many thanks to you. Your food photos are so professional looking; are you also a professional photographer? 🙂
    Thanks very much for sharing your wonderful recipe!

  • Lauren B said:
    April 25th, 2009 at 9:53pm

    Hi Pim,
    Love your blog. This post was very helpful. The only problem with not having measurements is not being able to replicate authenticity when making ethnic recipes. Any somewhat capable cook can throw in amounts of ingredients that suit their tastebuds, but I am interested in a taste of the Thai streets! I’d probably put in way too much of the ground peanuts since my goto Pad Thai sauce (, heh) is PB based. Can you point me to a recipe with measurements, perhaps on one of your favorite cooking blogs/cookbooks? 🙂

  • Laura said:
    May 1st, 2009 at 5:39pm

    Chez Pim,
    Thanks for the pad thai instructions! I want to condition my wok before I try it. Does the type of oil matter? What’s best for the wok? What kind of oil do you use in the pad thai? Sesame? I don’t have Thai chili powder. Can I use chili garlic sauce or should I keep looking for the chili powder? The one I have is “Tuong ot toi viet nam”. Many thanks!!

  • Addie said:
    May 2nd, 2009 at 7:11am

    this pad thai is amazing! we made it for a dinner party and everyone was asking for the recipe!
    thank you so much for the tutorial !!

  • Nina said:
    May 8th, 2009 at 5:49pm

    Thank you so much, Pim! A great recepie and I certainly enjoyed your detailed descriptions of everything. I just finished eating my first ever Pad Thai and It was delicious! Thanks again!

  • SD said:
    May 15th, 2009 at 9:41am

    This is a great recipe and I have been using it– but here is a tip– for a healthier, lower carb rendition I substitute shredded cabbage for the noodles– I buy the packages of preshredded cabbage. I feel less guilty about eating this, it is great for those watching their carbs, and I do not miss the noodles at all, it is a great substitute!

  • Jean said:
    May 16th, 2009 at 11:44am

    Right now I only have tamarind concentrate/extract. Do I need to add extra water to it?

  • tina said:
    May 25th, 2009 at 10:37pm

    beautiful! 🙂

  • poem said:
    June 6th, 2009 at 1:49pm

    Hi Pim,Tonight i`ve tryed ur recipy and i wanna share my experience: I used blok tamarind.As i followed ur directions, i had very nice sauce.But when i`ve stared cooking i relaized that it is not so easy to manage not to burn garlic in that high heat and add the other ing. one after another.
    at the first try,i burned the garlic,threw it away, at the second try i added the rice noodles and it didnt cook(!?), it became like a gum. I threw the second one as well. But I didnt give up and i started over.
    This time i didnt want to take risk and i used `straight the wok` noodles.This time all went perfect!
    My husband really enjoyed it after he has tryed it as first time in the Thai restaurant called Busaba in London.I was glad that i know how they cook it now.Thank you very much for this lovely recipe.

  • Mikey said:
    June 8th, 2009 at 5:53am

    Hi there: I happened to come across your site while researching pad thai online. What a great essay on the ingredients, methods, and technique of this dish. I made this twice over the past weekend and it was delicious – easily as good as any I’ve had in a restaurant. What I especially liked about your treatment of it is that the ingredients and amounts – while important – are really secondary to the process, e.g., judging the saltiness/sourness of the sauce, gauging the texture of the noodles and deciding if any additional water is needed, deciding how much sauce is needed to flavor the noodles without overwhelming them. On my first batch, the noodles were a tad overcooked. The second batch they were perfect because I knew what to look for. Thank you for this education. Now that I know the technique, I can play with the ingredients and keep honing my skills. Also, you may say the dried shrimp are optional, but I love those little nuggets of salty weirdness!
    Thanks again
    Towson, MD

  • Silpa said:
    June 11th, 2009 at 5:12pm

    Hey Pim – where can i get fish sauce?

  • Kristin said:
    June 18th, 2009 at 8:08am

    Hi Pim-I am planning to make Pad Thai this weekend. I don’t think I will make it to an Asian market for Thai chili powder, so I was going to try your paprika substitution. Is there a particular TYPE of paprika you would suggest? Plain? Spanish hot? Spanish sweet? Hungarian?

  • arkady said:
    July 16th, 2009 at 1:11pm

    I have a recipe that I have been using for quite some time and it’s definitely similar to what you have described. However, it’s just not IT – very annoying and nagging feeling to get close, but not 100% where I want to be.
    I use tamarind juice/brown sugar/fish sauce (vietnamese) and do not cook the sauce. Could that be the problem? I have never seen tamarind paste and cannot find palm sugar to save my life.
    Also the dried noodles, even if I soak them for 30 minutes still come out way too “al dente”. Should I just cook them longer?

  • Droelma said:
    July 30th, 2009 at 9:29pm

    It depends what English you speak.
    Often in Indian or Pacific Rim English the words Shrimp & Fruit do have an ” s ” at the end if you want to express the plural form and the rule for ” non countables ” is not applied.
    Just because something is the rule or used in a certain way in London or Boston, does not mean it also applies in Kalimpong, Vientanne or Bangkok…..
    I think it’s great that in a blog like this we get a taste of the langage also, not just of the recipe…..:o).
    Mexico City

  • Leah said:
    August 6th, 2009 at 10:40pm

    Made this tonight. thank you for the recipe! I really like the “guidelines” style versus a “measuring” recipe. Especially since, as you note, Asian ingredients vary widely in intensity/concentration. I learned that the hard way when I bought a different brand of green chili paste and made green curry chicken with the “regular” amount. It was nearly too spicy to eat!
    I can’t believe how easy this “recipe” was, too. (I’ve gotten some experience with the wok, but have never pad thai from scratch). Thanks for posting this – I’ll never used jarred sauce again.

  • David said:
    August 11th, 2009 at 6:41pm

    Very awesome! Thanks a lot!!

  • mahek said:
    October 12th, 2009 at 9:30pm

    This is the first time i am writing to you , although i have read your blog several times Its great the way you write and the way you present your recipes , thai food is just entering the Indian scene and so all the ingredients are not freely available and i know just like chinese it will be made to suit the indian palate , i would love to try this but can i make certain changes like can i substitute the salty fish sauce with something else pls help me out keep up the good work you are taking great efforts to share your traditional thai food with us…

  • Housing Grant said:
    October 20th, 2009 at 4:36pm

    When I used fresh noodles, they broke apart and became stuck together in a big clump. At the same time, if I had cooked them less time, they would not have been done. How can I get great noodles without over-cooking them?

  • Lynne said:
    October 25th, 2009 at 10:36am

    We say both shrimps and prawns in England. One shrimp, two shrimps. Easy!

  • lin said:
    October 28th, 2009 at 9:39am

    Thank you very much for your tutorial. I tried your recipe and made super delicious pad thai today. i linked your recipe to our blog (it is a collaborative blog initiated as a way for far-flung friends to keep in touch). hope you dont mind. i loved your description of the perfect balance of the sauce–i kept that in mind when tasting mine. i am now pad thai-empowered!

  • Seychell said:
    November 3rd, 2009 at 8:29pm

    AMAZING pad thai!!! I made this for my friend when he was going through a hard time and it helped us both!!! Love your site the “poptarts” turned out perfect, i used fig, orange, strawberry, guava, and peach jam. I also tried a peanut butter chocolate one for fun, it was good too but more dessert-y. I love your passion for food! I also had a question- what types of spices would taste good in homemade dumplings or potstickers? Thank you!!!

  • cjf said:
    November 5th, 2009 at 8:06pm

    Thank you so much for this thorough guide. Usually I am anti-recipe, but this is a sort of anti-recipe itself, in that it doesn’t dictate but rather rhapsodizes, in glorious detail, the quintessence of the thing. I recently moved to Jackson Heights, Queens, NYC, and after my first visit to the local Pacific Supermarket I decided I was going to learn, finally, to make good Pad Thai. Armed with your advice, tonight I invited some friends over and went at it, soaking the tamarind, mortaring the shrimps. The results impressed even me. I had always been confused about the true nature of Pad Thai sauce, and also about how to cook the noodles, but thanks to you I’ve seen the light.

  • Qat Bergler said:
    November 19th, 2009 at 9:41am

    Ms. Pim & friends,
    If anyone is still viewing/using this thread, can you tell me how long my prepared tamarind paste will last? I made it according to the instructions in the above “tao of pad thai,” and the remaining paste in being stored in a glass jar in the fridge, as suggested by Ms. Pim. It’s been a little over a month now and it’s time for another round of pad thai experiments. Is my paste still good? No molds, off smells, but I’m a little afraid of tasting it.
    Thanks for any advice!
    Qat Bergler

  • hamperstance said:
    November 26th, 2009 at 1:59am

    I totally understand what took you so long to post this. That special ingredient they call “the love” in indescribable. I LOVE Pad Thai—and, when in a new Thai restaurant, always order the house Pad Thai as it’s how I judge if I will like anything else on their menu. Your detailed descriptions and constant urgings to “taste” are exactly what The Love is. It’s what often makes the dishes of home cooks better than those of trained chefs. The attention to detail. I LOVED your description and “recipe” and completely got what you were trying to teach. Can’t wait to hit the markets in Chinatown this weekend and come home and work on perfecting Pad Thai. Your enthusiasm is contagious! Thanks bundles!

  • elyse said:
    November 29th, 2009 at 6:01pm

    pim, THANK YOU! i know i’m about a year late finding this but my tamarind loving heart skipped a beat to learn that tamarind is the magical ingredient! i might add, to all those having trouble finding tamarind and reading these comments now, that if you have a healthy latino population near you, you can probably find whole tamarind pods and use them to make a paste like the way you describe in your note for block tamarind…just make sure to check for bug holes and stuff or you’ll have baby flies in your finished paste, yuck…
    now i’m going to check your archives for more thai noodle dishes but if they aren’t there…can you put them there…pleeeeeease?? =)))

  • elyse said:
    November 29th, 2009 at 6:10pm

    ps qat i think you’re definitely safe after only a month…especially since it doesn’t smell or look bad, that would pretty much be my barometer. >o¿o< (<--that's a qat. =p)

  • said:
    December 6th, 2009 at 6:54pm

    Your post about Pad Thai really inspired me. I bought a wok a few days ago, and made the pad thai tonight. It came out really well, and I feel it taught me a lot about using a wok correctly. Thank you!!

  • Darren Melamed said:
    December 17th, 2009 at 2:37pm

    Can I use hungarian paprika, or do I have to use the regular one?

  • thé assam said:
    December 19th, 2009 at 3:18am

    Till now, I used to make ketchup-based pad thai. I just made this tonight and it was great. Thank for sharing.

  • Ro said:
    December 19th, 2009 at 4:35am

    Hi Pim, You can buy Tamarind in block chunks at an indian store. It is often a base for a sauce that you can eat with samosas.
    Thank you for this Pad Thai Recipe- Pad Thai is one of my favorite dishes at a Thai Restaurant- one that I always test out.
    Thank you- I think I could possible attempt this at home now- Ro

  • Peggy said:
    December 21st, 2009 at 4:31pm

    great tips and i’ll definitely be taking them into consideration for my next pad thai creation!

  • Nyx Washi said:
    December 22nd, 2009 at 1:11pm

    Photos of your dishes look really great and tasty!
    What camera do you use to make them?
    Nyx Washi

  • nonthawat said:
    December 25th, 2009 at 3:43am

    Thank you very much. This forum very useful information.
    I hope you can take the time to visit the website, It is only just beginning but I think you will eventually find it to be a great resource to learn about Thai food basics and beyond.

  • Aloja Vera said:
    December 29th, 2009 at 2:45pm

    Yum. Yum. Yum. This looks awesome. I know what we are making this weekend!

  • Colin said:
    January 7th, 2010 at 2:45am

    Ahhh…it was good to read this and get a refresher. For years now I have been forgetting to heat my sauce to melt the sugar. I also never used tamarind in this one but rather I used rice wine vinegar. The rice stick is a tricky noodle too and I have both undercooked and overcooked it many times….mostly overcooked it. I also made batches that were too big. I think i will stick to two servings at a time instead of filling up the whole wok! My wok is a cast iron which does not work out quite as well but I am kinda married to it at this point so I will have to make it work. THANKS!

  • IT Jobs Training said:
    January 21st, 2010 at 3:46am

    Its really mouth watering and delicious. I have tasted this a couple of times already.

  • SEO Los Angeles said:
    January 21st, 2010 at 6:12am

    Nice! Another nice food on display here on the photo.

  • Bridal Registry said:
    January 21st, 2010 at 11:53pm

    This looks nice, but do I have to go to Thailand to eat it.

  • Notapadthaisnob said:
    January 23rd, 2010 at 1:28am

    I sense some big pad thai snobs here. Just because something isn’t authentic, doesn’t mean its bad. 90% of cooking is adding to and building upon past work. Just because some people like red pad thai or enjoy the tomato based aspect ketchup brings to the dish doesn’t make it a tragedy.
    Oh, and by the way, it is shrimp, not shrimps, lol…

  • melanie said:
    January 27th, 2010 at 9:31am

    I hate thai food so much because I have never been to Thailand, nor have I ever been to a good Thai restaurant, ever. I’m going to try this pad thai tonight, better be good.

  • Barry said:
    February 1st, 2010 at 7:20pm

    Pim, thank you so much for this. Like many above, I’m a huge pad thai connoisseur but have never had the courage to try it for myself. I made it tonight and it was amazing. I was so pleased I barely minded when my roommate threw out the rest of the sauce before I could save it… I think that says a lot. Thanks again!

  • David said:
    February 4th, 2010 at 6:48pm

    Pim, thanks for the detailed recipe. I just recently became a fan of Pad Thai. I’ve only tried it once, and it was a Ketchup recipe. It actually wasn’t half bad, but certainly not the Pod Thai that we get at the local shop. Having never made it before, I fell victim of the clumping noodles, so I really appreciate all of the details on the ingredients and technique.

  • Ine said:
    February 5th, 2010 at 1:52pm

    I do wonder about that too… I kind of put together my own Pad Thai recipe out of other recipes I found on the internet (it’s pretty similar to this one, and I did actually think of making the sauce in advance ^^), and cooked on a western stove (electric) in a non-stick wok-shaped pan it tastes pretty good (as does my kai pad gao), but I do wonder if I’m missing out.
    I saw some really cheap woks for sale at a Chinese supermarket, but I’m a bit hesitant to buy one, since I’m afraid it might not be the best idea on my electric stove. Anyone know if it’ll work?

  • Sara Hamill said:
    February 7th, 2010 at 12:17pm

    Thank you for this blog recipe. Having the pit falls explained and why you do what you do is really helpful in understanding HOW to actually cook Pad Thai. Thank you for an easy to follow, well explained recipe.

  • johanna said:
    February 14th, 2010 at 1:01pm

    am really excited to make this this week. but can i use fresh tamarind instead of the paste? they have some nice looking stuff at my local coop. thanks!

  • Anonymous said:
    February 15th, 2010 at 11:58am

    Boooooooooooooooooooooooooo oooooooooooooooooooooooooooo oooooooooooooooooooooooooooo ooooooooooooooooooooooooooooo ooooooooooooooooooooo oooooooooooooooooooooooooooooooooooooo!!!!!! Cheers 🙁

  • Patrick Cullie said:
    February 22nd, 2010 at 3:08pm

    this is the perfect recipe. and worth reading every paragraph. i’ve been trying to get this right for some time and pim has the real deal. especially the part about making small bits at a time. many thanks, pim/

  • said:
    February 23rd, 2010 at 6:18am

    I simply love the photographs on your site! I’ve tried to make this dish using Alton Brown and couldn’t find the tamarind…after my husband turned up his nose, I gave up. Until now! Thanks Pim!

  • Mikey said:
    February 25th, 2010 at 5:31am

    Hi there: What an excellent essay! I’ve made pad thai twice based on it, and it was fantastic. I was shocked how good it was. It has all those elusive – yet crucial – flavors that are missing from most recipes. The tamarind and dried shrimp especially. Thanks so much!

  • thai food restaurants in capitola santa cruz said:
    February 26th, 2010 at 2:36pm

    Pretty similar to our pad thai

  • Dan said:
    March 8th, 2010 at 1:58pm

    I’m a student from the UK, and an absolute beginner when it comes to cooking. My first attempt at Pad Thai using a cookbook turned out to be a mushy mess of raw egg and chicken. With your recipe it’s now become my signature dish and I have my friends and my girlfriend requesting it all the time. Thanks!

  • Joy said:
    March 16th, 2010 at 11:56am

    Learning Pad Thai with you was a dream. Very very tasty.

  • Restaurant Capitola said:
    March 16th, 2010 at 8:20pm

    that is an amazing pad thai

  • dave said:
    March 21st, 2010 at 9:43am

    Thank you SO much for this!!!

  • Marisa said:
    March 23rd, 2010 at 4:53am

    AWESOME tips! Thanks so much. Never could understand the fuss about pad thai, but after applying your tips last night I can just say: WOW. It’s delicious!

  • Thai Food Santa Cruz said:
    March 24th, 2010 at 12:57pm

    Should be in everyones cook book…

  • booklasvegasholidays said:
    March 30th, 2010 at 8:37am

    Looks good! This is the first time I have looked at Chez Pim and found not only the recipe to be well detailed but love the tips such as re-seasoning your wok – I had to redo my mine after about a week and worried that maybe I shouldnt have done that but it did solve the problem of sticking. I am going to try the Pad Thai tomorrow as I have some of them rice noodles I got in the supermarket last week – will let you know how I get on!

  • Sydney said:
    April 11th, 2010 at 12:53pm

    I made this a few days ago and felt that the flavor of the sauce was incredibly overpowering. I used tamarind concentrate — was that the wrong tamarind product? I made the full amount of sauce and have much left over and I would hate to throw it away. Also, tamarind is very hard to find where I live so it would not be convenient or practical to buy another tamarind product. Would adding water to the tamarind concentrate and then adding it to the sauce work? (In that case, what would be the ratio of water-to-tamarind?)

  • drizzleanddip said:
    April 15th, 2010 at 10:11am

    A very big thank you for an exceptionl lesson on pad thai , which I have always wanted to make and wok seasoning. I have just made your recipe (slightly modified it by adding cilantro – which I love)and it is delicious. I made it with prawns which I cooked at the begining instead of the chicken.
    I am going to blog this recipe as I could never explain it as well as you.

  • Orlando said:
    April 16th, 2010 at 5:21pm

    I made some with the help of this site and it was SOOO YUMMY!!!

  • said:
    April 17th, 2010 at 9:41am

    This is exactly the recipe I was looking for. I am so annoyed by recipes that want, e.g., one cup and one tablespoon of this or two and a half tablespoons of that. I want basic measurements, basic proportions, and enough for later.
    Lisa O.
    P.S. Also thanks for the tamarind 101 – once again, just do the whole block and have enough for later! Who wants to stand there and measure out half-tablespoons??!!

  • kirsten said:
    April 19th, 2010 at 7:58am

    well said!!

  • indigonat said:
    April 28th, 2010 at 1:04pm

    Thanks for the detailed instructions. Next time I make Pad Thai, I’ll make sure that everything is ready and chopped before I start.
    I agree with you that it is an aberration to see some American version with Ketchup.

  • kanit said:
    April 30th, 2010 at 9:20pm

    Kanit Muntarbhorn has much info on Pad Thai and more…
    Please see:,

  • P Bentley said:
    May 4th, 2010 at 4:45pm

    I love your website.

  • B. Grateful said:
    May 12th, 2010 at 3:53pm

    actually in the culinary world, it shrimps.

  • Clairepower23 said:
    May 14th, 2010 at 7:44am

    i have just tried to make this pad thai twice and have failed miserably, the rice noodles are constantly going gooy on me, any advice, im so frustrated as ive been craving this all day!!

  • Jenni_house said:
    May 19th, 2010 at 8:30pm

    Awesome! I will be making this again. I didn’t have palm sugar, but I used a mix of brown sugar and honey…it seemed to be a good substitute.

  • Christina Nguyen said:
    May 22nd, 2010 at 12:46pm

    Hi Pim,
    I’ve only had pad thai once, and that was a bite from a friends dish 🙂
    However, i was intrigued, thanks to your awesome explanation, i now know the flavor i couldn’t pin down was tamarind.
    After reading through your recipe, I wondered what brand of fish sauce you used. LOL, because if palm sugars can vary, we both know fish sauce has HUGE differences in brand. At my house, we have the “cheap” darker fish sauce and the “good” lighter color fish sauce (more expensive). I’d really appreciate it if you could share the brand that you use, or indicate the blog you might have talked about it.

  • kanit muntarbhorn said:
    May 28th, 2010 at 10:15pm

    Re: authentic Pad Thai and Thai fish sauces. Fish sauces from 2nd or 3rd extractions are cheaper and saltier. It’s up to the chef which type is preferred. Dont’t forget sourness from tamarind juice/water and lime juice for authentic Pad Thai!

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  • waterretentionlady said:
    June 3rd, 2010 at 6:52am

    That looks so delicious, I can’t wait to try it! On the other hand I might just have to rush out to a Thai restaurant, you’ve made me so hungry. Just for your British readers, cilantro is known as coriander, and although we do use the word shrimps, they tend to be a very specific tiny variety. What you call shrimp we normally call prawns. Confusing eh!

  • Hot Sauce said:
    June 4th, 2010 at 4:59pm

    I love the recipe.

  • Jon said:
    June 5th, 2010 at 12:31pm

    This is a great article and I found it very interesting.
    Hot Sauce

  • Nguyen Ngoc H. Yen said:
    June 7th, 2010 at 3:15am

    Thank you for the Pad Thai recipe. Looks like Vietnamese Pho noodles in this recipe: I found this awesome new Pho-making kit called Happy Pho by this woman who used her grandparents’ recipe to make them. They come in a box with a spice packet and a pack of pho noodles for 2 people. I was skeptical at first, but they have a simple recipe at the back that takes 15 mins. All I need to get is some chicken or beef broth and fresh ingredients, and the Pho that came out is absolutely delicious! It’s also all natural and organic and made with brown rice. Check out their products here I got them from Whole Foods in SoMa. But you can also get them from I think. I’ve also joined their facebook page!/pages/Star-Anise-Foods/111447418877428

  • Angie said:
    June 7th, 2010 at 12:38pm

    Although you warned us, wow, this really was an obnoxiously long way to write about how to make Pad Thai. You go on and on for 8 paragraphs before you even get to the recipe. No thanks, I’ll pass on this one.

  • Wilmington Skin Care said:
    June 8th, 2010 at 2:42pm

    That was awesome…try this spicy Thai app:
    Yield: 9 servings (serving size: 1 filled cabbage leaf)
    * 1/3 cup fresh lime juice (about 3 limes)
    * 1 tablespoon sugar
    * 1 1/2 tablespoons fish sauce
    * 1/2 teaspoon salt
    * 1/4 teaspoon crushed red pepper
    * 2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
    * 2 teaspoons vegetable oil
    * 1/2 teaspoon dark sesame oil
    * 2 cups thinly vertically sliced red onion
    * 3 garlic cloves, minced
    * 2 serrano chiles, thinly sliced
    * 1/2 cup chopped fresh basil
    * 1/4 cup chopped fresh mint
    * 9 large green or red cabbage leaves
    Combine first 5 ingredients, stirring until sugar dissolves; set aside.
    Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
    Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.

  • Kayce said:
    June 20th, 2010 at 1:45pm

    Seriously? Best recipe ever. I can’t believe there are comments here complaining about the length of this post. I, for one, am ridiculously grateful that you went to great length explaining all the common pitfalls, tips for prep, etc. I hadn’t attempted to make pad thai before I found this recipe because it just seemed too daunting. I made this for the first time a few weeks ago (and have had it several times since as well, haha)– my first attempt was even better than the stuff from the Thai restaurants in the area, which used to blow me away. Thank you, thank you, thank you for sharing!! 😀

  • Truth About Abs said:
    June 22nd, 2010 at 1:45pm

    Made my mouth water!…………mmmmmmmmmmmmmmmm

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  • motoculteur said:
    July 6th, 2010 at 8:50pm

    Thank you so much, you are the best.

  • Jai said:
    July 13th, 2010 at 10:04pm

    Hi Pim,
    I’m really excited to try out your recipe but I have one small question..
    Is it okay to use normal Soy Sauce instead of Light Soy Sauce?
    Thank You. 😀

  • said:
    July 16th, 2010 at 4:18am

    I’ve tried to make Pad Thai before and have had indifferent success. My problem seems to be mostly with the tamarind.
    The tamarind, paste or pulp, that I am used to using is Indian, and it’s black. If you soak it, you get black liquid. If you buy the “paste”, it’s like a thick black jelly. Nothing like the picture of the red stuff I see above.
    Any suggestions for how I can make sure I get the “right” kind of tamarind for this?

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  • far said:
    August 8th, 2010 at 12:27am

    this was great. I just made it following your directions with slight changes…
    Every body loved it…a dinner for three under $15
    Thank you:D

  • mashi said:
    August 13th, 2010 at 12:50pm

    Hi, i tried this tonight – but I got lost somewhere in making the sauce – i started with 1/2 cup each of tamarind, soy sauce and brown sugar, but never made up to 2 cups. should i add water to make up to 2 cups? my sauce was very thick, syrupy and came out less than one cup…

  • large beach towels said:
    August 17th, 2010 at 2:00am

    So glad I found this. I love Pad Thai.

  • JFVJ1 said:
    August 21st, 2010 at 2:22am

    Just look at the picture… Huumm so good
    My son made this for me for my birthday and it was great, we all really enjoyed it. I will be having a go at making it myself. My son is now in China studying martial arts in Jilin province, he is getting all the authentic Asian food he can eat there. Thanks for the recipe and the technique.

  • Ashley said:
    September 17th, 2010 at 10:49am

    I’m so glad to have stumbled across this!
    I can’t wait to try it 🙂

  • Steve said:
    November 15th, 2010 at 2:15pm

    Hi Chez, thanks for posting your recipe! I’ve been attempting Pad Thai for at least a year now. When I told my wife that I had a new Pad Thai recipe I wanted to try, she said, “No..please no…”

    Her concern was understandable; my previous attempts have been nothing short of horrible. Either too sweet, too sour, too fishy. Just bad. Even worse than the fake stuff they serve at PF Changs.

    With the help of your recipe, I made my best Pad Thai yet. I did make a few changes like using half the amount of fish sauce and substituting with soy sauce, to keep the odor low in the kitchen and my wife happy. I also couldn’t find Thai chili at the asian market or pickled turnips.

  • Cmoore said:
    November 16th, 2010 at 4:59pm

    Thank you! I do my best cooking with a process or concept that then gets tweaked by the cook at-will…Mostly because I can’t follow a recipe-without making changes-to save my life!

  • Jen said:
    November 16th, 2010 at 9:37pm

    Totally love this recipe! I couldn’t find a few of the optional ingredients (even at the Thai supermarket) but it still turned out awesome on my first try. Thanks!

  • Jen said:
    November 16th, 2010 at 9:37pm

    Totally love this recipe! I couldn’t find a few of the optional ingredients (even at the Thai supermarket) but it still turned out awesome on my first try. Thanks!

  • Kendara9 said:
    November 18th, 2010 at 1:37am

    Thanks for the revelation about only cooking a portion or two at a time. I love panfried noodle dishes, but have never had any success making them at home until I read your post. Thanks so much for the thorough technique coverage!

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    November 22nd, 2010 at 2:12pm

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  • WestCoastDave said:
    November 23rd, 2010 at 8:53am

    Thanks mate, just made this and it is great. Thanks for taking the time to explain the why as well as the how – it makes a difference and let’s you make slight modifications with confidence.

  • Floodedd said:
    November 28th, 2010 at 8:13am


  • Hardersalem said:
    December 2nd, 2010 at 12:49am

    this was sooo informative! Everything sounds authentic, and, honestly, the season of the pan was a bonus. Thanks

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    December 7th, 2010 at 11:36am

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  • Damon said:
    December 21st, 2010 at 12:12pm

    That is the most concise and complete pad thai recipe I have ever read- The sauce is well explained where most other recipes I’ve looked at give a vague description, this is the real deal!
    Love your work Pim!
    Bless you for share it!

  • Annie said:
    December 28th, 2010 at 2:24pm

    I have been elected to make Pad Thai this Friday for lunch and have never made it before. Using the information on this page, I did a trial run this morning and was totally delighted with the results! Excellent description of how to make the dish and easy to follow. Thanks so much! Annie

  • Cristián said:
    December 31st, 2010 at 6:38am

    Excellent recipe. If only all internet recipes were like this! I’m making it for the third time — for New Year’s — and I know that it’ll be fantastic.

  • AudreyalexaSara said:
    December 31st, 2010 at 11:03am

    Nice blog, its great article informative post, thanks for sharing it. Thanks for the information!

  • jazz said:
    January 5th, 2011 at 11:47am

    Perfect! Thanks for sharing.

  • Vishnu said:
    January 8th, 2011 at 9:04pm

    Thanks for this…Always wanted to make it at home..

  • Yesica said:
    January 10th, 2011 at 2:05am

    well, I liked the recipe, It turned out a little dry for me, but not bad at all it might be the pan, I don’t have the special one. Thanks for the recipe

  • 55 said:
    January 17th, 2011 at 4:15pm

    Sounds good, but I wish you would say ‘shrimp’ instead of ‘shrimps’

    • IntlCooker said:
      February 5th, 2011 at 7:29pm

      @55 – American English uses Shrimp, but British English uses Shrimps. Pim’s correct with her grammar. The recipe’s great, too! Thanks!

  • Mikejones29238 said:
    January 17th, 2011 at 8:17pm

    This recipe was great….me and my wife have tried 3 different Pad Thai recipes and they all turned out horribly, but this was one tasted great…I agree with another poster about the recipe being a little dry, but I think next time I’ll just put extra sauce

  • Kathleen said:
    January 20th, 2011 at 5:02pm

    Loved your article and all the details and explanations. I made the Pad Thai last night and it tasted delicious and very authentic! Your suggestions to get everything ready and then wok cook each one or two portions separately was good advice. I can’t imagine having cooked a whole package of noodles at once. It would have been a nightmare!

  • Jmack said:
    January 22nd, 2011 at 9:05pm

    Love this recipe. Have made it several times. My question is: how long can you store the tamarind pulp in the fridge? Will it hold for several weeks in a covered glass jar? Thanks!

    • Julie said:
      February 17th, 2011 at 5:16pm

      No — it molds. I tried it.

  • Anonymous said:
    January 24th, 2011 at 12:03pm

    The subject on whom you wrote today is just wonderful. I feel like I belong or I am a part or that character in the article. How do you come up with such ideas? If I was in your place, I wouldn’t have been able to do as well as you do. That’s why you are a writer and me not.


  • generic viagra said:
    January 25th, 2011 at 7:04am

    I read your article and tried out the same food item at home and guess what my friends too liked it and wished to have the same dish again. Yippee!!! Thanks for giving such a healthy food recipe. Keep giving such healthier food recipes; I am looking forward to try out another dish soon…

  • Ro31369 said:
    January 30th, 2011 at 11:32pm

    It was almost perfect, but don’t, I repeat DON’T, boil the noodles. Just soak them.

  • dining table said:
    February 4th, 2011 at 6:49am

    I prefer if the noodles are just soaked in hot water. It is much better.

  • dining table said:
    February 4th, 2011 at 6:49am

    I prefer if the noodles are just soaked in hot water. It is much better.

  • Naomi Berry said:
    February 7th, 2011 at 4:21pm

    Sounds great but before I make it can I check whether the egg is cracked in whole or whisked before adding?


    • Jla1970 said:
      February 8th, 2011 at 4:49pm

      I saw a chef on tv crack it in whole

  • Shelly Troy said:
    February 9th, 2011 at 1:33am

    I made this for my husband who is an avid Pad Thai connisure and he swears it will cure cancer, its that good and I agree!

  • Philip said:
    February 10th, 2011 at 2:18am

    Found this after checking out the pad see ew recipe.. Both very well done- the search is over! Thank you so much!

  • Dakini said:
    February 10th, 2011 at 7:34pm

    nice recipe, traditional garnishes are also some chopped coriander, toasted peanuts & a lemon wedge.

  • Lori said:
    February 12th, 2011 at 7:52pm

    Love the long winded explanation and making the sauce ahead of time… it makes all the difference.

  • Jack said:
    February 17th, 2011 at 7:49pm

    This is terrific. One slight problem. Not all fish sauces are created equal. I used the recommended starting measurements and my sauce is too salty.What should I add to counteract that, more tamarind sugar,or chili?

  • Joelline Girouard said:
    February 21st, 2011 at 6:30pm

    I must admit, after tasting the sauce, I was terrified.

    Once all was said and done, well, I was in heaven. I will never spend 15$ a plate for pad Thai ever again, I can guarantee you that. Amazing recipe. 🙂

  • Adnan said:
    February 23rd, 2011 at 7:38pm

    Just add 1 to your number of fans! Done this, enjoyed this to the fullest!

  • Claire Minks said:
    March 1st, 2011 at 4:31pm

    Well worth the lengthy explanation. Can’t wait to give this a try. It’s been 11 years since I had fresh Pad Thai in Thailand and I still crave it! Thanks again in advance : )

  • allan said:
    March 2nd, 2011 at 10:45pm

    I like how you explain things… it makes a lot more sense when i understand why something is being done….not just an unthinking formula….

  • kristine said:
    March 10th, 2011 at 6:57pm

    How can you adjust the recipe if you only have tamarind paste and not pulp? Thanks!

    • Rob said:
      April 1st, 2011 at 3:57pm

      I use about 1 tsp per serving when preparing the sauce

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    March 16th, 2011 at 12:58am


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  • traditional sweets said:
    March 27th, 2011 at 4:27pm

    Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot, sour, sweet, salty, and bitter.

  • Brioche said:
    March 28th, 2011 at 11:46pm

    haha…I’ve been practicing, using chopsticks and I love eating food where chopsticks are use especially the spicy one.

    • Thaifly said:
      June 3rd, 2011 at 1:54pm

      Thai people don’t eat with chopsticks.  They’re not Chinese or Japanese.  Pad Thai is to be eaten with a fork.

  • plumbing said:
    April 13th, 2011 at 7:34pm

    In Thailand it is customary to serve more dishes than there are guests at the table. Each meal usually consists of a single dish with many side dishes served at the same time and shared by all.

  • Evelyn said:
    April 20th, 2011 at 7:39pm

    When using palm sugar, do you just shave it off and measure it loosely packed or does it need to be pounded with a mortar and pestle and then tightly packed like brown sugar?

    If I use tamarind concentrate in a jar instead of making the juice from scratch, do i have to dissolve it in water or do i use the equal amount as if i was making it from the pulp? for example do i use 1/2 cup of concentrate for 1/2 cup of “fresh” tamarind juice? or something like 2 tbsps concentrate dissolved in 1/2 cup of water?

    Thank you for answering my questions 🙂

    I made pad thai yesterday (not this recipe) but it turned out too sweet…

  • atlantic said:
    April 25th, 2011 at 4:26pm

    I was wondering if you can use fresh thai chillis instead of chilli powder? I know I have seen fresh ones in the grocery store, but I’m not sure if I’ll be able to find them dried. thanks.

  • HyghKyte said:
    May 7th, 2011 at 10:31pm

    Does anyone know how to make the DARK peanut butter sauce? i had it in a restaurant before, it was amazing x.x and i made it by accident at home x.x i tried remaking it again, but it won’t work x.x i been searching for the recipe for a while x.x id on’t think the restaurant would want to give away their good recipes x.x it was so dark, and all i remember using was peanut butter, soy sauce, and a lil peanut oil. man.. i wish i could go back in time and record myself making it lol

  • Plumbing pipe said:
    May 14th, 2011 at 3:07pm

    Thai people were known for their spicy taste food. But despite of this chill you can still taste the greatness and the savory of it. and the savory of it.

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  • Rochester MN Wedding said:
    May 22nd, 2011 at 6:24pm

    Yum!  I love Pad Thai and have been too intimidated to try it myself but I will now!

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  • Dating reviews said:
    May 31st, 2011 at 11:07am

    Haha, I know it sounds extreme… but no shit! Sweet paprika, not hot.

  • Jayebe said:
    June 2nd, 2011 at 3:00am

    I’ve read lots of pad Thai recipes but have never made it because the recipes just don’t sound like good pad Thai tastes. Your “how to” recipe sounds great. You explained it like a good Italian cook. I never give my friends recipes; I show them how to make what they love to eat at my house. So, I hereby declare you to be an honorary Italian!
    I do have a question. My stove is powered by propane, which has a lower burn temp than natural gas. I’ve never been very successful with wok cooking. It may be that my cookware isn’t “cheap” enough ( I am passionate about LeCrueset). I’ve been in many professional kitchens and I’ve been told that you need a super big natural gas burner to be successful when using a wok. Have you ever cooked with propane heat? Can you get a wok hot enough to cook, say, pad Thai?
    I think I’ll invest $10 in one of the cheap, thin woks sold by my favorite Asian grocery store and give it a whirl.

  • said:
    June 7th, 2011 at 11:15am

    Pad Thai is hard for making outside Thailand – I think its impossible somewhere out.

  • Lizette Dato said:
    June 17th, 2011 at 11:21am

    my first Pad Thai and the kids loved it. They don’t like sweet either and my guide was salty, then sour, then chili and sweet. I’m in the Philippines so I had no problem with the ingredients, I had everything I needed in my kitchen

  • Jonas Hartley said:
    June 21st, 2011 at 3:20am

    Thank you! I’ve been trying to make a great Pad Thai for weeks and this was perfect. I actually came up with my own recipe based on your instructions. This is more the theory of Pad Thai than some recipe. Excellent.

  • jenney said:
    June 30th, 2011 at 3:22pm

    Thank you so much Pim for these directions!  I have eight kids and one husband who don’t like Thai food (I know — WEIRD!!!) so I never make it.  But I miss Pad Thai (and a similar mee dish from when I used to live in Malaysia).  I love having directions to make a smaller amount so that I can meet *my* cravings for it when I want and not have to make a ton for my family who would rather do without.  Thanks!  You’re awesome!

  • Candi said:
    July 3rd, 2011 at 4:09am

    I am a sushi chef with my own restaurant for 14 years…Just happened upon your site.
    This is the best explanation of proper prep on a dish… (I have never made)…I have ever seen. Thank you… Too bad you don’t live in central New York. You can come and prepare this for us anytime!!! We can have fabulous fish for dessert!!!
    Candi Ramer
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  • Alex Warren said:
    July 9th, 2011 at 5:35am

    I was wondering if you can use fresh thai chillis instead of chilli powder? I know I have seen fresh ones in the grocery store, but I’m not sure if I’ll be able to find them dried. thanks.

  • Alex Warren said:
    July 9th, 2011 at 5:35am

    I was wondering if you can use fresh thai chillis instead of chilli powder? I know I have seen fresh ones in the grocery store, but I’m not sure if I’ll be able to find them dried. thanks.

    • Pim said:
      July 11th, 2011 at 6:04pm

      You could, but it wouldn’t be Pad Thai. Traditionally Pad Thais are always made with dried chilli powder. Paprika would work better.

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    July 9th, 2011 at 3:05pm

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  • Janedoe said:
    July 9th, 2011 at 9:20pm

    Thanks for this awesome article! I was supposed to make pad thai for a friend, but had no clue, and the first time I tried, it just was not right… this article solved all the mysteries and covered everything really clearly. Our dinner went really well and everyone was full of compliments. So glad I found your recipe!

    • Pim said:
      July 21st, 2011 at 7:04pm

      You’re welcome. I’m happy you loved it.

  • TruePadThai said:
    July 21st, 2011 at 5:51pm

    This is not really a pad thai. You don’t need a special wok or anything. A pad thai is most concerned with the noodle. Many people do not know this, but I do because I work at a thai take out joint that has been owned and operated by a man born in bangkok, having made his living on one dish, Pad Thai. He’s been making it the same way for 20 years and has changed nothing. He makes between 30 to 70 pad thai a night in his 500 square foot kitchen. You don’t need silly tamarind paste. Just fish sauce, brown sugar, white vinegar and a pinch of black pepper. But the sauce is not the main concern, this is what everyone gets wrong. The noodle is the most important thing. The noodle must be cooked correctly, not too soft and not too hard, soaked for the right amount of time before cooking in the right temp water. If you want to know how to make real Pad Thai and not some westernized BS, ask me how and I can tell you. It is much more simple than this article and it is real Pad Thai, which is all about the NOODLE. 

    • Pim said:
      July 21st, 2011 at 7:05pm

      Um…I’m not entirely sure how to comment on this. I guess you should just keep believing whatever you want to believe in. 

    • PastryTwins said:
      July 21st, 2011 at 7:09pm

      TruePadThai please tell us how you make your Pad Thai. I am fascinated by your conviction.

    • Oakley Boren said:
      July 21st, 2011 at 8:07pm

      Wow. So much to say to this. But I don’t want to feed the troll.

    • Anna_moi said:
      July 21st, 2011 at 8:58pm

      So should I just eat the noodle and forget the rest?

    • Bill said:
      July 30th, 2011 at 5:08pm

      You said…  “He’s been making it the same way for 20 years and has changed nothing.”  I’m sure you’re right… and McDonalds has been making their stuff for 40 years.  (even trolls need to be fed a little ;>)

    • Kazontour said:
      August 17th, 2011 at 8:52am

      Can you please send me the recipe to – I watched a woman in Koh Phangan make it and wrote down the recipe but have lost it in a move. She didn’t use tamarind either.. She par-cooked the prawn first, then egg and added noodles and fish sauce, brown sugar and (maybe vinegar – can’t remember) and black pepper, put some choi sum or other such leaves on and a lid for 2 minutes, lid off, threw in bean sprouts and fried tofu – tossed and served. Is that similar, it was delicious and the noodle was almost al dente going in and perfect coming out..

    • Lapquinn said:
      August 21st, 2011 at 11:34pm

      I too would love your recipe – I found one online last year that was like yours and I’ve lost it. Send it to please!!
      Thank You,

    • Nic said:
      September 4th, 2011 at 8:05am

      Hey there,
      Are you able to send through your recipe please? Would love to give your recipe a go as this is my favourite dish.  I’ve never made it before as my background is french cooking and I’ve started venturing into asian cuisine particularly stir fries and want to start with Phad Thai.  Please send to
      Many Thanks,

    • Kimberlywuebbenhorst said:
      September 7th, 2011 at 8:47pm

      I want to no how to make the real phad thai

    • Nekulturny said:
      October 6th, 2011 at 4:29am

      Well?  Produce!

    • Rchl_rd said:
      February 24th, 2012 at 8:30pm

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  • PastryTwins said:
    July 21st, 2011 at 7:11pm

    Thanks for the article. Can’t wait to make it. Your photos are incredibly helpful.

  • Dave said:
    July 25th, 2011 at 12:08am

    My first attempt at the Pad using these instructions came out pretty darn good.  I started with the real deal, tamrind pods. I found them at my local grocery chain and knew I had to use them in a Thai dish.   Needed more for a bit more sour, but the noodles and the other flavors came out as good as the the local “Thai” place.  great instructions and great results. I did one portion at a time on the wok using my propane fired “turkrey frier” burner, no lack for heat.  Actual cooking time was maybe 2.5 minutes! 

  • yum said:
    July 26th, 2011 at 10:43pm

    great blog. one question
    you mentioned: “If you buy block tamarind, soak the block in 4 cups of hot water in a large bowl.”

    how many oz block are you talking about in this example?  this is important, so that the water to tamarind ratio is correct.

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  • Mage Baltes said:
    August 7th, 2011 at 2:00am

    I thought this was a great recipe, but a word of caution: if you use concentrated tamarind paste, be careful! I mistakenly used 1/3 cup of the stuff and my sauce was extremely sour and dark brown. With tamarind concentrate I think you should just add probably a tablespoon at a time.

    Anyway, this was still useful for me because I’ve never cooked pad thai before!

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  • Angelo said:
    August 20th, 2011 at 12:28am

    This is great information… I recently moved to Puerto Rico from Chicago, and as you can imagine there aren’t many Thai food restaurants out here… I miss my pad thai from Chicago. So I googled pad thai and I felt like you needed to be an Iron Chef to accomplish decent pad thai… so this blog is wonderful…It is exactly what I needed prep and directions.  I will give it shot, my daughter will hopefully love it.


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  • Adriana_kwan said:
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    Brilliant!  Thanks for the great pad thai tip!

  • Casey said:
    August 30th, 2011 at 12:52am

    Just stumbled upon this recipe and made it tonight – it was delicious and received many compliments. Thank you so much for your clear and detailed explanation! I’ve never cooked in a wok before, let alone made pad thai, and it worked out splendidly! 🙂

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  • Bohn Mathilde said:
    September 22nd, 2011 at 2:13pm

    This is the best post about pad thai I’ve read so far… very complete with everything we want to know…
    My sister is moving to Bangkok in a month, so I might get interested in thai food…
    Thank you very much !

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    October 15th, 2011 at 6:48pm

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  • Donz-tez said:
    October 16th, 2011 at 11:02am

    Great recipe. Quick, easy and delicious !!! For an Australian twist or for those who like their Phad Thai on the sour side, try Lemon Murtle in the sauce. Thanks

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  • Rachael Moore said:
    October 18th, 2011 at 5:41pm

    Looks delicious and I can’t wait to try it!

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    October 19th, 2011 at 11:17pm

    1/2 cup of fish sauce? you craaazy..

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    October 23rd, 2011 at 4:04am

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  • holiday club said:
    November 5th, 2011 at 11:29pm

    That look so delicious. Shrimps are always been the best main ingredient in every dish. It gives good taste and additional species in your dish.

  • Nina D said:
    November 22nd, 2011 at 11:33pm

    This sounds so good I’ll be cooking it this weekend! 

  • Steve Clugger said:
    November 23rd, 2011 at 12:01pm

    The dishes are just unbelievably delicious. I wish i were in the know about it a bit later. Oh, i’m crazy about all sort of noodle dishes!

  • Fuzzykid7 said:
    December 6th, 2011 at 8:55pm

    Ohmygoodness I just finished cooking this (I used very thinly sliced top-grade beef for the meat though) and it’s amazing! Most delicious Pad Thai ever!

  • Siteseer58 said:
    December 12th, 2011 at 3:05am

    I had a tree trimming party, made sushi and decided to make this Pad Thai recipe for 10 guests. Prepped everything ahead of time. I followed the sauce recipe using a little additional natural sugar in addition to the palm sugar. I tasted the sauce and was worried because I thought it might be a little too salty. My guests loved it!!!  They actually said it was better than “Basil’s” restaurant in Charleston, SC. and Basil’s is celebrated for their Thai food. Thank you for an easy and enjoyable foodie experience. My husband requested the same for tomorrow. Now that’s a compliment!

  • Eccovoz said:
    December 15th, 2011 at 2:39am

    I just made this recipe and it was AWESOME!!! My mexican taste buds rejoice in the spicy sweetness and the spritz of green lemon! The only issue I had was with the noodles. I let them soak for quite a while (at least an hour with all the prep stuff) and they still ended up a bit gummy for my taste. Is there any particular brand or name that I should watch out for in my asian supermarket? What should I look for or watch out for when purchasing rice noodles?

    • Guest said:
      December 29th, 2011 at 10:37pm

      dont let them soak for 1 hour – my biggest mistake the 1st time (esp b/c i have a mortal fear of undercooking stuff so i always end up overcooking). the noodles should be rice noodles, i get mine that is made in thailand and it’s flat just like the kind in the restaurant and soak it in hot water (just boiled, but don’t keep boiling it, turn the heat off and pour it into a big basin) for about 10 minutes until soft (swish it around while soaking). it’s supposed to be al dente. also u can add minor amounts (teaspoon to tablespoon each time) of water after u have drained the noodles and put them into the wok if it seems to be getting to dry.

    • Tima said:
      January 9th, 2012 at 8:17pm

      You let your noodles soak too long.. ten to 20 mins should be enough in warm water. They are al dente when they go into the wok…if u want to soften them when in wok, just add a little water  turn down heat  cover an steam for a few mins.

  • Jimmy said:
    December 19th, 2011 at 10:28pm

    Great recipe!  Although I found that 1/2 cup of fish sauce was a bit too salty.  Also, I substituted palm sugar for white sugar and narrowed it down to 1/3 cup as you suggested, however, the sauce came out to be too sour.  I’m going to have to keep testing around to find the perfect taste.  Anyway, thanks for sharing!  

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  • Krisstout said:
    January 7th, 2012 at 4:08am

    This was the first Pad Thai I have ever made, it was yummy and easy! The instructions helped a lot, I have never made anything work in my wok, but after reading I realized I just needed to re season my wok. Thanks Pim!

  • Kilfee Andrei said:
    January 11th, 2012 at 10:50am

    Thanks for sharing your recipe 😀 It doesn’t sound so easy to do but well it looks yummy 😀

  • Kilfee Andrei said:
    January 12th, 2012 at 3:13am

    Wow. Mouthwatering. Wish I could cook such dish! XDDD

  • Chouje said:
    January 14th, 2012 at 2:55am

    Nice site you have here.  Was wondering how long do you cook your sauce for.  Does it need to be a certian thickness before you take it off?  I know cooking fish sauce can make your house smell for a while 🙂  I can’t wait to try this. Thanks for posting.

  • Priya A. said:
    January 18th, 2012 at 10:32pm

    Do you have to use a wok or can you use a regular non-stick pan?  If I use a non-stick pan, do I still season it?

  • V R said:
    January 20th, 2012 at 6:47am

    great recipe!

  • Tallulah Alice Mae said:
    January 23rd, 2012 at 6:38am

    Cannot for the life of me fine tamarind DX.

  • Priya A. said:
    January 23rd, 2012 at 5:43pm

    This recipe was great, Chez!!!  I amended it a bit to make it completely vegetarian:  Thanks so much for all of your great tips. 🙂

  • Tallulah Alice Mae said:
    January 24th, 2012 at 8:37am

    Found tamarind – just made it, well a tiny trial bowl anyway – was quite nice, a bit sour, will fix that in a sec – but how do you ‘ladle’ the sauce? You have tamarind, which is a thick-ish paste, a bit of fish sauce, and the other two ingredients are powders basically. My sauce is a runny-ish paste, and I certainly cannot ‘ladle’ it…

  • Flavorwithzest said:
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    Thanks for sharing..Made this today, absolutely loved your method, detailed and perrrrrrfecto!!! The sauce is awesome and you really cannot go wrong!! Wonderful post!!!

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    I stumbled upon this recipe nearly a year ago and my family is so glad I did. This is now everyone’s requested birthday dinner and yes, we can no longer be happy with restaurant pad thai. It’s simple, inexpensive and most of all, delicious. Thank you Pim, for sharing this wonderful recipe!!

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  • Anonymous said:
    March 22nd, 2012 at 12:37pm

    It’s totally wrong to use thin rice noodles you have to use the medium tape ones. Otherwise you end up with stodgy clumps and the whole point is that all the ingredients need to mix together.

    • Hellowthere said:
      May 9th, 2013 at 6:01pm

      Totally not true, you can use the small ones if you want as long as you have a well seasoned wok and don’t over-hydrate the noodles (you have to keep them super al dente).

  • Chikako T said:
    March 23rd, 2012 at 3:51pm

    I just tried this recipe last night.  All of us liked it. Thanks!

  • Alysha Jones said:
    March 27th, 2012 at 6:37pm

    I just made this for dinner and shared the link on Facebook. It was, hands down, the best I’ve ever made, and the closest to my absolute favorite restaurant’s. I cannot thank you enough for the thoughtful instructions, which totally solved all of my previous attempts’ foibles. You rock!

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    March 31st, 2012 at 2:40pm

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  • Paul in North London said:
    April 4th, 2012 at 6:49pm

    Thank you so so much.  I read your description and felt that it was really going to be possible to make this well.  I was able to find everything in my local oriental grocery apart from the pickled turnips (and I bought their ready fried tofu).

    I used a spice grinder (like a small electric coffee mill) to deal with the dried shrimps – and they really did become fluffy.  I used the same machine to powder the roasted peanuts that I had shelled and rubbed to remove the papery husk.

    I now have a jar of leftover sauce sitting in my fridge and I can’t wait to make this again.

    I made tofu pad see ew a few days ago from a Bill Grainger recipe – in the preamble he says “If you’re still making pad thai, you’re so last century” . . .  well I beg to differ!

  • Judah Kelber said:
    April 8th, 2012 at 1:14am

    I made this tonight after being terrified of making pad thai for years, and my wife said this is her new favorite pad thai.  Thanks for breaking the recipe down and making it simple, even if it looks intimidating at first glance.

  • S Tyler31 said:
    April 16th, 2012 at 2:19am

    i tried to make it and my house smelled like an anus. so thanks

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    April 18th, 2012 at 6:35pm

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      April 27th, 2012 at 12:55am

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  • Notary Public Croydon said:
    April 20th, 2012 at 10:57am

    The recipe calls for shrimp or chicken. When I try it, I’ll probably use chicken too.

  • Notary Public Camden said:
    April 20th, 2012 at 10:58am

    I made this tonight and it tasted great, its much easier to get the flavor balance right if you make the sauce up ahead. I didn’t use the pickled turnip, tofu or sprouts, but I did use tamarind, palm sugar and the dried shrimp. Didn’t take long to make and prep isn’t bad at all. I use a slightly wider noodle, I think the texture is better. I also scramble the egg in a nonstick pan even though my wok has a patina it still sticks a bit. Great dish. 

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    Looks tasty. Is that chicken in there?

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  • Notary Public Winchester said:
    April 24th, 2012 at 9:56am


    I made this tonight and it tasted great, its much easier to get the flavor balance right if you make the sauce up ahead. I didn’t use the pickled turnip, tofu or sprouts, but I did use tamarind, palm sugar and the dried shrimp. Didn’t take long to make and prep isn’t bad at all. I use a slightly wider noodle, I think the texture is better. I also scramble the egg in a nonstick pan even though my wok has a patina it still sticks a bit. Great dish

  • Lifenjenrl said:
    April 24th, 2012 at 10:59pm

    I have eaten lots of pad thai but never thought to make it myself, thinking it would not turn out. This recipe turned out amazingly! I kept wondering how everything was going to come together, and I shouldn’t have worried. I had friends over and I couldn’t get them to wait for their own serving; we all just ate off of each plate as it was ready. My two-year-old daughter loved it and was in the mess of each plate right along with everyone else! Thanks for this.

  • Alexis Goebel said:
    April 26th, 2012 at 12:33pm

    Mexican cooks also use tamarind—if you don’t have an asian grocery store, you might have a mexican one that’ll carry it.
    After much acclaim from chowhound’s message board, I tried Cooks illustrated recipe last night & was super disappointed..Their recipe uses rice wine vinegar & tamarind and ultimately I found the whole mix too tangy for my tasting. I’ll be trying Pim’s recipe out this week.

  • Forever Grand Vacations said:
    May 1st, 2012 at 3:01pm

    It is always exciting to taste the traditional food of the area as it helps you to understand the cultural traditions of your holiday destination. 

  • Bransons Nantucket said:
    May 2nd, 2012 at 7:20pm

    Mexican foods are quiet spicy and this is what i love about them they have a special flavour that leaves a taste in our mouth.

  • Carrie Causey said:
    May 17th, 2012 at 3:29pm

    I found this recipe 5 years ago, and have made it many times since. Always for company, who can’t believe how amazing it is! I usually use chicken, shrimp, tofu, sprouts, egg , peanuts and garlic chives (if you can’t find them, just grow them! Easier than anything, and looks good in a flower garden too) I’ve made my own sauce, and used bottled – from an Asian market, not Walmart. Both were very good. Use this recipe, and not only will you wow everyone, but you’re house will smell delicious for days!

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  • Anonymous said:
    May 23rd, 2012 at 1:35am

    I’ve attempted Pad Thai a few times without any instructions and it’s come out pretty sticky. Thanks for the tutorial! Pad Thai is one of my favorite dishes!

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  • Ems said:
    July 17th, 2012 at 8:06pm

    This sounds amazing thanks for sharing! which oil do you find works best? 

  • BW said:
    July 21st, 2012 at 8:40pm

    I made it and it was fabulous! thank you so much for the clear directions and advice.

  • Joseph Rosenfeld said:
    July 26th, 2012 at 1:02pm

    This is a very informative and helpful page.  I am making Pad Thai tonight for my wife and appreciate all the helpful information!

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  • Person said:
    September 20th, 2012 at 4:21am

    The way you write is really annoying, to be honest. You could have chopped so much out of this article.

  • Colleen Pickett said:
    October 24th, 2012 at 11:01pm

    So, uh…I attempted to use a smoking hot wok and when I added the oil it immediately lit on fire and almost burned my kitchen down. Any suggestions?

    • ssgman said:
      September 5th, 2013 at 1:54am

      The oil should be in the wok before it starts smoking.

  • Mommyluvstocook said:
    November 17th, 2012 at 9:25am

    I love this recipe. Have made it twice. My fam loves it. Thank you for the post!

  • NEC ALUM said:
    December 27th, 2012 at 9:21pm

    Hi Pim-your website is fabulous. I want to ask you about the rice stick noodles on cooks illustrated, it says to soak in boiling water. I find that this makes them mushy and clumpy when I add them in to the wok. Today, I soaked the noodles in cold water but once I added it to the wok, it took forever to cook (I had to constantly add water). The result was a very thick sauce, but the noodles were not clumpy.

    How do you get the sauce to be a little thinner and the noodles to not clump?

  • NEC ALUM said:
    December 27th, 2012 at 9:21pm

    Hi Pim-your website is fabulous. I want to ask you about the rice stick noodles on cooks illustrated, it says to soak in boiling water. I find that this makes them mushy and clumpy when I add them in to the wok. Today, I soaked the noodles in cold water but once I added it to the wok, it took forever to cook (I had to constantly add water). The result was a very thick sauce, but the noodles were not clumpy.

    How do you get the sauce to be a little thinner and the noodles to not clump?

  • walter said:
    March 3rd, 2013 at 8:57pm

    Probably the best written instructions for making Pad Thai I’ve ever seen. Well done!!

  • Jonas said:
    March 10th, 2013 at 7:32pm

    Thanks for this excellent and well written manual, great stuff!

  • AJ said:
    March 11th, 2013 at 6:21pm

    1. Why are there chopsticks in the picture? =D
    2. I know this is from ages ago….but what can you tell me about “Advanced Pad Thai”?

  • Rick Sams said:
    May 9th, 2013 at 6:00pm

    This is so helpful! I first found this page a couple of years ago. Used it as a starting point to come up with my “own” recipe, (which is yours, of course, modified for taste). Everyone I’ve ever made it for has told me it’s the best they’ve ever had. An asian fusion joint in Quito, Ecuador had me come in and guest chef one night to make it. (I’d had the unmitigated gall to tell the owner that “my” Pad Thai was better than theirs.) They changed their recipe immediately, and as far as I know are still making a variation on “my/your/our” Pad Thai. Thanks for helping me get my fifteen minutes of fame. I’m making this for a group of friends tomorrow night.

    • Carol said:
      February 7th, 2014 at 7:03pm

      Lol that place in Quito still there! It’s great! Congrats

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  • Nicole Casal Moore said:
    July 8th, 2013 at 12:49am

    This was so good! I was surprised it came from my own kitchen, actually. I have lots of extra sauce. When you say it keeps good in the fridge for a long time, how long do you mean?

  • ssss said:
    July 25th, 2013 at 5:51pm

    I asked a Thai person if Pad Thai is popular to Thai people and she flipped out and said no

  • Restaurants in Mangalore said:
    October 3rd, 2013 at 6:58am

    Wow Its looking very nice..

  • Commercial electricians Roches said:
    October 15th, 2013 at 7:27pm

    Well explained.. thanks for sharing

  • JPauline said:
    December 16th, 2013 at 5:06pm

    Hi there. I was just given this recipe and have a question. The recipe I HAD been using called for 1 ounce of tamarind paste soaked in 3/4 a cup of water and then strained. I couldn’t find “paste,” so I’ve been using a brick of the stuff. Then I found a bottle of the stuff you linked to — the concentrate. I have no clue how much concentrate to use. I assume it doesn’t need to be soaked in water, because it has water in it. Any ideas?

  • Ather Spark said:
    March 14th, 2014 at 10:58am

    In Malaysia,i I think it is called Meehoon Goreng. Meehoon is the white vermicelli.

  • karol Wickert said:
    April 3rd, 2014 at 5:52pm

    Wow Im sure this taste the best BUT what if you don’t have a lot of time. Is there a brand of ready made anyone here has tried?

  • balakrishna said:
    April 21st, 2014 at 5:25am

    this is useful thinks…Chartered accountant in bangalore

  • Gwyn Walton said:
    July 1st, 2014 at 1:59am

    Pim my husband found this recipe 7 – 8 years ago on the web. He printed it out and made pad thai for the first time. We loved it! He’s made this so many times over the years. The paper the recipe was printed on got really dirty and wrinkled so a few years ago we tried to find your site so we could reprint it and it wasn’t on the web so we bought a page protector and it’s been in our cook book since. Tonight when we decided to make Pad Thai I pulled the poor tattered and spill covered recipe out of our recipe book and decided to search the web again and voila! I found you. He has made this recipe so many times for many different dinner quest and it always gets very high praise. He always gives you the credit for it being so delicious. Now that we’ve found you again, I can’t wait to see what other delicious recipes you have posted. Thank you so much!

  • Ethnic Food said:
    July 2nd, 2014 at 6:26am

    Pad thai is really palatable. I will prepare it this week. Thanks to this splendid post

  • Jen said:
    October 3rd, 2014 at 1:16pm

    Love this recipe/explanation of how to do it. Have used this for the last year and a bit and def the closest to pad thai I had in Thailand. Thanks a bunch!

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