Pad Thai with Chicken, Shrimp and Tofu

🧂 Ingredients for Pad Thai

🍜 Rice noodles: Use medium-width flat rice noodles. They’re sometimes labeled “pad thai noodles” or “rice stick noodles”.

🍋 Tamarind paste: This is what makes pad thai taste like pad thai. I prefer to make it from scratch (see below), but a store-bought Thai tamarind paste works well too.

Don’t use the Indian tamarind paste brand Tamicon because it’s very strong and sour. Also avoid anything labeled tamarind “sauce,” pad thai sauce, or tamarind chutney because they have extra ingredients that will change the end result.

🥣 To make your own tamarind paste:

• Buy a block of tamarind (400-500g) from an Asian grocery store. Softer blocks are easier to work with. I prefer to get the seedless Thai brands labeled “Me Chua“. Indian brands work fine – the warning above is specifically about Indian tamarind concentrates like Tamicon.
• Separate the block into large chunks in a large bowl and pour in 2 cups of boiling water. Let it sit for 30 minutes.
• Once it’s cool enough to handle, strain the pulp through a sieve, pressing firmly with the back of a spoon. You can also use your hands. Wash your hands thoroughly to prevent any contamination. If the pulp is too thick to strain, add some more hot water.
• The fiber left behind can be soaked again with a small amount of very hot water for a thinner second batch – strain that into the first.
• To increase shelf life, simmer the tamarind paste over low heat, without letting it come to a boil, for about four minutes, stirring constantly to prevent splatters.
• It will keep in a cupboard for 2 weeks, the fridge for 1-2 months, or the freezer for 6 months. Always use a clean, dry spoon when removing, to avoid contamination.

For more information on tamarind, see my How To Make Tamarind Paste post and Instant Pot Massaman Curry.

🍶 Fish sauce: It adds a saltiness and depth that salt can’t. You may find that fish sauce smells quite strong in the bottle, but don’t worry – it will mellow once you cook it. Red Boat is the brand that I like – it has a natural, clean flavor, but it’s a bit more expensive. Tiparos is a good budget option. For a vegan option, try Fysh brand or use soy sauce as a substitute.

🦪 Oyster sauce: It adds umami and caramelization when it hits the hot wok. I use Lee Kum Kee brand. For vegetarian or vegan, swap in vegetarian oyster sauce made from mushrooms; it’s usually available at Asian grocery stores.

🍗 Chicken: Chicken breast or thighs will work. I prefer thighs because they hold up better if you overcook them slightly, and they’re more flavorful – breast cooks a little faster. Cut the chicken into small pieces so they cook quickly and evenly over high heat.

🦐 Shrimp: Make sure you peel and devein them so the marinade penetrates them.

🧀 Tofu: Use a ¼ block of extra-firm tofu, cut into small pieces and air fried or pan fried until golden. Adding it makes this a heartier, more complete meal. For a tofu-only version, use a full block and skip the chicken and shrimp.

Note: I like to pack everything into this recipe so I include all three proteins. See the FAQ section below for swaps.

🧅 Green onions or chives: Either works as a garnish. Slice them up and stir them in at the end, with the bean sprouts and peanuts. I like to save about ¼ of this mixture to add at the very end, after turning off the heat.

🌶️ Red chili flakes: They go in with the garlic and add a touch of spice. Feel free to omit if you’re cooking for people who don’t like spice.

🌱 Bean sprouts: I’m not a huge fan, so half a cup is just the right amount for me. You can add more if you like them, or skip them if you don’t.

🥜 Peanuts: I prefer to use unsalted peanuts. If you only have salted, adjust the amount of fish sauce. The peanuts should be roughly chopped so they add texture.

💡 Cook’s Tips for Pad Thai

🔪 Prep everything before you start. Once the wok is hot, you’ll need to work fast! Have your sauce mixed, noodles soaked and drained, proteins marinated, eggs beaten, and garnish assembled before you turn on the heat.

🍳 Use a large wok, about 12 to 14 inches. You need the room to be able to toss everything without crowding. A smaller pan will steam everything instead of stir frying it. If you only have a smaller pan, make the recipe in 2 batches.

🔥 Get the oil very hot before adding anything. Wait until the oil is shimmering and almost smoking. This is the most common reason homemade pad thai is limp instead of charred.

🍶 Add more oil as needed. Between the tofu, proteins, and noodles, you may go through the oil quickly. If the pan looks dry at any point, add another drizzle of oil before the next ingredient goes in.

🍜 Don’t oversoak the noodles. Don’t boil the noodles; instead, pour very hot water over them in a bowl and soak for 3 to 5 minutes or until they’re pliable but still firm. They’ll finish cooking in the wok. If they stick together after draining, rinse with cold water and drain again before adding to the pan.

🥚 Don’t overcook the eggs. Scramble until they’re just barely set, then add the noodles right away. They keep cooking from residual heat, and if you wait too long you’ll end up with rubbery eggs buried in the noodles.

📦 Add the noodles in two batches. Add half, stir until incorporated and they start to sizzle and char at the edges, then add the rest. If you add them all at once, it can be hard to stir up, and you don’t get that char.

🥄 Add the sauce in two batches too. Pour the first half around the edges of the wok (not directly over the noodles) and stir. Then add the rest. Pouring it around the edges lets it get some caramelization. If the noodles still seem too firm, add a tablespoon of water and keep stir frying until they soften.

🍽️ How to serve. Serve with lime wedges – a squeeze right before eating makes a real difference.

For a classic Thai condiment, make prik nam som (chilies in vinegar): slice 3 to 4 jalapeños or serrano peppers and soak in ¼ cup rice vinegar or distilled white vinegar with ¼ teaspoon kosher salt. Let it sit for at least 20 minutes before serving. It will keep in the fridge for weeks.

❓ FAQS