Easy and Authentic Pad Thai

Pad Thai is one of my all time favorite dishes! Fantastic recipe!!

One of my all time favorite Thai foods, I have always been a bit intimidated by Pad Thai.

I have tried to make it on multiple occasions, but it has never been quite right. I think the biggest problem was that I was over complicating things, this is not only an amazingly good and super authentic recipe (it came from Roi Thai Cooking Class after all), it is also surprisingly easy.


The biggest thing is to make sure you have everything prepped and 100% ready to go before starting. Sort all of your ingredients by when they go into the wok or saute pan and line everything up in the order it goes into the pan. This makes it super easy and you are not scrambling for anything as you go.

Everything lined up and ready to go!
Everything lined up and ready to go!


Easy and Authentic Pad Thai
Cuisine: Thai
Serves: 2
Pad Thai can seem intimidating, but planning ahead and having everything ready to go makes it super easy!
  • 2 Tbsp Peanut Oil (or other oil)
  • 4 oz Prawns, cleaned and shells removed
  • 2 tsp Dried, Salted Shrimp
  • 3 oz Firm Tofu, drained and deep fried
  • 2 Tbsp White Radish, shredded and sprinkled with a pinch of salt
  • 1 Small Shallot, thinly sliced
  • 2 eggs, lightly scrambled in a small bowl
  • 100g Rice Noodles, soaked in water to soften
  • 4 Chives, roughly chopped
  • Large Handful Bean Sprouts, washed
  • Sauce:
  • 1 Tbsp Tamarind paste
  • 1 Tbsp Water
  • 1 Tbsp + 1 tsp Palm Sugar
  • 2 Tbsp Fish Sauce
  • Pinch each of crushed red peppers and crushed peanuts
  • Garnish:
  • Lime wedges, crushed peanuts, bean sprouts
  1. Combine all ingredients for sauce in a small bowl. Set aside.
  2. Combine prawns, dried shrimp, tofu, radish and sliced shallot in a medium bowl. Set aside.
  3. On a plate combine bean sprouts, chives, and softened rice noodles.
  4. Heat the oil in a wok or large saute pan over high heat.
  5. When oil is hot, add the bowl with the prawns. Allow the prawns to get pink almost all the way through, stirring somewhat often to prevent sticking. Move prawns to the side.
  6. Add the lightly scrambled eggs, swirl the pan to cover as much of the pan with the eggs as possible. Break up with a spatula.
  7. Add the rice noodles, bean sprouts, chives and a splash of water (about 2 Tbsp) to soften the noodles.
  8. Add the sauce and allow the sauce to come to a boil.
  9. Remove from the heat, divide among two plates and serve with lime wedges, crushed peanuts and some fresh bean sprouts!


Pad Thai from Roi Thai

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