Home Recipes Pad Thaï: the recipe for Thai fried noodles

Pad Thaï: the recipe for Thai fried noodles

by Pierre To
6 minutes to read
Pad Thaï: the recipe for Thai fried noodles

Pad Thai (or pat Thai) is a traditional Thai dish made from fried rice noodles. Here is an easy recipe to make a delicious pad Thai like in Thailand.

What you need to know
In French we would say Leg Size.
In Thai: ผัดไทย.
Its name literally means "Thai Fry".

You'll have no trouble finding a restaurant that serves Pad Thai In tourist areas, it is a popular dish with travellers.

It's really a delicious dish, the first time I ate it I liked it so much that I ate it for a week.

I could see later that I was not the only one who was caught up in the Pad Thai mania!

Pad Thaï: the recipe for Thai fried noodles
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4.20 from 233 votes

Pad Thai or Thai fried noodles

This is the recipe for Pad Thai, the Thai fried noodle, one of the best Thai dishes that you can easily get hooked on after the first trip.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main course
Cuisine: Thai: whole country
Keyword: Shrimps, Rice noodles, Fried noodles, Tofu
Servings: 2 People
Calories: 867kcal


  • Wok


Ingredients for the Pad Thai

  • 225 g Thai rice noodles
  • 15 shrimp small to medium floods
  • 150 g chicken breast boneless or 1 to 2 legs, cut into small pieces
  • 1 tablespoon soy sauce
  • 4 green onions cut into strips
  • 4 garlic cloves thinly sliced
  • 1 tsp. galanga grated or ginger
  • 2 fresh red or green chillies finely cut
  • 1 egg
  • 3 cups soybeans
  • Fresh coriander
  • 1/3 cup roasted peanuts crushed
  • 3 tablespoon vegetable oil
  • 1 district lemon or file to serve

Sauce for Pad Thai

  • 1 tablespoon tamarind paste
  • 1/4 cup chicken broth
  • 3 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tsp. chilli sauce OR 1/3 to 3/4 teaspoon cayenne pepper, to taste
  • 1/8 tsp. ground white pepper


Preparation of Pad Thai

  • Bring a large pan of water to the boil, then turn off the heat. Add the noodles and soak for 3-4 minutes, or until the noodles are soft but still firm and a bit "crunchy". Tip: The noodles should remain cooked at this stage as they will be fried later. This is the key to soft 'al dente' rice noodles. Drain and rinse thoroughly with cold water. Set aside.
  • Mix the sliced chicken in 1 tablespoon of soy sauce and set aside.
  • In a small bowl or cup, mix all the ingredients for the sauce (note that if your tamarind paste is very thick, add only 1 tablespoon, if it is liquid, add 1 + 1/2 tablespoons). Taste the sauce, looking for a very strong flavor that tastes sweet and sour at first, then salty and spicy. Set aside.
  • Heat a wok or large pan over medium-high heat. Add 2 tablespoons of oil and stir, then add the white parts of the onion (reserve the green parts to serve), plus the garlic, galangal/ginger and chilli. Sauté for 1 minute.
  • Add chicken and sauté for 2 minutes or until opaque.
  • Add the shrimp and continue to stir-fry for another 2-3 minutes, or until the shrimp are pink.
  • Push the ingredients aside, make room in the centre of your wok/pan and crack in the egg. Mix it quickly to scramble it (30 seconds to 1 minute).
  • Add the noodles and drizzle with 1/3 of the Thai sauce.
  • Using 2 utensils and a gentle twisting motion, pop the whole thing together.
  • Keep the heat between medium and high - you want it hot enough to cook the noodles, but not too hot to burn them.
  • Add more sauce every 30 seconds to 1 minute as the pan/wok dries.
  • Continue frying until the sauce is gone and the noodles start to get sticky and "glazed" and taste soft ("al dente") (5 to 7 minutes).
  • Cut the fire.
  • Stir in the bean sprouts and test the taste.
  • If it is not tasty or salty enough, add more fish sauce.
  • If too salty or sweet, add a dash of tamarind or a squeeze of lime. If not spicy enough, add more chilli sauce or freshly chopped chillies.
  • Sprinkle with green onion, walnuts and coriander, and garnish with lime wedges (squeeze before eating).
  • Thai chilli sauce can be served on the side for those who like it spicy.



Avoid making more than 340g of noodles because then it is difficult to turn the noodles and cook them evenly without overcooking them.

The nutritional information on our recipes is calculated using a database of ingredients and should be considered an estimate. Individual results may vary.


Serving: 1portion | Calories: 867kcal | Carbohydrates: 53g | Protein: 64g | Fat: 46g | Saturated Fat: 9g | Monounsaturated Fat: 23g | Cholesterol: 228mg | Sodium: 2.403mg | Fiber: 6g

Video on the history of Pad Thai

A very well done video on the history of the Pad Thaiwhich is in fact a modern dish:


Source: thespruce.com ; Photo: MaxPixel

See also :

Khao Soy, a curry noodle soup, a Chiang Mai delicacy

Stir-fried rice noodle with soy sauce: Pad See You

10 delicious Thai dishes not to be missed, what to eat in Thailand

Recognise Thai dishes so that you can order them in restaurants

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