Craving that perfectly sweet, savory, and slightly tangy Pad Thai from your favorite Thai spot? Now you can bring the flavors of Thailand right into your kitchen. Pad Thai is one of Thailand’s most iconic street food dishes—and with a few fresh ingredients and simple steps, you can recreate the magic at home.
We’re sharing a version inspired by the classic from U‑D Thai Restaurant—known for bold flavors, fresh ingredients, and authentic Thai cooking.
What is Pad Thai?
Pad Thai is a stir-fried rice noodle dish typically made with eggs, tofu or shrimp, bean sprouts, and peanuts—all tossed in a tangy-sweet tamarind sauce. It’s the perfect introduction to Thai cuisine because it’s rich, flavorful, and highly customizable.
Ingredients You’ll Need
For the Sauce:
2 tablespoons tamarind paste
3 tablespoons fish sauce (or soy sauce for a vegetarian version)
1½ tablespoons palm sugar or brown sugar
½ teaspoon chili flakes (optional)
For the Noodles:
6 oz flat rice noodles
2 tablespoons oil (peanut or vegetable)
2 cloves garlic, minced
1 shallot, finely chopped
2 eggs
1 cup bean sprouts
½ cup firm tofu or shrimp
2 green onions, chopped
¼ cup crushed peanuts
Lime wedges (for garnish)
Fresh cilantro (optional)
Step-by-Step Instructions
Step 1: Soak the Noodles
Soak the rice noodles in warm water for 30 minutes or until soft but not mushy. Drain and set aside.
Step 2: Make the Sauce
In a small bowl, mix tamarind paste, fish sauce, sugar, and chili flakes. Adjust to taste—more tamarind for tang, more sugar for sweetness.
Step 3: Stir-Fry the Base
Heat oil in a wok or large pan over medium heat. Sauté garlic and shallots until fragrant. Add tofu or shrimp and cook until golden.
Step 4: Scramble the Eggs
Push ingredients to one side of the pan. Crack the eggs into the empty space, scramble lightly, and combine with the rest.
Step 5: Add Noodles Sauce
Add soaked noodles and pour in the sauce. Stir-fry until the noodles are coated evenly and slightly caramelized.
Step 6: Finish with Crunch Freshness
Toss in bean sprouts and green onions. Remove from heat. Serve hot with crushed peanuts, lime wedges, and fresh cilantro.
Tips for Success
Don’t overcook the noodles—they’ll get mushy.
Tamarind paste gives that signature tang. Don’t skip it!
Want more heat? Add chili flakes or Thai chili oil to taste.
Bring U‑D Thai Home—Literally or Figuratively
While nothing beats the real thing, this recipe brings you one step closer to the Pad Thai perfection you love at your favorite local Thai spot. And if you're not up for cooking, just visit U‑D Thai Restaurant and let the experts do it for you.
