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Pad Thai Recipe - Stir Fried Rice Noodles

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Pad Thai ผัดไทย or Thai stir fry was introduced to Thailand by Vietnamese traders when Ayutthaya was the capital of Siam, it started to become extremely popular in the 1930's - 1940's when the Thai government promoted the production and eating of rice noodles in an effort to export more rice to other countries.

Pad Thai is traditionally made with chicken or prawn/shrimp, but can easily be turned into a vegetarian meal by using soy sauce instead of fish sauce, omitting the meat and egg and using either tofu or more vegetables.

Pad See Ew ผัดซีอิ๊ว is similar to Pad Thai but garlic and Chinese broccoli are added.

You can learn to order Thai food in Thai with our free video tutorials, this tutorial is on ordering food at a Thai restaurant, we have many other Thai language tutorials here.

Thai Condiments

Eating Thai food in Thailand can be quite an interesting experience, it would indeed be a rare occurence for you to see a table knife, most dining is done with a fork and spoon or chopsticks.
Condiments to be found on a typical Thai restaurant table include nam pla prik, fiery sliced chillies in fish sauce, Thai sweet chilli sauce, a must have for spring rolls, spicy green dipping sauce for seafoods and roasted meats, and one of Isaans favourites is Nam Jim Jaew.

More Pad Thai Video Recipes

* Spicy Thai Stir Fried Noodles
* Pad Thai for Beginners
* A Quick Pad Thai
* Pad Thai Moo (pork)
* Pad Thai by Thai's
* A Thai Cooking School Pad Thai
* Pad Thai Gai (chicken)

Chicken Pad Thai Ingredients

* Thai rice noodles
* 200 grams chopped up chicken
* 1-2 eggs
* 2 cups of bean sprouts
* 1 teaspoon of ground dried chilli pepper (or to taste)
* sugar optional (to taste)
* 1 pinch of ground white pepper
* 2 tablespoons of tamarind
* 2 tablespoons of fish sauce (or to taste)
* 1 tablespoon dried shrimp
* 2-3 tablespoons of crushed roasted peanuts for garnish
* some lime wedges for garnish
* bunch of Chinese parsley for garnish

Making Chicken Pad Thai

*Soak the rice noodles in hot water for 5-10 minutes whilst preparing the rest of the ingredients.
*On high heat add 2 tablespoons of oil to your wok or pan and fry peanuts (or cashews) until roasted.
*Place peanuts to one side and add chicken.
*Once the chicken starts to cook drain the noodles and add them. (keep stirring whilst cooking)
*Add chilli powder, sugar, tamarind and fish sauce.
*Make room in the wok and scramble the egg then mix in with the rest.
*Add some of the bean sprouts, dried shrimp and the ground white pepper and mix well. (the extra bean sprouts are to be served as a side dish for the Pad Thai)
*Taste test and serve, sprinkle roasted peanuts and Chinese parsley on top of the dish and lime wedges to the side ( spring onion stems can also be added to the side ).

Chinese Parsley is also known as cellender, Chinese coriander, cilantro and coriander, here you can learn about Growing Coriander.
When soaking the noodles make sure they do not get too soggy, if they are still too hard when cooking you can always add a bit of chicken stock to soften them.

Other Thai Recipes You May Enjoy

Laab Moo - Sun Dried Beef - Nam Tok - Thai Curried Prawns - Thai Green Curry - Thai Fried Rice - Spicy Thai Beef Salad - Thai Stir Fry with Holy Basil - Fried Prawns & Cauliflower - Som Tam - Spicy Ginger with Beef Stir Fry - Sweet an Sour Chicken - Tom Yum Goong - Beef in Oyster Sauce - Thai Spring Rolls - Chicken Satay - Thai Cucumber Salad - Thai Desserts - Indian Chicken Curry