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Authentic Pad Thai Stir-Fried Noodles Recipe

Authentic Pad Thai Recipe

Pad Thai, a beloved staple in Thai cuisine, is a delightful combination of stir-fried rice noodles, succulent shrimp, and a medley of flavors from tamarind, fish sauce, and palm sugar. The dish is beautifully complemented by the crunch of bean sprouts and the nutty taste of roasted peanuts.

Originating as a popular street food in Thailand, Pad Thai has gained international acclaim for its harmonious blend of sweet, sour, and spicy notes. Whether you’re a seasoned Thai food enthusiast or trying it for the first time, this dish promises a culinary journey that tantalizes the taste buds and leaves a lasting impression.

Authentic Pad Thai Recipe

Authentic Pad Thai Stir-Fried Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings


  • Rice noodles: 8 oz soaked in cold water until soft, 30 to 50 minutes
  • Chicken: 1/2 cup diced (optional, can be replaced with tofu or shrimp)
  • Butter: 1 tablespoon
  • Oil: 2 tablespoons
  • Eggs: 2
  • Sugar: 2 tablespoons
  • Fish sauce: 3 tablespoons
  • Vinegar: 1 tablespoon
  • Red pepper flakes: 1/2 teaspoon adjust to taste
  • Bean sprouts: 1 cup
  • Green onions: 2 chopped for garnish
  • Roasted peanuts: 1/4 cup crushed for garnish
  • Lemon: 1 cut into wedges for serving


  • Soak the rice noodles in cold water for about 30 to 50 minutes until they soften.
  • In a wok or large frying pan, heat the butter over medium heat.
  • Add the diced chicken and sauté until browned. Remove chicken and set aside.
  • Heat oil in the wok over medium-high heat. Crack the eggs into the hot oil and cook until firm.
  • Stir in the browned chicken and cook for 5 minutes.
  • Add the softened noodles, sugar, fish sauce, vinegar, and red pepper flakes. Stir-fry everything until the noodles are tender. Adjust seasonings to taste.
  • Stir in the bean sprouts and cook for an additional 3 minutes.
  • Serve the Pad Thai hot, garnished with chopped green onions, crushed roasted peanuts, and a wedge of lemon.

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Lindsey Chastain

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