Authentic Pad Thai (Traditional Thai Embassy Recipe)
The genuine Pad Thai recipe officially endorsed by the Thai Embassy. Learn how to cook traditional Pad Thai with the authentic three-ingredient sauce base: tamarind paste, fish sauce, and palm sugar. No vinegar or ketchup allowed!
About This Thailand Recipe
Authentic Pad Thai (Traditional Thai Embassy Recipe) is one of the most beloved dishes from Thailand, deeply rooted in the country's culinary tradition. This authentic recipe has been passed down through generations and represents the very soul of Thailand's food culture.
The secret to an authentic Authentic Pad Thai (Traditional Thai Embassy Recipe) lies in the quality of ingredients and the patience of preparation. Every component plays a vital role in creating the perfect balance of flavours that makes this dish so special. When you cook this recipe, you're not just making food — you're recreating a piece of Thailand's rich culinary heritage.
How to Cook Authentic Pad Thai (Traditional Thai Embassy Recipe) — Complete Guide
Before You Begin
Read the entire recipe before starting. Gather and measure all ingredients (mise en place). This easy-difficulty dish takes approximately 20 min to prepare and 15 min to cook — allow 15 min extra time if this is your first attempt.
Difficulty
Easy
Prep Time
20 min
Cook Time
15 min
Serves
2 people
Step-by-Step Instructions
Follow each step carefully. Steps are ordered for best results — don't skip ahead.
- 1
Soak the rice noodles in room temperature water for 45-60 minutes until they are pliable but still firm. Never boil them!
This is your starting step — proper preparation here ensures everything else goes smoothly.
- 2
Prepare the authentic sauce: In a small saucepan over low heat, combine the tamarind paste, fish sauce, and palm sugar. Stir continuously until the palm sugar is completely dissolved and the sauce thickens slightly. Set aside.
- 3
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the tofu, dried shrimp, and preserved radish. Stir-fry for 1-2 minutes until the tofu is lightly golden. Add minced garlic and shallots, and fry for 30 seconds until fragrant.
- 4
Add the fresh prawns and cook until they turn pink (about 1-2 minutes). Remove the prawns from the wok to prevent overcooking, leaving the other ingredients in the wok.
- 5
Turn the heat to high. Drain the soaked noodles and add them to the wok. Add 4-5 tablespoons of the prepared tamarind sauce. Toss vigorously to coat the noodles. If the noodles are too firm, add 1-2 tablespoons of water and stir-fry until the noodles absorb the sauce and become tender.
- 6
Push the noodles to one side of the wok to create empty space. Crack the eggs into the space and scramble them lightly until they are mostly cooked. Toss the noodles back over the eggs.
- 7
Return the cooked prawns to the wok. Add the fresh bean sprouts, garlic chives, and half of the crushed peanuts. Toss everything together for 30 seconds until the chives are slightly wilted.
- 8
Transfer to a serving plate. Serve hot garnished with the remaining crushed peanuts, a wedge of lime, fresh bean sprouts, and extra Thai chili flakes for heat.
Final step — your Authentic Pad Thai (Traditional Thai Embassy Recipe) is almost ready to serve!
Chef's Tips & Tricks
Expert advice to help you nail this dish every time:
An authentic Pad Thai sauce must only contain tamarind, fish sauce, and palm sugar. Never use vinegar, soy sauce, or tomato ketchup as replacements!
Using a hot wok and quick stir-frying prevents the noodles from becoming sticky or mushy (wok hei effect).
Serving Suggestions
Authentic Pad Thai (Traditional Thai Embassy Recipe) is best enjoyed fresh and hot, straight from the kitchen. In Thailand, this dish is traditionally served as a noodles and pairs beautifully with local side dishes and beverages. Consider serving it family-style for a truly authentic experience.
For the most authentic presentation, use traditional Thailand tableware if available. Garnish generously and serve immediately — this dish does not improve with waiting. Leftovers can typically be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Ingredients
For 2 servings
- 200g flat rice noodles (Sen Lek)
- 150g fresh prawns/shrimp (peeled and deveined)
- 100g firm tofu (sliced into matchsticks)
- 2 eggs
- 100g fresh bean sprouts
- 40g garlic chives (cut into 1-inch pieces)
- 2 tbsp sweet preserved radish (finely chopped)
- 1 tbsp dried shrimp (optional, for authentic umami)
- 2 cloves garlic (finely minced)
- 1 shallot (finely sliced)
- 3 tbsp roasted peanuts (crushed)
- 4 tbsp tamarind paste (concentrate)
- 3 tbsp premium fish sauce
- 3 tbsp palm sugar (crushed)
- 1 tsp ground Thai chili flakes (to taste)
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