Authentic Pad Thai

Authentic Pad Thai
Photo by Colin Clark


  • 1/3 cup fish sauce
  • 1 5-oz. cake pressed tofu, thinly sliced
  • 3 scallions (white and green parts), trimmed and thinly sliced diagonally
  • 10 oz. medium (¼-inch wide) rice sticks (pad thai noodles), soaked in warm water until pliable (at least 20 minutes) and drained
  • 4 large eggs
  • 1-½ cups homemade or canned lower-salt chicken broth
  • 1/3 cup tamarind concentrate (or substitute fresh lime juice)
  • + 9 more ingredients
    • ½ cup Thai basil or cilantro, freshly torn
    • 1 cup mung bean sprouts, rinsed, root ends trimmed (if you like)
    • 1/3 cup palm sugar (or substitute agave nectar)
    • 1 medium lime, cut into 6 to 8 wedges
    • 3 fresh red Thai chiles (or other small hot red chiles), seeded and thinly sliced, or Sriracha to taste
    • 5 Tbs. grapeseed or vegetable oil; more as needed
    • 1 large clove garlic, minced
    • 1/3 cup small dried shrimp, soaked in warm water for 20 minutes and drained
    • ¼ cup chopped unsalted roasted peanuts

In a medium bowl, whisk the fish sauce, tamarind concentrate, and palm sugar until the sugar is completely dissolved. Set aside. In a large wok, heat 2 Tbs. of the oil over high heat until shimmering hot. Add the garlic and stir-fry until golden, about 15 seconds. Add the dried shrimp and stir-f...

View full recipe at Fine Cooking


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