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Pad Thai

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Pad Thai or Phat Thai (Thai: "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments.

Left: Pad Thai.

Two different styles of Phat Thai have evolved: the dry, light version found in the streets of Thailand and the version that dominates restaurants in the West, which is heavier and oilier.

Pad Thai is one of Thailand's national dishes. Outside of Thailand, Phat Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States, Australia, and other countries.

Pad Thai Recipe Ingredients

  • ½ pound (225g) of rice noodles
  • ¼ cup (60mL) fish sauce
  • ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
  • ¼ cup and 1 tablespoon (75mL) tamarind
  • ¼ cup and 1 tablespoon (75mL) palm sugar (or granulated sugar)
  • 4 tablespoons (60mL) vegetable oil
  • 2 cloves garlic (chopped)
  • 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
  • ½ pound (225g) of shrimp, tofu, chicken, squid, or beef (or a combination of the above)
  • assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
  • 2 eggs
  • 4 chopped green onions
  • ¾ pound (340g) of bean sprouts
  • ¾ cup (175mL) chopped unroasted peanuts
  • wedge of lime (garnish)
  • cilantro leaves (garnish)

Recipe Cooking and Preparation Method

  1. Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
  2. Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
  3. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
  4. Cook the meats/tofu in oil, until they are browned (6-8 minutes).
  5. Add assorted veggies and cook until tender
  6. Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
  7. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
  8. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.

Food Serving Suggestion


Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.




  1. A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
  2. Chop cilantro and mix it with the noodles and other ingredients at the last minute. (Take care not to overcook it, or it will become slimy.)


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