Pad Thai noodles

Pad Thai noodles |

Nine out of every ten people I know would define Pad Thai noodles as a spicy noodle dish made with shrimps, mung bean sprouts and ground peanuts. But shrimps, mung bean sprouts and peanuts are not really the ingredients that define the Pad Thai noodle dish. The sauce makes the dish and it is called Pad Thai sauce. It isn’t necessary that the dish include shrimps or that chicken be present if shrimps are not. In Thailand, there are endless ways to serve Pad Thai noodles, some spicier than others, and there are versions that contain nothing but the noodles tossed in Pad Thai sauce and stirred with crisp mung bean sprouts and strips of scrambled eggs.

Pad Thai sauce is really just a spicy version of sweet and sour sauce. Instead of vinegar, however, the sourness is derived from tamarind juice. Shaved palm sugar (panocha) is traditional but brown sugar will do the trick too.

To make Pad Thai sauce, simply mix together tamarind juice (see how to extract tamarind juice; or you may use tamarind paste sold in jars), patis (fish sauce), shaved palm sugar (or brown sugar) and chopped chilis with just enough hot water to make the mixture stirrable. How much of each ingredient you should use depends entirely on you. Once you have your Pad Thai sauce, you can make your Pad Thai noodle dish. This is my version.


  • 150 g. of thin rice noodles, cooked in boiling water for about four minutes, drained, plunged in iced water then drain again
    4 chicken thigh fillets, cut into thin strips
    1 small carrot, julienned
    a bunch of spinach, chopped up
    a bunch of mung bean sprouts
    a small onion or two shallots, peeled and thinly sliced
    2 cloves of garlic, minced
    a small piece of ginger, grated
    2 tbsps. of cooking oil
    patis (fish sauce), to taste

    To garnish:

    chopped dry-roasted peanuts
    fresh cilantro and parsley or both


  1. Heat the cooking oil in a pan. Add the chicken strips and cook until the edges start to brown. Add the ginger, garlic and onion (or shallots). Stir fry for about 30 seconds. Add the vegetables. Stir fry for another 30 seconds. Season with fish sauce. Stir.

    Add the noodles. Stir. Pour in just enough Pad Thai sauce to wet the noodles. Stir and toss to mix everything.

    Transfer to a serving platter. Sprinkle with chopped peanuts and fresh cilantro or parsley. Serve hot.

Cooking time (duration): 5 to 7 minutes

Number of servings (yield): 4

Meal type: lunch / supper


  1. says

    I love Pad Thai and I often cook this dish at home. You are right that ingredients are not so important as Pad Thai sauce; the secret of the dish is a good sauce which, depending on your preferences may be less or more spicy. Mine is quite spicy: always powdered chili, garlic, tamarind, sugar,fish sauce, dried shrimps and eggs. I always served it with scallions. The rest depends on my mood.

  2. says

    Ooh! You have a great site. Definitely bookmarked. I love padthai, but after looking through the rest of your things – I’ll have to a go at it! Thank you!

  3. sue says

    hi connie,

    i miss your step-by-step photos. but i am still grateful for all the homecooked goodies you share with everyone.

    keep well!

    • says

      Don’t worry, they’ll be back soon. It’s just so hot these days that I try to minimize the time I spend in the kitchen. Taking photos does take time, so, you know… But with the rainy season coming up, so will the photos. :)