Pad Thai

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Chef Jet Tila cooks up the Thai classic, PAD THAI. This noodle dish can be vegetarian or with any meat you want. Learn about the secrets to original Thai ingredients. Get the recipe below.

Active Work time is 20 minutes. Total preparation time is 40 minutes.

4 tbsp. Tiparos Fish sauce
4 tbsp. Bottled tamarind paste
1 tbsp. Limejuice
1 Tbsp Vinegar
4 tbsp. Sugar
1 Tbsp Siracha Chili Sauce (Optional)

2 tbsp. Oil
3 to 4 Garlic cloves, rough chopped
1 1/2 tbsp. Packaged salted turnip, minced
1 Teaspoon Dried shrimp
3-4 cup BKM Chantaboon Rice stick
1 Tbsp Paprika for color (Optional)
1/2 cup Sliced baked tofu, diced
1/2 cup (1-inch lengths) chicken, cut into thin strips
2 Eggs
8 Shrimp, peeled and cleaned
3-4 Green onions cut into 2-inch bias strips
1/4 cup Chopped dry-roasted unsalted peanuts
1-cup Bean sprouts

Soak noodles in warm water to cover 1 hour.

In a small bowl, stir together fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.

Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.

Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.

Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft.. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.

Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.

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John M says:

Here in the PH we call it SAMPALOK, we use it for broth called SINIGANG or we make them as sweets roll it with sugar and make a small balls.

villa teng says:

Yummy recipe. Thanks for sharing!

Umm Hussain says:

Really great advice! I was just about to buy a tamarind paste from the Indian store vs the Thai store close to us….our Thai store in Arlington tx is so big it's almost overwhelming…. Now I know which one is less processed, and that's exactly where I'm going!

Joe Mama says:

you're the best.

Cooking With One Hand says:

another great video by Chef Jet Tila, an expert and a natural

Glynis Villarica says:

I'm SO EXCITED TO TRY THIS RECIPE. iT'S A fave in my house . I tried making it one time and it was a disaster. if this will be a success I will save money from buying too much pad thai in my neighborhood.

Aaron LM says:

isn't pad thai served cold?

Tanishia Brown says:

Thank you! In the past I tried to make Pad Thai and it was a big flop! I decided to try one more time with your recipe. It was a success! My kids loved it! Love your videos

ish13ballack says:

Hi Jet, Any chance you could provide exact measurements for the ingredients in the sauce?

Anthony Lim says:

Just used this recipe and it turned out pretty good! I used about 1/8 cup of noodle water for 7 oz of noodles and it came out slightly drier than I would've liked. Next time I'll use about 1/4 to 1/3 cup of noodle water.

Danial Fanar says:

Dude where you been all my life,,,,, thank you so much looks really good

Kvzjx2 says:

jet fuel can't melt steel beams

Lucky Lion says:

Do you have a video for Satay?

Vanda Mendes says:

I made this and it was delicious. I love Thai food so it was fun making it. Keep them vids coming. Really enjoying them.

John House says:

What is the serving size of this dish?

snilrach says:

you forgot lime on the side!

Ellie Lee says:

Thanks for the lesson Chef.  Looking forward to trying this one!

Ben Hamilton says:

I'm surprised to see you use metal utensils on such a nice wok! Wouldn't wood or plastic be nicer to the seasoning on the wok? 

Ligia Caldwell says:

Back in my home country we call that Tamarindo (in Brazil btw) very popular fruit, very tangy : )
Sounds delicious as usual, chef! Thanks for sharing : )

Debbie Gallo says:

Thank you for sharing this. Can you recommend an alternative to fish sauce if you want to make the dish vegetarian?

indianakornfed says:

Looks awesome. Recipe?

Azman Abdullah says:

It looked simpler when you've broken it down to these three separate processes. And great tip on tamarind; one of the main source of umami in South East Asian cooking that doesn't get much highlight.

Emma Cerda says:

Thanks for sharing chef … Yummy

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