How to Make Traditional Pad Thai Noodles at Home

Pad Thai Noodles are a culinary gem in Thai cuisine. This dish combines sweet, sour, and savoury flavours in delightful harmony. They have gained immense popularity globally, with approximately 55% of U.S. Thai restaurants listing them as their top-selling dish. Making Pad Thai Noodles at home offers a unique opportunity to control ingredients and customise flavours.

"I ate Pad Thai Noodles daily on my first Thailand trip four years ago." The experience left a lasting impression, inspiring a deep appreciation for this iconic dish.

Pad Thai Noodles Essential Ingredients

Rice Noodles

Rice noodles form the backbone of Pad Thai Noodles. Thin and flat, these noodles soak up the flavours beautifully. Soak the noodles in cool or lukewarm water for 30 minutes until they become limp but firm to the touch.

Protein Options (Chicken, Shrimp, Tofu)

Choose your preferred protein to make your Pad Thai Noodles unique. Traditional Pad Thai often features shrimp, but chicken or tofu works wonderfully. Stir-fry the protein until it reaches a golden brown hue.

Vegetables (Bean Sprouts, Spring Onions)

Fresh vegetables add crunch and colour to your Pad Thai Noodles. Bean sprouts and spring onions are classic choices. Chop the spring onions finely and prepare the bean sprouts for a quick toss in the pan.

Sauces and Seasonings (Fish Sauce, Tamarind Paste, Palm Sugar)

The heart of Pad Thai Noodles lies in its sauces and seasonings. Fish sauce is salty, while tamarind paste brings a tangy sourness. Palm sugar adds a touch of sweetness. Combine these ingredients to create a balanced and flavourful sauce.

Pad Thai Noodles Optional Ingredients

Peanuts

Crushed peanuts add a delightful crunch to your Pad Thai Noodles. Sprinkle them generously over the finished dish for added texture and flavor.

Lime Wedges

Lime wedges serve as a perfect garnish. Squeeze fresh lime juice over your Pad Thai Noodles just before eating to enhance the dish's sour notes.

Coriander

Fresh coriander leaves bring a burst of freshness. Chop them roughly and scatter them over the Pad Thai Noodles for a vibrant finish.

Chilli Flakes

Chilli flakes are a must for those who enjoy heat. Sprinkle them according to your taste preference to add a spicy kick to your Pad Thai Noodles.

Pad Thai Noodles Preparation

Pad Thai Ingredients

Soaking the Rice Noodles

Place rice noodles in a large bowl. Pour cool or lukewarm water over the noodles. Let the noodles soak for 30 minutes. Check the texture. The noodles should feel limp but still firm.

Chopping Vegetables and Protein

Gather fresh vegetables and protein. Chop spring onions finely. Prepare bean sprouts by rinsing them thoroughly. Cut chicken, shrimp, or tofu into bite-sized pieces. Keep everything ready for a quick stir-fry.

Cooking the Pad Thai Noodles

Stir-frying the Protein

Heat a tablespoon of oil in a large pan or wok. Add the protein to the hot oil. Stir-fry until the protein turns golden brown, ensuring it cooks evenly on all sides.

Adding Vegetables and Noodles

Toss the chopped spring onions and bean sprouts into the pan and stir-fry for a minute. Add the soaked rice noodles to the mix and stir everything together, making sure the noodles and vegetables combine well.

Mixing in the Sauces

Pour the prepared sauce over the noodles and vegetables. For an authentic flavour, use fish sauce, tamarind paste, and palm sugar. Stir the mixture continuously. Allow the noodles to absorb the sauce. The dish should look glossy and well-coated.

Final Touches

Garnishing with Peanuts and Coriander

Sprinkle crushed peanuts over the cooked Pad Thai Noodles. Add a handful of roughly chopped coriander leaves. These garnishes add texture and freshness to the dish.

Serving with Lime Wedges

Serve the Pad Thai Noodles on a large plate. Place lime wedges on the side. Squeeze fresh lime juice over the noodles before eating. The lime enhances the sour notes and brings out the flavours.

For those who prefer dining out, visit Sen Bar Thai Restaurant in Sydney. Enjoy an authentic Pad Thai experience prepared by skilled chefs.

Pad Thai Tips and Tricks

Achieving the Perfect Noodle Texture

Few things disappoint more than mushy or gummy noodles. The texture of your noodles can make or break your Pad Thai. Select thin, flat rice noodles for the best results. Soak the noodles in cool or lukewarm water for 30 minutes. Add a little oil to the water while soaking the noodles. This prevents clumping.

Once soaked, avoid overcooking the noodles. Stir-fry them quickly with the other ingredients. Keep the heat high. This ensures the noodles remain firm and chewy. Remember, the sauce will continue to cook the noodles slightly.

Various culinary experts suggest Precooking the noodles according to the instructions on the packet. Then, refresh under a cold tap and set aside.

Balancing Flavours

Pad Thai noodles is all about balance. Sweet, sour, salty, and spicy elements should harmonise. Use tamarind paste for the sour component. Fish sauce provides the salty element. Palm sugar adds sweetness. Adjust these ingredients to suit your taste.

For a direct and sharp sauce, use white sugar and white vinegar. These ingredients are easier to find and offer a straightforward flavour profile. Peanut oil is ideal for coating the noodles. It also adds a nutty flavour.

"Pour in the sauce and mix until it coats the noodles well," advise culinary experts. Cook for another minute until the noodles are cooked. Add a splash of water if needed to help the process.

Substitutions and Variations

Feel free to get creative with your Pad Thai. For a vegetarian option, substitute chicken or shrimp with tofu. For a vegan version, use soy sauce instead of fish sauce. Experiment with different vegetables. Bell peppers, carrots, and mushrooms work well.

For a spicier dish, add more chilli flakes. Garnish with fresh herbs like basil or mint for a unique twist. Use lime juice instead of tamarind paste if you prefer a milder sourness.

"Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok," recommend culinary experts. Add in noodles – they may have clumped together a little, but the sauce and heat of the wok will separate them again.

Sen Bar Noodles Pad Thai

For those who prefer dining out, visit Sen Bar Thai Restaurant in Sydney. Enjoy an authentic Pad Thai experience prepared by skilled chefs.

Noodles Menu

Frequently Asked Questions (FAQs)

Can I make Pad Thai Noodles vegetarian or vegan?

Absolutely! Creating a vegetarian or vegan Pad Thai is simple and delicious. Replace fish sauce with soy sauce or tamari for a vegan-friendly option. Use tofu or a plant-based protein like pea protein "chicken" instead of meat or shrimp. Adding extra veggies such as baby corn or mange tout can enhance the dish.

"Had been looking for a good vegan Pad Thai recipe. This was so easy to make, and it turned out to be delicious! I got to introduce my family to Thai food through this! Thanks a ton!" - Anonymous

What can I use instead of tamarind paste for Pad Thai Noodles?

Tamarind paste gives Pad Thai its signature tangy flavour. If unavailable, use lime juice mixed with brown sugar as a substitute. White vinegar with a touch of sugar also works well. These alternatives provide the necessary sourness and sweetness balance.

"I added some extra veggies (like baby corn/mange tout) and used a pea protein 'chicken' as I didn’t have tofu to hand, but I’d imagine the tofu would be so delicious with this! Topped with some chillies and a warm blanket, this was the perfect healthy (but tasting naughty) midweek treat!" - Ania.

How do I store Pad Thai leftovers?

Store leftover Pad Thai in an airtight container in the refrigerator. For the best taste, consume within two to three days. Reheat gently in a pan over medium heat, adding a splash of water to prevent the noodles from drying out. Avoid microwaving, as it can make the noodles mushy.

Recap the key steps to make Pad Thai at home:

1. Soak rice noodles until limp but firm.

2. Stir-fry your chosen protein to a golden brown.

3. Add vegetables and noodles, then mix in the sauces.

4. Garnish with peanuts and coriander, and serve with lime wedges.

Making Pad Thai at home offers a rewarding culinary experience. You can control the ingredients and customise the flavours to your liking.

"I’d previously been to a market to buy specialty ingredients for Pad Thai Noodles, and it still didn’t taste 'right.' This recipe, with nothing more than simple pantry ingredients and two minutes of cooking time, tasted as good as any restaurant Pad Thai, better than most." - Anonymous Contributor

Feel free to share your experiences and variations. Your unique touches can inspire others. Enjoy the process and savour the results. For an authentic dining experience, visit Sen Bar Thai Restaurant in Sydney.

5 Delicious Pad See Eew Noodles Styles to Try Now

Pad See Eew noodles offer a delightful culinary journey through Thailand's vibrant street food scene and are prevalent in Thai restaurants in Australia. This traditional stir-fried rice noodle is influenced by Chinese cuisine and features wide rice noodles, protein, vegetables, and soy sauce. The name Pad See Eew means "soy sauce stir-fried noodles," highlighting its vital ingredient. Originating from a Chinese recipe, it has become a beloved staple in Thai cuisine. Key ingredients include rice noodles, soy sauce, Chinese broccoli, and various proteins like chicken, pork, beef, or seafood.

Classic Pad See Eew Noodles

Pad See Eew Sen Bar Noodles - Order Now

Indulge in the flavors of Pad See Eew, a favorite Thai street food commonly eaten in Thailand. Experience the authentic taste of Thai stir-fried noodles. Stop by for pickup and treat yourself to this delicious dish today!

Order Pad See Eew

Traditional Thai Recipe

Rice Noodles

Pad See Eew starts with wide rice noodles. These noodles provide a chewy texture that absorbs the flavours of the dish. The key lies in their ability to caramelise when stir-fried, adding a delightful charred taste.

Soy Sauce

Soy sauce forms the backbone of Pad See Eew. This ingredient gives the dish its characteristic sweet and salty profile. Dark soy sauce adds depth and colour, making the noodles visually appealing and flavourful.

Chinese Broccoli

Chinese broccoli, or gai lan, brings a fresh crunch to Pad See Eew. The leafy greens and tender stem balance the rich flavours of the soy sauce and noodles. This vegetable also adds a touch of bitterness, enhancing the overall taste.

Pad See Eew Noodles Preparation

Stir-frying Technique

Mastering the stir-frying technique is crucial for authentic Pad See Eew. A very hot wok ensures the noodles get that signature charred flavour. Quick, high-heat cooking locks in the flavours and keeps the ingredients crisp and vibrant.

Balancing Flavours

Balancing flavours is an art in Pad See Eew preparation. Sweet soy sauce, salty oyster sauce, and a hint of sour vinegar create a harmonious blend. The caramelised noodles infuse a smoky essence, making every bite a symphony of tastes.

Chicken Pad See Eew Noodles

Unique Ingredients

Marinated Chicken

Pad See Eew with chicken offers a delightful twist. To infuse rich flavours, start with marinated chicken. Use soy sauce, garlic, and sugar for the marinade. Let the chicken soak up these flavours for at least 30 minutes. This step ensures every bite bursts with taste.

Additional Vegetables

Add a variety of vegetables to enhance the dish. Carrots, bell peppers, and snap peas work wonderfully. These vegetables add colour and crunch. The mix of textures makes Pad See Eew more exciting.

Cooking Process

Marination Tips

Marinate the chicken properly for the best results. Cut the chicken into thin slices, allowing the marinade to penetrate deeply. Use a resealable bag to marinate the chicken. Massage the marinade into the meat. Store it in the fridge for optimal flavour absorption.

Stir-frying Chicken

Heat a wok until it smokes slightly. Add oil and swirl it around. Toss in the marinated chicken. Stir-fry quickly to seal in the juices. The high heat creates a beautiful char on the chicken. This step adds depth to your Pad See Eew.

Seafood Pad See Eew Noodles

Distinctive Ingredients

Mixed Seafood (Shrimp, Squid, etc.)

Pad See Eew with seafood offers a delightful twist. Mixed seafood such as shrimp and squid brings a unique flavour. Freshness is key. Ensure the seafood is as fresh as possible. Fresh seafood enhances the dish's overall taste.

Fresh Herbs

Fresh herbs elevate Pad See Eew to new heights. Basil and coriander add aromatic notes. These herbs provide a refreshing contrast to the rich soy sauce. Use them generously for an authentic experience.

Preparation Method

Cooking Seafood Perfectly

Cooking seafood requires precision. Overcooking results in rubbery textures. Start by heating a wok until it smokes slightly. Add oil and swirl it around. Toss in the seafood quickly. Stir-fry until just cooked through. This method locks in the juices and flavours.

Combining with Noodles

Once the seafood is ready, combine it with the noodles. Add the pre-cooked wide rice noodles to the wok. Stir-fry everything together. Ensure the noodles absorb the flavours of the seafood and soy sauce. The result is a harmonious blend of textures and tastes.

"Learning to make Pad See Eew with an experienced chef ensures a great-tasting meal," says Chef from Parawan Thai Cooking Class. Blending seasonings properly is crucial. Adapting a Chinese recipe to incorporate Thai flavours creates a unique dish.

Vegetarian Pad See Eew Noodles

Special Ingredients

Tofu

Tofu serves as the star protein in vegetarian Pad See Eew. Choose firm tofu for the best texture. Firm tofu holds up well during stir-frying. Cut the tofu into bite-sized cubes. This ensures even cooking and flavour absorption.

Assorted Vegetables

A medley of vegetables adds colour and crunch. Bok choy, mushrooms, and bell peppers work wonderfully. Each vegetable brings unique flavours and textures. Bok choy offers a mild bitterness. Mushrooms add an earthy depth. Bell peppers contribute a sweet crunch.

Cooking Technique

Preparing Tofu

Start by pressing the tofu. Remove excess moisture for a firmer texture. Use a tofu press or wrap the tofu in a clean towel. Place a heavy object on top. Let it sit for 15-20 minutes. Once pressed, cut the tofu into cubes. Marinate the tofu in soy sauce and a touch of sugar. This step infuses the tofu with rich flavours.

Stir-frying Vegetables

Heat a wok until it smokes slightly. Add oil and swirl it around. Toss in the tofu cubes. Stir-fry until golden brown on all sides. Remove the tofu from the wok and set aside. Add more oil if needed. Toss in the assorted vegetables. Stir-fry quickly over high heat. Keep the vegetables crisp and vibrant. Return the tofu to the wok. Add pre-cooked wide rice noodles. Pour in the soy-based sauce. Stir-fry everything together. Ensure the noodles absorb the flavours of the tofu and vegetables.

"This vegetarian version of Pad See Eew is made with bok choy, mushrooms, eggs, and stir-fried rice noodles in a sweet and savoury sauce," says a happy customer from Sen Bar Restaurant. The combination of fresh vegetables and tofu creates a delightful dish.

Spicy Pad See Eew Noodles

Unique Ingredients

Chilli Peppers

Chilli peppers bring the heat to Pad See Eew. Fresh or dried, these fiery ingredients add a punch. Choose your spice level wisely. Mild peppers offer a gentle warmth, while hotter varieties deliver a serious kick. Slice them thinly for even distribution. The seeds pack the most heat. Remove them if you prefer a milder dish.

Spicy Sauce

The spicy sauce transforms Pad See Eew into a flavour explosion. Combine soy sauce, oyster sauce, and a splash of vinegar. Add sugar for balance. The star ingredient? Chilli paste. This paste infuses the sauce with intense heat. Adjust the amount to suit your taste. A little goes a long way.

Cooking Process

Infusing Spice

Infusing spice requires technique. Start by heating a wok until it smokes slightly. Add oil and swirl it around. Toss in the sliced chilli peppers. Stir-fry quickly to release their oils. The aroma will fill your kitchen. Next, add the spicy sauce. Let it sizzle and bubble. The heat will intensify the flavours.

Balancing Heat and Flavour

Balancing heat and flavour is an art. Too much spice can overwhelm. Not enough leaves the dish flat. Taste as you go. Adjust the seasoning if needed. Add more sugar to tame the heat. A splash of vinegar adds brightness. The goal? A harmonious blend of spicy, sweet, and savoury. Serve your Spicy Pad See Eew hot. Garnish with fresh herbs for a burst of freshness.

"Customising Pad See Eew at home allows you to control the spice level," says Chef from Parawan Thai Cooking Class. "Experiment with different chilli peppers and sauces. Find the perfect balance for your taste buds."

Explore the five unique Pad See Eew styles. Each offers a distinct flavour journey. From classic to spicy, every dish brings something special. Visit Sen Bar Restaurant in Newtown, Sydney, for an authentic experience. The restaurant has delighted locals since 1996. Enjoy a relaxed atmosphere and quality food. Taste the magic of Thai cuisine. Head over to Sen Bar Restaurant today. Savour the deliciousness of Pad See Eew.