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Pad Thai

Savor authentic Thai flavor at home with this traditional recipe from Chez Pim blogger Pim Techamuanvivit.

  • Servings: 6
  • Yield: Serves 6
Pad Thai

Source: The Martha Stewart Show, January 2010


  • 1/2 cup tamarind juice
  • 1/2 cup Thai palm sugar
  • 1/2 cup Thai fish sauce
  • 1 tablespoon ground chili powder
  • Vegetable oil, for cooking
  • 30 large shrimp, peeled and deveined
  • 1 (6.7-ounce) package sponge fried tofu, divided into 6 equal portions, each portion thinly sliced
  • 1 (16-ounce) bag dried rice stick noodles
  • 3 cloves garlic, chopped
  • 1/4 cup plus 2 tablespoons prepared pickled turnips, chopped
  • 6 cups bean sprouts
  • 3 cups fresh flat-leaf garlic chives or scallions, dark-green parts only, cut into 2-inch pieces
  • 1 cup chopped roasted unsalted peanuts, for serving
  • Lime wedges, for serving


  1. Place the tamarind juice, palm sugar, and fish sauce in a small saucepan over medium heat. Cook, stirring, until melted. Add ground chili powder and stir to combine. Remove from heat and set sauce aside.

  2. Bring a medium pot of water to a boil. Place noodles in a large bowl; pour enough boiling water over noodles to cover. Let stand about 7 minutes, stirring gently every few minutes to ensure that noodles do not stick together. Drain and rinse noodles under cold water. Drain again and divide noodles into 6 equal portions.

  3. Heat a wok over medium heat. Add 2 teaspoons oil and 5 pieces of shrimp; cook, stirring for 30 seconds. Add a pinch of garlic, 1 tablespoon pickled turnip, and 1 portion of tofu; cook, stirring, for 30 seconds. Add 2 tablespoons reserved sauce; stir to combine. Transfer shrimp and tofu mixture to a medium bowl.

  4. Increase heat to high and add 3 to 4 tablespoons oil. When oil is hot, add 1 portion of the noodles and 3 to 4 tablespoons sauce; stir quickly until well combined. Cook until noodles are soft, 1 to 2 minutes. Return shrimp and tofu mixture to wok and stir to combine. Add 1 cup bean sprouts; cook, stirring, until sprouts are softened, about 1 minute. Add 1/2 cup garlic chives and stir to combine.

  5. Transfer pad thai to a serving plate and sprinkle with some of the chopped peanuts; serve immediately with a lime wedge. Repeat process 5 times with remaining ingredients.

Reviews (4)

  • MarisainBKK 26 Jun, 2011

    It is very good recipe and it is really Yummy. Also the way Pim cook it, looks much easier for foreigners to understand.

  • MarisainBKK 26 Jun, 2011

    It is very good recipe and it is really Yummy. Also the way Pim cook it, looks much easier for foreigners to understand.

  • BirdieInMpls 20 Apr, 2010

    It's traditional to cook pad thai in individual portions but if you want to do so, it is more convenient albeit less authentic, to cook pad thai in one large batch.

  • yakee 19 Jan, 2010

    why is this cooked in 6 individual portions? can it be cooked in one large batch?

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