Pad Thai

Pad Thai

This authentic pad Thai recipe from John Chantarasak combines a seasoning sauce with tofu and dried shrimp, while still letting the noodles shine.
  • Cooking:
  • Serves: 1 person



  1. Step 1

    Soak the noodles in a large bowl of cold water for 20 minutes until they become soft and pliable, then rinse them of any starch under cold running and drain well
  2. Step 2

    Make the tamarind water by breaking up the tamarind pulp in a bowl, then pouring over the warm water. Use your hands to mash and break the pulp further so that it becomes a thick liquid. Leave to stand for 15 minutes for the pulp to loosen with the water
  3. Step 3

    Pour the liquid through a sieve (fine-mesh strainer), using the back of a spatula or wooden spoon to press and scrape the pulp, extracting the thick tamarind purée. If the fibrous pulp looks as though it still has plenty of tamarind flesh attached to it then repeat this soaking and straining process, but this time use caution and only add enough water to just cover the pulp, mashing well with your hands to release all the remaining flesh
  4. Step 4

    Discard the fibrous pulp and stones (pits). Stir the collected purée to completely incorporate the water. You want this to be quite thick and very sour, as it can always be diluted to the desired thickness and sourness later. When using in a more diluted state, remember that it will ultimately dilute the dish you are seasoning, be that a curry, soup or salad, so use your intuition and keep this base thick and powerful in flavour. The tamarind water will keep in an airtight container in the refrigerator for up to a week, or can be frozen in portions for up to three months
  5. Step 5

    In a bowl, stir together the sugar, tamarind water, vinegar and fish sauce until the sugar has completely dissolved. This is your pad Thai seasoning sauce. Set aside
  6. Step 6

    In a pestle and mortar, pound the shallot, garlic and 1 tsp of salt together to a coarse paste. Heat the pork fat or vegetable oil in a large wok over a medium heat, then add the paste and fry for 1 minute until fragrant and beginning to brown
  7. Step 7

    Crack the egg into the hot fat and stir so that the yolk breaks. Cook for 20–30 seconds until the egg resembles a soft omelette
  8. Step 8

    Add the drained noodles and stir to break up the egg, distributing it among the noodles. Add the seasoning sauce, along with the diced tofu, dried shrimp, shredded salted radish and crushed peanuts. Stir and toss all the ingredients well, then leave to simmer for 1 minute until almost all the sauce is absorbed and the noodles are completely tender
  9. Step 9

    Add the bean sprouts and spring onions, then toss and stir one final time so that all the ingredients are well combined and distributed. Transfer to serving plates and sprinkle with some more bean sprouts