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The Southeast Asian Table

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Pad Thai

Thailand

Step 1 of 7

Pad Thai — step 1 of 7

Heat the wok until very hot; add oil, then garlic, shallots and tofu. Fry until the tofu is golden.

Ingredients

2–3

For the sauce

3 tbsp (45 ml) tamarind concentrate
3 tbsp (45 g) palm sugar
3 tbsp (45 ml) fish sauce

For the stir-fry

8 oz (225 g) dried flat rice stick noodles (sen lek, ~3 mm)
8 oz (225 g) shrimp, peeled
3 oz (85 g) firm/pressed tofu, diced
2 large eggs
1 tbsp (8 g) dried shrimp, chopped (optional) optional
2 tbsp (20 g) sweet preserved radish (chai po), chopped (optional) optional
3 cloves garlic, minced; 2 shallots, sliced
3 tbsp (45 ml) neutral oil

To serve

1.5 cups (120 g) bean sprouts
3 garlic chives, cut into 2-in (5 cm) lengths
1/4 cup (35 g) roasted peanuts, coarsely crushed
Lime wedges, chili flakes, sugar and fish sauce (the four-condiment caddy)

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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© 2026 Thea Cin · CinNova Press

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