Pad Thai Goong – Classic Thai Noodles

Pad Thai is a quintessential Thai street food dish, traditionally made with shrimp as the main protein, often combined with dried shrimp for extra umami. While modern adaptations include chicken, tofu, or mixed proteins, the authentic Pad Thai uses only shrimp. This stir-fried noodle dish balances sweet, sour, salty, and spicy flavors and is cooked quickly over high heat to produce dry, glossy, and perfectly separated noodles.

This recipe provides clear instructions for authentic shrimp Pad Thai but also offers flexible options for other proteins if desired, including chicken or a combination of shrimp and chicken. It also details the use of spring onions, garlic chives, and tofu, as well as tips for preparing homemade or bottled tamarind sauce for maximum flavor.

2 servings

Ingredients

🥢 Noodles, Protein & Sauce

• 120 g dried rice noodles (3–5 mm wide, rice sticks)

• 200 g shrimp (fresh or pre-cooked, with optional dried shrimp)

• Optional: 200 g chicken breast or thigh, thinly sliced, can be used alone or together with shrimp

• 1 large egg

• 50 g firm tofu, cut into small cubes

• Pad Thai Sauce

🧄 Aromatics & Fat

• 2 tbsp neutral oil (peanut oil preferred)

• 1 tbsp finely chopped shallot

• 1 tbsp finely chopped garlic

🌿 Vegetables & Garnish

• ½–1 cup bean sprouts

• 1 spring onion, cut into 3–4 cm pieces (white and green parts)

• ½–1 cup garlic chives (Chinese chives) or regular chives if unavailable, cut into 3–4 cm pieces

• 1 tbsp pickled radish (optional but traditional)

• 1 tbsp roasted peanuts, roughly crushed

• Lime wedges, for serving

Equipment

• Cast Iron Wok or Balti Dish
• Cast Iron Serving Pan

1. Soak the rice noodles in lukewarm water for 30–40 minutes until pliable but still firm. Drain well. ⚠️ Do not use hot water – noodles will become sticky when stir-fried.

2. Prepare all ingredients before cooking. Pad Thai cooks very fast.

3. For shrimp:

   • Fresh shrimp: pat dry thoroughly.

   • Pre-cooked shrimp: keep chilled and dry.

   • Optional dried shrimp: can be added directly to the wok for crunchy bursts, or briefly soaked in warm water for 5–10 minutes and drained if you prefer a softer, more integrated texture.

4. For chicken (if using): slice thinly and season lightly with a pinch of salt and pepper.

1️⃣ Start the base

Heat oil in a wok or wide pan over medium-high heat. Add tofu and fry until lightly golden. Add shallot and garlic and stir-fry until fragrant (about 20–30 seconds).

👉 Push tofu, shallot, and garlic to the side of the wok and keep them there.

2️⃣ Cook the protein

• Chicken: add slices to the wok and stir-fry until fully cooked, 3–4 minutes depending on thickness.

• Fresh shrimp: add to the empty side of the wok and stir-fry 1–2 minutes until just turning pink. Remove and set aside.

• Optional dried shrimp (rehydrated or dry): stir-fry briefly with tofu and aromatics, 30–60 seconds.

• Pre-cooked shrimp: do NOT add yet.

✅ You can cook chicken and shrimp together in the same stir-fry if desired. Cook chicken first until almost done, then add shrimp so both finish cooking simultaneously.

3️⃣ Noodles & sauce

Add drained noodles to the wok. Pour in the Pad Thai sauce and toss quickly so noodles absorb it. Add 1–2 tbsp water if needed.

4️⃣ Egg

Push noodles to one side. Crack in the egg, let it set for ~10 seconds, then gently scramble and mix into the noodles.

5️⃣ Bring everything together (important timing)

Add back:

• tofu, shallot, and garlic

• chicken (if using)

• fresh shrimp (if using)

• pickled radish

• optional dried shrimp (if using)

Then add:

• bean sprouts

• garlic chives

• spring onion

Stir-fry everything together for 30–60 seconds.

👉 If using pre-cooked shrimp: add them last, just to heat through (15–20 seconds).

The wok should be hot, but the dish should be dry, glossy, and well-separated, not saucy.

• Lime wedges

• Crushed peanuts

• Extra chili flakes

Optional (Thai-style): serve extra fish sauce, sugar, and chili on the side so everyone adjusts their own balance.

💡 Tips for Shrimp (Fresh, Frozen, Pre-cooked & Dried)

🧊 Best ways to thaw frozen shrimp

✔️ Best (texture): Place frozen shrimp in a covered bowl in the refrigerator overnight.

✔️ Fast & safe (recommended quick method): Place shrimp in a colander and rinse under cold running water for 5–10 minutes until flexible. Dry thoroughly.

⚠️ Emergency only: Seal shrimp in a zip bag and submerge in cold water. Change water every 10 minutes. Never use warm water.

🚫 Never thaw shrimp at room temperature, because the outer layer warms up while the inside is still frozen, creating a perfect environment for bacteria to grow rapidly and increase risk of foodborne illness.

🍤 Using pre-cooked shrimp

• Add only at the very end (15–20 seconds)

• Never fry them aggressively

• Optionally toss with a few drops of fish sauce and lime before adding for extra flavor

🧈 How to store opened tofu

• Submerge unused tofu completely in cold water

• Store in an airtight container in the refrigerator

• Change the water daily

• Use within 2–3 days for best flavor

💡 For stir-frying, firm or extra-firm tofu works best.

🇹🇭 Authentic Pad Thai Notes

• Tamarind is essential – do not replace with vinegar or lemon juice

• Palm sugar gives roundness; white sugar tastes sharper

• Pad Thai should be cooked hot and fast

• No ketchup – that’s a Western shortcut

Optional Variants:

• Street-food style: drier, more intense flavors

• Vegetarian: replace shrimp/chicken with extra tofu, mushrooms, or tempeh