Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Foolproof Semi-Authentic Pad Thai
A thoroughly tested, semi-authentic Pad Thai recipe designed for home cooks, featuring perfectly balanced sweet, sour, and salty flavors, springy noodles, and a mix of shrimp, tofu, peanuts, and fresh vegetables. This recipe walks you through every step, including sourcing the right noodles, prepping all ingredients before cooking, and mastering the stir-fry technique for restaurant-quality results.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soak rice noodles in room temperature water for 1 hour (not hot water).
- • Make Pad Thai sauce with correct tamarind and sugar balance.
- • Stir-fry shrimp just until opaque; do not overcook.
- • Do not burn garlic and aromatics.
- • Add water to noodles gradually; avoid soggy or raw noodles.
Safety Warnings
- • Be careful with high heat and hot oil to avoid burns.
- • Use caution when handling raw shrimp and eggs; wash hands and utensils.
- • Do not leave cooked Pad Thai at room temperature for more than 2 hours.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Thai Yellow Chicken Curry
A classic Thai yellow chicken curry made with tender chicken thighs, potatoes, coconut milk, and aromatic yellow curry paste. Finished with Thai basil for fresh flavor, this stovetop version is quick, easy, and perfect served over rice.
Pâte de piment thaïlandaise (Nam Prik Pao)
Cette pâte de piment rouge, sucrée-salée et légèrement fumée, appelée Nam Prik Pao, est un condiment incontournable de la cuisine thaïlandaise. Elle apporte profondeur et chaleur aux sautés de riz, aux soupes et aux viandes. La version maison utilise des piments secs, des échalotes, de l'ail, des crevettes séchées, de la pâte de crevette fermentée, du tamarin, du sucre de palme, de la sauce poisson et de l'huile. La pâte se conserve 3 à 4 mois dans un bocal hermétique.
Tom Kha Gai (Thai Chicken Coconut Soup)
A classic Thai soup featuring tender chicken simmered with galangal, lemongrass, kaffir lime leaves, and coconut milk, finished with fresh herbs and lime juice for a creamy, aromatic, and tangy dish. This recipe is adapted for a small condo kitchen and uses accessible ingredients and ready-made coconut milk.
Som Tam (Thai Green Papaya Salad)
A vibrant, crunchy, and spicy Thai salad made with shredded green papaya, carrots, blanched French beans, cherry tomatoes, and a bold dressing of chilies, garlic, lime, and peanuts. This refreshing salad is a staple in Thai cuisine and perfect for hot weather.
Thai-style Sweet Potato Balls
Crispy on the outside and fluffy on the inside, inspired by Thai street snacks. Made with sweet potato, tapioca starch and sugar, then fried at 150 °C. Perfect as an appetizer or a tasty snack.
Quick Shrimp Stir‑Fry with Noodles
A fast, flavorful Thai‑inspired shrimp stir‑fry packed with crisp vegetables, fresh basil, and glossy noodles. Ready in about 20‑30 minutes and perfect for meal‑prep – five generous portions that store well for up to 4 days in the fridge or 3 months in the freezer.