Phad Thai

No need to call for take-out when this classic noodle dish is simple and easy to make. The sauce recipe makes more than you'll need and can be frozen. Recipe by Pranee Halvosen via Sur la table Yield: 4 servings

Phad Thai

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces Chantaboon rice noodles

  • cup tamarind concentrate

  • cup white vinegar

  • cup light soy sauce

  • cup fish sauce

  • 1

    teaspoon kosher salt

  • 1

    cup firmly packed palm sugar or light brown sugar

  • 3

    tablespoons garlic powder

  • ¼

    cup Sriracha chili sauce

  • 6

    tablespoons vegetable oil

  • 4

    large eggs, beaten lightly

  • 3

    garlic cloves, minced

  • 2

    cups prawns or sliced chicken (optional)

  • ⅔ to 1

    cup phad thai sauce

  • cup diced fried tofu

  • 4

    tablespoons thinly sliced sweet radish (optional)

  • . 6 tablespoons finely chopped chives or green onions

  • 2

    cups bean sprouts

  • ½

    cup ground roasted peanuts

  • ½

    cup bean sprouts, for garnish (also snow peas, grated carrots etc.

  • Lime wedges, for garnish

  • 2

    tablespoons ground peanuts, for garnish


To soften Chantaboon rice noodles, place in a large mixing bowl and cover with warm water; soak for 30 minutes or until soft. Drain in a colander and set aside covered with a clean kitchen towel. To make phad thai sauce, place tamarind, white vinegar, soy sauce, fish sauce, salt, palm sugar, garlic powder, and Sriracha in a medium saucepan. Bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 15 minutes. Set aside. Heat a wok over high heat, add the vegetable oil and swirl to coat the sides. Add the eggs and stir fry for 1 minute. Add the garlic cloves and the prawns or chicken, if using. When the prawns or chicken are almost cooked through, stir in noodles, followed by the phad thai sauce. Let the sauce boil and cook the noodles at the same time; mix well until the sauce is absorbed. Stir in the tofu and radish. Check the noodles for doneness. If they are not tender, add another 1/4 cup sauce. When the noodles are tender, stir in chives or green onions, bean sprouts, and peanuts before removing the pan from the stove. Be careful not to overcook the noodles or they will stick together. If this happens, pour in small amounts of water to separate them. When the water is absorbed, remove the pan immediately from the heat. To serve, place phad thai in a large serving bowl and garnish with fresh bean sprouts, lime wedges, and ground peanuts.


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