Step-By-Step Easy Pad Thai For Beginners: 6+ Recipes

After sending out a newsletter about all the different Pad Thai recipes I made in one weekend, I decided to this step-by-step easy Pad Thai for beginners roundup, with a bit more instructions for anyone who needs some visual photos. You can also bookmark or Pin this post for future reference, if you so need to have the steps handy. I’ve also included variations in ingredients and techniques for each recipe, catering to different dietary preferences and skill levels.

Want some awesome Pad Thai? I've got you covered. We have Chicken Pad Thai, Beef Pad Thai, Tofu Pad Thai, Ground Beef Pad Thai, Shrimp Pad Thai, Crab Pad Thai, and Pork Pad Thai, all that use this delicious Pad Thai Sauce Without Tamarind.

Step-By-Step Easy Pad Thai For Beginners

1. Make the Pad Thai Sauce: Begin your Pad Thai adventure by crafting the flavorful sauce that’s the heart of the dish. In a small mixing bowl, whisk together fish sauce, brown sugar, freshly squeezed lime juice, and a dash of Sriracha for a spicy kick. Adjust the ingredients to taste, ensuring the brown sugar dissolves completely. This sauce will add a complex, tangy, and sweet flavor to your Pad Thai, balancing the savory elements of the dish.

   

2. Soak Rice Noodles: To prepare the rice noodles, submerge them in a large bowl filled with lukewarm water. Let them soak for about 30 minutes until they become flexible but retain a slight firmness. This step is crucial for achieving the perfect texture in your Pad Thai. Over-soaking can lead to mushy noodles, while under-soaking might result in an undesirably chewy texture.
3. Heat Oils in Pan: Heat a large pan over medium heat and add 1 tablespoon of sesame seed oil along with 1 tablespoon of olive oil. The combination of these oils will add a rich, nutty flavor to the dish, enhancing the overall taste. Wait until the oil is hot but not smoking – this will ensure that your onions and garlic sauté perfectly without burning.
4. Sauté Onions and Garlic: Once the oils are heated, add diced onions and minced garlic to the pan. Sauté them for 2-3 minutes, stirring frequently. This process should gently cook the onions and garlic, releasing their aromatic flavors, which will form the base of your Pad Thai’s savory profile. Ensure they become fragrant and translucent but not browned.
    
5. Slice Meat: While the onions and garlic are sautéing, slice the meat thinly. If using tofu, you will need to cook the tofu before cooking onions and garlic.

   

6. Cook Meat of Your Choice: Thinly slice the beef and add it to the pan with the sautéed onions and garlic. Cook the mixture for about 7-10 minutes. Stir occasionally to ensure even cooking. The goal is to cook the beef thoroughly until it’s no longer pink, while the onions become soft and translucent. This step infuses the meat with the rich flavors of garlic and onion, making it tender and juicy.

   

7. Prepare Ingredients: While the noodles are soaking, take this time to julienne the scallions and chop the peanuts. Julienned scallions will add a fresh, crisp texture and a mild oniony flavor to the dish, while the chopped peanuts offer a crunchy contrast and a nutty taste. Set these aside, as they will be used later for garnishing and adding texture to the finished Pad Thai.

   

8. Add Noodles to Pan: After the beef is cooked, add the drained rice noodles to the pan. It’s important to drain them well to avoid adding excess water to the dish. Gently fold the noodles into the beef, onions, and garlic, allowing them to pick up the flavors and heat through. This integration is key to ensuring that every strand of noodle is coated with the savory mixture and begins to soften in the warmth of the pan.
9. Add Pad Thai Sauce: Now, pour the prepared Pad Thai sauce over the noodles in the pan. Stir the mixture constantly to ensure that the noodles, beef, and vegetables are evenly coated with the sauce. This step allows the noodles to absorb the flavors of the sauce, becoming a harmonious blend of sweet, tangy, and savory elements. Keep stirring to prevent any sticking and to ensure that the sauce doesn’t burn.
10. Add Scallions: Introduce the julienned scallions to the pan, distributing them evenly. Toss all ingredients gently but thoroughly, ensuring everything is well-coated with the Pad Thai sauce. This step should take an additional 2-3 minutes, enough time for the scallions to soften slightly and infuse their flavor into the dish, without losing their crispness and vibrant color.

    

11. Scramble Eggs: In a separate small pan, scramble the eggs lightly with a pinch of salt and pepper. Cook until they’re just set – this should take a few minutes. The scrambled eggs will add a rich, proteinaceous element to your Pad Thai, complementing the textures and flavors of the other ingredients.

    

12. Garnish and Serve: Transfer the finished Pad Thai to a serving dish. Elegantly garnish with the scrambled eggs, additional sliced scallions, soy beans, and the chopped peanuts. Finish with a slice of lime on the side. The lime’s citrusy zest will add a refreshing twist when squeezed over the dish. Each garnish not only adds to the visual appeal but also provides a unique taste and texture, making each bite a delightful experience.

Pronunciation and Thai Script of Pad Thai (ผัดไทย)

In Thai, “Pad Thai” is written as ผัดไทย and pronounced as [pʰàt tʰāj]. The word “ผัด” (pad) means “fried” and “ไทย” (Thai) refers to the Thai style, together translating to “Thai-style stir fry.” This phonetic representation can help you pronounce it as closely as possible to how it’s said in Thai.

What is Pad Thai?

Pad Thai, a stir-fried noodle dish, is one of Thailand’s national dishes and has gained worldwide popularity. The full name of the dish, “kway teow pad Thai,” hints at its origins; ‘kway teow’ is a Chinese term for rice noodles, and ‘pad Thai’ means Thai-style stir-frying. This dish is a beautiful blend of textures and flavors, balancing sweet, sour, and savory in a single plate.

Traditionally, Pad Thai is made with thin rice noodles stir-fried with a combination of ingredients like eggs, tofu, shrimp, or chicken, and flavored with tamarind paste, fish sauce, dried shrimp, garlic or shallots, red chili pepper, and palm sugar. It’s often served with lime wedges and garnished with chopped roasted peanuts. Vegetarian versions substitute ingredients to suit dietary preferences.

The origin of Pad Thai is often linked to a period of nationalism and identity-building in Thailand during the mid-20th century. It was promoted as a national dish by the Thai government under Prime Minister Plaek Phibunsongkhram to strengthen Thai identity and reduce rice consumption during World War II. This period saw the dish evolving from a simple noodle dish to a symbol of Thai cuisine. Since that time, Pad Thai has grown in popularity. I can personally attest that this simple dish has taken America by storm!