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Stores  ·  Thai  ·  Pad Thai Noodles
Jain Certified

Pad Thai Noodles

Thailand's most famous noodle dish — flat rice noodles tossed with crisp tofu, colorful vegetables, and a tangy tamarind

30 min
Total time
2
Servings
393
Kcal / serve
Medium
Difficulty
393
Calories
14.7
Protein
56
Carbs
13.3
Fats
4.7
Fibre
3.2
Iron
The Story

Pad Thai occupies a curious place in Thai culinary history — it's beloved worldwide as the quintessential Thai dish, yet it's a relatively modern creation, deliberately popularized in the 1930s and 40s as part of a national campaign under Prime Minister Plaek Phibunsongkhram to promote rice noodles as a way to conserve rice during a period of economic hardship, while also cultivating a distinct sense of Thai national identity. What began as a state-sponsored initiative went on to become one of the most beloved and widely recognized dishes in the world — proof that history and appetite don't always move in directions anyone could have predicted. At its heart, pad Thai is built on balance — the Thai culinary philosophy of harmonizing sweet, sour, salty, and spicy in every dish finds one of its purest expressions here. The sauce is where that balance is engineered most carefully: tamarind paste provides deep, fruity sourness, soy sauce brings saltiness and umami depth, coconut sugar or jaggery rounds everything with sweetness, and red chili flakes add a note of heat that can be adjusted to taste. Rice vinegar or a squeeze of lemon sharpens the whole mixture, ensuring the sourness never gets lost beneath the sweetness.

Ingredients
tamarind paste
3 tbsp Find
soy sauce (or tamari for gluten-free)
2 tbsp Find
coconut sugar or jaggery (adjust to taste)
1 tbsp Find
rice vinegar or lemon juice
1 tbsp Find
red chili flakes (adjust to taste)
1-2 tsp Find
water (to thin out the sauce)
2 tbsp Find
flat rice noodles
225 g Find
oil (preferably peanut or sesame)
1 tbsp Find
firm tofu, cut into cubes (optional for protein)
1 cup Find
shredded cabbage (green or purple)
1/2 cup Find
julienned bell peppers (red, yellow, or green)
1/2 cup Find
chopped green beans (parboiled)
1/4 cup Find
chopped roasted peanuts (for garnish)
2-3 tbsp Find
fresh cilantro, chopped (for garnish)
2 tbsp Find
How to Cook
01

Prepare the Pad Thai Sauce: (Mix the Sauce)

In a small bowl, combine tamarind paste, soy sauce, coconut sugar or jaggery, rice vinegar or lemon juice, and water. Stir well until the sugar dissolves. Adjust sweetness, sourness, or saltiness as needed. Set aside.

02

Prepare the Noodles: (1. Cook the Noodles)

Boil the rice noodles according to package instructions until just tender. Drain and rinse with cold water to prevent sticking. Set aside.

03

Cook the Pad Thai: (1. Sauté the Tofu:)

Heat oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.

04

2. Cook the Vegetables:

In the same skillet, add shredded cabbage, bell peppers, and green beans. Sauté for 2-3 minutes until slightly tender but still crisp.

05

3. Combine and Cook:

Add the cooked noodles and the prepared Pad Thai sauce to the skillet with the veggies. Toss well to coat the noodles evenly with the sauce. Add the sautéed tofu back into the pan and gently mix everything together. Cook for another 2-3 minutes, allowing the noodles to absorb the sauce.

06

Serve:

1. Transfer the hot Pad Thai to serving plates. 2. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges on the side for squeezing over. 3. Serve immediately and enjoy your Pad Thai Noodles!

Dietary Tags
Jain Certified Vegan High Protein Low Sodium Monsoon Special
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineThai
Prep time10 min
Cook time20 min
DifficultyMedium
MealLunch
SeasonAll Year
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