Does authentic Pad Thai have cilantro?

No. Although there are many versions and adaptations of Pad Thai, authentic Pad Thai should not contain cilantro.

What is Pad Thai sauce made of?

Authentic Pad Thai sauce is made with palm sugar, fish sauce, and tamarind concentrate, never soy sauce, chili-garlic sauce, or other sauces.

What makes Pad Thai taste sweet?

Sugar is used in Pad Thai sauce. Typically, palm sugar is used, but other types of sugar, such as brown, white, or monk fruit sugar, are also used for the sweet taste.

What meat is in traditional Pad Thai?

Shrimp is a common protein used in Pad Thai recipes because it cooks faster, and the meat doesn't diminish the unique flavors. However, the recipe is adaptable, and other meat and vegetables can also be used.

Authentic Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai Recipe (Authentic)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 4 tablespoons palm sugar (or 3 1/2 tablespoons brown sugar to substitute); 2 tablespoons fish sauce; 2 1/2 tablespoons tamarind concentrate; 12 oz soft/fresh Pad Thai noodles or 5 ounces dried rice noodles. See instructions for preparation notes.; 5 tablespoons oil, divided.; 8 ounces raw shrimp, deveined, shell and tails removed.; 5 cloves garlic, roughly chopped; 1 large shallot, thinly sliced. (Around 2 ounces); 2 tablespoons dried shrimp; 1/4 cup or 1/2 ounce preserved or pickled radish, thinly sliced. See the image and ingredient notes above; 3 ounces deep-fried tofu, thinly sliced into 1-inch pieces.; 2 eggs or 3 small ones,; 1 1/2 cups bean sprouts. Save a small handful for garnishing; ½ cup garlic chives, chopped into 1 1/2-inch piece; 3 tablespoons crushed peanuts, divided. Save some for garnishing.; Chili pepper flakes; Crushed peanuts; Granulated sugar; Lime wedge

Description

Growing up in a small Thai village, I learned to make Pad Thai the way my family and neighbors did—using simple ingredients and balancing flavors just right. This shrimp Pad Thai recipe is like a taste of home for me, and I’m excited to share that same feeling with you. It’s authentic, easy to make, and full of the flavors I grew up with.

Ingredients

Scale

Pad Thai Sauce

4 tablespoons palm sugar (or 3 1/2 tablespoons brown sugar to substitute)
2 tablespoons fish sauce
2 1/2 tablespoons tamarind concentrate

For the Pad Thai

12 oz soft/fresh Pad Thai noodles or 5 ounces dried rice noodles. See instructions for preparation notes.
5 tablespoons oil, divided.
8 ounces raw shrimp, deveined, shell and tails removed.
5 cloves garlic, roughly chopped
1 large shallot, thinly sliced. (Around 2 ounces)
2 tablespoons dried shrimp
1/4 cup or 1/2 ounce preserved or pickled radish, thinly sliced. See the image and ingredient notes above
3 ounces deep-fried tofu, thinly sliced into 1-inch pieces.
2 eggs or 3 small ones,
1 1/2 cups bean sprouts. Save a small handful for garnishing
½ cup garlic chives, chopped into 1 1/2-inch piece
3 tablespoons crushed peanuts, divided. Save some for garnishing.

For Garnishing (as desired)

Chili pepper flakes
Crushed peanuts
Granulated sugar
Lime wedge

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Instructions

Prepare the Noodles. Soak fresh noodles in a large bowl of water until they’re soft. Drain and set aside. If you’re using dried noodles, follow the package instructions—they usually need to soak in hot water to soften. Check out my tips below for avoiding mushy noodles! For this recipe, I used fresh noodles (see my preferred brand below).
Make the Pad Thai Sauce. In a small saucepan, combine palm sugar and fish sauce over medium-high heat, stirring until the sugar dissolves. Add tamarind paste, bring to a gentle boil, then remove from heat and let cool. Set aside for later.
Sauté the Aromatics. Heat a wok or large skillet over medium-high heat, adding oil once hot. Sauté garlic, shallots, dried shrimp, and pickled radish for 1-2 minutes, until fragrant and lightly golden. Add the tofu and stir-fry briefly to crisp it up slightly.
Cook the Protein. Add the shrimp to the wok and cook for about 2 minutes until they turn pink. Move everything to one side of the wok, add a bit more oil, and crack in the eggs. Lightly scramble them, letting them cook until they’re just set, keeping them in chunky pieces to add some texture.
Add the Noodles. Toss in the soaked rice noodles, stirring well to combine everything. Let cook for about 2 minutes, make sure the noodles are spread out to avoid clumping.
Add the Pad Thai Sauce. Pour in the Pad Thai sauce, stirring thoroughly to coat the noodles. Cook for another 2-3 minutes, allowing the noodles to absorb the sauce and soften. Spread them out as much as possible to prevent fogginess.
Add the Final Ingredients. Add most of the bean sprouts, garlic chives (reserving a few for garnish), and half of the crushed peanuts. Give it a gentle stir. Taste and adjust the flavors with fish sauce, sugar, or a squeeze of lime juice. Add a dash of chili powder if you like it spicy.

Serve and Enjoy!
Plate your beautiful Pad Thai, garnishing with chili flakes, extra peanuts, and bean sprouts. Dig in, share if you can, and savor every delicious bite!

Notes

Noodles: If using fresh rice noodles, soak briefly in water until just al dente. Fresh noodles are easier to cook, taste better, and are quicker to prepare than dried noodles. Find them in the refrigerated section of Asian markets. For dried noodles, soak in hot water per package instructions, but avoid over-soaking to keep them from getting mushy.
Tamarind Sauce: Use tamarind pulp or buy pre-made tamarind sauce from an Asian market. This ingredient gives Pad Thai its authentic tang.
Key Ingredients: For true Pad Thai flavor, don’t skip fish sauce, preserved radish, dried shrimp, or tamarind pulp. You can substitute palm sugar with brown sugar, but avoid replacing the other ingredients if you’re aiming for authentic taste.
Preserved Radish: Slice it finely if you’re new to its strong flavor. As you get accustomed, experiment with larger pieces for a richer taste.

Prep Time: 15
Cook Time: 15
Category: Noodles
Method: Stir fry
Cuisine: Thai