Pad Thai From Scratch: The Real Way

Pad Thai was popularized in Thailand in the 1940s as part of a national campaign to promote rice noodle dishes. Today it is the most recognized Thai dish in the world — but the versions served in most Western restaurants are often too sweet, too oily, and missing the complex balance of flavors that makes the original so compelling.

The real Pad Thai is built on four flavor pillars: salty (from fish sauce), sour (from tamarind paste), sweet (from palm sugar), and umami (from dried shrimp). These four elements must be in balance. No single flavor should dominate.

For two servings, you will need: 200g of dried rice noodles (soaked in room-temperature water for 30 minutes), two eggs, 200g of protein (shrimp, chicken, or firm tofu), three tablespoons of tamarind paste, two tablespoons of fish sauce, one tablespoon of palm sugar, two tablespoons of dried shrimp, three spring onions, a handful of bean sprouts, and roasted peanuts to finish.

Heat your wok until smoking. Add oil, then your protein. When cooked, push to the side and scramble the eggs in the center. Add the drained noodles, then pour over the tamarind, fish sauce, and palm sugar mixture. Toss everything together over high heat for two to three minutes. Add bean sprouts and spring onions at the last moment — they should retain some crunch.

Serve immediately with a wedge of lime, dried chili flakes, extra fish sauce, and sugar on the side — the traditional Pad Thai condiment set that lets each diner adjust to their own taste.

Dried rice noodles, tamarind paste, fish sauce, palm sugar, and dried shrimp are all available at PIN Family Mart on Central Avenue, Downtown St. Petersburg.