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Pandan Market Authentic Pad Thai Recipe

Pad Thai (Thai Stir-Fried Noodles) Recipe

Serving Portion: 2

Total Cooking Time: 30 Mins


Dry Ingredients (Included in Pandan Market Pad Thai Kit)

7 oz Rice Sticks (half of the Golden Boy Dried Rice Noodles package)

1/4 cup Concentrate Cooking Tamarind

1/4 cup Thai Fish Sauce

2 oz Palm Sugar (1 medium brick of Thai Flavour Palm Sugar)

1/2 tsp Thai Chili Powder (exclude if you would like a mild flavor)

Fresh Ingredients

2 stems green onion or Chinese chives, chopped 2 inches long

1 cup of fresh bean sprouts

2 tbsp of sliced shallots

1 clove of garlic, minced

1 egg

6 shrimps or 1/2 cup your choice of protein, sliced

2 tbsp oil


1. Bring a pot of water to a boil, submerge dried rice noodles in the boiling water for 6 minutes. Occasionally stir to detangle. Rinse in cold water, drain, and set aside.

2. While the rice noodles are boiling, make the Pad Thai base sauce. Use a small sauce pot, combine concentrate cooking tamarind, fish sauce, palm sugar, and Thai chili powder (optional). Mix the ingredients together in medium heat and bring to a simmer. Simmer for 7 minutes and occasionally stir.

3. In a large pan or a wok, heat 2 tbsp of oil on medium high heat until you can see a wisp of smoke. Add garlic and shrimp (or your choice of protein). Stir fry until protein is cooked. Transfer the cooked meat to a separate plate. 

4. Using the same pan or wok with the residual oil from stir-frieded protein, add the shallots and stir fry for 30 seconds. Crack the egg and scramble with the shallots until cooked, about 1 minute. Push the scrambled egg to the edge of the pan or wok. Add the pre-cooked noodles and the Pad Thai sauce. Mix the noodles and sauce together for 2 minutes. Add the bean sprouts, green onions (or chives), and shrimp (or your choice of protein). Mix all the ingredients including the scrambled egg for another 1 minute.

5. Serve hot with optional garnish of a wedge of lime, fresh bean sprouts, Thai chili powder, and ground peanuts.

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