Authentic Phad Thai

Authentic Phad Thai

Authentic phad Thai

The original, authentic phad Thai as made by one of the best cooking schools in Thailand

Course Main Course
Keyword authentic, healthy, original, phad thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Kjell Jansen


  • 70 grams thin rice noodles
  • 60 grams thinly sliced chicken breast
  • 1 egg
  • 1 tbsp tofu you can leave this out if you don't like it
  • 2 tbsp ground, roasted peanuts roast and grind before the cooking
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp chopped onion or shallot
  • 1 handful beansprouts
  • some spring onions for garnish
  • 1/4th lime you can add this as garnish and put the juice on to your preference

Sauce, where all the flavor comes from

  • 1/2 tsp chili powder (optional)
  • 1/2 tbsp white sugar
  • 1/2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp of tamarind paste or vinegar I do recommend ramarind past however
  • 1 tbsp oyster sauce
  • half carrot, cut brunoise or julienne Chinese radish is an option too although hard to find


  1. Start by soaking the noodles in lukewarm water for around 20 mins or check the package for instructions. These must be soft and tender when you put them in. Don’t forget to slice the chicken

  2. If you haven’t already put the peanuts in the wok and heat them, then grind them.

  3. Now start by making the Phad Thai Sauce, just put all the ingredients in a cup and stir then set aside.

  4. Put some (peanut) oil in the wok , add the garlic and shallot. Quickly stir-fry, don’t let them get very brown. Make sure the wok is hot, this is crucial for a stir-fry

  5. Then add the tofu, and chicken until it’s cooked through, you can check by slicing one slice open. Don’t let it dry out though!

  6. Add the carrot

  7. Add the drained noodles and make sure to stir continuously

  8. After around 20-30 seconds, push everything aside and crack the egg in the wok. Push trough it to scramble it until cooked for 60-70 percent

  9. Now integrate the egg by stir-frying everything

  10. Add the Phad Thai sauce and stir fry until everything is well cooked (depending on the heat around 1 min)

  11. Now take out of the wok onto a plate and sprinkle with the ground peanuts, spring onions, bean sprouts and lime

  12. For presentation purpose you can add coriander leaves if you’re not one of those people that tastes soap when eating it 🙂

    If you find your noodles aren’t properly cooked you can add a couple of tablespoons of water!

Macro’s per serving:

  • 621 Kcal
  • 72 grams of carbs
  • 35 grams of protein
  • 22 grams of fat



If you want to start cooking Thai on a more regular basis, check out my guide for buyin the main ingredients for Thai cooking.

Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag  #foodandstuffwithkjell




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