Pad Thai from The Wok - Recipes and Techniques (page 378) by J. Kenji López-Alt

  • Chinese garlic chives
  • pad Thai noodles
  • Show all ingredients...

  • EYB Comments

    Can substitute dark brown sugar for palm sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for palm sugar.

  • Stephenn31 on March 14, 2025

    I must have miss measured the sauce components because I had to take out some liquid. Make sure not to soak the rice stick longer than 20 min even if it doesn’t feel completely soft because it will soak up sauce. Otherwise a good version of the classic

  • patioweather on August 18, 2024

    This might become my go-to pad thai recipe. My partner loved it, and with the items assembled ahead of time it was fast and easy. He suggests a wide slew of items you can add to it, but you can pick and choose which you want to include.

  • SheilaS on June 27, 2024

    This is practically a thesis on Pad Thai: its origins, a deep dive into all the ingredients & an easy to follow recipe that nicely details how to group ingredients for smooth addition to the wok. I made this with all optional ingredients and found it was too much “stuff” and overwhelmed the noodles. The shrimp paste in soybean oil and sweet preserved radish added a lot of salt. Too salty for me.

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