Pad Thai

Pad Thai, possibly the most well-known Thai dish outside of Thailand—and for good reason! The wok-fried, chewy tamarind noodles are a fast, affordable, filling, and versatile dish that can be easily adapted to suit a range of dietary needs. It’s a staple, readily available from street vendors and restaurants all over Thailand.

But, what is it supposed to taste like?

This question (along with the fact it’s the go-to dish for many Westerners grabbing a Thai meal) is why I’ve personally dubbed it “The Butter Chicken of Thailand.” Just like Butter Chicken, you’ll likely get a different tasting Pad Thai at each restaurant. Even in Thailand, every vendor has their own spin on how it’s made and what’s in it. However, the core flavour of any Pad Thai comes down to one essential ingredient: tamarind.

That sweet and sour jam-like flavour in a good Pad Thai is thanks to tamarind paste, made from the pulp of the ripened fruit of the tamarind tree (Tamarindus indica). Though native to Africa, tamarind trees have been introduced to nearly every hot and dry climate worldwide. You’ve probably passed by hundreds of them without even realising it!

What’s in It?

Always

• Flat rice noodles (usually 3mm–5mm; the 10mm noodles are reserved for dishes like Pad See Ew)
• Tamarind paste (either bottled or made from fresh pulp—the taste is mostly the same)
• Peanuts
• Bean sprouts
• Chillies (fresh or dried)
• Lime juice
• Palm sugar (sometimes substituted with white sugar)
• Fish sauce
• Green onions
• Garlic
• Ginger
• Tofu

Often

• Scrambled eggs
• Dried shrimp (common in Thailand but rare in Western Thai restaurants; strong in flavour and often used even in vegetable or chicken variations)
• Coriander

Sometimes

• Soy sauce
• Oyster sauce

Additions

• Chicken (gai) – common, even in Thailand
• Fresh shrimp (kung, pronounced goong) – traditional
• Mixed seafood – often includes shrimp, squid, and octopus
• Pork (moo) – less common

Make It Vegetarian/Vegan

Some restaurants and street vendors offer vegetarian versions of Pad Thai (ask for no egg if you’re vegan).

Otherwise, requesting no fish sauce, shrimp, or meat will usually yield a vegetarian dish. For a vegan version, simply skip the egg as well. Google Translate can be a handy tool here.

However, some cooks might hesitate to prepare a vegetarian version because they’re worried about getting it wrong or making a subpar dish. Asking to exclude specific ingredients is usually the best approach. Keep in mind that fish sauce is often unavoidable, so you might have to make peace with that. Also, expect to pay the same price as the meat-based versions.

If the cook agrees to your request, you’ll get a version that tastes nearly identical to its carnivorous counterpart. Just remember that many cooks don’t clean the wok between dishes, so there’s always a chance you might find a surprise dried shrimp.

How to Eat It

If you’re dining in a restaurant, Pad Thai will typically be served on a flat plate or in a very shallow bowl.

If you’re on the go, it’s often wrapped in plastic-lined paper, folded into a parcel that doubles as a plate when opened.

Bonus Goodies

This is Southeast Asia, so expect some extra plastic. You’ll often receive small packets of sugar and chilli flakes to adjust the sweetness or spiciness to your liking—or you can skip them altogether.

It’s common to find extra green onion in the bag. Some people add it to their dish, eat it between bites, or simply toss it out. The same applies to the bean sprouts, lime, and peanuts—these extras are usually free, so ask for more if you want them.

At a restaurant, these condiments are usually on the table or at a nearby station. If you can’t spot them, just ask your server.

Using Utensils

Pad Thai is traditionally eaten with a spoon. The fork is there only to push the food onto the spoon. I know it might feel odd, especially with noodles, but give it a try! If you’re struggling, it’s okay to use the fork—you won’t be judged.

Some vendors may include a pair of chopsticks. While not traditional, chopsticks are a convenient way to eat on the go and are perfectly acceptable.

Expect to Pay

Unless you’re at a fancy restaurant catering to foreigners or a tourist-heavy market (like Chatuchak in Bangkok, where quality may be lower), prices are pretty consistent across street stalls, market vendors, and restaurants:

• Chicken or Pork: ฿50–฿60
• Shrimp: ฿60–฿65
• Mixed Seafood: ฿60–฿75
• Vegetarian: ฿40–฿60 (฿50 is most common)

Serving sizes are usually generous enough for a full meal.

Pro Tip: Avoid stalls with large amounts of premade Pad Thai. These versions are often bland, oily, and soggy, with fewer ingredients. You might find a cheap ฿30 Pad Thai in a food court like Terminal 21 in Bangkok—these can be decent, but expect a smaller portion.