5 minutes (plus 20 minutes to soak the noodles in advance)
This fool-proof Pad Thai recipe makes it easy to achieve authentic Thai flavor every time with Watcharee’s Pad Thai Sauce. With just 50 grams of dried rice noodles and ¼ cup of Watcharee’s sauce, you can create a perfectly balanced Pad Thai that is savory, tangy, and deeply satisfying—just like the versions enjoyed in Thailand.
Our Pad Thai recipe is inspired by the fishing communities of Rayong Province, where Pad Thai is known for its deep red color from dried red chili, unlike the lighter, more tamarind-forward Pad Thai commonly found in Thailand’s Central Region. This coastal style delivers bold flavor that pairs especially well with seafood but is just as delicious with chicken, tofu, or vegetables.
Traditionally, Pad Thai includespreserved radish, dried shrimp, tofu, garlic chives, and fresh bean sprouts. In Thailand, Pad Thai is often served with long stems of fresh chives on the side—Thais simply pick them up and enjoy them raw alongside the noodles for a refreshing bite. Asqueeze of fresh lime, along with extra crushed peanuts and dried red chili flakes, allows each diner to customize flavor andheat to their liking.
Pad Thai is wonderfully versatile. For a modern or fusion twist, feel free to swap in ingredients like carrots, green onions, or edamame while keeping the authentic sauce as the foundation.
During the holiday season, we love to serve Pad Thai in small dishes as appetizers, making it perfect for entertaining family and friends. Whether served as a festive starter or the main event, Pad Thai brings people together around bold, comforting Thai flavors.
Soak the rice noodles in cold water for 20–30 minutes until softened. Drain and set aside.
Heat 1 tbsp oil in a wok over medium heat until hot. Add tofu and preserved sweet radish. Cook until the tofu is lightly browned on all sides, then push to one side of the wok.
Add the remaining 1 tbsp oil and the soaked noodles. Stir until the noodles begin to soften and turn translucent. Add water as needed to loosen the noodles, but avoid adding too much to prevent them from becoming mushy.
Add carrots, bean sprouts, garlic chives, and edamame. Stir-fry for about 30 seconds until everything is well combined.
Turn off the heat and stir in ground peanuts. Serve with a squeeze of lime and dried red chili, if desired.
Recipe Note
Use the same ratio of50 g noodles to ¼ cupWatcharee’s Pad Thai Sauce to create yourown Pad Thai with any noodles you have on hand. Serve in small portions on fun plates for parties or gatherings. Feel free to add shredded cabbage or zucchini, or swap in soba noodles, zoodles, or your favorite noodles for a creative twist.
