Name: Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1.5 ounces tamarind pulp (plus ½ cup boiling water; or 6 tbsp/90ml tamarind concentrate); 3 tablespoons dark brown sugar (or palm sugar); 3 tablespoons fish sauce; 2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand); 1 teaspoon Thai sweet soy sauce (optional); 1/4 teaspoon white pepper (to taste); 8 ounces dried Pad Thai rice noodles; 8 ounces chicken breast (thinly sliced); 1 teaspoon Thai thin soy sauce; 1 teaspoon cornstarch; 1 teaspoon water; 1/4 cup dried shrimp (minced or processed into coarse powder); 3 cloves garlic (sliced); 2 large shallots (thinly sliced; can substitute red onion); 2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem; 3 large eggs (beaten, preferably at room temperature); 2 cups mung bean sprouts (washed and drained); 1 cup Chinese garlic chives (cut into 1-inch pieces); 2 tablespoons roasted peanuts (finely chopped); 6 tablespoons vegetable oil (divided); Lime wedges (for serving)

Jump to Recipe· 4.1 from 4 reviews

If you have ever longed to capture the vibrant, sweet-savory, and tangy flavors of Thailand right in your own kitchen, this Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe is the perfect gateway. This beloved street food classic balances chewy rice noodles with succulent chicken, crunchy dried shrimp, and a sauce bursting with tamarind’s gentle tartness, palm sugar sweetness, and salty punch from fish sauce. It’s the kind of dish that invites you to savor every bite and share the joy of Thai cooking with friends and family.

Ingredients You’ll Need

A white plate holds a colorful serving of stir-fried noodles mixed with light brown pieces of tofu and bright green chopped vegetables spread throughout. On one side, there is a small pile of fresh white bean sprouts with yellow tips, and two lime wedges with a fresh green color sit nestled near the noodles. The dish is sprinkled with small, chopped peanuts, adding texture on top. The plate rests on a light woven mat, with dark brown wooden chopsticks lying beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its deceptively simple yet carefully chosen ingredients. Each one plays an essential role — tamarind adds that signature tang, dried shrimp brings umami depth, and fresh veggies lend crunch and color, all coming together for an unforgettable Pad Thai experience.

Tamarind pulp: Provides the iconic sour note; soak and strain it to make your own tangy sauce base.
Dark brown sugar: Adds rich sweetness that balances the sour and salty flavors perfectly.
Fish sauce: Delivers essential salty umami that elevates the whole dish.
Thai black soy sauce: Contributes a subtle smoky depth and a beautiful dark color.
Thai sweet soy sauce: Optional but recommended for added richness and sweetness.
White pepper: Offers gentle heat and warmth without overpowering.
Pad Thai rice noodles: The chewy backbone of the dish, soak until just tender for best texture.
Chicken breast: Thinly sliced and marinated for tenderness and flavor.
Thai thin soy sauce: Used for marinating chicken providing subtle seasoning.
Cornstarch and water: A quick marinade binder for juicy chicken pieces.
Dried shrimp: Minced finely to boost umami and crispy texture.
Garlic cloves: Sliced and fried to release aromatic oils.
Shallots: Thinly sliced, they lend sweetness and bite.
Preserved Thai salted radish: Offers a tangy crunch that’s uniquely Thai (or substitute Chinese mustard stem).
Eggs: Lightly beaten and scrambled for silkiness.
Mung bean sprouts: Freshness and crisp bite are essential for authentic texture contrasts.
Chinese garlic chives: Adds a mild garlicky bite and vibrant green color.
Roasted peanuts: Finely chopped for a toasty, crunchy topping.
Vegetable oil: Used in multiple stages to achieve proper stir-fry flavor and texture.
Lime wedges: Served on the side for an extra zesty brightness.

How to Make Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe

Step 1: Prepare the Signature Sauce

Begin by soaking the tamarind pulp in boiling water to extract its flavorful essence. Strain out the solids carefully to leave a smooth, tangy liquid base. Combine this with dark brown sugar, fish sauce, black soy sauce, sweet soy sauce if using, and a pinch of white pepper. Set this vibrant sauce aside — it’s the soul of your dish!

Step 2: Soak the Noodles

Soak your Pad Thai rice noodles in hot water for about 20 minutes until they’re pliable but still a bit firm to the bite. Drain them well. If the noodles are very long, cut them into manageable lengths of 10 to 12 inches, which will make stir-frying much easier and help them get evenly coated in sauce.

Step 3: Marinate the Chicken

In a small bowl, toss thinly sliced chicken breast with Thai thin soy sauce, cornstarch, and a touch of water. This quick marinade not only seasons the chicken but also keeps it tender and juicy when stir-fried.

Step 4: Prep Your Aromatics and Condiments

Before you start cooking, mince the dried shrimp into a coarse powder using a food processor or knife. Slice garlic and shallots thinly, chop the preserved salted radish or mustard stem, and have your eggs beaten and at room temperature. Rinse and drain mung bean sprouts, cut the garlic chives into bite-sized lengths, and chop peanuts finely. Having everything at the ready is key to a smooth cooking flow!

Step 5: Cook the Chicken

Heat 2 tablespoons of vegetable oil in a wok over high heat until it just starts to smoke. Add the chicken slices and sear them quickly until golden and cooked through. Remove from the wok and keep warm. This step seals in flavor and texture for each bite of chicken.

Step 6: Build the Base Flavors

Add 3 more tablespoons of oil to the wok and over medium heat fry your dried shrimp powder until it becomes fragrant and crisp, about 2 minutes. Toss in the garlic and fry for 30 seconds, followed by the shallots and salted radish, stirring another 30 seconds. This layering of aromas and textures is what makes the dish so irresistible.

Step 7: Stir-Fry Noodles and Sauce

Crank the heat back up and add the soaked noodles along with the prepared sauce. Stir vigorously to coat every strand, breaking up any clumps so the noodles cook evenly and absorb all the vibrant flavors.

Step 8: Add the Eggs

Create an open space in the wok pushing noodles aside, drizzle in the remaining tablespoon of oil, and pour in the beaten eggs. Gently scramble the eggs until they’re about 70% cooked, then stir them into the noodles. This technique ensures silky ribbons of egg throughout the dish.

Step 9: Final Toss with Vegetables and Chicken

Finish the dish by adding mung bean sprouts and garlic chives. Stir-fry them briefly so the vegetables soften but still retain a little crunch. Return the chicken to the wok and combine everything thoroughly. Plate up and shower the dish with chopped roasted peanuts for the perfect finishing touch.

How to Serve Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe

A white oval plate holds a large serving of stir-fried flat noodles mixed with pieces of light brown cooked chicken and scattered green leafy vegetables. The noodles and chicken are topped with crushed peanuts, adding a textured, light tan layer. On the right side of the plate, there is a small pile of white bean sprouts, and two green lime wedges placed on the top left and middle bottom edges add color contrast. The plate sits on a woven mat over a white marbled surface. Around the main plate are three small white bowls containing golden-brown dried shrimp, orange pickled vegetables, and light tan chopped peanuts. A woman's hand is visible on the right edge near a silver fork and wooden chopsticks. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t skip the lime wedges — a squeeze brightens each bite brilliantly. Fresh cilantro, extra peanuts, and a sprinkle of chili flakes are excellent if you like a touch of heat or herbaceous freshness. These simple additions personalize your plate beautifully.

Side Dishes

Pair your Pad Thai with light, refreshing sides such as a crisp cucumber salad or a fragrant Thai basil and mint salad. These complement the rich, savory noodles and provide lovely contrast for your taste buds.

Creative Ways to Present

Serve your Pad Thai in shallow bowls or on banana leaves for a traditional feel. Adding edible flowers or crushed peanuts in a small bowl on the side allows guests to customize their bites. For a fun twist, try wrapping small portions inside fresh lettuce leaves to enjoy like little savory parcels.

Make Ahead and Storage

Storing Leftovers

Pad Thai tastes great the next day when stored in an airtight container in the refrigerator. The noodles may absorb more sauce, so slightly loosen them when reheating.

Freezing

While it is possible to freeze Pad Thai, it’s not ideal as the noodles can become mushy upon thawing. If needed, freeze in portions without peanuts or fresh herbs, then add those fresh after reheating.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of oil or water to revive the noodles’ texture. Avoid microwave reheating to prevent drying or uneven warming.

FAQs

Can I use other protein instead of chicken?

Absolutely! Shrimp, tofu, or even thinly sliced beef work wonderfully in this recipe. Just adjust cooking times accordingly to ensure the protein is cooked properly without overcooking the noodles.

What if I can’t find tamarind pulp?

Tamarind concentrate is a good substitute and often easier to find in Asian markets. If neither is available, a combination of lime juice and a little brown sugar can mimic the sour-sweet flavor, but the authentic tang of tamarind is unparalleled in this classic dish.

Are dried shrimp necessary?

Dried shrimp add a unique umami depth and crunch that’s integral to the authentic taste. If unavailable, you can skip them or substitute with fish sauce and a pinch of shrimp paste for a similar effect.

Can I make this recipe vegan or vegetarian?

Yes! Omit the chicken and dried shrimp, substitute fish sauce with soy sauce or tamari, and use tofu or vegetables instead. This maintains much of the flavor profile while keeping it plant-based.

What type of noodles should I use?

Traditional Pad Thai rice noodles are thin and flat—look for 1/8 inch (about 3 mm) width. Using any other type of noodle won’t quite deliver the same chewy texture or soak up the sauce in the same way.

Final Thoughts

Nothing compares to the satisfaction of mastering the Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe in your own kitchen. Every bite tells a story of Thai street food culture, balancing flavors and textures with such finesse. I encourage you to give this recipe a go — invite friends and family, share some laughs, and most importantly, enjoy the delicious fruits of your wok work! Happy cooking!