Pad Thai Noodles (ผัดไทยกุ้ง ; pad thai goong)

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By: Hanuman

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Pat Thai Noodles (ผัดไทยกุ้ง ; pat thai goong)

In this video you will learn how to prepare an excellent Pad Thai noodles (ผัดไทยกุ้ง)

Pad Thai is being sold all over the kingdom of Thailand and abroad. Variations to this dish are probably as many as the restaurants and food stalls that sell it. Here is a luxurious, well balanced and tasty version of this all time favorite, the famous Pad Thai Noodles.

The tastes here are sweet, sour, salty and spicy in that order, with an edge of freshly squeezed lime just before eating.

Absolutely delicious!

11 comments… add one
  • Panarat Apr 18, 2010, 6:21 pm

    Dear Khun Hanuman,

    Thank you very much for your excellent work. I am really appreciated that. I am Thai who love Thai food and cooking very much. Since I know you are farang but Thai at heart, it amazed me so much.

    Please keep doing this nd I also feel that you are absolutely Thai kha.

    Khob Khun kha.

    Kob

  • jeanmetal Jun 7, 2010, 12:31 pm

    ภูมิใจและประทับใจในตัวคุนหนุมาน ทั้งๆที่ไม่ใช่คนไทยแต่สมารถทำได้ขนาดนี้ เก่งจิงๆ ชื่นชมคุนจิงๆ

  • imkoonta Aug 9, 2010, 4:54 am

    Amazing video. Simple and easy to follow, I plan to try this recipe tonight as I can live on pat thai and pat thai alone!

    • Hanuman Aug 11, 2010, 1:33 pm

      ;-)) Let me know how it did you like it….;0

  • ploy Oct 20, 2010, 11:36 am

    อย่างแรกต้องขอชื่นชมในความตั้งใจและความพยายาม
    น่าตาน่าทานมากเลยค่ะ คุณหนุมานสุดยอดไปเลย ว่าแล้วไปหาของอร่อยๆทานดีกว่า
    :]

  • narutooong May 26, 2011, 8:47 pm

    At last, the video tutorial for authentic Pat Thai.
    Thumbs up

  • wallop Oct 23, 2012, 1:27 am

    คุณทำให้ผมชื่นชมมากๆ ในนามของคนไทย
    และอยากให้คุณเป็นคนไทยมาก

  • Pete Jul 28, 2015, 6:59 pm

    Tried this one last week. Maybe I misunderstood the recipe or something. I got it as being:
    2 part fish sauce, 1 tamarind water, 1 white sugar, 1 palm sugar.
    Perhaps as I was doing it on a bigger scale in 1/2 c parts it didn’t work. It ended up way to salty and inedible anyway. So I fiddled with it until it was at:
    2 part fish sauce, 3 tamarind water, 3 white sugar, 3 palm sugar.
    Reduced it until it just hit syrupy stage. Cooking the crap out of the fish sauce mellows it a bit and changes the smell and flavour a bit too I reckon.
    Anyway there are that many recipes for Phad Thai sauce it is mind boggling. The one I ended up with seemed to have the flavour correct but was missing the red tinge colour that I would get in Thailand.
    I think my chefs in Thailand used to add dried chilli as well. So I will try that next time. I do see some recipes adding Paprika but that doesn’t seem authentic to me.
    Also used this sauce to marinate some stuffed chicken wings and was really nice.

    • Hanuman Jul 28, 2015, 9:26 pm

      Hi Pete, The ratios per volume, so you prepare the sauce in larger batches. The tamarind must be concentrated and you do not need to cook it further more than the sugars dissolve. over cooking will reduce the acidity and will make it sweeter….

  • SC Dec 7, 2015, 6:30 am

    I difinitely would like to make the Pat Thai very soon. I do see the video but I don’t see the written instructions of the recipe. Is it written any where as same as you have provided very detailed written recipe for the matsaman curry. I’d like to have that printed and in hand at the time of making the Pat Thai – it is easier to follow. Thanks so much.

    • Hanuman Dec 10, 2015, 10:15 pm

      just follow the video recipe, the quantities are explained in the video !

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