Pad Thai Recipe by Thai Celebrity Chef Kris Yenbamroong

At his renowned Los Angeles restaurant, Night + Market, Kris Yenbangroom demonstrates his distinctive brand of Thai cuisine.

Pad Thai Recipe by Thai Celebrity Chef Kris Yenbamroong

5 from 1 vote

In Chef Kris Yenbamroom words:

My Pad Thai ground rules are as follows: Some chefs prefer to separate the toppings. I don't. Just after turning off the heat, I add the green onions and bean sprouts to ensure they are combined yet still crunchy. To make it simple to mix, the roasted chiles, crushed peanuts, and a lime slice are placed next to the noodles. The ideal way to eat pad Thai is to wolf down a plate as soon as it arrives, which is made simpler by this setup.

I like to use white sugar and white vinegar over the more subdued (and more difficult to get) palm sugar and tamarind water because I like my sauce to be straight and crisp. I only use dried rice stick noodles that have been soaked prior instead of fresh noodles since I find them to be more dependable. I prefer the egg to be cooked through but still soft so that it can blend into the noodles as a unique element rather than as a coating, like with pasta carbonara. I don't use a lot of meat because the noodles should be the main attraction. On the other hand, avoid overcooking the egg because by the time the noodles are done, it will resemble rubbery scrambled eggs from a subpar hotel buffet.

Prep Time 30 min Cook Time 3 min Total Time 33 mins Difficulty: Beginner Servings: 1



  1. Soak the noodles for 30 minutes in warm water, or until they are soft enough to bend around a finger. (If you won't be using the noodles right away, drain them and store them in the refrigerator until you are.)

  2. Make the sauce

    Combine the sugar, fish sauce, and vinegar in a small basin.

  3. Heat an empty wok over high heat until it starts to smoke, then add in the oil. When the oil is shimmering, add the chicken or tofu, stir-fry for about a minute, or until the meat turns opaque but isn't totally done (shrimp will cook a little faster). Stir-fry the noodles and sauce together for another minute or so, until the noodles have absorbed the sauce.

  4. With your spatula, remove the noodles from the center of the wok and leave them in place. In the empty space, crack the egg, and cook it for 15 to 20 seconds, or until the edges start to set. The egg should be broken up and roughly scrambled with the edge of your spatula before being tossed back in with the noodles while it is still tender. Remove the pan from the heat when the egg appears to be mostly cooked, then add the bean sprouts and green onions and toss everything together well. Place on a platter and top with the lime wedge, chili powder, and peanuts.

Keywords: pad thai

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