Home Recipes Rice and Noodles Alton Brown's Pad Thai - The Authentic Way
Alton Brown's Pad Thai - The Authentic Way PDF Print E-mail
Written by Bella   
Friday, 05 April 2013 01:39

I often crave for the Pei Wei's Pad Thai noodles dish quite a bit. I like how spicy and delicious it tastes. It totally wakes up all of my senses.


This authentic Pad Thai recipe is made with Tamarind fruit, adding sweetness and flavor to the recipe, which is also the crucial ingredient for the "Pad Thai" dish.

I have been wanting to make "Pad Thai" at home but got intimated by the more complicated Pad Thai recipes out there. So when I found the one that was done by Alton Brown, I knew I would like to try it out.

I prefer Alton Brown's Pad Thai recipe because it is easy to follow and the instructions are clear. This recipe is so yummy. I give it a thumb up.

Alton Brown's Pad Thai - The Authentic Way


  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar


  1. Make the special sauce by dissolving the sugar in water in a small bowl.
  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. Mix well and refrigerate this sauce until you're ready to serve.
  4. Combine the hot water with the hot mustard and set this aside as well.
  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. Bring oil to high heat in a wok or large frying pan.
  7. Saute chicken breasts for 4 to 5 minutes per side or done.
  8. Remove chicken from the pan and cool.
  9. Keep oil in the pan, keep hot.
  10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
  13. With the pan still on high heat, add another Tbsp of vegetable oil.
  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
  16. Top with"Special Sauce".

This is the type of Tamarind that I used in this Pad Thai Recipe. You can find it at any Oriental Grocery stores.


This is the delicious Authentic Pad Thai that you will enjoy after your hard work.


Last Updated on Saturday, 14 June 2014 14:48

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