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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":537,"substitutions":538,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":468,"prepMinutes":558,"cookMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":551,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"It is Thai, but younger than most people assume. Stir-fried rice noodles came from Chinese cooks in Siam; in the late 1930s and 1940s Thailand's nationalist government under Plaek Phibunsongkhram promoted a standardized version under the patriotic name \"phat thai\" as part of a nation-building campaign. So it is a genuinely Thai dish with openly Chinese roots and an unusually well-documented political origin.","Is pad thai actually a traditional Thai dish?",{"answer":398,"question":399},"Dried flat rice noodles about 3–5 mm wide, sold as \"rice stick\", banh pho or chantaboon noodles in Asian markets. Soak them in room-temperature water until pliable but still firm — never boil them first, because they finish cooking in the wok and boiled noodles turn to mush the moment sauce hits them.","What noodles do I need for pad thai?",{"answer":401,"question":402},"Almost always one of two errors: the noodles were over-soaked or pre-boiled, or the pan was overcrowded. Pad thai must be cooked in one- or two-portion batches over the highest heat you have, so the noodles fry in the sauce rather than steam in their own crowd. Undersoak slightly and add splashes of water in the pan if they need help.","Why did my pad thai come out clumpy and mushy?",{"answer":404,"question":405},"Tamarind is a pod fruit with a dark, sour-fruity flavor — somewhere between lime, dates and dried apricot. It is the signature sourness of real pad thai. In a pinch, lime juice with rice vinegar and extra sugar imitates the acidity, but the dish loses its characteristic depth, so genuine tamarind pulp is strongly worth finding.","What does tamarind taste like and can I skip it?",{"answer":407,"question":408},"Not as served. Street-stall pad thai arrives mild, and each eater adds dried chile flakes, fish sauce, sugar or vinegared chiles from the condiment caddy on the table. Heat is a personal setting in Thailand, not a fixed property of the dish — so serve chile flakes alongside rather than cooking them in.","Is pad thai supposed to be spicy?",[410,411,412,413,414,415],"Soak the noodles in room-temperature or lukewarm water, never boil them. They should be pliable but still too firm to eat — they finish cooking in the sauce.","Cook two portions at a time, maximum. Crowd the wok and the noodles steam, clump and turn gluey; every street vendor in Bangkok cooks pad thai one or two plates at a time.","Mix the sauce ahead and taste it: it should make you wince slightly at the sour-salty edge, because the noodles will mute it. Adjust with sugar or tamarind before it hits the pan.","Use tamarind pulp or concentrate labeled just \"tamarind\", not sweetened tamarind sauce or chutney.","Have everything within arm's reach before you light the burner — total cooking time is about four minutes and there is no pause once the garlic goes in.","If your shrimp are large, butterfly them so they cook in the same brief window as everything else.","🍜","Pad thai is a stir-fry of flat rice noodles glossed in a sauce that balances three things: sour tamarind, salty fish sauce and caramel-sweet palm sugar. Around that spine go shrimp, egg, firm tofu and scallions, with raw bean sprouts and crushed peanuts folded in at the end for crunch, and a wedge of lime to sharpen the whole plate. Good pad thai is not sweet ketchup-orange noodles — it is tangy, savory and just faintly sweet, with a whisper of smoke from a very hot wok. The home version here works because it respects the two rules street cooks live by: get the sauce mixed and tasted before the wok is lit, and never cook more than two portions at once.","Pad thai means \"Thai stir-fry\", and the name is doing deliberate political work. Stir-fried rice noodles came to Siam with Chinese migrants, who ran most of the noodle trade; the technique, the wok and the noodles themselves are Chinese in origin, and dishes very much like pad thai existed in that Chinese-Thai world before anyone gave them a flag.\n\nThe flag came in the late 1930s and 1940s, under Field Marshal Plaek Phibunsongkhram, the nationalist prime minister who renamed Siam \"Thailand\" and issued cultural mandates on everything from hats to language. His government promoted a standardized noodle dish as a national food — encouraging noodle consumption and noodle stalls, with slogans urging Thais to eat noodles, partly as economic policy around rice and nation-building. A Chinese-style noodle stir-fry was recast with a patriotic name, kuaitiao phat thai, later shortened to phat thai. Few national dishes anywhere have such a clearly documented, top-down origin: pad thai was, quite literally, promoted into being.\n\nThe campaign worked beyond anything Phibun could have imagined. The dish spread through Bangkok's street stalls, where vendors refined the formula — tamarind for sourness, palm sugar, dried shrimp, preserved radish for chew and funk, a fast hand on a charcoal-fired wok. Decades later, Thai restaurants abroad made it the country's culinary ambassador, to the point where pad thai is now more famous internationally than it is beloved at home; plenty of Thais regard it as one good noodle dish among dozens. None of that diminishes it. Made properly, with real tamarind and a screaming-hot pan, it earns its fame — a dish invented as propaganda that turned out to be genuinely delicious.","Pad thai is best the minute it leaves the wok. Leftovers keep 2 days refrigerated; revive them in a hot oiled pan with a splash of water so the noodles loosen and re-glaze — a microwave turns them rubbery. The sauce alone keeps 2 weeks refrigerated, so make a double batch and be four minutes from pad thai anytime. Do not freeze cooked noodles; they shatter into mush.",[421,422,423,424],"A real tamarind–fish sauce–palm sugar sauce, mixed and tasted before cooking — no ketchup shortcuts.","Cooks in two-portion batches, the only way a home burner can deliver street-stall texture.","Dried shrimp and pressed tofu are included the traditional way, but marked optional so the recipe still works from a regular supermarket.","The noodle-soaking method is calibrated so the noodles finish in the wok — chewy, never mushy.",[426,427,428,429],"Wok or largest heavy skillet you own","Wok spatula or sturdy tongs","Large bowl for soaking noodles","Small bowl for the mixed sauce",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},22,78,4,18,34,640,[438],"Fresh lime wedges, extra bean sprouts and a jar of dried chile flakes on the table, Thai-style — plus a cold, very light lager.",[440,443,446],{"name":441,"description":442},"Pad thai haw kai (egg-wrapped)","The finished noodles are folded inside a thin omelet parcel and cut open at the table — a beloved street-stall upgrade.",{"name":444,"description":445},"Vegetarian pad thai (jay)","Made with soy sauce instead of fish sauce, tofu only, and no dried shrimp — common during Thailand's annual vegetarian festival.",{"name":447,"description":448},"Country-style with chives","Uses garlic chives instead of scallions and adds preserved sweet radish (chai po) for chew and salty-sweet pops — closest to the Bangkok classic.",[450,455,460,464,467,470,475,479,482,486,488,492,494,499,502,504,507],{"qty":451,"name":452,"unit":453,"group":454},150,"dried flat rice noodles (3–5 mm)","g","For the noodles",{"qty":456,"name":457,"unit":458,"group":459},3,"tamarind pulp (concentrate)","tbsp","For the sauce",{"qty":461,"ref":462,"name":463,"unit":458,"group":459},2.5,"fish-sauce","fish sauce",{"qty":461,"name":465,"note":466,"unit":458,"group":459},"palm sugar, chopped or grated","or light brown sugar",{"qty":468,"name":469,"unit":458,"group":459,"noScale":8},2,"water",{"qty":471,"ref":472,"name":473,"unit":453,"group":474},200,"shrimp","shrimp, peeled and deveined","For the stir-fry",{"qty":476,"ref":477,"name":478,"unit":453,"group":474},100,"tofu","firm or pressed tofu, in small batons",{"qty":468,"ref":480,"name":480,"unit":481,"group":474},"eggs","piece",{"qty":456,"ref":483,"name":484,"unit":485,"group":474},"garlic","garlic, finely chopped","clove",{"qty":468,"name":487,"unit":458,"group":474},"shallot, finely chopped",{"qty":489,"name":490,"note":491,"unit":458,"group":474,"optional":8},1,"small dried shrimp","traditional; adds savory chew",{"qty":456,"name":493,"unit":458,"group":474,"noScale":8},"neutral oil",{"qty":433,"ref":495,"name":496,"note":497,"unit":481,"group":498},"scallions","scallions, in 4 cm lengths","or garlic chives","For finishing",{"qty":468,"name":500,"unit":501,"group":498},"bean sprouts","cup",{"qty":433,"name":503,"unit":458,"group":498},"roasted peanuts, roughly crushed",{"qty":489,"ref":505,"name":506,"unit":481,"group":498},"lime","lime, in wedges",{"qty":508,"name":509,"unit":510,"group":498,"optional":8},null,"dried chile flakes, for the table","to taste",[512,517,520,523,526,529,534],{"tip":513,"text":514,"title":515,"timerSeconds":516},"If the packet says \"soak in hot water\", ignore it for pad thai — hot-soaked noodles overcook in the wok.","Cover the rice noodles with room-temperature water and soak until they are pliable enough to bend around a finger but still too firm to eat, 25–30 minutes. Drain them well just before cooking.","Soak the noodles",1500,{"text":518,"title":519},"Warm the tamarind, fish sauce, palm sugar and water in a small pan, stirring until the sugar fully dissolves into a smooth, dark sauce. Taste it: it should be assertively sour-salty with sweetness behind — sharper than you want the final dish, because the noodles will soften it.","Mix the sauce",{"text":521,"title":522},"Arrange everything within reach of the stove: drained noodles, sauce, shrimp, tofu, aromatics, eggs cracked into a cup, and the sprouts, scallions and peanuts together. Once the wok is hot, the dish takes about four minutes with no time to fetch anything.","Set up your station",{"text":524,"title":525},"Heat the oil in a wok over the highest heat until it shimmers and just starts to smoke. Fry the tofu until its edges turn golden and crisp, then add the garlic, shallot and dried shrimp and stir until fragrant, about 30 seconds. Add {qty:shrimp} of shrimp and toss until they just turn pink and curl loosely.","Fry tofu, aromatics and shrimp",{"text":527,"title":528},"Push everything to one side, add a little more oil to the empty side, and pour in the eggs. Let them set halfway, then scramble roughly into large soft curds and fold them through the rest.","Scramble the eggs",{"tip":530,"text":531,"title":532,"timerSeconds":533},"Tongs beat a spatula here — lift and drop the noodles rather than stirring, so they coat without tearing.","Add the drained noodles and pour the sauce over them. Toss and fold constantly until the noodles absorb the sauce, turn glossy and tender-chewy, and no liquid pools in the pan, 2–3 minutes. If they stiffen before they are tender, splash in a tablespoon of water and keep tossing.","Noodles and sauce",180,{"text":535,"title":536},"Kill the heat and fold in the scallions, most of the bean sprouts and half the peanuts — the residual heat should wilt the scallions while the sprouts stay crunchy. Plate immediately, topped with the remaining peanuts and sprouts, a lime wedge, and chile flakes on the side for each eater to season their own.","Finish and serve","pat TIE",[539,543,547],{"note":540,"swap":541,"original":542},"Gets you the sour-sweet axis but loses tamarind's dark, fruity depth. Tamarind blocks are cheap and keep for a year — worth buying.","Equal parts lime juice and rice vinegar plus a little extra palm sugar","Tamarind pulp",{"note":544,"swap":545,"original":546},"A close match; use slightly less, as brown sugar is a touch sweeter and lacks palm sugar's smoky note.","Light brown sugar","Palm sugar",{"note":548,"swap":549,"original":550},"Both are standard street-stall options. With chicken, give it a 30-second head start in the wok. Note the sauce still contains fish sauce.","Sliced chicken thigh, or extra tofu for a pescatarian-to-vegetarian shift","Shrimp","pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","thailand","Central Thailand \u002F Bangkok",30,10,"medium",[562,563],"main","street-food",[565,566,567],"dairy-free","gluten-free","pescatarian",[472,480,462,495],[570,573,575,577],{"alt":571,"src":572},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[580,581,556,582,583,584,472],"pad thai","noodles","stir-fry","tamarind","street food","2026-08-18","dishroute-kitchen","Thailand's national noodle dish: chewy rice noodles stir-fried with shrimp, egg and tofu in a tamarind–fish sauce–palm sugar glaze, finished with bean sprouts, peanuts and lime.",{"en":589},"\u002Frecipe\u002Fpad-thai",{"items":591,"total":559,"page":489,"limit":868,"hasMore":869},[592,621,654,687,719,752,781,791,819,843],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":556,"baseServings":468,"prepMinutes":597,"cookMinutes":559,"difficulty":598,"course":599,"diet":601,"mainIngredients":602,"images":604,"keywords":614,"publishedAt":620,"updatedAt":620,"authorSlug":586},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",5,"easy",[600,562,563],"breakfast",[567,565],[480,462,603],"jasmine-rice",[605,608,610,612],{"alt":606,"src":607},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[615,616,617,463,584,618,619],"khai jiao","thai omelette","fried egg","thai breakfast","rice plate","2026-08-19",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":556,"baseServings":433,"prepMinutes":626,"cookMinutes":558,"restMinutes":627,"difficulty":598,"course":628,"diet":630,"mainIngredients":633,"images":637,"keywords":647,"publishedAt":620,"updatedAt":620,"authorSlug":586},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",20,240,[629],"dessert",[631,632,566,565],"vegetarian","vegan",[634,635,636],"sticky-rice","coconut-milk","mango",[638,641,643,645],{"alt":639,"src":640},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[648,649,650,651,652,653],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":659,"countrySlug":556,"region":660,"baseServings":433,"prepMinutes":661,"cookMinutes":662,"difficulty":560,"course":663,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":620,"updatedAt":620,"authorSlug":586},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,[562,664],"soup",[565],[667,462,505,483,668],"chicken","onion",[670,673,675,677],{"alt":671,"src":672},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[680,681,682,683,684,685,686],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":556,"region":693,"baseServings":433,"prepMinutes":626,"cookMinutes":694,"difficulty":560,"course":695,"diet":697,"mainIngredients":698,"images":701,"keywords":711,"publishedAt":620,"updatedAt":620,"authorSlug":586},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[562,696],"appetizer",[565,566],[667,505,462,699,700,495],"mint","rice",[702,705,707,709],{"alt":703,"src":704},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[712,713,714,715,716,717,718],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"romanized":724,"countrySlug":556,"region":725,"baseServings":433,"prepMinutes":558,"cookMinutes":726,"restMinutes":727,"difficulty":598,"course":728,"diet":730,"mainIngredients":731,"images":735,"keywords":745,"publishedAt":620,"updatedAt":620,"authorSlug":586},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[563,729,562],"snack",[565,566],[732,483,733,462,734],"pork-shoulder","cilantro","black-pepper",[736,739,741,743],{"alt":737,"src":738},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[746,747,748,584,749,750,751],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"romanized":757,"countrySlug":556,"region":758,"baseServings":433,"prepMinutes":726,"cookMinutes":759,"difficulty":598,"course":760,"diet":761,"mainIngredients":762,"images":765,"keywords":775,"publishedAt":620,"updatedAt":620,"authorSlug":586},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",8,[562,563],[565],[763,764,483,480,700,462],"ground-pork","basil",[766,769,771,773],{"alt":767,"src":768},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[776,777,778,779,617,584,780],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":468,"prepMinutes":558,"cookMinutes":559,"difficulty":560,"course":782,"diet":783,"mainIngredients":784,"images":785,"keywords":790,"publishedAt":585,"updatedAt":585,"authorSlug":586},[562,563],[565,566,567],[472,480,462,495],[786,787,788,789],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,556,582,583,584,472],{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"romanized":796,"countrySlug":556,"region":693,"baseServings":433,"prepMinutes":626,"cookMinutes":9,"difficulty":598,"course":797,"diet":799,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":620,"updatedAt":620,"authorSlug":586},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam 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