Pad Thai Boran

Name: Pad Thai Boran
Yield: 2 servings
Cuisine: Thai
Ingredients: Flat rice noodles, 200g; Dried shrimp, 3 tbsp; Firm tofu, cubed, 80g; Egg, 1, for wrapping; Garlic, minced, 3 cloves; Dried chili flakes, 1 tsp; Tamarind paste, 2 tbsp; Fish sauce, 2 tbsp; Palm sugar, 1 tbsp; Crushed peanuts and chives, to finish

ผัดไทยโบราณ/pad tie boh-RAHN/

About this dish

The original, old-style Pad Thai — smaller, punchier and less sweet than the modern restaurant version, often wrapped in a thin egg net.

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History & Origin

Boran means ancient or old-style in Thai, and this version aims to replicate Pad Thai closer to how it was cooked when the dish was first standardized and popularized in the 1930s and 40s, before international tourism and restaurant menus pushed the flavor profile sweeter to suit broader palates. Old-style stalls, particularly around Bangkok's older neighborhoods, still cook Pad Thai Boran to order in small single-portion batches over very high heat, sometimes wrapping the finished noodles in a thin sheet of fried egg, a presentation style that has become closely associated with this more traditional version.

Ingredients

🍜Flat rice noodles, 200g

🦐Dried shrimp, 3 tbsp

🫘Firm tofu, cubed, 80g

🥚Egg, 1, for wrapping

🧄Garlic, minced, 3 cloves

🌶️Dried chili flakes, 1 tsp

🍋Tamarind paste, 2 tbsp

🐟Fish sauce, 2 tbsp

🍬Palm sugar, 1 tbsp

🥜Crushed peanuts and chives, to finish

Method

Serves 2

Soak the noodles in warm water until pliable, then drain well.

Heat oil in a wok over very high heat. Fry the garlic, dried shrimp and tofu until fragrant.

Add the drained noodles with tamarind paste, fish sauce and palm sugar, tossing constantly over high heat for 2-3 minutes.

In a separate small pan, beat the egg and swirl into a thin, even layer to form a net-like sheet. Cook until just set.

Pile the finished noodles into the center of the egg sheet and fold the edges over to wrap.

Plate seam-side down and scatter with crushed peanuts, chili flakes and chives.

✓ What Makes it Authentic

The dish should be cooked in small, single-portion batches over very high heat, never in a large batch, which changes the texture of the noodles. The flavor should be noticeably more sour and salty than sweet, reflecting the pre-tourism-era balance, and dried shrimp is a traditional, non-negotiable ingredient often omitted in modern versions.

Other Types of Pad Thai