Bon Appétit teams up with Chef Joel Watthanawongwat of Soothr to reveal a joyful, elevated take on a street‑food classic. This step‑by‑step guide walks through Joel’s perfect pad thai, showing how small technique changes — soaking rice noodles properly, a simple four‑ingredient sauce, and a delicate egg net — turn a humble stir‑fry into a restaurant‑ready plate. If you love cooking, recipes, bon apetit style energy, this guide is made for you.
Why Joel’s Pad Thai Stands Out
Joel builds his pad thai on Yaowarat-style roots, a culinary tradition that mixes Chinese technique with Thai ingredients. The result is a noodle dish that’s bright, saucy, and texturally layered: soft but bouncy rice noodles, sweet‑tangy sauce, crunchy peanuts, and a fresh snap from bean sprouts. For anyone who enjoys cooking, recipes, bon apetit moments at home, the payoff is a flavor bomb worth the little bit of prep.
Ingredients You’ll Need
- Rice noodles (dried; soak until bendable but not mushy)
- Shallot (finely chopped)
- Tamarind paste (for tang)
- Fish sauce (essential — not soy sauce)
- Table sugar (Joel prefers table sugar for easy dissolution)
- Shrimp (peeled, deveined, butterflied)
- Eggs (for the egg net and a bit in the wok)
- Chives (scallion‑like aroma)
- Thai sweet pickled radish
- Bean sprouts
- Crushed peanuts and chili flakes (for finishing)
Simple Pad Thai Sauce
Joel keeps the sauce intentionally minimal: caramelized shallot + tamarind paste + fish sauce + sugar. Each ingredient plays an equal role — sweet, salty, and tangy — and skipping any one of them changes the character of the dish.
Step‑by‑Step: Make It Like Joel
- Soak the noodles: For best texture, soak dried rice noodles in cold water overnight (about 8 hours). If short on time, use warm water — but expect a small texture compromise. The noodles should bend, not snap.
- Make the sauce: Sauté shallot slowly until caramelized (3–5 minutes). Add tamarind paste, fish sauce, and sugar, and simmer until slightly reduced into a syrupy consistency. Cool — the sauce will thicken as it rests.
- Prepare the egg net: Whisk and sift eggs until smooth, then put them into a squeeze bottle. On low heat, draw a lace pattern across a nonstick pan to make a delicate omelette sheet. Gently lift and set aside to wrap the finished pad thai.
- Cook the pad thai: Heat a wok (or a heavy pan) until very hot. Add oil, crack in an egg and let it set slightly, then add butterflied shrimp. Toss in pre‑soaked noodles and start working quickly: add the sauce directly onto the noodles (not the pan rim, or the sugar may burn), and toss until the color and texture are even.
- Add the aromatics and veggies: Toss in chives, bean sprouts, and a bit of pickled radish. Turn off the heat after adding the veggies so they keep their crunch.
- Plate and finish: Arrange the pad thai, top with shrimp, wrap in the egg net, then sprinkle with chili flakes and crushed peanuts. Joel loves a little extra sugar and chili at the table for that classic Thai balance.
"Pad thai means pad means fry, stir fry in Thai. Altogether, pad thai means stir fry the Thai way." — Joel Watthanawongwat
Expert Tips from Joel
- Soak properly: The secret to bouncy, non‑mushy noodles is soaking long enough. Overnight in cold water is ideal.
- Use fish sauce: Don’t substitute soy sauce. Fish sauce provides the anchoring salty note pad thai needs.
- Control the heat: High heat gives a desirable char, but you must move quickly. If tossing feels chaotic, lower the heat slightly.
- Protect the sugar: Add sauce to the noodles, not the wok rim, to prevent burning the sugar.
- Egg net finesse: Low heat and a squeeze bottle make the lace pattern manageable. Be gentle when lifting — it’s delicate but beautiful.
Frequently Asked Questions
Can I use palm sugar instead of table sugar?
Yes, but Joel favors table sugar because it melts and dissolves faster during sauce reduction, giving a smoother, more consistent glaze.
Do I need a wok?
A wok helps get that signature char from very high heat, but a heavy skillet will work — it may just take a bit longer to achieve the same effect.
What protein works best?
Shrimp is classic and cooks quickly, but chicken or tofu can be great alternatives. If using shrimp, butterfly them to ensure even cooking and a nicer presentation.
Final thoughts
Joel’s pad thai is a celebration of balance: sweet, salty, tangy, crunchy, and silky. With a little planning — soaking noodles, making a focused sauce, and practicing the egg net — anyone can recreate this dish at home. For fans of cooking, recipes, bon apetit vibes, this pad thai rewards the effort with a truly restaurant-worthy bowl. Should some be saved for a friend? Absolutely.
This article was created from the video How NYC’s Best Pad Thai is Made | Made to Order | Bon Appétit with the help of AI.
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