Chef Meaw's Secret: Authentic Thai Pad Thai Recipe From Bangkok to Bradenton

Learn Chef Meaw's authentic Bangkok Pad Thai recipe with tamarind, fish sauce, and traditional techniques. 30+ years of Thai cooking expertise shared from our Chang Kao Thai kitchen.

The Secret to Authentic Bangkok-Style Pad Thai

As told by Chef Meaw Oliver, Bangkok-born chef with 30+ years experience

My Journey from Bangkok Street Vendor to Bradenton Restaurant

Growing up in Bangkok, I learned to cook Pad Thai from my grandmother who sold it from a street cart in Thonburi. The secret isn't just the ingredients—it's the balance of sweet, sour, salty, and umami that makes authentic Pad Thai unforgettable.

After 30+ years perfecting this dish, first on Bangkok streets and now at Chang Kao Thai Cuisine in Bradenton, I'm sharing my family recipe with you.

What Makes Our Pad Thai Different

Traditional Tamarind Base

Real Pad Thai uses fresh tamarind paste, not ketchup or tomato sauce. We import our tamarind directly from Thailand to ensure authenticity.

The Perfect Noodle Texture

• Fresh rice noodles soaked until perfectly tender
• Wok-fried at high heat for that signature "wok hei" flavor
• Never mushy, never overcooked

Premium Ingredients

• Fresh shrimp or chicken
• Organic tofu for vegetarian version
• Crushed peanuts roasted daily
• Bean sprouts added at the last minute for crunch