Pad Thai is usually served hot.
The noodles and accompanying ingredients are stir-fried together in a wok, generally immediately before serving. This cooking method produces a warm main dish with soft noodles, cooked egg, heated protein or tofu, and vegetables such as bean sprouts or garlic chives.
“Hot” describes its normal serving temperature, not necessarily a fiery chili level. Pad Thai can be mild, sweet, sour, or spicy depending on the cook and the condiments added at the table. Chili flakes or fresh chili are often supplied separately, so a non-spicy plate is still served hot.
The dish may cool during delivery or while being eaten, but room-temperature, cold, or frozen service is not the standard presentation. Fresh garnishes such as lime, sprouts, and peanuts are often added after cooking, giving the hot noodles contrasting textures and flavors.