This is a Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Pad Thai recipe
Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the “best” Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!
If you’ve been disappointed by basic Pad Thai recipes in the past, have faith – I promise this one delivers!

What is Pad Thai??
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It’s made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
Authentic Pad Thai
Authentic Pad Thai on the streets of Thailand has a distinct fishy/prawny “funk” (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If authentic is what you’re after, try this Prawn/Shrimp version I shared from Spice I Am Thai restaurant.
On the other end of the spectrum, a quick Google is all it takes to find a myriad of basic westernised versions which are typically made with not much more than something sour (vinegar, lime juice), soy sauce and sugar. These recipes will not taste like any Pad Thai you’ve had from a restaurant.
This recipe I’m sharing today lies in the middle between hardcore authentic version (which even I find borderline too fishy) and very basic westernised recipes that tend to lack the proper depth of flavour and are typically too sweet.
It truly stacks up to your favourite Thai takeout – except less oily (restaurants tend to use loads of oil) – but you will not need to hunt in the dark corners of an Asian store to find the ingredients.

What is Pad Thai Sauce made of?
Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind.
Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It’s an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.
Authentic Pad Thai is made with Tamarind pulp which comes in a block (size of a soap bar) which is then soaked in hot water, then pressed through a sieve to make tamarind puree.
To make life easy, I use ready made tamarind puree which is sold at supermarkets here in Australia. 🙌🏻🙌🏻 Or Asian stores, obviously (and it’s cheaper).

Can’t find Tamarind Puree?
Believe it or not, a great substitute is ketchup. With a few tweaks to the recipe, you can achieve a similar, extremely good outcome!

The Noodles
Pad Thai is made with flat dried rice noodles which can be found in everyday supermarkets.
I recommend Chang’s “Thai style” rice noodles rather than the actual Thai brand rice noodles (Erawan Rice Sticks – red pack below) that are sold at supermarkets.
Chang’s are less prone to breaking and require just 5 minutes of soaking in hot water.
The Erawan Rice Sticks are far more prone to breaking when stir frying.

Other ingredients in Pad Thai
Here are two more ingredients that are very Pad Thai-centric: firm tofu and garlic chives.
You’ll find firm tofu at the supermarket too – go for the firmest plain tofu you can find (read the label, give the packet a squeeze to check). Don’t even think about trying this with soft tofu – it will just totally disintegrate!
Garlic chives are the big brother of normal chives. They taste like garlicky chives (I know, you’re shocked right? 😂) and are shaped like blades of grass. These are also sold at supermarkets here in Australia (with the other fresh herbs). Sub with extra garlic and green onions if you can’t find them.

How to make Pad Thai
Once you’ve gathered the ingredients, the making part is actually very straight forward!
As with all stir fries, make sure you have all the ingredients prepared and ready to toss into the wok or skillet because once you start cooking, things move fast!


I cannot believe how I’ve just written about Pad Thai without barely pausing for a breathe.
I’m going to stop here before I run out of space for the recipe. 😂
So – meet your new favourite Pad Thai recipe. The one you will make over and over again, any night of the week, just by popping into Woolies on the way home. WHOOOOT!!!!! – Nagi xx
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Pad Thai
Ingredients
- 125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)
Sauce:
- 1 1/2 tbsp tamarind puree , NOT concentrate (Note 2)
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce (Note 3)
- 1 1/2 tbsp oyster sauce (Note 4)
Stir Fry:
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion , sliced (brown, yellow)
- 2 garlic cloves , finely chopped
- 150 g/5oz chicken breast (or thigh) , thinly sliced
- 2 eggs , lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons (see photo)
- 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
For serving:
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts
Instructions
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Recipe Notes:

Nutrition Information:
Originally published May 2018. Updated January 2019 with a new video, new step photos. No change to recipe.
More Thai food favourites
Good Thai is sorely lacking in my neighbourhood – so it’s critical to have recipes for all my favourite Thai dishes!
Life of Dozer
Flashback to when I first published Pad Thai back in May 2018 when he tore his cruciate ligament and was confined to a small space during his recovery. He does an excellent sad face. 😢
Happy to report that 3 months later, he was back to his wild, crazy self!

Hi Nagi! I am so excited to try this!!
How would you recommend I use tamarind paste as I could not find purée. Thanks kindly!
Used to visit a Thai restaurant with this amazing authentic Pad Thai dish. Since I moved country I haven’t been able to find that same taste. This recipe is spot on. Amazing. Can’t thank you enough for sharing it!
Amazing recipe! I went out of my way to source Tamarind just so I could make this. I will say it was very worth it. I had not had Pad Thai (I know!) before making it myself. I want to try more Thai cuisine and this definitely hit the spot!
Hi Nagi! Made this last week and it was AMAZING! My twin sister was speechless it was so good. I may have used too many noodles, as I love noodles, so the sauce was a little light, so I’ll probably double up next time. This is now going to be a staple in our dinners!
Hi Nagi! This recipe is absolutely fantastic. I just wanted to check though, did you mean to say “ 2 TSP fish sauce instead of 2 tbsp”? I used the teaspoon measurement and it came out perfectly. 2 TBSP would seem a bit salty? Not sure if I picked up a typo but thought I’d let you know. Thanks for yet another winner for dinner!
Hi J! It’s definitely 2 tablespoons 🙂 It will lack flavour if you only use 2 teaspoons! N x
Easy and delicious!
😃 N x
This is hands down the best Internet home recipe for pad Thai, follow the instructions and you’re in for a treat, you’ll never order takeaway again! Thanks so much Nagi
Made this for the first time tonight. Absolutely excellent. Couldn’t find tamarind paste at my local store (& didn’t want to drive to the Asian market), so I used the ketchup alternative recipe. EXCELLENT. Will make again soon!
I just made the sauce for this, is it strong when it’s mixed in the noodles?
Great recipe. I’ve followed your advice and as I couldn’t find fish sauce or tamarind, I used the subs and they worked out incredibly well. Luckily I prepared all the ingredients as you recommended since everything is just so fast once you start it. I should have boiled more water for soaking the noodles but managed to do it. I dared to add some thin stripes of carrots which I had seen in a Thai restaurant and the flavour, smell and taste were just awesome!!! Loved it!!! Thanks a lot!!!
Too damn good!! Family loves it and never any left overs 😁
My hubby said one of the best he’s had!!
Woah what a compliment Morgan, thanks so much!! N x
Amaze balls 😜🤪 Awesome recipe, loved by everyone and leaves the local takeaway for dead. Thanks 👍🏻
I finally managed to pick up some tamarind paste and got to try this. I had some pork loin left over that had been cut into chops and tried it with two of them plus tofu. No bean sprouts but added some peppers from the garden and carrots for crunch. Doubled the recipe so I would have leftovers and added a 1/2 cup of natural peanut butter at the end to make the kids happy.
Huge hit. A four person five star rating with extra “so good” comments. One of my daughters even had it cold for lunch the next day and made sure to tell me it was wonderful this way too.
Absolutely dead on with the comment about the lime juice being a necessity. It brought it alive. Two of us also added a little siracha sauce to give it more zip and it worked great with this too.
They all send their thanks for this one.
Absolutely delicious!!! I was a little worried about the fish and oyster sauce, but it was perfect!!! Wonderful taste and a beautiful presentation. No need to order out anymore !!!
Absolutely fantastic! Used the substitute sauce recipe and didn’t have the fish sauce and it stills tasted amazing.
This tastes better than any phad Thai I’ve bought! I did cook the tofu first and chicken separately as I have a vego daughter. As with all recipes on this wonderful site, it’s a keeper.
Grocery delivery not able to get fresh bean sprouts or oyster sauce. Made the recipe anyway and substituted sliced cabbage. Made the ketchup sauce. Sprinkled crushed cashew, red pepper flake, cilantro, and lime wedges. Your recipe was easy and dinner was delicious!
Hi, i really love this recipe i saw it on IG and just now read the full story here on your website. I just want to highlight that Beef Rendang is actually originally from Padang, West Sumatea, Indonesia. So it’s definately not from Malaysia. Anyway love your recipes 🤍
Made this tonight with Nagis green curry, jasmine rice and spring rolls
All were delicious
Sadly no leftovers for the two of us
This meal is going into bi-weekly rotation in our house