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!
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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!
I have a 32 oz package of fresh rice noodles I’d like to use in one go for this recipe, would I just need to increase the rest of the ingredients by 8X?
I had a huge fail trying to make Pad Thai last week, but this came out perfectly! It was so easy to follow and delicious!
That’s great to hear Hannah! N x
All your recipes are so great Nagi!! And this Pad Thai is definitely the best I’ve made – much much better then the one I was thought at an Asian cooking class 👏👏👏
Woah that’s awesome Diane, thanks so much 🙂 N x
OK..so this is a little embarrassing, but I have made this recipe for my family four times in the last week. Yep, you could say this is our new favourite! The carnivore 4 year old loves the chicken (and the prawns we add in), while the vegetarian 6 year old loves the tofu. My partner and I just love it all! I also add in snow peas (got to get those veggies in!) and have subbed spring onions for the garlic chives and it is still delicious.
Thank you, Nagi!
Love this recipe and love your work (again). I have made it many times, and is always beautifully balanced and refreshing…👏👏👏
Arigatou-gozaimasu! (Hope that is right). This was fabulous. This is my 3rd time making it and this time I used what I had: shaved beef, pecans (don’t laugh), bok choy from my garden, and the wide noodles I usually use for your drunken noodles which, was also excellent. I finally found some so I am eating them nonstop.
I love love that you have concise videos. It’s so helpful as a visual person. I cook almost every cuisine, but I need to master Asian sauces and dishes, it’s my weak spot.
I am so glad I found your site. Give kisses to Dozer!
I’m so glad you’re loving my recipes Debby, I truly enjoy hearing what people think of them!! Thank you! N x
That was the best Pad Thai ever. So easy to cook and so tasty. Thank you
This is one of those recipes where the final dish tastes nothing like its individual components. I’ve used the tamarind version and the ketchup version and both are just as good.
When I made it using the tamarind puréethe first time, I had my doubts. The sauce doesn’t taste or smell like what I had thought pad Thai taste like. But it all came together beautifully in the pan. The flavour just all melded together to became Pad Thai! Thanks Nagi!
hey Nagi! First of all – i ADORE your website. Literally on it multiple times a day haha! What can I substitute for the Oyster sauce? I’m deathly alergic to shell fish! thanks!
Hi Carol, you can now by vegan “oyster” sauce which is made on mushrooms. It’s the closest sub! N x
I’m don’t cook much but I can follow instructions and these instructions are easy to follow. This Pad Thai was fantastic and wifie loved it too! Think I just found myself my favourite recipe site! Thank you so much Nagi 🙂
Can I substitute more oyster sauce for the fish sauce? I am allergic to fin fish, but not shell fish. Yes I know it’s usually the other way around. I saw you could substitute with light soy sauce. I was just wondering if it would be better to sub with more oyster sauce.
Hi Tammy, just substitute with soy rather than more oyster – I hope you love it! N x
Easily the best pad Thai recipe I’ve ever cooked at home (and I’ve tried a few) everyone loved it! Thanks Nagi, you are the best.
WOOT! I love hearing this Susan! N x
hey Nagi just wanted to let you know we really found this helpful for our company. Thank you for this wonderful recipe 🥰🧜♀️🧚♀️🥺😸
Yum!! I used the ketchup substitution and was so happy with it!! I added some lime juice to each dish, maybe 1/4 tsp..and topped with julienned carrots..and that made it even more delicious! Wish I could find fresh bean sprouts anywhere . 🤔 Also used vermicelli/ angel hair noodles (love this substitution and sometimes ask for it in restaurants) Kids loved it too! So fun to make a Thai dish that’s doable with ingredients that you can find in your local grocery store 😍
The only thing I would add is 1-2 Tbsp dried shrimp, finely minced. I like the salty funkiness from them and they add an interesting chew to the dish. Otherwise, spot on!
Yum! N x
Thankfully I prepared all the ingredients beforehand cause this came together real quick! As always I loved it! Just wondering if I doubled the sauce amount …would the noodles become too wet and limp? I prefer my pad Thai just a tad more saucy but not sure if I added more sauce it would ruin the noodles.
I moved away from LA, CA four months ago and live in a small suburb in the UK without a Thai food restaurant. I really missed Thai food and eating out pre-Covid. I just tried this recipe today and I am so happy! It is definitely the real deal. It tastes so delicious with the perfect mix of sweet, tangy, and sour. I cannot wait to make it again! Thank you so much for sharing! 🙂
Wahoo, that’s great to hear Rosie! N x
hi nagi, love your recipes!! If i wanted to make a vegetarian version, what would you suggest i use?
Hi Asha, you definitely can – I’d just add extra tofu :). N x
Thanks Nagi for this incredibly amazing yet super simple recipe. I am now trying other recipes on your site and have introduced multiple friends to your recipes. You are the cooking goddess of Asain Food and so very grateful that you have documented all the recipes so well! Best wishes from London
The recipe is a hit! Thank you. My whole family loves the pad thai.