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’ve tried so many times to make this lovely dish but it hasn’t tasted as it should!
I followed your recipe and it was delicious literally took me back to when I used to buy it from a home cooked vendor in Portobello road! Thank you x
Hi Nagi, what an awesome, easy and tasty recipe. It was the first time that we had eaten Tofu, would you believe. We are now converted. Will not be buying Pad Thai anytime soon.
And it’s so much more satisfying to make your own!! N x
Fantastic recipe Nagi! Tasted totally authentic and very easy to make 😀
I’m so happy you enjoyed it Jilly, thanks so much for letting me know ❤️
Hello dear.
This recipe is very helpful for me because I I just want to open restaurant soon thanks you so much
Hi Nagi! I am loving your site! My daughter-in-law said she was in the mood for Thai food, which I know means that she wants Pad Thai. I am so glad that I found your blog! I followed your recipe almost exactly (I skipped the tofu and added extra chicken) and it was delicious! I was so nervous. It’s not only a great recipe, it’s so well written. I appreciate the notes you add to expound on the “hows”, “whys” and substitutes. My daughter-in-law LOVED it! I made your Red Curry for my son at the same time and it was also delicious! I will be making a lot of your recipes, I am sure!
That’s so great to hear Dawn!! ❤️
Can we use a marinated tofu instead of plain? Do you recommend any that will complement this recipe?
Hi Antonija – I prefer plain to keep it traditional and not impact the flavours of the sauce 🙂
Hi Nagi can you do this recipe without peanuts? Or suggest a substitute- we have severe peanut allergies in this house!
Cashews would be fabulous! N x
Hi Nagi….I plan on using tamarind pul which I will soak first then push through a sieve. I was wondering what the measurements would be using this method?
Yet another delicious recipe by you Nagi! You are definitively my go to for every recipe & I am beyond delighted every time! Thank you! x
Thanks so much for the awesome feedback Evie – that’s so nice to hear 😊
Nagi,
Is Ketchup an Asian sauce?
Is there a substitute?
Hi Maria – it’s tomato sauce! N x
Thanks Nagi . love, love your recipes!
I made this tonight and it was great! I added a bit more noodle and chicken and it was great. Very easy and fast. Next time I will make a little more sauce. I have 2 teenagers to feed but it was great!
Perfect Matt!
Love this recipe! So delicious! I was looking for a good pad thai recipe for so long! I am adding a bit (1 tablespoon) of dried shrimps, chili powder, and lime juice to the sauce though. So good! 🙂 today I also added just a bit of charred green beans and it was amazing!! It may not be authentic but I highly recommend adding it 🙂
Sounds like you nailed it Ewa!!!
Can you please tell me if Ketchup used in Thai cooking is a special brand of sauce or can I just use Australian Tomato Sauce?
This is spot on for our favorite local Thai restaurant. I also made the chicken satay with the peanut sauce from your recipes to accompany it and they were delicious. I was always intimidated to make pad thai because what you get in restaurants is just so good, I thought anything I could ever possibly make would pale in comparison. This did not! I just recently discovered your website but I have not been disappointed yet. I am trying your Vietnamese rice paper rolls next week =)
That’s the best compliment ever Danielle!!! I’m so glad you gave it a go!
Best ever. I made the sauce as you suggested. I omitted the tofu and doubled up on the chicken. Restaurant quality for sure.
Perfect Carol, I’m so glad you enjoyed it!! N x
Just like a bought one! We loved it and it was quick and easy enough for a weekend lunch. Next time I might cut the sugar by 1/3 as I found it a little sweet.
Hi Michelle, I’m so glad you enjoyed it – and yes you can always reduce the sugar to taste ❤️
can soy sauce be used in place of fish sauce?
Yep – refer to the notes 🙂
follow up question, what brand of fish sauce is good? last time I bought Ayam and it was super salty
thanks! I overlooked it in the notes 🙂
This was amazing! I made it with prawns and it was such a hit! I can not wait to make this again. I will do the chicken next time.
Perfect Miranda!!
Hi Nagi, Thank you for a great recipe, we loved it!
You’re so welcome Therese, I’m so happy you loved it! N x
Hi I’m making this tonight but the only oil I have is – rice bran, olive, extra virgin olive, peanut or sesame. Which would be ok to sub grape seed? Thanks.
Hi Amanda, peanut oil will be perfect 🙂
I loved the flavours in this recipe! However, I had noodles that were mushy on the outside but undercooked on the inside (I used Annie Chun’s brand noodles since that was all I could find. First tried soaking in boiling water, but had to boil as they didn’t soften up at all). Finally found a Thai brand noodle so I can have another attempt. Fingers crossed!
Hi Jen, sorry you had issues with the noodles, it’s sometimes hard to find good ones! Hopefully you have more luck with the Thai ones you have! N x