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!
Hey Nagi! A friend and I made this dish the other day and it was amazing! Great recipe and the videos always help.
That’s awesome to hear Dana!!
Hi Nagi,
I made this today, and my brother, who up to today would only try my Asian cooking, had a second helping. A really tasty and simple recipe. Thank you!!
That’s great to hear Yuliya!
I bought palm sugar. How much of that do I use instead of the brown sugar? Do I cook the sauce (to dissolve the sugar) before adding to noodles?
Hi Gina, you can grate the sugar using a knife or box grater to use as per the recipe. Palm sugar is a 1:1 replacement with brown sugar – N x
Hi Nagi, I have a question about the sauce: is there a substitute to the oyster sauce? we have allergy to MSG and I prefer not to use it. Can I eliminate it from the recipe, or use a different ingredient instead? Would love to know. Thank you!
The first time I made it, it wasn’t quite right. Too tangy. 2nd time I made it at 6x serving (using little multiplier thing at top of recipe) I toned down my tamarind concentrate (India Tamicon brand), which I read up on and found is quite a bit more concentrated then other kinds. Turned out MUCH better at cutting the Tamicon brand at 1/3. Very pleased with the result of that batch. Decided then it was a keeper. 3rd time did 8X serving using little multiplyer thing at top of recipe again. Was a challenge getting everything going in my dutch oven. Too much to fit in my skillet. Still turned out good. I felt my 2nd go round was still best in my 12″ cast iron skillet. Noodles held together each time for me, but tofu crumbled up quite a bit, but was still tasty. In meantime ordered lodge cast iron wok. Glad to have this one in the repertoire.
I’m so glad you managed to adjust it to suit Brian!
Best Pad Thi i’ve ever made! Not going to order Pad Thai TA any time soon! Thank u!
WOOT! That’s great to hear and so much more satisfying to make your own at home!
Nagi, your recipes are sensational!!! I have made so many recipes. You’re my go-to! I’ve even converted my partner! This is the best Pad Thai I’ve ever made, hands down! Good tip with Chang’s noodles, next time I’ll get those 🙂 xx
That’s so great to hear Roxanne!
Made this tonight doubling the recipe. Absolutely fantastic.
I’m a pad thai fanatic but have never attempted to make it at home. Cant wait to do this with shrimp and just tinker with your receipe a bit. Thank you soooooo much for this! Super psyched!!!
WOOT! That’s great Dave, you wont need takeout again! ❤️
I’m a vegetarian and don’t want to use fish or oyster sauce. Any suggestions? I love Pad Thai, and there are some restaurants that don’t use the fish/oyster sauces. Help!
Hi Dorothy, you can substitute the fish with light soy and the oyster with the mushroom based “oyster” sauce that’s available 🙂
Omg! I made this as a meal prep for work lunches and had to come back and rate it. It was SO good!! The notes were fantastic. I doubled the recipe and it made just enough for 4 lunches. I skipped the tofu as I don’t care for it, and because I don’t eat seafood so I subbed the fish sauce for soy, and the oyster sauce for hoisin. Yum! Thank you! This will be a weekly rotation!
Ahhh – thanks Christine for the substitutions for the fish and oyster sauces. I am so excited to make this!
Ps – I meant to rate this! 5 stars all the way!
Thanks so much for letting me know Christine!
This is sooooo good. I’ve been looking for a restaurant style pad Thai recipe for years but they never seem to stack up. This one does! Delish and super easy! I made it with pork and prawns just because that’s our particular pad Thai obsession!
Wahoo, that’s the best compliment Bree!
Super simple and delish recipe! Thank you so much for sharing!!! Loved it! Will be a regular going forward!!! Just got done devouring it😃
I have made this several times, it becomes one of my hubby’s favorites.
It’s easy and the result is just superb. Thank you!
WOOT! Thanks Prita 😊
Nagi,
Is Ketchup an Asian sauce?
Is there a substitute?
Hi im vegetarian. Il be using tofu instead of meat. So do i add the tofu at the part where u add the chicken and fry in thr onions or do i add tofu at the end like u did.
Hi, Add extra tofu with the onions as per the recipe – Enjoy Priya!
I made this today for the first time. It was divine and the best I’ve tasted. I did a Tamarind puree substitute as I didn’t have it. Still tasted great with a bit of heat the way I love it. 🙂 thanks for the recipe.
Hello! I’m looking forward to trying this recipe today.. I have only one doubt and it’s about how to use tamarind concentrate(not puree).. Since it seems to be very strong and it says to diluate with water. This is the one I have Tamicon Tamarind Paste 200 Grams (7 Ounces) https://www.amazon.com/dp/B00I9P242U/ref=cm_sw_r_cp_apa_i_3ttCDb8PH377W
Thanks!!
Hi Ramon, I haven’t used this before – I’m not too sure if it needs to be diluted first – N x
Hi Nagi, Thanks for the recipe and recommendation for rice noodles. I kept buying the red packet noodles and they definitely kept disintergrating. Finally bought the Changs for making pho and it was much better! Thank you!
The noodles make ALL the difference Eileen – I’m so glad it worked out for you – N x
This recipe is perfect!!! I love Pad Thai and I am so beyond excited I can make it at home now. It’s Delish!!! Now I just need to learn to make Drunken Noodles.
I’m so glad you loved it Jeni! I hope you give my drunken noodles recipe a go and love that one too – N x
Do I add the entire Ketchup mixture or just 2 tbsp?
Hi Robinson, the ketchup mixture is the sauce substitute 0 you’re using this whole amount instead of the “sauce” ingredients listed. – N x
Nagi, your recipes are that good I use them to cook for crowds without trying them first to make sure they’re good! Easily made this today even after quadrupling it! Please keep doing what you are doing!!
Woah that’s great to hear Laura!
Made this last week and it was divine. The ketchup substitute is great and everyone had seconds!
Sounds like you nailed it Michelle!