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!
Hi Nadi.
Thank you for the recipe. It s amazing !!!!!! All my family loves it. I made it with tamarind sauce So yummy 😙😙😙
Amazing recipe! Is there a substitute for oyster sauce that I can use?
Thank you
I’m cooking this for dinner tonight, so excited 🙂
Hope you love it! N x
is there an alternate to the oyster sauce? my mother is deathly allergic to oysters.
I too am allergic to shellfish. I buy an oyster sauce which is made with mushrooms instead. Most Asian groceries sell it.
Nagi, wow. This recipe is FANTASTIC! I have been searching for years for a Pad Thai recipe that would taste restaurant-quality but not be too difficult to make… AND THIS IS IT!!! My husband and I loved this and I am saving this to my favorite recipes to keep coming back to. I may never order Thai out again – ha! I am going to check out more of your recipes, your writing is so clear and instructions easy to follow. Can’t wait to discover more!
Wonderful recipe! Even my mum (who gags at the mere thought of anything with fish sauce in it) actually had seconds!
I made this today without the chives (used cilantro instead) and tofu and it was amazing! The sauce was perfect!! My entire family raves about how delicious it was and this is definitely a keeper.
Thanks so much for sharing!
That’s terrific Karrie! So pleased you enjoyed this, thanks for letting me know! N x
This is an awesome, delicious recipe. Which tasted to a restaurant standard! I’m converted!! Thank you for sharing 🙂
So glad you enjoyed this Adeola! Thanks for letting me know – N x
Delicious ,and my family said it was even better than the pad Thai we have at out Thai restaurant. So quick and easy and very cheap to make. Your recepis have made cooking in my house so easy and such a variety. I have recommended your web site to so many people. Keep the recipes coming and thanks Nagi
So glad to hear that Jackie! I love a good Pad Thai! 🙂 N x
Sooooo Great!! I made the Ketchup version because nowhere was selling tamarind around me. I would suggest adding a bit more ketchup than recommended but still soooooooooo good!!
Hi Nagi!
I found you on the net while trying to find an easy, no jargon recipe for Pad Thai.
This recipe is to freakin die for! We LOVE it!! And it is now a weekly regular in our home. X I also love how you write, and make it easy with video and pictures. Thank you!
So happy to have found you.
I went to a Thai restaurant years ago, it since moved on, so I can’t get my fix of my favourite…. Would you do a recipe for, Pad Woon Sen? It is AMAZING!
That’s great to hear Vanessa! Thanks so much for letting me know! to be honest I don’t know Pad Woon Sen! I will look it up – maybe I know it by a different name 🙂 N x
Hi Nad!
I found you on the net while trying to find an easy, no jargon recipe for Pad Thai.
This recipe is to freakin die for! We LOVE it!! And it is now a weekly regular in our home. X I also love how you write, and make it easy with video and pictures. Thank you!
So happy to have found you.
I went to a Thai restaurant years ago, it since moved on, so I can’t get my fix of my favourite…. Would you do a recipe for, Pad Woon Sen? It is AMAZING!
Such a great recipe! My husband has been asking me to make Pad Thai for months now. I was slightly intimidated that I wouldn’t be able to make it as well as our favorite restaurant, but it actually turned out better! We were able add extra sauce (preference) and get rid of the excess oil that usually comes with take out. This recipe will definitely be a new staple in our household. Thank you!
Hello Nagi
Your Pad Thai recipe was excellent–and a big hit with my family. Just as delicious as the pad thai(s) I’ve had in Toronto restaurants. The recipe is so informative and well written. Being a dog lover, I also enjoy reading about your adorable Dozer. Hope his rehab is going well! Thank you for such a great blog!
Love that you enjoyed this Linda! Thanks for letting me know – N x PS He’s doing great! Back to bounding around at the park! 🙂
I have ate many Pad Thai from restaurants and I wanted a recipe so whenever I have a craving for this I can make it from home. I made this last weekend (non ketchup version) and it came out great. My husband, who has never ate Pad Thai, loved it. He had 2 helpings! I did over cook it because it was a hurried last minute fix, and I was doing too many things at once. But I know the next time I make it, it will be awesome! Thanks for such a great recipe!
You’re so welcome Mars! Glad you enjoyed it 🙂 N x
thank you for this brilliant recipe! i’d never made pad thai before so wasn’t really expecting it to work first time, but i did the ketchup version and it came out tasting fantastic 🙂 🙂
That’s wonderful to hear Tatum! Thank you for letting me know you enjoyed this! N x
Hi Nagi, first of all, the reason I am writing you is to ask a question about ingredients in your pad Thai recipe. I had no trouble with the recipe, all ingredients went together very easily and my husband and I enjoyed it very much.
This week we decided to have it again. When I went to the Asian food market, I found out they were out of bean sprouts. So I substituted cabbage for the sprouts. It tasted OK, but definitely not as good without the bean sprouts.
What else could I have used, besides the cabbage?
I’m new to your website. I am excited to try everything I can. Your recipes all look very delicious and exciting to try. Thanks so much for putting so much effort into your work. And most of all thanks for sharing the rich heritage of your family with us, thank you.
Carol Williams
Hi Carol! You are so welcome, I am happy to hear you are enjoying my recipes! Unfortunately I can’t think of any substitute for bean sprouts, they have a specific texture and flavour 🙁 But they would still be a tasty noodle dish with cabbage! And actually I think cabbage is what I would have used too – or maybe shredded carrot 🙂 N x
I made this for dinner, the ketchup version and it turned out so yummy. My family love pad thai, I’m so happy that i can make it on my own now.
Thank you so much for the recipe.
That’s great to hear Felizie! So glad you enjoyed it! N x
This came out very sour for me. I used Tamarind paste from here in the states. I’ve eaten this dish at a restaurant and it was a lot less sour. Is it the paste or is it supposed to be somewhat sour?
I just made this and it was absolutely delicious and I can’t wait to make it again! I could find everything in my local Albert Heijn (Netherlands supermarket chain). My partner always says he doesn’t like Thai food, but he really enjoyed this. (He never complains when I drag him to a Thai restaurant either). Thanks for the recipe!