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 made a version of this last night and it was GREAT! I used the ketchup sauce, and leftover grilled chicken. I added red bell pepper and shredded carrots to up the veggies (not authentic, but more filling). I only had Annie Chung’s rice noodles on hand and they did ok, but were broken after lots of tossing in the pan, but still yummy. Is there an online source for the Chang’s noodles, or can they be found in a regular supermarket? Or are they only in Asian grocery stores? Can rice noodles be prepared ahead of time or will they get sticky? I felt like I had a lot of moving parts going on, so I’d like to do some things in advance next time.
Hi Carla! Did you soak them in hot water or room temp water? It’s a bit of trial and error with rice noodles, I’m afraid! Basically, if you soak in hot water and it breaks, next time try soaking in room temp water for longer – for that particular brand. Chang’s is sold at regular supermarkets in Australia – where are you based? It’s a pretty common brand worldwide! 🙂 I don’t recommend preparing noodles ahead, I actually have that as a specific direction ie cook within 10 minutes of noodles being ready. To prep ahead, chop up all the ingredients, prep sauce and have them ready to go, so you just need to soak noodles then cook! N x
Thanks for answering all my questions! I soaked the noodles for 8 minutes in boiling water. I’m in far north Dallas (Texas) but I’m not seeing the Changs noodles in my grocery stores, but I’m sure they’ll have them at H-mart.
Made this tonight. Wow! love love love. Easy to read recipe, love the note section. Was actually quick a quick meal to make.
Thank you so much. Love your page to pieces
YES YES YES!!!
Wonderful! 😂
😇
I’m sure this recipe is very good. However, many people have reviewed this recipe and I’m not sure any of the reviewers have actually tried the recipe yet. I don’t understand why people rate a recipe 5 stars and then comment “I can’t wait to try this.” or ” This looks freat.”
Todd, if one is familiar enough with cooking, then the results can be predicted/anticipated with accuracy by merely READING a recipe. Nagi’s right about loyal readers, but some of us can tell that a recipe’s good or bad by looking at the ingredient list and their ratios (as well as technique, if that’s relevant). My sister once printed out a brownie recipe that she wanted to try, and after giving it a quick glance, I told her that she won’t like it because it’s going to turn out cakey (she likes’em fudgey). She didn’t believe me, and as I predicted, they were cakey and dry.
Same concept applies to reading descriptions of dishes in a restaurant menu. It’s a taste memory thing…one form of intuition. My mom and I have it, but not my sister, so she always lets us order, and if the descriptions are true to the dish, we get exactly what we expected.
Mo, I could not agree with you more. . . . . .intuition, taste & memory. You have nailed it! 👍🏻
Hi Todd! I know it can be odd for some people to see 🙂 People who do that are being kind and it’s always long term readers trust my recipes I guess! N x
I always do that Nagi out of respect for your hard work and dedication. Funny thing is I’ve NEVER given you 5 stars before making the recipe and then thought it wasn’t a 5 Star. The only time it’s not 5 Star is when I had too much wine while cooking & messed the recipe up. Btw, just made one of your fried fish recipes. Yum. Hope your having a nice trip and Dozer is well.
Somehow I missed what happened to Dozer. I certainly hope he will be O.K. I wish God had made our furry friends lives much longer. We just lost our wonderful furry family member of 12 years this past week to Cancer and my heart is breaking.God bless Mr. Dozer and help him mend fast. Best wishes.
Oh no Pamela! I’m so sorry to hear that, I felt a pang when I read this. What was her/his name? What type of dog? I’m so sorry… 😥 Sending big hugs – N xx
Oh, Nagi, I just read about Dozer. My thoughts are with you. I know how precious are furry family is. God knew what he was doing when He made dogs, that’s for sure. God bless you and Dozer.
On another note, I can’t wait to try this recipe. Pad Thai is one of my favorites and yes, it takes ketchup…Who knew!! : )
Cheers from Oregon!
Thanks for the well wishes for Dozer Nancy! he is going to be JUST FINE! Hope you try and love this Pad Thai, I’d love to know what you think! N x
Oh, happy day!! I love Pad Thai!! I remember the first time I had it. I was a young girl and visiting a friends house. My friends’ mom made “pad Thai” with peanut butter instead of making a sauce and it tasted like …… peanut butter!! It took me a long time before I tried the dish again. Once I had it the way it was supposed to be made, I was hooked. What a difference a good recipe can make!!!
So it was like SATAY!!!!!
I am looking forward to trying your recipe. Every time I open your recipes I get sidetracked they look so good and seem achievable. All the chores can wait. I hope your dog is ok. Kind regards. I hope you dry quickly too on the plane.
I shouldn’t say this… but GOOD!!! That’s what I WANT! 😂 I’m so pleased you are enjoying my recipes, and thank you for the well wishes for Dozer! As for the plane…. hmm, I spent the last few hours of the flight feeling like I was sitting on a wet sponge… 😩 N xx
So excited to try this Nagi – as a side note to Tamarind Puree…. Last week I used mine to make a substitute for worcestershire sauce… 1 tsp tamarind paste + 1 tsp soy sauce +1 tsp apple cider vinegar – et voila! I actually think it was better that the bottled stuff… I announced to my husband that I wasn’t going to buy anymore – that good! Safe travels. Diana.
NO WAY!! That’s so clever Diana, I am absolutely giving that a go when I get home! N xx
Not only love your recipes, but truely appreciate your humor, sharing of what’s happening in your life, and of course Dozer—-sorry he’s under the weather.
Thanks Jonathan! So glad you enjoy my recipes – AND DOZER!! He’ll be totally fine… just a bit bored for the next 6 months! 😩 N xx
Can’t wait to try this – and your ‘cheeky’ substitute. I hope you have an exciting trip. It’s hard seeing Dozer in a kennel. He really looks forlorn! I’m sure his tail will be waggin’ when you get home.
The biggest problem I’ve had keeping him quiet is when people come round!! He leaps to his feet, whimpers for a second because he keeps forgetting about his leg, then starts prancing around with exciting….. I don’t know how to stop that!!!
Your baby is a social butterfly!!! We had the same issue with our baby, too. Our vet told us we could 1.) ban visitors – not practical at all with us, or 2.) do our best to limit his activity and trust that he will settle if his pain increases. Sure enough, our Splash did settle – eventually. We had many anxious moments while he figured things out. And many times of sitting and sleeping next to his kennel. The things we do for our babies. Hopefully, Dozer will settle too. Our furry family members are so much smarter than we think. Good luck – our thoughts and prayers are with you and Dozer. Hope you have dried!!
Oh Bev!! You understand me completely. I was seriously thinking about putting my mattress on the ground so I can sleep next to him, just to comfort him a bit during the initial weeks after the surgery. I think that’s the main thing he is struggling with – that he can’t smooch up next to me and at my feet, he is so used to being exactly where I am! N xx
Sounds like a good plan Nagi! I”m sure Dozer will appreciate having you nearby so he can smooch up next to you. We chose the ‘roughing it’ method – just sleeping bags on the floor. Not something I would recommend for the long haul. Of course, we were much younger at the time! I’m looking forward to your progress reports. Good luck! ~B
Hi Nagi, my daughter is just in the process of qualifying as an animal physio. Dozer will need physio after his knee surgery just like humans do. It will help hugely in his recovery. Love your recipes and find them all very helpful.
Cheers from Brisbane
What a fulfilling job that will be 🙂 I have no idea at all about dog Physio, I need a crash course! N xx
This looks absolutely scrumptious! Poor Dozer. I feel so bad for him but am sending thoughts and prayers for a speedy recovery!
You know, I WAS feeling sorry for him but with such an outpouring of love, I am starting to think he’s getting BIG HEAD!!!😂
One look at that sweet face of his and ya just can’t help it! 🤣😻
Nagi just a heads-up, the Christopher Kate’s comments are odd – the link takes u to a school cheating website…
Gaa. Thank you Mari! N xx
Hi Nagi,
Thank you for chicken pad Thai recipe, I love it ! I used to go to a Thai restaurant in Geneva and this is the only meal I always eat !
I love to cook for my family and friends and I found your recipes very refreshing and easy to follow.
My 3 kids, my husband and I are in love with food from around the world ( I think so because my kids were born in different countries !)
We love to buy at the fresh market together at the weekends but most of all to eat !
Have a great week ! I’m looking forward to hear from you soon ! Big kisses Chally B.
I’m so pleased you are enjoying my recipes Chally! If you love food from around the world, you’ll find plenty here for you! N xx
Be careful with the tamarind sauce. Tamicon brand concentrate is what is in
my refrigerator (your recommendation for what is available via Amazon).
1 1/2 tbsp is way, way too much for this dish. Try 1 1/2 tsp.
It is quite intense and sour compared to most tamarind sauces. If a recipe
calls for “X” amount of tamarind sauce you need to cut it by about 1/2 to 1/3.
It is why it is labelled as a concentrate. (but it is a very darned good product…)
Hiiii Greg! You are absolutely right, it is super sour, eye wateringly so! Tamarind paste is very intense, far more intense than what I would imagine tamarind SAUCE to be. I know 1 1/2 tbsp sounds like a lot knowing how sour it is, but this recipe actually has quite a bit of sugar and sweet from oyster sauce in this which balances the sour out. 🙂 Would love to know what you think if you give it a go! N x
I just want to say this is by far my favorite recipe site! Everything I try is SO full of flavor and spices which is what I love and what 99% of recipes online lack. Everything is so bland but yours is all about bold flavors and I am just obsessed.
I can’t wait to try the pad Thai this week! P.S tried the fajitas feast and it was a massive hit!
What a compliment! 🙂 Thank you Tina, I’m so glad you enjoy my recipes! PS Looooove Fajitas SO MUCH!!!
Equal parts ketchup and grape jelly reduced does a pretty good job of mimicking tamarind – little trick my mom taught me many years ago…
That’s so clever!! I love that Amit! N xx
Is your Ketchup substitute in the notes just for the tamarind paste or for the whole sauce? Wasn’t sure if I was supposed to add more sugar, oyster sauce, and fish sauce .
Hi MaryAnn! I provided a different Sauce recipe using Ketchup to replace the ingredients in the recipe 🙂 So ignore the Sauce recipe in the Ingredients section, use the one with ketchup in the notes! N xx
I moved back to Canada from Sydney last year and had to drive an hr to the next biggest town to get tamarind sauce for one of my Thai recipes! No oriental supermarket here. I found recipes on line about how to make your own and I found dried tamarinds in one of the larger supermarkets but didn’t want to go to all the trouble. This looks amazing!
Oh I hear you! I drive well over an hour for ethic shopping sprees and food!!! N xx
Looks amazing, Nagi! I feel so sad for poor Dozer. Tell him again how much we love him.
I tell him that multiple times every day…. not sure he appreciates it right now, he’s sulking too hard!!!