If you love Thai food, this Pad Thai recipe is going to knock your socks off! This Pad Thai 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.
Pad Thai recipe
Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, Pad Thai is the dish by which every Thai restaurant is measured!
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!
This recipe is for everyone who’s been disappointed in the past by basic Pad Thai recipes that fall short of expectations. 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
.On the streets of Thailand, you’ll find authentic Pad Thai has a distinct fishy/prawny “funk” (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food. And I really hope you didn’t misread the word “funk”……)
If a very authentic version is what you’re after, refer to this Prawn/Shrimp Pad Thai recipe 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 – or from the foodcourt. Sorry to disappoint!
About THIS Pad Thai recipe
This recipe I’m sharing today lies in the middle between hardcore authentic Pad Thai (which most Westerners would probably find too fishy) and very basic westernised Pad Thai recipes that tend to lack the true flavours of Pad Thai and are typically too sweet.
It truly stacks up to your favourite Thai takeout – except less oily (restaurant Pad Thai is notoriously oily) – but you will not need to hunt in the dark corners of an Asian store to find the ingredients.
It’s an everyday Pad Thai recipe I specifically created so I can make it whenever I want just by popping into my local supermarket!
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).
Don’t worry if you can’t find Tamarind Puree! I have a cheeky but astonishingly great sub instead….
The cheeky sub for tamarind
Ketchup.
I kid you not. You will be amazed how good this tastes.
It took a few goes to get the flavour balance right – you can’t do an outright substitution of ketchup for tamarind given one is sweet and the other sour. I had to adjust the ingredients.
I dare to say that some people might even prefer the ketchup version to the Tamarind version as it might be more familiar to them because there’s no denying there are plenty of suburban Thai restaurants that use ketchup in their Pad Thai!
Here’s a comparison of the two. The ketchup version is slightly redder, and obviously does taste different but it’s remarkably good and certainly still a terrific Pad Thai fix!
Pad Thai 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.
With the Erawan Rice Sticks, if prepared per the packet (boiled for 6 – 8 minutes), they disintegrate within seconds of hitting the pan. If soaked in boiling water, they last longer in the pan but still break.
The only way to use Erawan is to soak in room temperature water for around 40 minutes and be quite careful when tossing, and also use a touch more oil.
Don’t worry, directions for both are in the recipe. 🙂 But if you can, get Chang’s. Far less effort and stress!
Other things in Pad Thai
Don’t worry, I’m not going to put up a photo of every single ingredient in Pad Thai! Just the ones you might not be so familiar with. 🙂
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).
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
More Thai Food favourites
- Thai Chicken Satay with Peanut Sauce – a reader favourite, extremely popular!
- Thai Chili Basil Chicken Stir Fry
- Pad See Ew
- Thai Red Curry and Green Curry
- Massaman Curry
- Thai Fish Cakes
- See all Thai Recipes
Pad Thai
WATCH HOW TO MAKE IT
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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 (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:
LIFE OF DOZER
Adjusting to his new life for the next few months. He does an excellent sad face.
I was supposed to fly out to the States on Saturday but I pushed my flight back to spend the weekend getting him settled at my mother’s house. He was supposed to stay with the Golden Retriever boarder, but a) I couldn’t burden her even though she was insisting; and b) he would be so sad watching all his friends leaping into the car for beach and park outings while he remained in his crate.
My mother’s house is perfect. He’s usually quite bored here 😂
Thank you for all the lovely messages, helpful tips and sharing your experiences. I was truly touched – made me weepy actually! N xx
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!
Hi Nagi, I am so thrilled to have come across your blog. My husband and I recently moved to a bigger city and have been loving trying all of the new cuisines available just outside our door. Being the main cook in our family, I thought I need to try and cook new styles, as take-out is not always feasible. We hosted a “Thai Night” last night and enjoyed your Pad Thai, Thai Fried Rice and Chicken Satay Skewers with Peanut Sauce. I cannot tell you how much we enjoyed this and all of the compliments we have received. I really appreciate how much detail you’ve provided in your recipes, it makes trying a new style so approachable. I can’t wait to cook my way through your blog! Thanks!
I’ve never made pad Thai before so I was a little nervous. I made it according to the recipe and it was amazing. Thanks Nagi.
I’m so glad you gave it a go Annette!
My ipad won’t let me rate this, but it’s 5 stars! So far I’ve been very happy with everything I’ve made from your blog, and this pad thai is no exception. I’m really attentive to the quality of the food I feed my family, so I really appreciate the ability to easily make a delicious take-out-quality pad thai at home, using ingredients I feel good about. My husband loved it, and my toddler vacuumed it up – I had to keep giving him shrimp off my plate! Thanks so much, we love it!
Thanks so much Laura!!
What could I use as substitute for oyster sauce ?
(allergy to shellfish)
Hi Wander, there’s a mushroom based “oyster” sauce which is the perfect sub – N x
This was to die for!! I actually found tamarind at Wal-Mart of all places! I added about 1/4 cup of water to the sauce and simmered it on the stove, then strained it. I also drissled sesame oil over the finished dish!! So Good!
Sounds great Kim!
I’m tired of our same old rotation and try to break out every now and then, only to be met with polite dislike-that-wants-to-like or outright requests for cereal from my kids – 10 and 5. My husband and I love pad thai so I knew we’d be happy, but I was certain the kids would not. Shock of all shocks – they loved this! BOTH of them. My finished product looked a little bland (all one color) but it tasted fantastic. A little ground red pepper really prettied it up though, and the kids actually wanted and liked the pepper also. They enthusiastically ate every bite and my daughter was bummed there wasn’t any left. She was excited when she saw the package of leftover noodles though, because that means we can have it again. Clearly I’m going to have to double this next time. And there WILL be a next time! Can’t wait to try the drunken noodles next. Yum yum.
That’s wonderful Sarah!! I’m so happy it was a hit!
Hi there Nagi & all.. silly question… i am going to cook this tonight… and yep, i have the Erawan brand, broader PadThai noodles! Read your note… question is, after 40 or so min’s soaking in room temp water, then do you just rinse and add to the pan? Or rinse and do the step one of the main recipe? (Ie, boiling water over for 5 mins?) cheers thanks 🙂 love your stuff
What could be used as an alternative to garlic chives, I’m really struggling to get some where I live?
Regular chives would be fine also Tracie – N x
Spring onions? I am guessing you may find these difficult to find too? Depending on how many times you cook recipes like this and you have the time, you can grow your own chives and/or spring onions.. super easy 🙂
Just a suggestion. If you can find spring onions, etc still with roots attached, place the roots (leave a bit of spring onion attached) in a glass of water on your benchtop until they start to sprout. Then plant in soil to regrow your own : )
Hello. I have read on Wikipedia that the tbsp în Australia is 20 ml and în Europe is 15 ml. Can you please tell me is this recepie tbsp is 20 ml or 15 ml. Thank you
That’s a really good question. The short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference. – N x
We recently moved to a country town and can’t get my fiance’s favourite dish, Pad Thai, delivered anymore! I stumbled across your blog and was impressed with the level of detail you provide in your notes as well as the passion you seem to have for cooking delicious food. I made this Pad Thai recipe last night and it was delicious – my fiance was very happy with the flavour! I was so nervous about the sauce since I’ve never used fish sauce before and it smells so bad before it’s cooked into the recipe, but your explanations and notes made me trust that you know what tastes good and the delicious results speak for themselves! My noodles disintegrated a bit as per your warning (I couldn’t find Chang’s noodles) so I will try soaking them for a shorter amount of time on my next attempt at this. I also added carrots (chopped into matchsticks) as I like to get as many veggies into my cooking as I can get away with. I’m so impressed with your blog and I want to try nearly every recipe you have on here! Thank you for sharing your passion and skills!
I hope you do try them all Charlie, I’m so glad you loved the Pad Thai ❤️
Made this again last night and it does not disappoint. I must admit it is as good as the Thai restaurant that we go to. Thanks again Nagi
You wont need to spend money on takeout again!!
Hi Nagi,
I’m not a fan of tofu. Any idea what I can substitute the tofu with?
Hi Jasmine, just leave it out ❤️