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!
Tina says
This is delicious. The first time I made it the noodles stuck together and as a result didn’t soften evenly. The second time i stirred like crazy, it was better but there are still a few that stuck together. Did you not have a sticky noodle issue when soaking?
Nagi says
Hi Tina, no I don’t sorry – it could be the brand you’re using unfortunately. N x
Christina says
Best pad thai recipe! Thanks so much!
Hannah says
Forgot to add the rating with my last comment!
Hannah says
I just made this and it was soooo yummy! I also found the process of prepping all of the ingredients and then very quickly pulling them together to be really meditative and lovely. Thank you for this great recipe!
Katy says
Thanks so much for this excellent recipe. It really does taste just like a restaurant Pad Thai! I may never bother eating it out again when your recipe means I can make it so easily at home and it’s become a regular on our home menu rotation. We leave out the tofu as my husband isn’t keen on the stuff and we can’t get garlic chives so we follow your substitute for that. We also happen to like just a touch more noodles so we usually do 140g for the two of us. Otherwise, we follow the recipe to the letter. Can’t wait to try your swedish meatballs recipe tomorrow – I shall report back!
Chris Collins says
Nagi, your recipes are simply the best and authentic. I really enjoy following your recipe and the family absolutely love your meals.
Agnese Gobbi says
Hey! First of all, I will forever be grateful for your Pad Thai recipe! It’s just exquisite. In some days I will have at dinner some friends that are vegan. Do you have any ideas on how I could make a vegan pad thai (without eggs and fish/oyster sauce)? Thanks!
glen says
The rice noodles/sticks that I buy come in 1lb packs (16oz, 454g) and that’s about the right amount for our family. Since that amount is 4x the amount of noodles called for, should I quadruple all the sauce ingredients?
glen says
4x the sauce felt like too much initially. It was a bit soupy on the bottom. But by the time everyone ate and went back for seconds, the noodles had absorbed a lot of the liquid. And for leftovers the next day, it was all absorbed so was ok. However, I’m going to try 3x the sauce and see how it goes.
Angela says
I made this today and I don’t think I’ll ever order out Pad Thai again- It was so good- better than some of the takeout I get from “Thai”restaurants. It reminds me of the authentic Thai places in Minneapolis/ St.Paul.
Kat says
I can only find liquid tamarind concentrate. Do you know how much of the concentrate I would use instead of the paste?
Nagi says
Hi Kat, without seeing what it is exactly it’s hard to tell, I would start with the same amount and add to taste – N x
Krysia Canada says
I am a pad thai snob and was hesitant in trying yet another recipe that disappoints…. but.. I have to tell you, YOU WIN hands down! Thank you! I have thrown away all other recipes and your’s will be my go to! I cannot wait to try your other recipes. Thank you!
Nagi says
I love this!!! Thanks so much Krysia! N x
Akina Koh says
We made this tonight. It was so quick and easy and so delicious! We happened to have the Pandaroo brand noodles. I soaked it in hot water for 15-20 minutes until it was slightly firm, and found that it worked well – didn’t disintegrate and kept its shape. I used to cook eggs separately in another pan but this one only uses one wok, so it was one less item to clean! Will make it again 🙂
Kiki says
I was a bit worried about this as I only had the Erewan noodles on hand but I soaked them in hot (not boiling) water for 10 mins prior and they were fine. This pad Thai was really nice. I added sliced carrots and skipped the tofu/bean sprouts. Definitely needs the lime!
lenlee says
We love it! Super good
Rainie says
This was the best pad thai recipe I found and tried! Tasted the most like the ones I get at Thai recipes. The oyster sauce was a surprise ingredient for me but it made it so good! Thanks so much! Love your site!
Rebecca says
This was so easy and yummy! Will totally be adding this to the rotation.
Mallory says
Amazing, delectable and easy! Added cabbage and carrots to the dish, used vegan chicken instead and it was a hit at dinner. The sauce was everything will definitely make again
Amy says
Made this tonight. It did not disappoint!! Used the ketchup substitute )thank you for the tip). This will be my go to from now on!
Lena says
Thanks so much for this reciept! It was perfect as from my favourite restaurant.
Lise says
Hi Nagi,
I moved to a regional town a number of years ago and good Pad Thai is impossible to find. Your recipe is amazing and by far the best I’ve eaten in a long time. Thank you! I’ll heading to the requests page next to add a few more favourite Thai dishes!