Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Rating
4.95 stars (404 reviews)
Keywords
Pad Thai, What is pad thai?
Ingredients
125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1))
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))
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
Lime wedges ((essential))
Ground chilli or cayenne pepper ((optional))
More beansprouts
Categories
Mains
Cuisine
Thai
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 650 kcal
Reviews
Sheryl on 2025-08-03 (5 stars): This recipe is amazing!! Best Pad Thai I have ever made!! I have been wanting to perfect this dish for a long time. I did need to make a few substitutions. One, no tofu so I used snow pea pods. Two no fish sauce, yikes i bought three oyster sauces at the store by mistake lol, I minced two anchovie filets and mixed them into the sauce and added extra soy sauce to accommodate the extra liquid, I did not have tamarind so I made the ketchup version. Even with these issues it was absolutely amazing!! Thank you so much for the recipe!! I will be going through all your recipes :) I will use the proper ingredients next time but after reading the recipe I had to eat it now!!
Fabiola Alvarez on 2025-07-19 (5 stars): I made it vegetarian version and it turned out terrific!!!!
The best pad Thai recipe ever!!!!!
Jessica Greenway on 2025-06-26 (5 stars): Absolutely fantastic. I left out the oyster sauce, added plenty of peanuts, and a splash of fresh lime juice was a must. Thank you for the recipe.
Vivienne on 2025-05-08 (5 stars): Fantastic- had it at a Thai restaurant last week- this was much nicer. Thanks Nagi
Angie on 2025-03-18 (5 stars): This was the best pad thai recipe I've tried and came out as good or better than the local thai restaurants near me. The whole family loved it and it will be on the week day rotation!
Sabrina on 2025-03-12 (5 stars): Made this as part of a Thai banquet luncheon and it was well received. I made a vegetarian version, so added more tofu batons in lieu of chicken. I pressed the tofu, so it sucked up the sauce.
My friend commented that she usually doesn't like pad Thai, but she loved this version. I put a good amount of tamarind in it, and I told her that a lot of the local restaurants in our area use the ketchup shortcut and the flavor is hardly authentic.
Thank you for another fantastic recipe!
JS on 2024-10-15 (5 stars): Delicious and simple to make. The pad thai at restaurants where I live is always too sweet and mostly noodles. But this was perfect
Susi V on 2024-09-06 (5 stars): Not that you probably need a 1000th review for this recipe 😅 but after making this the second time in less than a month I just want to add mine anyway. Great recipe, lovely flavours that are not overpowering and perfectly balanced. Also adaptable - first time I made this exactly as per the recipe; this time I used prawns and no tofu or chicken but added some snow peas a few sliced mushrooms and slivers of red pepper while reducing the noodles for a lighter dish (on a bit of a low carb virtuous eating mission). Totally awesome!
Megan on 2024-09-01 (5 stars): There are no Thai restaurants in my country town (it’s a 30min drive to the closest one) so any Thai cravings have to be met by cooking my own (or Nagi’s as it were). I doubled this recipe and soaked the Erwan brand noodles for 45 minutes beforehand as suggested. A great recipe, easy to follow and a great balance of all the flavours and crunch.
Geoffers on 2024-08-25 (5 stars): Wow, epic flavours - used the tamarind/oyster/fish sauce combo and added broccoli. I think it's genius to add the tofu with the sprouts & noodles as it stays a really nice soft texture. Best Pad Thai I've sampled including a couple of 5 star local Thai joints! You nailed it Nagi👍
Tali on 2024-08-17 (5 stars): Absolute cracker of a recipe - easy, affordable and delicious, real restaurant quality. Thanks so much for sharing!
Soley on 2024-07-29 (5 stars): Best pad Thai recipe I have ever tried ! I don’t use tofu i instead use prawns and chicken and it always comes out delicious. For the sauce I usually add some peanut butter just to add a more nutty taste to the dish which my family loves.
Pammyglo on 2024-07-26 (5 stars): Delicious.
I am intolerant to garlic so used ordinary chives and skipped the garlic cloves.
I am about to make it for the 2nd time
S on 2024-07-16 (5 stars): I tripled the recipe and it turned out great. Perfect balance of sweet, salty and tangy with a wonderful crunch from the bean sprouts and peanuts. Will definitely be making this one again. Thanks for the recipe, Nagi!
Matt Haan on 2024-07-12 (5 stars): I’ve made this recipe like 29 times it’s always great.
J-Mom on 2024-06-09 (5 stars): I've done other recipes in the past but this is so great! Love the flavors. Thank you for the tips of noodles. They stayed intact!
