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
4.93 stars (451 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
Michele Sellers on 2026-07-23 (5 stars): Made this as written (minus chicken) and WOW! Everyone loved it! Might not ever order it as takeout again!
Donna Findlay on 2026-07-23 (5 stars): Delicious thank you
Annie K on 2026-07-21 (5 stars): Firstly thank you for sharing your recipes. I really love how you have little notes and alternatives. I made the pad thai but I felt like my measurements were off trying to double for the people in the house. I doubled the sauce measurements and didn't turn out good. How should I measure the sauce if I cook for say 6 people. My oyster sauce is thick. I used ayam brand for all sauces and jeenys tamarind paste. Which brand oyster sauce and fish sauce do you recommend. Please recommend kindly.
Thank you
Scott J Cooper on 2026-04-13 (5 stars): Nagi, I’m getting ready to cook this again today after having used your recipe at least twice before in the last year or so. Just wanted to say that my family and I love it! I’ve used some of your other recipes also and you’ve become one of my 2 or 3 go-to chefs on the internet. I appreciate the care you take in developing and presenting for amateur cooks like me.
Finally, our family’s condolences to you on Dozer. We are a dog and cat family and understand how important these guys and their unconditional love are to us. Rest in peace, Dozer.
Debbie on 2026-04-12 (5 stars): Excellent recipe. I was nervous it would not work out, and almost ordered a backup from a local restaurant as I served it at Easter. It was great!
Elyssa on 2026-04-03 (4 stars): Really nice and much easier to make than I expected. However the sauce was a bit too sweet for me
Marti on 2026-04-02 (4 stars): Made this tonight, and it was phenomenal. I think I used a little too much tamarind, as it was a bit sour and overpowering. But overall delish recipe. I’ll definitely be making again with a little less tamarind (of the brand I have at least).
I did feel like this was missing something compared to my normal take-out spot (they closed at Christmas, so I can’t compare side by side…) but couldn’t tell what… if anyone has ideas/suggestions let me know!
An on 2026-03-28 (5 stars): LEGIT!!! BEST PAD THAI RECIPE EVER!!!!
Roxy on 2026-03-06 (5 stars): Love Love Love!
I did a double batch and cornstarch slurried my chicken so it was super soft and melt-in-your-mouth tender. iIalso added capsicum, carrot, zucchini, and a thick rice noodle as they hold up better.
No eggs or tofu because of allergies.
Janet in Oakland CA on 2026-03-06 (5 stars): The only way that pad Thai could have been better was by following the recipe more closely. Next time, I do it all Nagi's way.
Vincent on 2026-02-19 (3 stars): Do not follow the suggestion of soaking the noodles. Just cook them. They did not come out well that way, too stiff.
Cindy on 2026-02-07 (5 stars): Best Phad Thai ever! Thank you. I followed to the T...minus chicken. Big hit
Beverley Wowk on 2026-02-05 (5 stars): Cooked thus tonight for dinner thinking of you and hope that Dozer is peacefully crossing the rainbow bridge when it’s his time ❤️
Debra on 2026-02-03 (5 stars): Made twice now and it’s great. It was easier for me to combine noodles and toss through bean sprouts after so that they were as crunchy as possible because when I added sprouts w noodles, they overcooked… I couldn’t manage combining them fast enough. Sorry I also added 1 finely julienne carrot and some green capsicum because I love vege. This is yum and I love the ingredient tips which are beyond helpful making for a quality recipe
Sue on 2026-01-28 (4 stars): I have found really good organic rice noodles, Perfect Earth. They need cooking for 8min and don’t stick together
jessie on 2026-01-11 (4 stars): im not sure what went wrong but the noodles needed much more cooking. i used chens noodles and they need to be boiled for 8 minutes to be edible for me.
there was also too much sauce for me, it needed about half the amount of sauce.
i dont think this recipe is for me and i might have messed up somehow since i am not the greatest cook
Helen on 2026-01-04 (5 stars): I've made many of your recipes & while some of them have turned out okay, others have been really good BUT this recipe just completely knocks things out of the park. I would give this 10 stars if I could. Superb & will be a regular meal now at my place. Thank you so much.
Carla on 2026-01-01 (5 stars): Please please i need help in a hurry
If i make this with prawns when do i add the eggs
