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 (438 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
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.
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
Burnie North on 2025-12-08 (5 stars): Excellent recipe! As all of Nagi's recipes are!
Naomi on 2025-11-30 (5 stars): One of the best things I have ever made, and more importantly, tasted! Stuck to the recipe exactly, and it was amazing 🤩
Tony on 2025-11-21 (5 stars): I make this a lot and I love Nagi’s sauce - but I did find a good sauce that I keep on hand when I just want to feel lazy. Please don’t think I am crazy. It’s the Kroger store brand of pad Thai sauce. It’s delicious. They keep it with their Asian foods. Usually aisle 6. If you try it let me k on what you think.
Danielle on 2025-11-19 (5 stars): Absolutely delicious, and so easy to make. I can make it in half hour for my family. My teenage son can eat 4 full plates of this. The little lemon squeeze, makes all the difference! Thank you
Nora on 2025-11-02 (5 stars): You have explained the recipes so well and with pics. Thanks so much. In India we don't bird eye chilli.
Keziah Spencer on 2025-10-30 (5 stars): I was hesitant because i can't do fish sauce but honestly really bloody good even with the lite soy substitute!
Amber on 2025-10-27 (5 stars): Pretty good! Like you mention, it's a bit different from what you find in most Thai restaurants but it seriously hit the spot for my craving. The store was out of bean sprouts (devastating) so I just made it without.
Blondeemonster on 2025-10-19 (5 stars): Awesome recipe. I've made a few Pad Thai recipes and none of them are much good. I didn't have tamarind, so I substituted Pomegranate molasses instead. I thought it wouldn't be great - but it was YUM. The whole family loved it. Thanks Nagi. Another winner recipe!
