This amazing Pad Thai recipe is easy and comes together in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade pad thai sauce.

Looking for more fun 30-Minute-Meals? Try my Creamy Pesto Tortellini, Thai Chicken Lettuce Wraps, Ground Beef Bowls.

Easy homemade Pad Thai served in a bowl.

I haven’t kept my love for Thai food a secret (here are some of my favorite Thai inspired recipes). My love comes from my mom’s cooking, and enjoying favorite Thai restaurants near my hometown, like My Thai, owned by Dee Benson. Dee also made the best fresh spring rolls and gave us advice for making them. This recipe was created by me in an effort to use ingredients I could find easily, and recreate the taste I love.

For a more Authentic Pad Thai recipe that uses palm sugar and tamarind paste, check out Thai Cooking with Joy.

Why I love this recipe:

  • 30 Minutes: From start to finish, perfect for a busy weeknight!
  • Easy: A few simple steps and everything gets tossed together in the same pan!
  • Flavorful: The fresh vegetables and homemade pad thai sauce really make this meal shine!

What is Pad Thai?

Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious Pad Thai sauce. It’s a common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.

To make vegan or vegetarian pad Thai, leave out the egg and substitute the fish sauce for more soy sauce.

A Note about Pad Thai Sauce:

Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe. I also added a big scoop of peanut butter to my sauce, because I think it gives the whole dish an added creaminess and boost of flavor that I love.

How to Make Pad Thai:

Cook Noodles: Follow package instructions to cook noodles just until tender.  Rinse under cold water.

Make Sauce: Stir together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter, if using. Set aside.

Pad Thai sauce ingredients added to a bowl.

Sauté Protein: Heat 1½ tablespoons of oil in a large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. Cook until meat is done.

Shrimp and chicken sautéing in a pot.

Cook Eggs: Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Eggs added to a wok, cooking pad thai.

Combine and Toss: Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

Pad thai noodles and sauce added to a wok with sautéing veggies, chicken and shrimp.

Serve: Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Easy Homemade Pad Thai cooked in a wok, with tongs for serving.

Make Ahead and Storage Instructions:

To Make Ahead: Cut your protein, and chop veggies ahead of time. Stir together sauce ingredients and set aside.

To Store: Keep leftovers in an airtight container in the fridge.

Recipe Variations:

  • Tamarind Paste: Substitute 2 Tablespoons Tamarind paste in place of the vinegar, for a more authentic sauce.
  • Vegan or Vegetarian: Leave out the egg. Use tofu, and substitute the fish sauce for more soy sauce.
  • Peanut Butter: In my recipe, I add a big scoop of peanut butter to the sauce because I think it gives the whole dish an added creaminess and boost of flavor.

More Thai Inspired Recipes:

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Easy homemade Pad Thai served in a bowl.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Save Recipe


  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic , minced
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper , thinly sliced
  • 3 green onions , chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:


  • Cook noodles according to package instructions, just until tender.  Rinse under cold water.
  • Make sauce by combining sauce ingredients in a bowl. Set aside.
  • Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
  • Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  • Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  • Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
  • Store leftovers in the fridge and enjoy within 2-3 days.


Make Ahead Instructions: Cut your protein, and chop veggies ahead of time. Stir sauce ingredients together and refrigerate until ready to use.
Tamarind Paste: Substitute 2 Tablespoons Tamarind paste in place of the vinegar, for a more authentic sauce. You can buy tamarind online, or at an international foods market. 
Vegan or Vegetarian: Leave out the egg. Use tofu, and substitute the fish sauce for more soy sauce.
Peanut Butter: In my recipe, I add a big scoop of peanut butter to the sauce because I think it gives the whole dish an added creaminess and boost of flavor.


Calories: 627kcalCarbohydrates: 77gProtein: 22gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 153mgSodium: 1867mgPotassium: 533mgFiber: 5gSugar: 20gVitamin A: 1406IUVitamin C: 57mgCalcium: 117mgIron: 2mg

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I originally shared this recipe August 2018. Updated April 2022.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. We just made this for dinner and we’re so impressed with the flavors, as well as the simplicity of putting it all together on a busy night. VERY good!! Will definitely be making this again. It was nice to be able to whip this up so quickly rather than driving to go pick up pad Thai from our favorite spot!

  2. 5 stars
    This is delicious! We used thin sliced napa cabbage instead of bran sprouts and added fresh diced tomato! Yummy!

  3. 5 stars
    I’ve never commented on any recipe ever but this was SO GOOD!! Pad Thai is my go to comfort food and this hit the spot! The sauce is a perfect balance of flavors…love it!

  4. 5 stars
    Totally delicious. It should include a bit of instruction on how to prepare the rice noodles though. Had to look elsewhere to find out I need to soak them in Luke warm water for 10+ minutes until soft.

  5. I absolutely love this recipe. It’s so good! I feel like I am in on some secret – it’s so easy and I don’t have to drive across town to get it!

    Tonight I made it with tofu. I added carrots and green beans. In times past I have made it with shrimp. SO MUCH AWESOME! Thank you 🙏

  6. 5 stars
    This WILL be on my regular rotation! Each week family come for dinner. I ask what they wanted and this week was Thai. When I googled that, this recipe came up. I would use 1 1/2 times the sauce and I subbed Worcestershire sauce for the fish sauce. I used both chicken and shrimp and it was so good – restaurant worthy.

  7. 5 stars
    I can’t even with this recipe! I looked at recipes on TikTok, YouTube, etc, and landed on this one because it somehow spoke to me. So so so glad it did. It was delicious! My favorite Thai restaurant is 30+ minutes from me and when I go I stock up on Pad Thai. Never again because I just found out I can make something better from home! THIS!! ❤️

    I should have kicked it up with a bit more sriracha but that’s ok!

  8. 4 stars
    Made this with stir fry vegetables. Really nice meal. The x1 ingredients feed 3 people so don’t go overboard. Easy dish to make and tastes yummy

  9. 5 stars
    This is such a good pad thai recipe for me because it asks for things that I usually have on hand. I did half and half fish sauce/hoisin sauce because I didn’t have enough fish sauce. It was delicious!

  10. 5 stars
    Made for the 2nd time. Such a great recipe! Did have to decrease the brown sugar, but this is an easy peasy yummy keeper. Made with tofu tonight.

  11. 5 stars
    Best Pad Thai recipe that I ever tried! My family said this Pad Thai is better than one from restaurant! Sriracha is a nice kick.

  12. 5 stars
    Perfect. I’ve made Pad Thai several times but it was never “quite right” while this one is superb. I followed everything exactly and omitted the optional peanut butter. Was delicious!

  13. 5 stars
    This was such a hit! My son has a severe peanut allergy so I substituted the peanuts with cashews and used cashew butter. This is for sure a new staple!

  14. 5 stars
    I used shrimp and tofu and a little more peanut butter and omg this was the first time I ever made this and it’s now a favorite! So glad I found this. Thank you

  15. My husband and I cannot get enough of this recipe! A little spicy but not too much. We even tried cooking both chicken and shrimp together and it was a good combination. Getting the recipe to as many friends and family!

  16. Easy to follow recipe and absolutely delicious! Thanks for sharing 🙂
    (ps: I added the peanut butter!)👌😗

  17. 5 stars
    I’m not even kidding when I tell you I make this recipe every week. It’s my favorite comfort food and it’s great to put in tupperwares and have for lunch over the following days. Best homemade pad Thai sauce ever. I like to make extra sauce because it’s so good!! Thank you for creating this masterpiece!

  18. 4 stars
    Overall a great recipe.
    But I cooked it in a slightly different order. Chicken in a different pan. Egg set aside after being mostly cooked. Then veg until nearly tender then add it all together.
    Only thing I wouldn’t do again is add the roasted peasants into the cooking as they went hard and black and I had to pick them out.
    Otherwise a really tasty recipe and my first attempt at a pad Thai.
    Thank you

  19. 5 stars
    I’ve made this about 5 times now, and I love it. The bell pepper that she forgets about in the recipe I leave raw, julienne, and put on top. The garlic I use when I Cooke the chicken, so its flavor is throughout the dish.

  20. 5 stars
    We are making this for the second time in a week! It’s wonderful and will be my go to when I’m craving pad thai!

  21. 3 stars
    I like to skim blogs and combine recipes ideas and sometimes elevate or mix it up among the different techniques and have to say the order of cooking the components is totally out of whack…especially if you’re using a wok on a higher btu rig.

    The techniques are there somewhat but you do not cook cook garlic and shrimp first, your peanut butter addition is nonsensical and it lacks oomph…a couple or 4 Thai chilies is what it needs…also palm.sugar is a must and easy enough to find. Shrimp toss in toward the end, right before Saucony for a better end results.

    1. 5 stars
      Maybe you should start your own blog. That way you can do everything perfectly and you won’t have to waste so much time hunting the internet for things to complain about. What a miserable shrew.

      1. 5 stars
        As a new mom, my brain has felt scrambled lately. The simplest recipes take me twice as long to make. This, however, was as easy and quick to make as she claimed.

        Here are some changes I’d make for the next time: I’d bake chicken rather than sauté. This is personal preference as I doubled the recipe and had little pan room. I also was so anxious about undercooking chicken that I way over cooked it. Oven works best for me.

        There is also a ton of brown sugar- 10 tbs in the doubled version. I used 8 and while it didn’t taste too sugary, I’d like to try to reduce it a little each time I make it to see how much I can really get by with.

        I used peanut butter. All in all, best pad Thai I’ve had since I moved to this small midwestern city.

  22. Absolutely delicious! Made 1.5 portions of sauce because we like it saucy and used both tamarind and peanut butter. Perfect balance of heat, salty and sweetness. Thanks for the great recipe, it will be my new go to for pad thai.

  23. 5 stars
    This recipe was great, I brought home leftovers from a restaurant and my husband said make something like that and this recipe was that and MORE! We’re definitely making this again!!!

  24. 5 stars
    I’m not a natural in the kitchen but this recipe was easy and it tasted great! My husband was very impressed with me… We also used the sauce recipe for a basic veg stir fry and it was great too. I used half the sugar and it was plenty sweet.

  25. 5 stars
    This is a very good, basic recipe that you can adjust to your taste. If you don’t tend to like sweet sauces, start with way less sugar, TASTE, then add more if you want. Easy to add but not to take away. I use twice the amount of tamarind paste than what’s called for, and a bit of ketchup (shhhhh – don’t tell my foodie friends) because that’s how I like it.

  26. 1 star
    This didn’t turn out for me at all. I used the tamarind paste and other than that didn’t deviate from the recipe. It was just too sweet and not good for my taste. Ended up throwing most of it in the garbage.

  27. 5 stars
    This Pad Thai is fabulous! I edited a few items based on what I had and it is delicious! I’ve tried other recipes in the past. This is definitely the winner for me!

  28. 5 stars
    Made this tonight for the first, even my picky 10yr old loved it!! Easy to put together for a home made favourite!

  29. I cut the fish sauce to 2 T, added 1 T coconut aminos, cut brown sugar to 2 teaspoons, everything else the same. Added some chili garlic sauce to the finished product. Very good.

  30. The peanuts in padthai should not be cooked in. They are crushed and the padthai dish is topped with them, or excluded entirely. We have never used peanuts, and the only place I’ve seen that is asian take-out. The noodles we use are usually wider rice noodles. I take this recipe as a western take on this common Thai dish.

    1. 3 stars
      Peanuts should actually be included and “steamed into” by folding in last couple of minutes of cooking, along with bean sprouts.
      Also both are used as toppings.

    2. What is the point you are trying to make? The blogger never claims that this is an authentic recipe for Pad Thai and in fact clearly refers to this recipe as being “Thai inspired” while linking to a more authentic recipe for those who are interested. She also makes it clear that this recipe is designed to suit individual preferences and to utilize easily accessible ingredients.

  31. 5 stars
    Highly recommend! This was SO GOOD. Simple recipe, easy to follow, and incredible flavors. Better than any I have had from restaurants. Will definitely be making again!

  32. 5 stars
    I just made this for my family tonight, and it was a HUGE hit! Thank you for a delicious recipe!

  33. 1 star
    the idea is definitely there. But all I tasted was fish sauce and salt with a strange kick. I made a lot of it since I made it for my family, and we wound up having to rinse it all. And we had to rinse it 2-3 times to get it good but even then there was still residue. I’m sorry but it’s worse than Jamie Oliver butter chicken.

  34. 5 stars
    Finally I get decent Pad Thai! The last time that I ordered Pad Thai, it was terrible. It was a slop of rice noodles weighed down by a gooey peanut buttery sauce with badly wilted bean sprouts. I knew that I was going to have to make it myself. This recipe was simple and delicious! I am so happy with it. I prepped everything first and then it just fell together in minutes. Super yummy!

  35. 5 stars
    This was my first go at making Pad Thai and I’m blown away.
    Quick and easy to do and the taste was divine, an absolute crowd pleaser.

  36. Hello, I cooked the Pad Thai recipe and loved it. One minor recommendation is to change the instructions to make the sauce ahead of the Thai Noodles, since, according to the instructions of most noodles, we have to mix it with the sauce immediately

  37. 5 stars
    Stellar recipe. My only complaint is that we had no left overs for the next day, everyone kept going back for more!

  38. 5 stars
    All I can say is, WOW!
    This is an amazing recipe. So easy and delicious! I put in the peanut butter, and it came out incredible. Thank you for sharing this!

  39. 5 stars
    I just made the sauce to go with noodles and eggs, and a side of tempura chicken. I’m not big on spicy foods, so only added 1/3 tablespoon of the sriracha. It was fantastic, still had a kick for me. Thank you!! I’ll definitely make this again!

  40. 4 stars
    I loved this! Next time I’ll cut the brown sugar down. But other than that no other changes are necessar.

  41. Love the recipe but I always need to make more sauce but it’s an easy fix. Made this multiple time already and my family always loves it.

  42. 5 stars
    Excellent pad Thai recipe, the best I’ve tried (and that includes a cooking class in Thailand). Thanks for this !!

  43. 5 stars
    This is the best pad Thai sauce that I’ve made. Not fishy at all and not too sweet. It has a great earthy, nutty flavor. Really delicious. Thank you.

  44. 5 stars
    We love this recipe! Super easy to throw together and always a hit when we have company over as well.

  45. 1 star
    I have been trying to make pad Thai for the man I love.

    The sauce does not taste authentic.

    We have had pad Thai at many different places.

    I was sad with this recipe.

    I feel bad because I like to be kind.

    Pailin on YouTube makes an authentic pad Thai.
    Seoyong keong longest is also pretty good.

    Wish I could leave a better review.

    It’s fourth of July and my significant other was so disappointed in this recipe.

  46. 5 stars
    for full disclosure i only used the sauce part of the recipe to use with my own noodle dish. i made it both with and without peanut butter, i liked it better without the peanut butter.

  47. 5 stars
    So good and very easy. Made as directed. This recipe will be used many more times. Better than restaurant ordered.

  48. 5 stars
    pronably surpasses any restaurant pad thai i’ve ever had, which says a lot! maybe it’s because i was able to add as many bean sprouts as i wanted (they’re my favorite!), but i think the general versatility of the recipe is just fantastic! i’ll try adding shredded carrot and maybe zucchini next time for some more color like someone else said (i left out the peppers), but my finished plate was honestly gorgeous already and tasted phenomenal. i followed to a T (with rice vinegar) and thought the amount of sweetness was perfect.
    my only problem while making this was that after cooking the chicken there was some juice left at the bottom of my wok (probably the result of overcooking, go me..) that i decided not to drain, so i did have to frantically add some cornstarch when i noticed the sauce wasn’t thickening and coating the other ingredients. no biggie though, i think it honestly even enhanced the final product!
    now when i have a craving for my favorite dish i can easily make it for myself and my boyfriend, so thanks a bunch for this recipe!

  49. 5 stars
    Dad here. Needed to make a quick dinner. Surprised how easy this was to make….used a no-sugar substitute and the sauce still came out great. Surprised that I am writing a review but I liked the recipe this much.

  50. 5 stars
    This recipe is so good. I’ve made it many times and my family loves it. I use chunky peanut butter instead of adding peanuts. I also added 1 tsp of PB2 for extra peanut butter flavor. Thank you for posting it!

  51. 5 stars
    I love this recipe, but I often substitute sriracha with sweet chili when I’m making it for kids and spice sensitive older people
    It comes out very sweet but still good

  52. 3 stars
    Good base recipe. We found 3T of fish sauce was way too salty so will try halving next time as well as doubling the rice noodles and adding 2 cups cabbage cabbage. Peanut butter was a great addition to sauce.

  53. 5 stars
    This is really good. Get everything prepped before you start to cook and it comes together very quickly. I soak the noodles in hot tap water for 10-15 minutes until pliable, and then lift the noodles directly into the pan with the meat and veg, along with a bit of the soaking water. The sauce is excellent as written, but to suit my own taste, I double the tamarind, reduce the sugar by more than half, and add a couple of tablespoons of ketchup. Yes, ketchup. I’m owning it.

  54. 5 stars
    My first time making pad Thai, followed it exactly, and it turned out pretty good! Thank you! Now I can make my own pad Thai!

  55. 5 stars
    I forgot to get the tamarind block out of the freezer, so we did the rice wine vinegar option. I have a soy sensitivity, so left out the tofu & subbed coconut aminos for soy sauce. Added a cup of shredded carrots to boost the veggie count.
    Completely delicious!!

  56. 5 stars
    For the love of all that is holy!!! I followed the recipe you provided to a T and it was absolutely amazing. Thank you!

  57. 5 stars
    This was amaaaazing! Our 9 yr old son went on and on about how good is was and insisted I add to my recipe book immediately. Everyone enjoyed it! Not a single bit left after dinner. That’s a good sign! Thanks for a great recipe! Even made it gluten free with gluten free sauces

  58. 5 stars
    Delicious! Not too sweet which can be a downfall of restaurant pad thai. I added some edamame for green and thai red chili peppers to spice it up. I added less noodles than called for but sauce ratio was perfect. Thanks.

  59. 5 stars
    I’ve made this recipe twice now and it’s become a favorite. Super easy and so flavorful! You will never buy the jarred Pad Thai sauce again after trying this.

  60. 5 stars
    We followed the recipe exactly and the pad Thai was delicious! We were presently surprised that this recipe is so easy but tastes so authentic. We will definitely be making this again!

  61. 5 stars
    I’m so glad I forgot sauce at the store! This recipe was delish and I will 100% be using this recipe from now on.

  62. Best pad thai I’ve had in a long time. The flavor was amazing. Definitely a keeper. Thank you

  63. 5 stars
    I followed the recipe as written except that I left my shrimp whole. This is an excellent version of Pad Thai; the family LOVED it. Full of flavour! Will definitely make again!

  64. Made this a number of times and it is a hit always. My boys have peanut allergies so I Sub the peanut butter with wow butter and omit eggs because they can’t have eggs a d it’s amazing. Thank you for the recipe.

  65. 5 stars
    Delicious! I did have tamarind sauce so that’s what I used. And the addition of peanut butter is genius. This is a simple yet very tasty meal that will be cooked regularly in my home. The options to switch out proteins makes this a versatile dish.

  66. 5 stars
    So good! My local store didn’t have fresh bean sprouts so I had to use canned. I added shredded carrots and zucchini for color and followed the rest of the recipe as closely as possible. You could really add any vegetables to suit personal tastes. We added shrimp as the protein. It was delicious and my husband keeps raving about it! I’m already planning on making it again next week!

  67. This turned out so good! I used chicken. I did measure the garlic with my heart, so it was more like 7-8 cloves worth of garlic. 🙂 I also love it when everything is well coated with sauce with pad thai, so after adding the sauce and letting it cook off for a couple minutes (to take some of the strength out of the fish sauce, really!), I added a tablespoon of corn starch + 2 tablespoons of water, mixed really well, and let that cook for another minute or two, tossing everything really well to get the sauce to coat. Fantastic! Will keep this in regular rotation.

  68. 5 stars
    Amazing recipe!! Personally, we cut the brown sugar down to 4TB, but other than that, we made no modifications and it was delicious. Making the sauce ahead and chopping the veggies made it a very quick meal to prepare, which is a bonus. Definitely making this again!

  69. 5 stars
    Delicious recipe! I used ribeye steak and crabmeat and shredded cabbage and the flavors were awesome. Okay maybe I doubled the peanut butter too! Thank you for a great meal.

  70. 5 stars
    Delicious!! Didn’t have any sprouts (don’t need it either) so I added an extra bell pepper. Was low on cilantro so only put it about a quarter cup but I see how more would boost flavor. Highly recommend and will make again!

  71. 4 stars
    I love this recipe with the addition of peanut butter! Omg the sauce is so creamy and I am using peanut butter in my sauce from now on. The only criticism I can offer is to use less sugar. It was a bit too sweet for my taste.

    1. Agreed, it was amazing! But I already reduced the amount of sugar to 3 table spoons and it was still too sweet. I would say 1 tbs is enough.

      1. I agree, I knew the amount of sugar listed would be too much. I reduced to 3 T., but next time I will only add 2 T.

  72. 5 stars
    Better than Chinese restaurants I’ve been to. I reduced the sugar to 1 tsp from 5 tbsp. It was great!

  73. 5 stars
    My wife told me she was craving Pad Thai and I have never made it. Came across this recipe, scaled it down for two people and the only change I would make is to add a few more bean sprouts, green onions, and peanuts.
    Easy to prep. Quick to cook. Great flavor! This recipe is a keeper!

  74. 5 stars
    I’m going to start by saying I never rate or comment on recipes, but this was amazing. I loved the sauce! The only thing I would do differently is either add less noodles or more chicken and vegetables, but the flavor was great!

    Just for the record, and I could have missed it, but I don’t see anywhere claiming this is an “authentic” Thai recipe as some people complained about? I can’t really compare it to “authentic” pad Thai, but this is the closest I have come to recreating the local takeout pad Thai and I will definitely make it over ordering takeout!

  75. 5 stars
    I added broccoli slaw to it, mainly because I had some leftover from the night before. Worked well, the recipe is fantastic!

  76. 5 stars
    Thank you for the recipe. This is a very delicious Pad Thai recipe, and super easy to make. I will definitely be making this again.

  77. Thank you very much for this delicious recipe of Pad Thai. I am very happy with it. I have put it on my list of successdishes. Thank you.

  78. 5 stars
    The pad Thai recipe of my dreams. I’ve cooked others and they have been such a disappointment, I almost didn’t try again, but decided to due to my daughters soy allergy (we subbed the soy in this, out for coconut aminos)
    This was so incredible. Never in my wildest dreams did I imagine I could cook pad Thai better than restaurant quality but this was the best pad Thai we have ever had! Ecstatic about this recipe and that my daughter can eat it! Thank you, thank you, thank you!!

  79. 5 stars
    I’ve used this recipe many times now with slight adjustments here and there. It’s fam fav for sure. Keep on being amazing!

  80. 5 stars
    This is my first time ever commenting on a recipe on any website, but I just had to because this dish was divine! The sauce was easy and tasted perfect! I can’t order this on Uber eats in good conscience anymore, knowing that I could make a much better version myself in no time. Will definitely make this again!

  81. 5 stars
    A total hit with the family.

    Can be eaten warm or cold. I used chopped cashews instead of peanuts.

    Made this twice in one week, the peanut butter in the sauce was fantastic!

  82. 5 stars
    So yummy! Just made this for dinner tonight. It was a little bit dry- maybe I added too much noodles? And I would put half as much peanuts in. Delicious!

  83. This recipe is delicious! The sauce is amazing. My store didn’t have the tamarind paste but it was still very good. I changed up the vegetables a bit to use up some things we had. This is a keeper!

  84. 5 stars
    Best pad Thai with authentic taste! We used Tamarind concentrate (2 tsp Tamarind concentrate, 4 tsp water. Mix together) in place of the vinegar.
    This recipe is definitely a keeper!
    Thank you Laura.

  85. 5 stars
    Absolutely wonderful! An easy meal – especially if you prep meat and chop any veggies beforehand. I doubled it so we could have leftovers and this was a winner!

  86. 5 stars
    Super delicious. I have tried many recipes for at home pad Thai and none of them have compared to the restaurants. This was delicious absolutely wonderful. I being a vegetarian did omit the fish sauce but it was still fantastic. The optional peanut butter did help. Thank you.

  87. 5 stars
    This is the best recipe I have found. This is my go to when cooking dinner for people or taking to a pot luck. It’s great for gluten free and vegetarian options. I get so many compliments from this recipe. Thanks again for a stellar recipe.

  88. 5 stars
    Outstanding! Pretty quick and easy too. Tamarind paste is a must if you want a more authentic taste. I added the peanut butter in the sauce, and it was delish.

  89. 5 stars
    This was excellent. I guess I understand the complaints that it’s not “authentic,” but I don’t recall the author saying it was. The problem with “authentic” recipes is that the ingredients are sometimes hard to find. My background is Italian, whose cuisine has evolved into “Italian-American,” which is outstanding in its own right. This is a keeper recipe

  90. 5 stars
    This was so tasty!!!! I’ve been looking for a quick pad Thai sauce recipe and this one (with tamarind paste) was authentic and perfect. Thank you!

  91. 5 stars
    It was really good. I made it with chicken and added a bit more heat. This was my first time cooking rice noodles and they took longer than expected and stuck together so some were weirdly crunchy. Lesson learned with that.

  92. 5 stars
    This is a quality recipe. Everytime I make it people love it. It’s a great harmony of flavour. I love this dish.

  93. This was delicious. Will defiantly make it again. The tamarind and peanut butter in there and fish sauce (everything) were stars. Yum it was all good. Yesss, left overs for tonight.

  94. 5 stars
    Hubby loves pad thai and lived in China for a couple years, so he’s picky about “real” Asian food. He loved this recipe and even had seconds, which is very rare! This is now part of my meal rotation.

  95. 5 stars
    I love this . My boss actually told me about it.. and I finally made it. So easy and super delicious:-) I did add stir fry vegetables tho cause I forgot the bean sprouts . 🙂 Looking for the my next yummy meal on your site.

  96. 3 stars
    Hi Lauren. Thanks for your recipe and I enjoyed trying it. However, I don’t recommend trying this recipe without some changes.

    Tamarind ‘paste’ is not ready to combine with anything until you remove the pulp. Tamarind concentrate is available and makes it quicker. I used paste and removed the pulp myself.

    Brown sugar?? If you go to the trouble finding Tamarind, pick up some palm sugar and coconut sugar and don’t use brown sugar.

    Not a single Thai person I know in Thailand ever added brown sugar to their Pad Thai.

    Peanut butter?

    Only a few Thai people that I know have ever heard of what peanut butter is. And none of them add it to Pad Thai……that got a few laughs when I asked them.

    Pad Thai in Thailand will not have peanut butter.

    Rice Vinegar? No, not in real Pad Thai.

    Just buy the sauce already made and available in Publix and most grocery stores if you are confused about using this sauce recipe.

    Thank you again for all your recipes.

    1. You basically redid the entire recipe. Glad you felt the need to get a laugh at others expense. If you didn’t like it, say that, or publish your own.
      The recipe was great.

      1. I think she was simply trying to give a more authentic review of the recipe and she even thanked the site for their recipes so she didnt sound rude to me. Just, perspective. Have a wonderful day <3

      2. 4 stars
        I’ve made this recipe many times. Like other said, I doubled the sauce and only used half the noodles. Also, I doubled the chicken (used chicken tenders). Lastly, I get my noodles from an Asian grocery store. The ones I got from Kroger weren’t good at all. When I make it with these changes, it is fantastic! I can’t imagine how dry it would be if you only use the sauce as indicated in the recipe and used the whole package of noodles.

    2. I don’t believe she ever stated authentic, but for the average person that doesn’t have a culturally expansive grocery store; this recipe hits the mark with what we might have on hand. You’re being unfair and rude. I don’t feel your comments helped any other cook but exemplified small minded thinking.

  97. 5 stars
    Pad Thai: made the above recipe tonight for dinner. I did make a few changes. Instead of 5 Tablespoons of brown sugar I used 3. Instead of bean sprouts I sliced the little carrots long ways and they were perfect. I also added about a fourth of a cup of chopped cilantro. The recipe was very delicious and I would highly recommend. This is a keeper recipe for me.

  98. 5 stars
    Very delicious and easy! It’s a staple in our household. I cut the sugar in half, always add the peanut butter, and add more veggies. Thank you so much!!

  99. 3 stars
    Five tablespoons of sugar is way too much for this recipe, and it seems as if lime is not necessary when you are using tamarind sauce.
    It was close, but I could not get the exact taste of Pad Thai which should be a bit smoky.

  100. I doubled this recipe and made the following adjustments
    Add fresh garlic with scrambling eggs
    Sauce – used honey in place of brown sugar, soy sauce instead of fish sauce and did HALF the suggested peanut butter. I also added about 2 tablespoons of teriyaki sauce.
    Overall turned out really good and my family enjoyed it! I recommend being patient when you combine and giving it some time to stir fry the noodles and sauce together, when it cools slightly it is less sticky. Don’t over stir and add a little extra oil if needed to keep your noodles from getting clumpy and sticky.

  101. 1 star
    Omg this sauce is TERRIBLE. You need lime, you need less fish sauce, you need less sugar. The site keeps reloading so it’s impossible to read the recipe- I had to screenshot it just to read it. I get that you like your ads, but it’s ridiculous.

    1. 5 stars
      This is the best Pad Thai recipe I’ve tried, and I’ve tried a lot! I did add less sugar, but that’s the best part of homemade, right? We can tailor to our dietary needs/wants.

      I’ve made this a few times and change it up based on what I have in the fridge for veggies and what I can find at my local grocery (bean sprouts almost never).

      Thx for a great option because the closest authentic Thai restaurant to us is an hour and a half away. Boo to the person who suggested we buy premade sauce full of artificial colors and flavor, gluten, and sugar!

      Well done!

  102. 1 star
    Sauce Over seasoned, even though I put 70% of it. Too much of all , specially tamarind sauce.TRuly, it was terrible. I lived in Thailand and I never had peanut butter in a pad Thai. I gave a try and definitely it made it worst.

  103. 5 stars
    Excellent recipe thank you. My local stores where out of bean sprouts so I subbed them with jasmine rice, worked out great, it was perfect. Some think too much peanut butter taste, not sure if cutting the amount for the sauce would be good or bad.

  104. No idea what the people claiming the recipe calls for too much fish sauce or tamarind paste or on about… Mine did not turn out nearly too salty or sour. I would add less sugar though, maybe about 3 tablespoons as some people have suggested. Also you could make a bit more sauce if you like your Pad Thai saucy.

  105. 1 star
    If you add the 2 tablespoons of Tamarind paste as suggested you come out with a sour mess. It’s too much and takes over the whole dish, had to throw out what could have been a wonderful Shrimp Pad Thai

  106. 5 stars
    I love the recipe. It is easy and quick. I taste the sauce by using less then add more as I needed. Thank you for the recipe.

  107. 5 stars
    Fabulous! I followed this recipe using the tofu option to a T and it was absolutely delicious (seriously, it tasted just like what you’d get at a restaurant). This is definitely going to be a regular in my weeknight dinner rotation!

  108. 5 stars
    I don’t usually comment but this Pad Thai was so easy and so rich and flavorful! Hubby gave it a 10/10! My picky daughter even enjoyed it! This recipe is a keeper!

  109. 5 stars
    I followed your recipe exactly and made tofu pad Thai — it was delicious and full of flavor. Oh, I added thinly sliced carrots for extra vegees.

  110. 1 star
    I agree with the other reviewer that there was WAY too much fish sauce and the dish was much too salty. So disappointing because I made a big batch which will now probably get thrown away.

  111. 5 stars
    I fixed these for my family and everyone loved it. I took others recommendation about not using the full 3 tablespoons of brown sugar. And I also double the sauce and did use the optional creamy peanut butter. This is a keeper!

  112. 5 stars
    This was amazing and genuinely tasted better than any pad thai I’ve received at a restaurant

  113. 5 stars
    loved how easy the recipe was. It Tasted great will definitely make again. Does the pad thai freeze well?

    1. I’m not the recipe author but my guess is that it wouldn’t since the noodles might get mushy when you reheat it.

  114. 5 stars
    Easy and tastes great. I had “back up” jarred pad Thai sauce but it wasn’t needed. This was a hit for 9 year old son and his friend.

  115. 5 stars
    This recipe is terrific! I followed the recipe and made two modifications: I brined the sliced chicken thighs for 1 hour then tossed with cornstarch before stir frying. I did not find bean sprouts at the store but that did not matter, it still tasted delicious!

  116. 5 stars
    This recipe was amazing! It tasted exactly like takeout and it was so easy to make. Will definitely be making this again soon!

  117. 5 stars
    Made exactly as directed but added a tbsp of chili garlic sauce for extra heat. It was amazing, very similar to what I’ve gotten from Thai restaurants in the US.

  118. Fantastic. I am a total snob when it comes to food, and this is 100% as good as my favorite restaurant. I can’t believe how easy it was to make!

    In case this is helpful, I subbed 1 tablespoon of agave syrup for the brown sugar, basil for the cilantro, and brown rice noodles for regular/white rice noodles.

  119. 5 stars
    This is great! I’ve never made Thai food and my dish came out amazing! The only part I messed up was the noodles. I didn’t boil them or stir them enough because they all got clumped together. I remedied that by cutting my noodles into little pieces with kitchen scissors and let my mixture simmer a little.
    I’m sure I’ll do better next time 😁
    Thank you for the recipe🏆

    1. Rice noodles do not cook in traditional way. Boil a pot of water and pour over the noodles. Let set 7-8 minutes, then add noodles to other ingredients immediately or they will clump.

  120. 5 stars
    I was craving pad Thai at 10am, and none of the restaurants are open that early. A quick Google turned up this recipe. It hits the spot for craving something tangy and garlicky. I didn’t add the 3 tablespoons of fish sauce, one was sufficient. And like another reviewer mentioned, I used the low carb kelp noodles. What a great brunch 🙂

  121. 4 stars
    We ate this with chicken last night for dinner. I doubled everything, and it came out delicious! We decided that next time we make it that we would tweak it just a tad. We will wait and make the rice noodles last, as they were difficult to separate after sitting in the strainer waiting. We also said we would triple instead of double the sauce. Other than those minor tweaks, this was another home run.

  122. Ironically, I am eating the Pad Thai FROM My Thai at Thais moment and just randomly googled recipes for Pad. Thai and this came up. It’s fabulous- everything is fabulous at My Thai, I used to go there when they had a restaurant in Brookline. Thanks to Grub Hub, I can now get it anytime without a having to deal with parking, etc…am going to try making my own one of these days!

  123. 5 stars
    I never leave reviews but this one is so worth it. It is so darn delicious and easy to make!!! I’ve made this over and over and it wins every time.

  124. 5 stars
    Husband and I absolutely LOVE this recipe and have been rotating it through our meals for over a year now!

    Question: is the calories and nutrition you have listed here per serving or for the entire dish?

  125. 5 stars
    Great recipe!! I was looking for a recipe in which I could use kelp noodles as a substitute for rice noodles – and this was perfect. Kelp noodles are delicious – available at Whole Foods.

  126. 2 stars
    Waaaay too much fish sauce in the recipe (or a misprint perhaps). Maybe three teaspoons instead of three tablespoons?

    1. Hi Emily,

      I’m not an expert on gluten-free diets. Hopefully someone else can help answer this question!

      1. Use tamari in place of soy sauce. Soy sauce almost always contains wheat. I’m gf mom and grandma — two people with celiac in my family. Tamari is a great sub.

    2. Hi Emily! Late to the party, but you can get Tamari sauce, which is a gluten-free soy sauce. It’s a tad less salty, also.

  127. 5 stars
    This stuff is like liquid gold! My husband and I love this sauce so much that I now double the recipe to have some extra on the side for reheating leftovers. To compare, I got lazy and bought the jarred sauce but it doesn’t even come close! I did make some small adjustments to include extra hot sauce and about half the sugar, but I’ll never use another sauce recipe!

  128. 5 stars
    We’ve made this about five times and it is a hit!! I crave it now!! If you like pad thai extra saucy then I recommend 1.5x or 2x the sauce, but it’s GREAT as is too 🙂

  129. 5 stars
    LOVE this recipe!! Have made it more times than I can count (30+ times). Made it for both our parents as well. The sauce is PERFECT! Creamy, tangy, & hot! We change it up based on what veggies/meat we have and it’s always great. It’s on our roster! Thank you!

  130. 4 stars
    It was good but not the taste I was wanting. This is more of a Thai peanut sauce not pad Thai. No bad! Will probably still make it again but definitely more of a peanut sauce.

  131. 5 stars
    Dear Lauren,
    Thanks for the amazing recipe! I LOVE your Pad Thai!
    One question I’m still wondering about is the substitution of tamarind paste and rice vinegar. I would assume that you mean that 2 tablespoons of rice vinegar substitute 1 tablespoon of tamaring paste. Is that correct?

    1. So glad you have enjoyed the recipe! It’s one of my favorites of Lauren’s too!! For the Rice vinegar substitute, you would do 2 tablespoons of tamarind paste for the 2 tablespoons of rice vinegar.

  132. 5 stars
    This was great. I used shrimp, added steamed boy choy and steamed carrot strips because that is what I had on hand. I thought a tablespoon of Siracha would be too hot, so I used half Siracha and half sweet chili. I thought peanut butter would not work with shrimp but I am so glad I added it. It made for a delicious and creamy sauce. Yum!

  133. 5 stars
    If i could give this 100 stars, it would get 100 stars. I’m a foodie…and i love to cook. Most times I find a pretty good recipe, and i tweak to my liking. I absolutely LOVE pad thai, but have not found (in all my 56 years) a recipe worthy of cooking again. It is all about the authenticity of the sauce…and no sauce has held up to my tastebuds. I made this last night and the only 4 things I did a little differently (without altering the recipe) was 1) used hot sriracha (other people made this suggestion in the comments), 2) when cooking any type of Asian food, I like to use Sesame oil vs. regular oil, 3) i can’t add peanuts to the main dish due to someone in my family’s inability to eat peanuts (whole or chopped…but peanut butter is fine). So i did the peanut butter…and then chopped peanuts for anyone who wanted them ‘on top’ of their plate and lastly 4) i cut up the chicken thighs (vs. cooking whole). I’ve never had pad thai any other way (and it just made sense…and unless i missed something written out in the recipe, it doesn’t say to cut the chicken). That is what I did. THIS WAS ABSOLUTELY DELICIOUS. It was, perhaps, the best pad thai I have ever eaten. Easy to make (chopping up the onions, cilantro, etc. was what took the time) and the entire family was PLEASED beyond PLEASED. My daughter told me it is, hands down, the best meal I have ever made. KUDOZ to YOU for this amazing recipe. It is now officially in the rotation. I’ll be headed to my favorite Asian market to pick up BIG bottles of sriracha and fish sauce (and rice noodles). I’m so glad my son talked me into making this! He was making it for my birthday dinner, and in the end, i wound up finishing up the chopping and final cook 🙂 BEST BIRTHDAY DINNER EVER!

  134. 5 stars
    This really was just as good or even better than restaurant pad thai. I couldn’t get bean sprouts but sugar snap peas and carrots worked great.

  135. I made this tonight and I am so impressed. Quick easy and I didn’t have to buy coco amino acids, etc. Will definitely make over and over. I doubled the sauce and cooked a whole box of noodles. Added sugar snaps and carrots. Thanks a million. Just what I was looking for.

  136. 5 stars
    This was my 1st pad thai and it was amazing. So much so, my guests went for second helpings and loved it the next day too. I had done it with tofu, but will try shrimp next time.

  137. 5 stars
    My husband and I love this recipe. It’s easy and very flavorful. The only change I make is to double the sauce which seems to suit us better.

    1. 5 stars
      This was an awesome recipe it wasn’t too heavy and had the perfect flavor! I didn’t have bean sprouts or fresh peanuts but it was still so yummy! I will definitely be making this recipe again!

  138. 5 stars
    We’ve made this 3-4 times now in the last 2 months and it’s by far the easiest and tastiest recipr for us! We make it vegan with tofu, Ocean’s Halo vegan fish sauce, and a generous 1/2 tsp of Tamarind concentrate instead of rice vinegar like you noted. Delicious! Goes well with Annie Chung’s brown rice noodles too! So quick to put together once you’ve got everything in the pantry!! Thank you for sharing!

  139. 5 stars
    I’ve made this twice now and it is the best Pad Thai I’ve ever had. Better than any restaurant I’ve been too. Fantastic!

  140. 5 stars
    This was sooooo good, I needed an extra half recipe of sauce because it wasn’t enough for my family, but it was definitely better than takeout

  141. 5 stars
    This was fantastic ! Quick disclosure, I already had other ingredients to make my Pad Thai and desperately needed a recipe for sauce. I added maybe 1/2 TBSP less than what the recipe calls for but it was BANGING! Now, the peanut butter is optional but it really adds that nice flavor that most Pad Thai is used to having.

    I like my Pad Thai on the saucier side so o did double the recipe in terms of sauce. 10/10 overall. Fantastic job !

  142. 5 stars
    Delicious. Much better than the restaurants we tried. Followed recipe exactly just made extra sauce because I had lots of chicken. Will be making again with shrimp.

  143. 5 stars
    This recipe is amazing! I used tamarind paste instead of rice vinegar and it’s perfect!! Saving this one for sure!! 🔝🔝

  144. 5 stars
    Soooo amazing. I always told myself I can’t make dishes that seem too hard in my head. But I changed my mindset and looked up a pad Thai recipe and went for it. It was AMAZING! Thank you! Making it again for sure!

  145. 5 stars
    I made this today and it was delicious! Definitely took longer than 30 minutes to make. More like 60 minutes (for me anyway). Will make it again for sure.

  146. 4 stars
    Overall great recipe! Something I did apart from what the recipe said was boil some of the liquid from the chicken and pepper mix before adding the rest of the ingredients. Also would put less fish sauce in and a bit less sugar.

  147. 5 stars
    Delicious! I made mine with 2 tbs of fish sauce, 4tbs of light brown sugar, tofu & a little chicken. It came out great, and made enough for 3 big servings.

  148. 5 stars
    I still can’t believe that I made this and it tasty like the Pad Thai at my favorite Asian restaurant! The instructions on how to add garlic where missing so I just crushed the garlic and added it along with the chicken and bell peppers. THANK YOU! <3

  149. 5 stars
    THE MOST Delicious pad thai recepie i’ve ever made at home.

    tastes better than some i’ve had at restaurants!!

    and it’s super easy and quick! whats not to love!!

    i do add 3 time more the qty of peanuts, lime juice and a dash of seasame oil though!

  150. 5 stars
    I skipped the bell peppers and added tri-color slaw on top. Also no salt peanuts are fine, since the dish has enough sodium already. Make sure to crush the peanuts with a roller or use a think drinking glass to crush them.

  151. 5 stars
    My husband’s favorite restaurant is a local Thai restaurant. He orders their Pad Thai every time. This recipe is every bit as good. He thinks it is equal to the one at the restaurant and I like it more than the one at the restaurant. Our college son and our high school son enjoy it as well. We make it with chicken.

  152. Easy and so tasty !!! Thank you so much for this recipe, I have IBS so had to make a few adjustments but it worked so well !! I can’t wait to do it again, already !

  153. 5 stars
    Legit AND easy recipe! Just made it for today for lunch for holiday guests and it was a big hit. 8oz of noodles and a few additions fed 6 of us and would have cost close to $70 delivered from our local Thai place. And this is better than theirs. Added about a cup of matchstick carrots to the bell pepper, and then when the bean sprouts went in also threw in quarter head of Savoy cabbage I steamed while prepping the rest. I doubled the sauce recipe as written with the creamy peanut butter. Definitely use Red Boat fish sauce. Added a cup of tofu that I marinated in a couple tablespoons of the sauce for 20 minutes. Even without using some of the sauce on the tofu, I do think it would have been a bit dry with the quantity of sauce listed. One tablespoon of sirachi was not too spicy for even our wimpy taste-budded friend and most added some more at the table. Glad to finally find our forever Pad Thai recipe. Just excellent recipe-thanks!

  154. 5 stars
    I’ve made this 3 or 4 times. We love it. I make it with shrimp, almost exactly as written May or may not be authentic Thai, but it’s delicious either way. An immersion blender works great for incorporating the peanut butter into the sauce.

  155. This morning (12/21/21) I was craving Pad Thai, I went to supermarket, purchased all the ingredients and made the entire meal successfully. I fried extra firm tofu first, while boiling the noodles.

    For the sauce, I used 1.5 tablespoons of cane sugar, honestly that was quite enough for the sauce. I never liked bean sprouts until I ordered out at a Thai restaurant, now I’m hooked. I’m grateful that this recipe was easy to follow. My husband loved it and we cleaned our plates. Definitely worth a repeat.

  156. My picky two year old loves this. I make it with whatever noodles and protein I have and skip the sriracha. Sometimes I use frozen veg instead of peppers. Thanks for an easy dinner recipe the whole family enjoys!

  157. OMG LOVE THIS RECIPE!!!! My hubby said it’s better than any Thai Restaurant!!!! Really delish!!!! Thank you for this great recipe!!!

  158. 5 stars
    I’ve been wanting to make this for a while but was always intimidated. This recipe was incredibly easy and better than any restaurant. I used tofu and added some shredded steamed cabbage and decreased the amount of noodles to make it a little healthier. I also only used three tablespoons of sugar. Just for anyone wanting to make it a little healthier. It was delicious! Also used coconut aminos. Oh and I loved the extra spice! Sweet, savory, crunchy and delicious! Thanks for the recipe Lauren. I’m going to make it whenever I get a craving for Thai food!

  159. 5 stars
    Wow! I have to admit, this rivals the Pad Thai I get from our local Thai restaurant. I mean it is spot on! It was a little spicier than I’m used to so I may cut the sriracha back a little next time but this is definitely a keeper thanks!

  160. 5 stars
    This recipe was an absolute hit! My husband and I love Pad Thai and this recipe was as good or even better than our local Thai restaurant…. plus, it comes together quickly and easily. I added matchstick carrots with the red pepper and think I will omit the pepper next time. I also added raw shredded cabbage on top at the end with the cilantro and peanuts. So excited to put this recipe in our regular rotation!

  161. 5 stars
    I doubled the bell pepper, chicken, and garlic (though I could have easily tripled them all– I like a lot of “fixings” in my noodles). I used 3 tbs of peanut better instead of 2. I halved the brown sugar. Overall good recipe and am looking forward to eating the leftovers tonight.

  162. This is the best pad thai. I make adjustments and it works for me.
    Instead of fish sauce, i use better than bouillion seasoned vegetable base, and i omit the spiciness. I put condiments out for the spicy crowd and i have the mild flavorful version.
    Thank you!

  163. I love this recipe! If you really like sauce, I’d recommend that you double the sauce since the pasta soaks up all the sauce but the taste is awesome. Made it a few times and it never disappoints 🙂

  164. 5 stars
    This recipe is GREAT! It is surprisingly quick and easy to make. I only tweeked it a tad, substituting worcestershire sauce for the fish sauce, substituting red pepper flakes for sirracha; and nixing the bell pepper, peanuts, and cilantro. I made it with chicken last time, and shrimp this time. Both times this came out perfectly! Thank you. 🙂

  165. I didn’t realize the 1x2x3x button was a thing for doubling or tripling the recipe til I was done and this is my 3rd time making this so I was doubling in my head needlessly 😆 I actually thought the button was for making the words bigger and never touched it til now LOL – This is SO good, I just don’t think it will ever leave my favorites list. So good even that I won’t even get it at a restaurant anymore, bc I like to sub out my own little things that way it’s different each time. Thanks so much for the staple! I feel like such a pro when I’m slurping double sauce on such a fast meal to make 🙂

  166. 5 stars
    Often just purchase a bottle of Pad Thai sauce and put that with the rice noodles and veggies. I’ve been wanting to try my own and this is SOOO much better than the store bought stuff. I’ll never go back. Thanks! (Tastes better from Scratch indeed!)

  167. Tasted great and super easy! One thing/tip- I wish I only half cooked the rice noodles at the beginning. Once I added them back in, I let everything simmer together for a few minutes and the noodles got over cooked.

  168. uhmmmm… I made the tofu version today and it was delicious! I’ve lived in Thailand for a few months and I can say that this recipe is really good. It brought my memories back to the surface… Thank you for that! I’ll definitely be trying your other Thai recipes 😉

  169. 5 stars
    The best Pad Thai recipe I have ever used! The sauce was PERFECT! I did make a couple of modifications:
    About 1/2 TBS of Srircacha sauce instead of i TBS
    I roasted the tofu rather than saute in oil.
    I did not use eggs, instead I added some petite frozen peas.
    Instead of rice noodles, I used whole wheat Soba noodles.
    So happy to have this recipe in my repertoire of quick, healthy, delicious meals!!

  170. 5 stars
    This is a solid recipe. I gradually added peanut butter and sugar to the sauce until I got the flavor that I was looking for. Definitely going to use this recipe again.

  171. Fantastic recipe only thing I changed was added five tablespoons of all natural peanut butter. The natural peanut butter has so much more authentic flavor than regular peanut butter and really gives it a much better depth of flavor and the peanut butter taste really comes through which Pad Thai is known for.

  172. 5 stars
    This was amazing!!! I backed down on the Sriracha and used the rice vinegar instead of the tamarind. Less brown sugar and fish sauce. Best Pad Thai that I’ve ever made! So thankful to be able to make this from scratch!!

  173. 5 stars
    This is one of the best recipes I’ve made in years. I had a craving for pad Thai and the recipe really rocked!!

  174. 5 stars
    This is SO good. I’ve never made pad Thai at home before, but the flavours are absolutely perfect. I only used 3tbsp of brown sugar and didn’t have red pepper so I substituted bok choy. It’s exactly what I’ve been craving. Thanks so much!!

    1. The recipe is quite good. But I found it extremely sweet. I’d use 2-3 TBS of brown sugar next. Besides that, I found it extremely good.

  175. 5 stars
    Very tasty. I used coconut aminos instead of fish sauce and cut the sugar to 2 tablespoons. Added some onions & spinach for veggies. Got a good review from my very particular son too!

  176. 5 stars
    I have made this several times now. . . . I really enjoy it as a base, BUT you will need to double all the sauce ingredients, except for the fish sauce. If not, it will be WAY TOO DRY. I definitely recommend including the optional peanut butter. I also add some broccoli florets, because it needs a green vegetable (just stir fry with the peppers). I have also added shredded carrots, which was good, but not as necessary as the broccoli.
    If you double the whole recipe (quadruple the sauce), it will fill a 9 x 13 pan.
    It’s a nice dish to serve a big group. However, if you are refrigerating and re-heating, add some water before you reheat, or it will be too dry.

  177. 5 stars
    Let me preface this by saying that I had to tweak the recipe a bit because I NEEDED pad thai in my body, and I was forced to use what ingredients I had on hand.

    I didn’t have a red bell pepper so I used a yellow one.
    I didn’t have any chicken, shrimp or tofu to use 🤷🏼‍♀️
    Sadly, I didn’t have any green onions Or bean sprouts 🥺

    (But I NEEDED pad thai)

    So, I made the sauce and prepared the dish as written and it is SCRUMPTIOUS!! Absolutely delicious and I thank you very much for sharing this recipe.

    Next time, I’ll make sure to have the ingredients on hand to make it the correct way 😇

  178. 5 stars
    I have made another recipe from another popular website and thought I like it but this recipe was excellent! It tasted lighter, fresher delicious. I made it with rice vinegar but will try tamarind for possibly a more authentic taste.
    I loved the perfect spiciness of this. Than you!

  179. 5 stars
    Pheniminal and tasty recipe. The only thing i changed was used half the brown sugar and added matchstick carrots and some shredded cabbage to the fried veggies. Thank you for sharing this recipe.

  180. 5 stars
    Wow! What a delicious meal my hubby and I just enjoyed. I followed your recipe to a T – it is simply divine and, most of all, restaurant quality. Because my husband is not used to eating tofu, just in case I added a generous portion of shrimp. This recipe is a keeper !!

  181. 4 stars
    I gave this recipe a 4 because it does not need so much sugar. I reduced it to 3 1/2 instead of 5 tablespoons of sugar. Also, I made it with both Tamarind paste and rice vinegar and found the vinegar best for me. One more thing, why so much noodles? I think 8 ozs. is way too much because they dry it out. Can rice be used instead of noodles?

  182. 5 stars
    I make mine with whatever I have on hand for veggies. I toned down the spice according to our tastes and it’s a big hit.

    1. 5 stars
      Oh my, Lauren, this recipe was delicious and easy to pull together on a weeknight. Leftovers will make awesome lunches!

      I had to improvise a bit because I can never find a small about of bean sprouts nearby…only a huge bag that I’ll never use. I slivered some bok choy stems, yellow onion and carrots and sautéed them with the peppers. Had to sub some chopped smoked almonds because we had no peanuts…sounds like a weird substitution, but it worked ok.

      We’ll make this again (and I’ll stock up on peanuts).

  183. 5 stars
    Great recipe. I added a few extra vegetables – carrots, mushrooms, and baby bok choy as I find that Pad Thai often doesn’t have enough depth. The sauce is spot on so it all came together very nicely.

  184. 5 stars
    Excellent. We’ve tried a number of different Pad Thai recipes and while they are often good to okay, they were always missing something, too many hard to source ingredients, not complex enough, not easy enough until we found this recipe. Great just as Lauren published but easy to refine if you have picky eaters or folks that like a dash of spice or more umami. We’ve tried it with Tofu, Chicken and Shrimp and have come to appreciate them all.

    This is now a go to recipe every week or so and one we love to serve are friends. The only problem is even though we have doubled the quantity we make it tends to disappear quickly none the less.

    Thanks Lauren for making this available, it has been great during all the extra stay at home periods we have been enjoying.

  185. 5 stars
    I tried this sauce a couple of months ago, my first attempt at trying a Thai sauce…I followed the recipe pretty closely, except I used half rice vinegar and half Tamarind sauce, as I only had the sauce…I agree about the peanut butter…besides shrimp and chicken, I used what I had on hand with the vegetables, garlic, purple onion, red pepper, fresh picked snap peas, bean sprouts, spinach and basil. It’s difficult to find the wide cut rice noodles where I live, but I found some large sheets you cut yourself. We loved it! Making it again tonight. I serve it with a home grown lettuce salad with Thai dressing. Great meal!

  186. 5 stars
    Used 1/2 the brown sugar. Terrific. Better than the Thai place down the street. Did 6oz of noodles with the same amount of sauce and was sufficient.

  187. Great recipe! I used about 2 tablespoons of brown sugar, because the siracha evened out the sweetness. I substituted zucchini from my garden done as matchstick, since I didn’t have any peppers. Didn’t have any scallions so cut chives from the garden. Worked out really well!

  188. 5 stars
    I made this recipe tonight for my husband and myself. After reading the comments I made some adjustments to the sauce by doubling almost all of the ingredients except for the brown sugar and sriracha. It was good that way for us, as I really don’t like overly sweet Pad Thai, but I think next time I will go further and actually make 2 1/2 times the sauce recipe except for those ingredients. I also added some match stick carrots in with the mixture before adding the noodles. Thank you for the great recipe.

  189. 5 stars
    This review is for the sauce only (I have my own combination of vegetables for the dish).

    The sauce was fantastic! I’ve tried several different recipes but most didn’t have the Pad Thai flavor. This is as close to take out as I’ve found. The only change I made was to use 4 tbs of brown sugar (not packed) instead of 5. We will absolutely be making this again!

  190. 5 stars
    Delicious! Very much like what you get at a Thai restaurant. I will probably cut back a little on the brown sugar and next time. It is a lot easier to make if you prepare and measure all of your ingredients first.

  191. Good, but WAY too sweet. Used half the amount of sauce, and added some spice to it to try to cut out the sweetness. Good recipe, will use again but make some adjustments.

  192. 5 stars
    This is a great pad thai to make at home. It’s easy, you likely have most of the ingredients already, and it’s quick! It of course doesn’t taste exactly like traditional pad Thai, but that’s what the restaurants are for! I subbed carrots for peppers and lessened the brown sugar.

  193. 5 stars
    Loved it! I used tamarind paste and omitted the eggs. Best we’ve ever had. I’m curious about what is so unauthentic about it.

  194. Thank you for this recipe, rice vinegar was good substitution for tamarind! I doubled the sauce, used less sugar and added shredded cabbage, it turned out delicious! We probably will double the whole recipe next time, our family likes to eat!

  195. 5 stars
    This is my favourite recipe to make at home. Every time we make it we’re impressed by house delicious this is.

  196. 4 stars
    I think the recipe calls for too much peanut butter and light brown sugar. Its all I could really taste. Dish tasted way too sweet, but I still really enjoyed it. I will try with shrimp next time. Chicken felt boring too me. Thanks for the recipe!

  197. 5 stars
    This is such an approachable recipe that is easily customized for personal taste. I used less fish sauce and Sriracha to make it kid friendly. Also subbed sugar peas for bean sprouts. Didn’t have eggs in the house but looking forward to trying that next time. I did find the Tofu to be a bit lacking so next time I may try seasoning/baking it first. Also using the proper noodles makes it so much better. We enjoyed this along with a club soda with Watermelon in it, a lovely accompaniment.

  198. 1 star
    Please never call this abomination pad thai. At the very least you could have left out the peanut butter but no, white ppl always have to ruin every dish with their “take” on it. Even tomato paste is a better substitute for tamarind paste than peanut butter and vinegar. Please just call this American grocery style Asian shrimp noodles or something. It isn’t scary to go to an Asian store or shop on Amazon to find the right ingredients these days.

    1. 4 stars
      I’m sure you could have found a way to comment on the recipe’s authenticity without bringing race into it and making sweeping generalisations. No, it’s not how traditional Pad Thai is made but it tastes nice and isquick and easy to make.

    2. Thank god a social justice warrior found this recipe to call out the authors whiteness. I’m adding ketchup and mayonnaise to the above recipe in your honor.

  199. 5 stars
    This is an excellent pad Thai recipe and has become a regular in my house. My only suggestion is to mix the sauce ingredients in a saucepan and simmer for a few minutes and stir. I find this enhances the flavour instead of mixing them without heat.

    1. 5 stars
      I agree with you John. I tried this recipe and it was fantastic! My only change was 2 tbsp of fish sauce(also known as patis with filipinos) and it was perfect. Thank you all!

  200. 5 stars
    Tasty, but no red bell peppers have been in any pad thai that I have ever eaten at a thai restaurant. Still 5 star, just not real pad thai.

    1. 5 stars
      Thank you for sharing this yummy pad thai recipe, my husband he love it so much. I made first time and he said it’s so good he love asian food.

  201. 5 stars
    My whole family thought this dish was outstanding. At the suggestion of some other reviewers, I
    used 3 instead of 5 tablespoons of brown sugar, but changed nothing else, and enjoyed it immensely.
    Superb job, Ms. Allen! Thank you.

  202. 5 stars
    I rarely comment on blogs, but thank you for this gift for my family of picky eaters. This was the BEST better than the takeout meal I’ve ever made. And we have three thai restaurants nearby. And even my moody teen said “wow”. So a major win.

    It’s a meal you can pick/choose what to put in. Husb wants shrimp (I hate), kids want chicken, I want tofu – throw it all in!

    I put chopped up broccoli in small pieces so they couldn’t pick those out. Mom for the win!

    Thank you for this great recipe!

    1. Also, I cut back on sugar by 1/2, and didn’t have rice vinegar. Cider vinegar was a good replacement, has that low key tast that works well.

  203. 5 stars
    Never made pad Thai at home before and this was so simple and delicious! Will definitely become a go-to recipe. I used 3 tbsp brown sugar instead of 5 and it was perfect. Also i made crispy baked tofu to add in and waited til the end to toss it in so it wouldn’t get soggy. Great recipe!!

  204. In my regular rotation. I have made this more than 10 times. I cut the sugar in half and often sub tofu. I never have bean sprouts and don’t often have cilantro on hand and it’s still great without.

  205. 5 stars
    This is my go to recipe for your sauce. I have modified it sightly. I do use the Tamarind paste instead of vinegar. I use 2 tablespoons of brown sugar instead of 5. And I use Thai peanut sauce instead of peanut butter. I prep all ingredients ahead of time to make actually putting it together so much easier.

    I also alter the main ingredients occasionally… Using a shallot instead of red pepper. Otherwise, a right on perfect recipe!

  206. 5 stars
    This is the best receipt I have ever tried. The food turns out perfectly and delicious. I have used it many times. Highly recommended. Thank you for sharing.

  207. 5 stars
    Hands-down the best, easiest pad Thai recipe out there. Came together perfectly and no one could believed it wasn’t restaurant-bought. Thanks!

  208. 5 stars
    This is a fantastic Pad Thai recipe. I have lived in Thailand for three years and have done cookery courses there but this is the best, most accessible and easy recipe with the most authentic taste. I triple the recipe, cook some of the vegetables and meat in it and use the rest to add to the noodles. Everyone loves it!

  209. This would be my last meal were I sentenced to death. Lol Asian is my favorite food and Pad Thai is at the top of the list. Whenever I get this in a Thai resturant, I grab one of their creamy Thai iced tea’s as well. Lordy, so dang good. Satay would be right up there as well for favs….So hard to choose.

  210. 5 stars
    I made this tonite with Tofu which I baked first before adding to the dish. I also added matchstick carrots, broccoli and asparagus. Definitely the best Pad Thai recipe I have made. Looking forward to trying more recipes from your site.

  211. 5 stars
    Excellent recipe! This is one of my favorite dish. Now, I can make it at home. It’s easy and more healthier than what I had at a restaurant, since it’s much less oily. My family loves this dish that I made.
    Thank you very much for your post.
    Quan Nguyen

  212. 5 stars
    Oh my this recipe was so easy to follow and absolutely delicious! I doubled the sauce recipe because I prefer more, but I tell ya…I think this was better than any pad Thai I have tasted!!!

    Thank you!

  213. 5 stars
    Excellent recipe very easy to make and being in lockdown in Toronto we need some great tastes to make food more interesting. Thanks

    1. Here to second this! Great quick recipe with still authentic tastes! And also in lockdown in Toronto unfortunately haha

  214. 4 stars
    I have tried this with a few twists cause I didn’t have the ingredients and it was awesome. Thank you.

  215. 5 stars
    This was really good! I doubled the sauce part of the recipe because I like lots of sauce. I also couldn’t find fresh bean sprouts so I had to use canned but it still turned out really good! My husband said it’s comparable to the Thai restaurant that we usually order from.

  216. 4 stars
    Enjoyed this more than my regular recipe. Since we have younger ones and didn’t want too intense/spicy, I used 2 T. fish sauce and 2 T. soy sauce, and had Sriracha on the side. Everyone was a fan so this will be our new go to. Thanks!

  217. Delicious! I did only use 1 TBS of peanut butter and 4 TBS of brown sugar. Will definitely be making again!

  218. 5 stars
    This is our go to pad Thai. We make with brown rice noodles and no shrimp. Well often just use tofu or sometimes chicken. It’s delicious every single time and works great to use up veggies languishing in your fridge (you can add any veggies you like really)

  219. 4 stars
    My kids loved this, but I suspected it was too spicy for my wife so I made a portion without the chili sauce for her and with it for me and the kids (late teens, early 20s). The peanut butter really does add a smoothness to it. We used tofu because the girls prefer vegetarian. I can’t believe I actually enjoyed the tofu.

  220. 4 stars
    I enjoyed it. My kids thought it was a little too “peanut-buttery” so I’ll try making it with a little less peanut butter next time. Thank you for sharing.

  221. 5 stars
    This is absolutely delicious!!! I’ve tried probably a total of 10 different pad Thai recipes (with modifications to my liking) for the past year and literally this is the only one that has that oomph that I’ve been looking for! Instead of using light brown sugar, I use one disc of palm sugar and added an extra tablespoon of my homemade tamarind paste, and just one tbsp of peanut butter instead of 2. Literally the best pad Thai I’ve had so far, better than takeout!!! Thank you sooooo much for sharing your recipe! 💜 love, from Vancouver Canada 🌟

  222. 5 stars
    I must agree with the other comments. This ia amazing!! I do add some extra hot peppers since we like some heat with our Pad Thai.

  223. We don’t eat out and I missed Thai food. I’m so glad I found this recipe and chose it over the hundreds of other recipes online. I made this last night with chicken and it AH. MAY. ZING!!! Simple and quick to make and the taste… simply AH. MAY.ZING!! Thank you for a fantastic recipe.

  224. 5 stars
    Excellent. Made this a few times. I double the sauce ingredients (except for the sugar). Love this recipe! Thank you,

  225. 5 stars
    made 2 versions of this, one according to recipe, and another lower carb with shirataki noodles. everyone loved it. my family asked me to put it into the regular dinner rotation.

  226. 5 stars
    um WOW. This Pad Thai is AMAZING!! I’ve been searching for months for a good pad thai recipe with no luck. This is it!!! Sprung for the tamarind cutney, which made all the difference. HIGHLY recommend. I did not have to modify AT ALL. So yummy! Thank you!!

  227. 5 stars
    Amazing recipe! Our favorite Thai food cart has been closed due to COVID, and this was extremely comparable. Usually, we adjust recipes based on the comments of other people who have made the dish, but no adjusting needed here. Delicious!!!

  228. 5 stars
    My husband said this was the best pad thai he’s ever had – including from restaurants. And we get Pad Thai everywhere we go! I could only find the very thin almost angel hair like rice noodles at my grocery store. I’m not sure if that is why it ended up not being saucy enough for us – too many noodles for the amount of sauce? I am not sure! I think I will double or triple the amount of sauce the next time I make it. We opted for the meatless version and just used 4 eggs along with sugar snap peas. Our grocery store didn’t carry bean sprouts. I’m going to try and find an Asian market near us to find the tamarind paste and the thicker rice noodles. Can’t wait to make this again. I love your website so much! I am cooking so much more these days and we are getting less and less takeout. :))

    1. Hey!! Asian markets are really good for this recipe. You can also get tamarind paste on amazon for cheap. I would definitely suggest going to an asian market to get thicker noodles (unless you like the texture of the thin ones)

      1. 5 stars
        BEST Pad Thai ever! my Husband is an extremely boring eater and even he likes it! not only is it delish its simply to make!

  229. 5 stars
    This was DELICIOUS! I usually buy a frozen pad Thai meal but at $4 a pop I decided to make my own. Hence, how I came across your recipe! It was so good, way better than the meal I usually buy. Thank you!!

  230. 5 stars
    The sauce is excellent. We made a chicken Pad Thai and it was very delicious. One person commented better than restaurant.

  231. 5 stars
    First time making Pad Thai. The recipe seemed like my style when I read this one and I’m so glad I tried this one. I followed recipe exactly except for 2 of the vegetables only because I had no red peppers or bean sprouts at home and I wanted it TONIGHT so I added what I had. Subbed frozen petite green peas and a sliced fresh jalapeño but all other ingredients were same. Sauce is amazing and I tasted it before and after I added the peanut butter and it’s good both ways so you could definitely make it without peanut and would be great.

  232. 5 stars
    Very good, even thumbs up from my young children. Maybe a few less noodles and a lime squeezed into sauce. Delicious!!

  233. 5 stars
    First Thai recipe that has actually turned out good! I’ve tried making Pad Thai or other variations of Thai recipes with rice noodles, but it has never worked out. Tonight, not only was dinner edible but it was tasty! (And trust me, my man was so worried and skeptical about me trying this out that I bought a frozen pizza “just in case.”)

    Tips: I’ve found that rice noodles work for me when they are soaked in hot water and not boiled. I soaked them for about 9 min. and did not rinse. Also, I cooked the eggs in a separate sauce pan (personal preference). Also added 1 less TBSP of brown sugar.

    But thank you for sharing such a delicious and easy recipe!

  234. 5 stars
    I have tried to make Pad Thai at home multiple times – but haven’t tried for at least 5 years because it always turned out so awful compared to the local Thai place where I could just buy my fix for $10. But my Zoom cooking friends wanted to make pad thai so we agreed on this recipe. My reaction after taking the first bite was, “oh my gosh it’s actually good!” My husband said this is the best Pad Thai he’s ever tasted. I’ve now made it twice in two weeks – once with chicken and once with shrimp. Loved the shrimp version but both turned out delish. I’ve got tamarind paste on order so I can try it next time.

  235. 5 stars
    We miss winters in Thailand so much that we are cooking Thai. Fortunately we have great Asian markets where we live that stock Thai products so we make from scratch.

    This is great but it took a three times. For four we naw use a little less noodles, a little more sauce. We use Tamarind paste, a little more green onion, bell pepper, and shallot than is called for. We also cook with coconut oil.

    This is perfect! Thanks so much. Enjoyed it with our Penang Curry this evening.

  236. 5 stars
    This is a great recipe!! Fast to put together and tastes great! My kids ate it!! Ill make this again for sure!

  237. 5 stars
    This recipe made me look SO good!!! Just give yourself plenty of prep time and the rest is a breeze. Thanks for sharing!

  238. 5 stars
    Delish. Super tasty, great texture and colors too! It was a little on the sweet side for us, so next time I will just reduce the amount of brown sugar in the sauce.

  239. 5 stars
    Unbelievably delicious. Used fish sauce, not tamarind and it was delicious! 10 mins prep, 15 mins cook, made for easy weeknight meal.

  240. 5 stars
    Great recipe! We used pork loin for our protein and fresh pad thai noodles from a local Asian market. It was perfect. My son said it was better than the restaurant we usually go to. I will probably use less sriracha next time because my son prefers his extra mild, but other than that, it was great!

  241. 5 stars
    I made this recipe tonight and it was a big hit. First time to ever make Pad Thai and it was a success. My kids are not too big on Sriracha so I left that one out. I also skipped the bean sprouts not because the kids don’t like it (on the contrary), I simply did not have any on hand. I had to make do with what I had in the fridge. Instead of red bell pepper, I used green. I used chicken though I wanted to mix it up with tofu, the tofu in the fridge was the soft kind. I served it on a big platter and there was almost no left over…almost.

    The proportions for the sauce was spot on without the Sriracha sauce. My 11 year old thought the sauce tasted familiar. She finally figured out that it was very similar to the spring roll peanut sauce!

    Though the bean sprouts would have been nice, the dish was still awesome without. Thanks for sharing the recipe!

  242. 5 stars
    Amazing recipe! Wow – takes me back to traveling Southeast Asia. 5th time making it, and will never look for another recipe – thank you!

  243. 5 stars
    Made this tonight with shrimp for the firs time, and it was delicious. I doubled the ingredients to make plenty of left overs, and it came out fantastic.

  244. 5 stars
    During my cooking class in high school, we made a pad thai that was amazing. I was looking for a recipe as good as that. Our teacher went to Thailand for 5 months and he got the recipe from a native Thai. this recipe is as good as that one.

  245. This recipe is fantastic! Little prep time, with quick cooking in a wok. A delicious meal in 30 minutes. Peanut butter in the sauce was awesome! Restaurant quality taste. I added carrots, mushroom San boneless center cut chop. Substituted Tamari sauce to make it gluten free.

  246. 5 stars
    Loved it. Didn’t have the peanuts & therefore left out the creamy peanut butter. I added 3 Tbsp. of ginger peanut sauce instad. No tamarind, either. Used seasoned rice vinegar instead since that is what I had.
    I used my dark soy sauce because it is less salty than my light soy sauce.
    Package of noodles was 14 oz. Oh well, use what you have, right?

    Recipe says it serves 4 people with 8 oz. of noodles. Hmmmm…
    I used 14 oz. of noodles and I wiped out 2/3rds. of the dish in one sitting.

    I’m going to make it for the extended family when I visit next weekend. 4 adults and 2 very young children. I might have to make a double batch. This stuff is going to sell like hot cakes.

    She is right, “It tastes better from scratch.”

  247. 4 stars
    I gave this recipe a 4 because 5 Tablespoons of sugar makes this dish way too sweet. I used 3 1/2 Tablespoons instead. However, don’t let that deter you from making it. It is delicious! I used the Pad Thai noodles that you soak in hot water for 10 minutes and they are great. I did add a little bit of ginger. I made it with chicken and plan to make it next with shrimp. Also, I used 2 teaspoons of creamy peanut butter. Yum!

  248. 5 stars
    So good! I added extra tamarind paste. Best recipe I have found so far. It definitely tastes best fresh!! Highly recommend!

  249. 5 stars
    I never leave comments but felt the need here! I have a fussy husband who never tries different types of cuisine and he, and I loved it. I did the chicken but will try the shrimp also.
    Thank you!

  250. 5 stars
    I tried this today,.it’s pretty good! Very comparable to what you’d get from a restaurant. It just needs tamarind paste.

  251. 5 stars
    Excellent recipe! I added the peanut butter to the sauce and it def adds it extra flavour. Didn’t have sriracha because my bf finished it and didn’t add to the grocery list so I added another spicy sauce I have and it was great anyway!

  252. 5 stars
    This was so good! I made it for family dinner night (15 people and a baby) in honor of my Thai food enthusiast brother in law’s birthday. Everyone (except some of the kids) loved it! My brother in law let me know he wasn’t sure if it was “authentic” but it was delicious. Maybe the Tamarind paste would have made it “authentic”? Whatever. It was amazing!

  253. 5 stars
    My husband and I have been on the hunt for a really good pad thai recipe that we can incorporate into our monthly meal plan. We can officially say, we have found it! We would highly recommend this recipe to anyone. The amount of sauce is just perfect, and the flavor is amazing! We only added 1/4 of the amount of sriracha that was listed (to make sure it was kid friendly) – and that ended up being just perfect. The only thing we would do differently next time is to cut back the amount of bell peppers in it, to maybe 1/2 or 3/4 of a pepper.

    1. 5 stars
      Bro, who puts in “1/2” of a bell pepper? Seriously though, if you’re going to do that, skip the fresh produce entirely and get a bag of the frozen, prechopped.

  254. 1 star
    Nope would not make again :(. For one person it didn’t have enough taste and the other it off putting, by both of us disliked it

  255. 5 stars
    Awesome recipe. I used 3 cups of fresh bean sprouts (so rest of package wouldn’t go to waste), tamarind paste, and more sriracha. Have added to my KEEP recipes, as anticipate using it over and over again. Thanks!

  256. 5 stars
    I didn’t use all of the ingredients listed, but I made the sauce to the letter. Absolutely delicious! Next time I’ll experiment with tamarind, but for now it’s nice to know I can make this version of the sauce anytime. Thanks!

  257. 5 stars
    Made this and delish! But I put 2 tablespoons of brown sugar tops, and actually added vegetable broth to stretch the sauce and probably a dash or two more of fish sauce and soy sauce. And you definitely need the peanut butter to make it taste like Pad Thai!

  258. 5 stars
    I live outside Rapid City S.D. and this is better than I can get within 30 miles of here. This is the third time I made the pad that. And it’s been great every time I got on amazon and ordered palm sugar, and palm sugar to make it a bit more authentic.

  259. 5 stars
    I normally don’t comment, but this was a true delight! Hubby said if for whatever reason he needs to be be awake at midnight, he’ll be finishing this! Kids liked the noodles. I added FAR more vegetables than what it called (mushrooms, baby corn, spinach), while also omitting the bean sprouts (personal preference), and just realized not that I forgot the green onion and peanuts (ooops!). I did half honey, half brown sugar, since I find that both equally bring their own flavors to this type of food. I used chicken as that’s what I had on hand. I also used vermicelli noodles, again, because I had it on hand. I didn’t have any rice vinegar and its like -36 degrees outside and there was no way I was going to the store to get any, so I used apple cider vinegar instead, and honestly, although a stronger smell, I don’t actually know if the taste would have been different. Doubled the sauce as per others recommendations (and also because of the extra veggies I put in there). Will absolutely make again. So good!

  260. 4 stars
    The last store-bought pad thai I had was saucier, so expected this to be the same. But apart from being a little dry (even after I doubled the sauce) this meal tasted really good. Used 3 tablespoons of sugar instead of 5 though. 5 just sounded excessive. I don’t like eggs so I used 1 instead of 2. Couldn’t even taste the egg, which is great. 😅 Also added more red pepper as I found the amount in the recipe a bit small.

  261. 5 stars
    Delicious food! Added in carrots for some extra vegetables and used the noodles I had on hand which were fettuccine.
    Spouse enjoyed and we will add it to our meal rotations!

  262. 5 stars
    Very good! This will be my go to pad Thai recipe from now on. I didn’t have a red pepper or bean sprouts and used carrots and green beans instead.

  263. The first time I made this, I oversoaked the noodles. Ick. And it didn’t have enough sauce for my taste. This time I doubled the sauce, undercooked the noodles and finished them in the boiling sauce. Outstanding.

  264. 5 stars
    This is my first review for a recipe and I use the internet all the time for recipe ideas. This was amazing! Better than any restaurant. All the flavors come together so well and just the right amount of heat. I doubled the sauce but used maybe 1 1/2 times the recipe. This is going on our favorite list!

  265. 5 stars
    This is the Best Pad Thai recipe I have ever made. Absolutely delicious and almost exactly what it tastes like from the restaurant.
    Look no further for the best Pad Thai recipe, this is it!
    Thank you, Thank you, Thank you!!!!

  266. 5 stars
    We love this recipe and have made it several times now. I add diced carrot and broccoli stems and sometimes bok choi diced for more greens.

  267. 5 stars
    I made this for dinner the other night! Followed the recipe with chicken but added a couple of veggies. It was awesome!! The whole house loved it, I will definitely be making this again.

  268. 5 stars
    I have made this at least 5 times since recently discovering this recipe, it is SO GOOD! I sub 3 tablespoons of honey for sugar and it is still amazing! I also really load up the veggies and add 1/2 onion, extra sprouts, broccoli, red cabbage, and sliced mushrooms. Highly recommend.

  269. 5 stars
    The pad Thai is wonderful. I had pad Thai the first time in Washington, DC thirty years ago. Since then I have always been disappointed whenever I ordered it because It was never as good as I remembered it. This was EXACTLY as I remembered it. I love it! Thank you for a great recipe I shall treasure.

  270. 5 stars
    Absolutely fabulous… the family gave it a 10 and that is saying something for my husband to give it that rating. He never finds anything to be better than his rating of “it’s okay”…. well this got a “this is extremely good” rating! We decided to leave out the bell pepper as we have never had a Pad Thai that had that ingredient… other than that, the flavor was spot on. Thank you so much for this recipe.