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.
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.
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.
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.
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.
Serve: Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
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:
- Panang Curry
- Yellow Curry
- Drunken Noodles
- Chicken Lettuce Wraps
- Peanut Chicken Pasta
- Green Curry Meatballs
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Recipe
Pad Thai
Ingredients
- 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:
- 3 Tablespoons fish sauce
- 1 Tablespoon low-sodium soy sauce
- 5 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar , or Tamarind Paste*
- 1 Tablespoon Sriracha hot sauce , or more, to taste
- 2 Tablespoons creamy peanut butter* (optional)
Instructions
- 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.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe August 2018. Updated April 2022.
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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.
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
Easy and tasty!
Super delicious and easy to make.
Absolutely delicious!
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!
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.
This is a quality recipe. Everytime I make it people love it. It’s a great harmony of flavour. I love this dish.
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.
So delicious! My first attempt at Pad Thai and my husband and I loved this recipe. Thank you!
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.
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.
Very tasty! I made it for lunch and the kids demanded that I serve it at dinner as well!
Hubby thought it was very flavourful.
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.
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.
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
So delish. This dish was easy to make and turned out incredible. I will never buy pad Thai out again.
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.
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!!
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.
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.
So good!
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.
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.
Yummy
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.
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.
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
Exactly! Had the same issue: too sour. I wonder what is the correct amount of Tamarind paste?
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.
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!
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!
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.
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.
Just add water and stir fry on high heat to evaporate, that should get rid of the extra saltiness
Tates like goddddddd wowww
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!
Flavor is not OK. Sorry. It failed
This was amazing and genuinely tasted better than any pad thai I’ve received at a restaurant
loved how easy the recipe was. It Tasted great will definitely make again. Does the pad thai freeze well?
I’m not the recipe author but my guess is that it wouldn’t since the noodles might get mushy when you reheat it.
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.
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!
This recipe was amazing! It tasted exactly like takeout and it was so easy to make. Will definitely be making this again soon!
Made this tonight, and it was delicious!
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.
Very easy to make and has great flavor!
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.
Great recipe. Easy and very flavorful.
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🏆
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.
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 🙂
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.
Thank you
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!
Delicious! So easy to make!
Loved it
This is amazingly delicious!
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.
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?
So happy to hear the positive review! The nutritional info is per serving!
Super easy recipe to follow & recreate! Husband approved. Will be adding this into the rotation. 🙂
This sauce recipe packs a flavor punch and is my new favorite for from scratch!
Your recipes are superb and absolutely delicious. You make cooking easy and so much fun
What a wonderful compliment! Thank you Sharon!
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.
Waaaay too much fish sauce in the recipe (or a misprint perhaps). Maybe three teaspoons instead of three tablespoons?
If I replace the soy sauce then is this gluten free?
Hi Emily,
I’m not an expert on gluten-free diets. Hopefully someone else can help answer this question!
Yes as long as other ingredients do not contain gluten, like your noodles.
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.
You can buy GF soy sauce at the grocery store.
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.
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!
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 🙂
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!
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.
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?
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.
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!
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!
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.
Ooohhh. Now I’m going to try it was sugar snap peas!
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.
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.
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.
First time making pad thai, feels bullet proof and so authentic. YUM!
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!
Fabulous recipe, now everyone thinks I can cook,LOL
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!
Absolutely A M A Z I N G , feel like I just walked I to a Thai restaurant,thanks so much for sharing !
So good!!!
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!
My wife’s been wanting Pad Thai so I gave this recipe a shot. We both loved it! Super good!
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
I made this tonight and it was absolutely amazing! Thank you for the recipe.
This wasn’t the most traditional pad thai I’ve seen but it still tasted good.
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 !
The sauce is perfect
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.
This recipe is amazing! I used tamarind paste instead of rice vinegar and it’s perfect!! Saving this one for sure!! 🔝🔝
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!
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.
Thanks for this recipe. It was easy and delicious!!
Thank you. It was easy to make, delicious and completed in 30 minutes
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.
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.
Great recipe! Tasted fantastic! Added juice from 1 lime and it gave it that extra little touch!
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
The garlic is included in instruction #4.
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!
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.
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.
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 !
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!
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.
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.
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!
OMG LOVE THIS RECIPE!!!! My hubby said it’s better than any Thai Restaurant!!!! Really delish!!!! Thank you for this great recipe!!!
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!
One word…Awesome!!
I’ll be making again and again.
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!
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!
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.
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!
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 🙂
It was soo good. Thanks for the recipe.
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. 🙂
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 🙂
Easy. Delicious. Quick. I added sliced green beans. Gone is seconds!
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!)
I made this tonight and it’s delicious! I love pad Thai so decided to try to make my own. 🥰
This was a huge hit!! Thank you!!
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.
I have a seafood allergy. What would you recommend in place of the fish sauce? Thank you! 🙂
You can just leave it out!
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 😉
This is soooo good. I was proud of myself for making this for the family. Winner!
Love your pad that! Easy, simple ingredients.
Great and easy recipe. Very tasty!
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!!
Great taste, easy to follow, not too much mess, will definitely make it again!
Sooooo good! Love this recipe! When is the garlic supposed to be used?
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.
So easy and delicious. Wonderful cold the next day to.
This recipe is yummy! I’ll definitely be making it again!
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.
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!!
This is one of the best recipes I’ve made in years. I had a craving for pad Thai and the recipe really rocked!!
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!!
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.
This is delicious! I reduced the amount of fish sauce and increased the vinegar, then used chunky PB. My family ate it up!
This was a huge hit with my family. I love some so tasty without having to use jarred sauce! Thanks
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!
Good recipe but way too sweet. How much sugar I should put instead of 5 tbsp?
3 tablespoons will still be good
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.
Delicious! I agree, a little less noodles and brown sugar
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 😇
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!
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.
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 !!
I’ve tried numerous pad Thai recipes but this one I the best!! Excellent. Everyone loved it.
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?
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.
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).
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.
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.
Your review sold me on trying this. Thanks Mike!
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!
Made this tonight turned out great I would use more hot sauce little more chicken love rice noodles
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.
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!
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.
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!
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.
Wonderful recipe, family loves it every time, better than take-out.
My first time following the recipe and I enjoyed it very much my husband did too
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.
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.
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.
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!
This is my favourite recipe to make at home. Every time we make it we’re impressed by house delicious this is.
I really liked this as did my family. Thank you for sharing!
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!
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.
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.
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.
Well said !!! Agree 100%
Agreed, GK can go suck on a potsticker
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.
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.
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!
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.
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.
So delicious and easy. Better than take-out.
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.
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!
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.
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!!
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.
Easy and absolutely delish!
Thank you!
It is our now family favorite. Tasted like it came from a restaurant!
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!
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.
Hands-down the best, easiest pad Thai recipe out there. Came together perfectly and no one could believed it wasn’t restaurant-bought. Thanks!
Very tasty! Love the sauce.
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!
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.
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.
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
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!
100% delish
Excellent recipe very easy to make and being in lockdown in Toronto we need some great tastes to make food more interesting. Thanks
Here to second this! Great quick recipe with still authentic tastes! And also in lockdown in Toronto unfortunately haha
I am in lockdown GTA as well lol – recipe is good!
I have tried this with a few twists cause I didn’t have the ingredients and it was awesome. Thank you.
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.
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!
I just love this recipe! Tank you 😋
This was really good! I double the sauce, it really brings more flavor into it.
Delicious! I did only use 1 TBS of peanut butter and 4 TBS of brown sugar. Will definitely be making again!
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)
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.
Made with chicken and followed exactly. Would only cut back a little on cilantro. Amazing!
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.
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 🌟
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.
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.
Excellent. Made this a few times. I double the sauce ingredients (except for the sugar). Love this recipe! Thank you,
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.
Best I ever had
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!!
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!!!
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. :))
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)
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!
Yum! Easy and delicious!
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!!
The sauce is excellent. We made a chicken Pad Thai and it was very delicious. One person commented better than restaurant.
Absolutely delicious! Super easy! Thanks!
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.
Loved it, thank you for sharing!
Very good, even thumbs up from my young children. Maybe a few less noodles and a lime squeezed into sauce. Delicious!!
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!
So easy and so good!!!!
Can’t get enough of this meal. Recipe is super easy and tastes fantastic!!
Super easy and healthy weeknight meal. Love it!
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.
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.
This is a great recipe!! Fast to put together and tastes great! My kids ate it!! Ill make this again for sure!
This recipe made me look SO good!!! Just give yourself plenty of prep time and the rest is a breeze. Thanks for sharing!
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.
Unbelievably delicious. Used fish sauce, not tamarind and it was delicious! 10 mins prep, 15 mins cook, made for easy weeknight meal.
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!
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!
Amazing recipe! Wow – takes me back to traveling Southeast Asia. 5th time making it, and will never look for another recipe – thank you!
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.
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.
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.
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.”
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!
Easy and great flavors.
So good! I added extra tamarind paste. Best recipe I have found so far. It definitely tastes best fresh!! Highly recommend!
This was so easy to make and was delicious!
Wow, this was delicious!!! Best version of pad thai that I’ve tried!
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!
I tried this today,.it’s pretty good! Very comparable to what you’d get from a restaurant. It just needs tamarind paste.
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!
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!
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.
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.
Amazing pad Thai. Feels like I’m back in Thailand.
That’s it for take out fab 5 out 5 easily adjustable
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
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!
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!
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!
Very delicious! I only used 2 tbsp of fish sauce. This was the best pad Thai I’ve had outside of NYC!
Amazing recipe! if you don’t like spicy, lower the siracha sauce amount.
Amazing, even the second day!
Delicious! I threw out my other pad thai recipe and will use this one from now on.
I meant to say tamarind paste
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.
Great recipe! Tastes better than takeout.
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!
Wonderful recipe. Thank you.
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.
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!
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.
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.
Great recipe and so easy
Tastes like Pad Thai! I love to cook but this was my first Thai recipe. Easy to make tastes great.
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!
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!!!!
Excellent a little heat, tang from the vinegar plus I added a pinch of madras curry
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.
This is the best pad thaï recipe i’ve tasted and cooked !!!
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.
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.
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.
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.
Easy to make. Family gave it 10 out of 10.
Excellent dish! We made this twice in a week and loved it. I got better and the second time came out perfect. We’ll be making this often from now on. Love the shirt prepping and cooking time.
Perfectly balanced
So good! My husband and I could not believe how good this tasted! We may never go out to a Thai restaurant again this tasted just like we got take out but better!!! Thank you!! We did not use the tamarind and used the rice wine vinegar instead! Yummmmm
Excellent! Thanks for sharing your recipe.
Better than take out! Thank you for this incredible recipe, I can’t wait to make it again.
loved it!!
Wow! This tastes exactly like take out!! Loved it!!!
Thank you so much for sharing this recipe. My family was so happy about it. We love pad thai but sometimes we dont have tamarind sauce to make it at home and I am so glad i saw this recipe. It tasted just like an authentic pad thai i had in a thai restaurant without the tamarind sauce. My son is a vegeterian and he was so happy when i made it with plenty of veggies and tofu. The sauce is the big factor to this recipe. Its so delicious. Thank you so much
SO GOOD!!!
I followed the recipe for the sauce exactly, but used extra crunchy PB instead of creamy.
I subbed shaved brussel sprouts for bean sprouts, and added some baby corn and bamboo shoots that I had around.
We didn’t have any peanuts or cilantro, so I topped mine with lime and sriracha sauce! I’m sure it would have been even better with all of the toppings, but WOW was it good even without them!
This was delicious! We doubled the sauce, and used the veggies we had on hand, and all 5 of us gobbled it up. I’m excited for tomorrow’s leftovers.
This recipe was absolutely delicious. I added some shredded carrots because that’s what Thai restaurants do with Phad Thai where I live. I was a bit thrown by the peanut butter but it was really good. I felt the flavor was in line with most places I order take out from (and in non Covid times, get to enjoy while dining in). If you love Phad Thai, please make this and some change a thing. Trust me.
My son requested Pad Thai for his birthday meal and thanks to this recipe, I was able to deliver authentic tasting food in the comfort of my home. I did not use the tamarind. Easy to follow recipe that I’m sure will be requested again!
So good!
This instantly became a family favorite! I remember having Pad Thai at an amazing restaurant in San Francisco that no other restaurant has even come close to matching! This recipe took the cake! It’s a match and I’m so happy you shared it so we can enjoy! Thank you!
I’ve made this recipe a few times now and it’s really good. Tastes pretty close to authentic pad thai without the fuss. I’ve used shredded cabbage when I don’t have sprouts and whatever other veg I have on hand. It’s also good the next day as a cold salad.
So funny. I wanted to make this tonight but don’t have been sprouts. Right before I read this my husband said “we have that cabbage that we need to use this week”!! I never would have thought if it as a substitute. So happy!
I used Tamarind paste and it was too tart. It didn’t taste like pad thai.
That’s because you added too much tamarind.
Made this last night with shrimp and the tamarind paste, it was delicious! Unfortunately, no leftovers.
My friend made this for me about a year ago, and I fell in love! I didn’t think I was a fan of pad thai before then, but now this recipe is easily one of my top five favorite meals ever. I’ve probably made it about TEN TIMES in the PAST YEAR for different occasions.
Does anyone have advice on freezing this recipe after it’s been cooked? I’m a busy college student who does all my own cooking, and I love meal prepping on the weekends. Any advice or experience with freezing it would be appreciated!
Also there are many possibilities for substitutions that I’ve found to be just fine! I’ve substituted both steak and chicken (at different times) for the shrimp, minced garlic for the garlic cloves, soy sauce for the fish sauce, and apple cider vinegar for the rice vinegar. I’ve also left out the peanuts, hot sauce, and bean sprouts sometimes just because I didn’t have them, and the recipe is still AMAZING without them.
I’ve made this a few times and it’s delicious. Didn’t think my husband would like it but he does and is happy every time I make it. One of my sons lived in Thailand for a short time and he says it taste authentic. Thanks for the recipe!
I’ve tried a few pad Thai recipes and this is definitely the best! There aren’t fresh bean sprouts where I live so I just top with some shredded cabbage. My husband goes crazy every time I make this he LOVES it!
Love this! This recipe is the closest to what we had from street vendors in Bangkok. Red bell peppers are more authentic but sometimes, I substitute snow peas in depending on what I have for veggies in the fridge.
So glad I came across your recipes. We added to our “Good Luck” New Years Eve 2021 dinner – long noodles to represent longevity – turned out great, and hassle-free- need to add to regular meal cycles!
Thanks for sharing- Happy New Year!
I’ve lost count of how many times I’ve made this by now, but it’s definitely in our biweekly rotation. We love it so much! Thank you, it’s better than our fave Thai restaurant!
Lovely recipe! Always a family favorite and is so delicious.
Fabulous! Had 2 families for dinner and everyone loved it. The leftovers were amazing the next day! Will do it again soon!
Tasty but the peanut butter was too much. It overtook the taste and turned the noodles dry/pasty. Next time I’d either omit or do half the amount.
I agree – leave out the peanut butter we found it too much.
Agreeeeeeed.
I use only this recipe, because it is always a winner!!
I don’t eat seafood, can I omit the fish sauce? Or sub it for something else?
I would just leave it out.
Same. I left out and you couldn’t tell I had.
No the fish sauce is essential to the recipe you can’t even taste it you don’t even know it’s there like anchovies in Caesar dressing. But if you’re allergic that’s a whole other story.
Fish sauce doesn’t taste like fish when used properly. Its a savory flavor that contributes much flavor to the dish, and without it, pad thai tastes like whitewashed bland noodle crap. Anyone who tells you that you can substitute it ( or leave it out) without it making a difference, has no idea what they’re talking about. It’s a key component of the dish.
When a person says they don’t eat fish I can’t understand why people then say “you can’t even taste it” I also don’t eat fish. I don’t use fish sauce. I am sure fish sauce is delicious, but I also do not eat it and omit it. If the dish isn’t authentic, so be it. Did I mention I don’t eat fish?
Wow! We’ve made this recipe 6 times now over the last year? Always delicious!
Easy and delicious, I used dark brown sugar but reduced it by half and it turned out great.
Pad thai is my favorite dish and unless I’m in the city, most restaurants just dont get it right. My fiance and I made this tonight (with a few little tweaks) and this was better than any pad thai I’ve had yet! Instead of 5T of brown sugar, we subbed 3T of golden monk fruit sweetener in the sauce and instead of bell peppers, we subbed carrots. Also, instead of peanuts for the crunchy topping, we used cashews. 🙂
This recipe is spot on delectable. I’d make a bit more sauce and I ended up having to use some chicken broth but I’ll never search for another Pad Thai restaurant again. Will be making this regularly!
Also, I added minced red onion and crushed red chili peppers (2) for extra heat and garnished with green onions.
Great recipe with easy to find ingredients. Was too spicy for the kids though and a bit too sweet for me. Next time I’ll adjust for our taste buds.
Very good recipe. I would love a recommendation to reduce the amount of sugar in the recipe. I made this one with Kibun Healthy Noodle instead of normal rice noodles and it turned out very nicely- I also used both tofu and shrimp. Thank you!
So good!!! My kids loved it. It took me almost an hour, but I doubled it (so glad I did!) and I’m slow in the kitchen.
toute la famille a adoré ! merci beaucoup. J’ai fait 1.5 fois la recette de sauce ! encore plus crémeux
Isabelle, je suis ravi de trouver une francophone sur ce site d’Internet. Bon appétit à vous et votre famille !
Never made this before, but I WILL make this many more times!!!!!!
Simple, and super yummy.
This Pad Thai recipe was amazing! My boyfriend and I were very pleasantly surprised on how it turned out. Not too difficult or time consuming and super delicious. Will definitely be making again and again.
Delish! Best pad Thai recipe I’ve tried.
Excellent ! … Going to try it tomorrow… Can’t eat the store bought ones .. too hot for my liking … I don’t have to add the siracha
This recipe turned out SO GOOD! I did use 3 tablespoons instead of 5 of the brown sugar. Just to make myself feel better about the amount of sugar. Still turned out perfect!
I had everything for the sauce and everything else!
I served with tempura shrimp!
Perfect flavors and so simple!
Thank you so much. Just made it for dinner and the family enjoyed it. It was so delicious
Very good. The flavor is amazing. Pad Thai is one of my wife’s favorite dishes and she absolutely loved it. After reading the reviews I doubled up on the sauce and was glad I did.
SO GOOD! It is really pretty easy too! Squeezing the lime on top makes it taste even better. I would die for this pad Thai. So good
I made this with leftover rotisserie chicken and ingredients that I had on hand. I didn’t have green onions, used chunky peanut butter instead of smooth (figured I’m adding peanuts anyway), no lime, and no bean sprouts. Hands down the BEST Pad Thai recipe that I have ever made. We loved it! I will definitely make again and soon. Thank you for sharing.
It’s really good, double up on the sauce of you are cooking for more then three people
This was amazing! Thank you for sharing, will definitely be making this sauce going forward!
I really enjoyed and will be making again. Note for some: May use a little less rice vinegar, I found it to be over powering in the sauce.
This is so delicious!!! I’ve made it a few times now and it’s become a family favourite. We also ended up doubling the sauce based on other reviews and definitely recommend doing that.
Best Pad Thai recipe I’ve made (and first time I’ve been able to replicate the restaurant taste)! After reading the other comments, I doubled all of the sauce ingredients except the sugar and it turned out perfectly. I ended up adding more sriracha after serving because I prefer my Pad Thai spicy–as written, it had a nice subtle spice but we like it a little hotter.
“THE” Pad Thai recipe. Best one out there. A perfect combination of sweet savoury and sour. Delish!
Full of flavors, delicious and easy to prepare.
I have made this recipe several times now and my family likes it. My daughter loves this so much she wants me to make Pad Thai instead of Turkey for Thanksgiving dinner! 🙂
Will definitely be making this again. We all loved it. I added a large shredded carrot and double the sauce based on previous reviews. Thanks for the great recipe
This was so good. I didn’t put in sprouts and like I read in another review – I doubled the sauce. Also no sriracha in the recipe for those that don’t like heat but I added it into my own bowl. My son wished there were carrots in it, so next time I will spiralize carrots. I had two kids that liked it and two that didn’t.
I will definitely make again.. Yum!
Yeah, cut the sugar in half, for sure. Also remember that your peanut butter will probably have sugar in it, so you dont’ need as much as you think you do. I also cut the fish sauce in half, and my mother doesn’t like anything spicy, so no siracha, sadly. I loved how easy this came together and how even though I had to tweak the sauce a little, it came out really nice. Thanks!
Best Pad Thai recipe I’ve ever made!
very easy, double on the sauce but my wife thought it was amazing.
This recipe is DELICIOUS!! So I did read the reviews before making it and followed their advice. I reduced the sugar to half and made more sauce ( half more). I’ll definitely make it again!
I think this is wonderful.
I used chicken breast the first time I made it and this time I’m using boneless chicken thighs.
The peanut butter in the sauce really makes it. Will also go easier on or omit the sriacha, was a little too spicy the first time around. My boyfriend loved it.
Less oily than restaurant made, fresh and delicious!
Delicious! Thanks for sharing this recipe. My tweaks were minimal – I used chicken and shrimp, I skipped the egg, and I used tamarind paste. Great recipe!
Hi! Looks amazing- but I’m sugar free. How could I substitute the brown sugar in this? Can’t wait to try it out :))
You can leave it or use an artificial sweetener.
Easy and delicious! We cut the sugar in half and it was just as good as with full sugar.
Boring. No heat or spice, unseasoned bland chicken. At least marinade first in the sauce before you cook. Sauce is too sweet imo, used 3 tbsp instead. Really? 3 garlic cloves???? Sauté in sesame oil as well instead of veggie/canola/whatever other unflavored generic oil is around. Add 2 sautéd red chiles in if you like food with flavor.
So Delicious! I did a few tweaks to suit our tastes, extra garlic less sugar and nearly doubled the sauce. Tasty and easy! Thank you for sharing.
maybe it’s your chicken? a good sriracha sauce is plenty hot enough for this dish. add any killer pepper you like though! Three garlic cloves is good; I saute them first to make them milder. you are right about the sugar…
I have never commented on an online recipe before, but this recipe is truly amazing! My family and I never get tired of it.
The first time I found it to be a bit dry, so now I make 1.5 times more sauce. I only use 2.5 tablespoons of brown sugar, since I use regular brown sugar, not light. The acidity, saltiness and sweetness are perfectly balanced! I also use around 6 cloves of garlic, lol. Also, fresh basil as a topping along with the other garnishes!
Thanks for sharing this recipe! It is super easy and delicious – it definitely is a favourite of mine!
Unreal, better than a takeaway!!
Out of the world, thank you for your recipe.
Totally agree, first time I tried this recipe or commented on a recipe, honestly better than takeaway. The sauce is amazing, amazing….amazing.
This is really good and open to variation. I had bok Choi, not sprouts and it worked well.
Kids will love this, too…
And it’s quick!
I made tonight with shrimp-it was delicious. I’m not experienced with Rice Noodles- they felt rubbery – not sure if that means I over or under cooked? Is there a brand or technique you use to cook just right?
The sauce was delicious prepared just as recipe called for. Will make again it’s easy and fabulous.
nice
The sauce is awesome. the whole recipe is fantastic. I added baby corn and julienne carrots. Definitely a keeper.
I made this following exact proportion of sauce and it is just perfect for my taste!
Thank you Lauren❤️
Ace
Wonderful recipe! I substituted fish sauce for more soya so 4 tablespoons instead of 1 tablespoon. I also added in mushrooms. And for a shortcut, I used crunchy peanut butter instead of chopping up peanuts. De-licious! I doubled the recipe and good thing, everyone went back for seconds!
Came out great! Made as a dinner casserole with Tahi curry. Was quick and delicious.
Made a double batch of this with chicken and it was delicious. I subbed cabbage for sprouts and did a little less of the sriracha and brown sugar because the doubled amount seemed like a lot. The whole amounts would have been too spicy for my kids and too sweet for me. My husband is picky with Pad Thai but this recipe got his approval!
very good recipe, I add some Serrano peppers and a bunch of chili peppers to make it extra spicy! Husband loves it, have made it 4x now!
Perfect!
A friend and I made this last night. We made one with chicken and the other with shrimp and it was so easy and delicious. Definitely making again.
Hi thanks for recipe!! I just made this tonight using your base recipe. I changed to Swerve brown sugar, PB fit peanut butter powder. So good!! I omitted the sprouts. It’s all gone. Thank you!!!
So simple to make and soooooo yummy. Loved it !
Wow! I made this in my tiny travel trailer. It was fantastic! Rich but balanced by sweet and spicy and crunchy and fresh. I will have to take that dang wok along with us again!
This is a delicious noodle dish, however its decidedly NOT “Pad Thai”. Pls change the name.
Was it really necessary to be rude. It is a great dish. If it not authentic to you, find another recipe. As far as the name change, foods and people are titled many ways, doesn’t make it so… right?
I made this at home…. the part that took the longest was finding all the ingredients at an Asian market (so many different soy sauces, fish sauces and rice noodles), and everything else was easy. Followed the recipe completely, and the outcome was delicious, it reminded me of the local Thai restaurant I would eat at in Seattle.
Adding peanut butter gives it an extra dimension that I appreciate.
Saving this recipe and definitely making it again!
Outstanding recipe…. I used fresh salmon I got from my local fish monger…. cooked it first, removed from pan, did everything else your. way, then plated the salmon last… So So SO good!!! Will be making this often with different proteins. Thank you very much. This recipe is a keeper.
Been looking for a simpler way to make pad thai since it’s just me and my hubby of 36 years.
This recipe is delicious and I highly recommend anyone to try it.
This recipe turned out perfectly and tasted just like the pad thai I love to order at Thai restaurants. I followed the recipe pretty exactly except that I tripled it. But I forgot to triple the bell pepper so if I made it again I’d add a bit more of that. I send rice vinegar, my store didn’t have tamarind paste. I definitely think that the peanut butter is not an optional ingredient because without it it cant taste like pad thai, in my opinion. Beside the fact that it tastes divine it is so easy and fast. I made it for an extended family dinner in no time at all and it got race reviews all night. I highly recommend this recipe. You won’t be disappointed.
First “cooking lesson” with granddaughter who requested we make Pad Thai together. My first time. It was better than our local Thai restaurant, which is fabulous! We all loved it. Granddaughter had seconds. Every bite my hubby said either “Wow” or “Thanks”. Made it exactly “your” way as that’s exactly what I had on hand, including the tamarind paste. Thank you so much for guiding us all over another cooking hurdle. This is an absolute keeper.
Blessings to you and yours. Stay well.
Very good! I made it with the substitutions (rice vinegar and peanut butter; also no bean sprouts). I added some red pepper flakes – otherwise exact measures and it was delicious. Question – Do you know if I could make extra sauce and freeze it for later use? Would it taste ok?
Made this tonight and wow! So good! My husband loves Thai food and couldn’t thank me enough for a great meal! This is definitely a keeper!
Great recipe!!!
Absolute favourite! The only change I make is replacing scrambled eggs in the recipe with over easy eggs on top. Oh, and the peanut butter is not an option. Lol. Thank you for this fabulous recipe!
This recipe was fantastic. Made it for the first time tonight. I don’t usually comment or rate, but this one deserves it and it’s getting written down for my recipe box. I made it with chicken and shrimp, used the rice vinegar as that’s what I had, and did add the peanut butter. I will look for tamarind paste for next time. Thanks so much!
This recipe is great! I might make a few little tweaks due to personal preferences, but overall this was a hit with my family. We were pleasantly surprised at how “authentic” it tasted. Not like when you try to make stir-fry at home. Lol. My store did not have bean sprouts that day, so I left them out and we didn’t miss them. I doubled the sauce because my family always likes it “with extra sauce.” I might use a little less fish sauce next time. The only other tip I will give, is, if this is your first time making this, give yourself some extra time to get all your ingredients together and chop things up. I don’t know why, but this took me forever to make. Way longer than 15 minutes.
Excellent recipe. I used rib-eye steak cut in strips. Next time I will use lamb steak. I added button mushrooms and a serrano pepper to the vegetables. Also as a side condiment, I had sushi ginger. It was really tasty.
Made Pad Thai today, was delicious, used tamarind paste and seasoned vinegar. Added carrots and chopped onion to the mix with chicken.
First time I cooked pad Thai and I think this recipe taste better than I normally order order from a Thai restaurant here . Thanks it made my day!!
Made this last night and replaced the veggies with a bag of frozen ones that I cooked with the chicken. Overall, super tasty and yummy! I doubled the recipe since my bag of noodles was much larger.
This is definitely a keeper. I did not add the bean sprouts but added shredded carrots and broccoli floret’s which I added at the same time as the peppers and green onions. It was great everyone loved it!.
Deeeeeliious and very straightforward to make!
So delicious! Highly recommend.
I made this shrimp Pad Thai last night and it was great! A recipe to do again and again.
I felt compelled to comment because this recipe was amazing. I found it by googling “homemade pad thai” when I was craving it and didn’t want to order takeout yet again.
SO so good! And I found nearly all the ingredients at a regular grocery store!
I tweeked it a bit—2Tbs of Palm sugar in place of 5 Tbs brown sugar, added shredded carrot & asparagus strips for more veggies. Served turkey meatballs on the side your basic sauce flavor was excellent.
Our first time making pad thai and it was amazing! Thanks for this easy, doable recipe.
EXCELLENT RECIPE! I’ve had a lot of pad Thai from restaurants and this tastes like it’s from one (a really good one!) So delicious. First time I’ve made it too! I used tamarind paste. Totally worth finding it.
Easy and Delicious!! I make a couple times a week. Only thing I change is I put sprouts, cilantro, green onions and nuts after I take out of work, so not too heat too much. I find it easier for leftovers, which are Excellent the next day!! Enjoy!!
Delicious!! Family loved it better than our takeout place!! Will make this a lot❣️
I’ve made this so many times. It’s easy and delicious.
Made this last night, and it was EXCELLENT!
Followed recipe exactly except for adding 8oz EACH of chicken and tofu.
Was concerned that it would be spicy, but there was just the tiniest kick from the sriracha.
Everyone else added red pepper flakes to their own liking.
This make four very generous servings.
First time making this recipe my husband loved it.
I will never go to a restaurant again and order pad Thai when I can make this absolutely delicious meal at home! I’ve been looking forever for this recipe! Thank you so much for sharing!
Really good! I will be making this again and again.
So Delicious!
I will be going to look for tamarind paste for next time. Thanks for sharing 😊
Followed the recipe to the T and its sooo good
Just like a restaurant. Best recipe I’ve found. Thanks!
I have used this recipe a few times! It always turns out great 🙂
Yum! I did a combo of shrimp and tofu, used crunchy peanut butter (why not?! haha) and I had to double the sauce recipe – but I guess we like our pad thai more on the saucy side. Overall, super quick and easy to make. Will be back for more!
Made this dish and brought some over to the neighbors.
Absolutely rave reviews. I substituted water chestnuts for the peanuts..
Loved how quick it is to make. Start to finish less than 20 minutes..
This was my first time making pad Thai and a dish using rice noodles. It turned out wonderful but there are a few tweaks I would make. Note that the noodles take 25-30 mins soaking in hot water (I found that 26 mins was just right). I didn’t know this so my guests waited longer than I anticipated but it you prep everything else while the noodles soak, it takes about 35 mins total. For 6 servings, I recommend reducing the fish sauce by 1 tablespoon (5 instead of 6), and increasing the soy sauce (2.5 instead of 2 tablespoons) and 5 tablespoons of peanut butter (instead of 4). I used 20 oz. of chicken. I was able to divide 1 lime into 6 wedges and didn’t need the 4 recommended. Everything else I kept the same. Everyone loved it (even those who aren’t big fans), and I plan to make it again for another gathering with neighbors. For desert I made shortbread scones (fisher fair scone mix) paired with fresh, in season peaches, a scoop of Tillamook vanilla ic cream, lightly sprinkled with cinnamon and sugar. Super delish combo!
I love how easy this recipe is.
Made this tonight and it was absolutely delicious! I did not incorporate any protein directly into the dish but otherwise made as directed. I will absolutely be making this again!
Why is the sodium content so much?
A web search reveals the fish sauce contains 1,413 mg of sodium per tablespoon. And even reduced sodium soy sauce has a lot. It might be less if you used the vegetarian version, but it would probably still have a lot.
Recently had pad thai from a restaurant for the first time. It was good so I looked up a recipe. Found this one and tried it. ABSOLUTELY DELICIOUS!! Only substitution was canned bean sprouts as I did not have fresh ones. My husband said delicious. Write that one down and don’t change a thing. So good. Highly recommended. Thank you so much for sharing
Really good, we used chicken thighs cut into bite sized pieces. Only used half the peanut butter and cut the green onions down to two (they were big). I would add more veggies next time as it seemed light in that area. Overall I’ll make this again with a few tweaks.
Great job Lauren!
The servings were a good size. I decreased the sugar to 1 tablespoon because I don’t like much added sugar. It was still delicious.
This recipe was absolutely delicious! We have tried a number of Pad Thai recipes in the past and have generally been pretty underwhelmed, but this one actually tasted genuine even without the tamarind! The only change we made was to add some shredded carrot. Thanks for sharing this recipe with us — it’ll be our go-to Pad Thai recipe from now on!
Totally delish! The first Pad Thai recipe that tastes like the restaurant meal! I didn’t have cilantro, but added the peanut butter and it was perfect. Thanks so much?
I have never made anything like this before and I absolutely love it! It was easy to put together. I used some Thai Rice Noodles & shrimp that were on hand and used lemon juice instead of the lime (only because I didn’t have any). Otherwise, this recipe is so tasty and I can’t wait to make it again! I will never order it out again! This is better, by far!
This was utterly amazing. I cannot believe how easy and and delicious this was. I used a combo of chicken and tofu. If you like pad Thai you have to try this. I followed the recipe to the letter.
Holy smokes, this is delicious!!! We recently tried a Thai restaurant in town, and I’ve gotten on a Pad Thai kick. Unfortunately we can’t afford to eat out too often, so I went looking for a good recipe. This one is spot on! Made it exactly per recipe, including with the peanut butter. Plus the cilantro garnish and lime.
Perfection!
I made this last night and it was scrumptious! Even my hubby thought it was fantastic so I will definitely be making this again! The only change I made was I reduced the amount of sugar by half.
Came out amazing! Delicious
I had bone-in, skin-on chicken thighs I had to use up. I just roasted them with salt and pepper, took the chicken off the bones, and shredded the meat to be used in this recipe. I followed the rest of the recipe, minus the peanuts because I did not have any at the time. THIS WAS DELICIOUS. My husband actually thought I ordered delivery from a high-end restaurant. He was then shocked to discover I didn’t use a bottled sauce from the grocery store. He asked that we add this recipe to our rotation. I agree, it was great! Thanks so much!
The sauce was way too sweet – next time I will probably cut it down to 2 or 3 TBSP sugar. Other than that, it was nice to use simple ingredients to make this dish!
My son-in-law and I made this dish last night. We doubled the recipe without noticing you have that feature. We had to substitute mushrooms for bean sprouts and I didn’t have roasted peanuts! It has been a long time since I made Pad Thai. HOLY MOLY!! It was so good the entire dinner conversation was, “mmmm, Mmmm. Oh mmmmmm.” We all want to make it again and soon! Wow, thank you very much for posting this easy, tasty recipe.
DELICIOUS SLIPPERY NOODLES
Misplaced my rice vinegar somewhere – but subbed for 3 tbsp lime juice .
Hubby And I LOVED it – it’s added to my favourites !
This recipe was amazing and super yummy! I used shirataki konjac noodles (no carbs) and used BASIL instead of cilantro, OH SO GOOD…Highly recommend if you want that restaurant taste! Didn’t have bell peppers or bean sprouts but had asparagus so I used that. Added extra garlic and it was delish! Whole family LOVED IT.
What did you substitute for the sugar to be low carb?
This was easy and very tasty recipe! I made this for me and my girl and she was amazed how good it was! Obviously I had some help 😉
This has become my go-to dinner recipe when I’m feeling lazy or don’t have something else planned. I have made it probably 8 times in the past 2.5/3 weeks (would’ve made it more but my husband apparently needs more variety than I do).
Made this after a day of hiking and not only was it super easy and quick, but SO DELICIOUS! I was low on items in stock and feeling lazy so I replaced the pepper with mushroom and the bean sprouts with iceberg lettuce and it was AMAZING! It will be added to the list and I’ll be sure to have all of the right ingredients for the times to come! Thank you for the new staple recipe.
My apologies, did not mean to post this as a reply to someone else! Even though I do agree on how many more times I will be making this 🙂
So delicious and my husband loved it!
This is excellent Pad Thai, reminiscent of what you might find on the streets of Bangkok. I included bok choy because I love it stir fried. I’d love to know if anyone has a way of crushing peanuts other than with the back of a large spoon because that’s quite time intensive.
Put peanuts in a plastic bag. Roll a bowl acroos the bag, over the peanuts. This speeds the process.
My husband and 14-year-old son made this all by themselves tonight for dinner. They rated it five stars and think it’s perfect. I think it’s quite tasty, but is a tad on the sweet side. If I were to make it myself and again, I’d leave out a bit of the brown sugar and maybe some of the peanut butter. However, since my 14-year-old approves and he LOVES pad Thai from the best restaurants, I’d say it’s a win. Thank you for the recipe, Lauren – and for getting my boys excited to cook. 🙂