This amazing Pad Thai recipe is easy and comes together in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade pad thai sauce.
Looking for more fun 30-Minute-Meals? Try my Creamy Pesto Tortellini, Thai Chicken Lettuce Wraps, Ground Beef Bowls.
![Easy homemade Pad Thai served in a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-7.jpg)
I haven’t kept my love for Thai food a secret (here are some of my favorite Thai inspired recipes). My love comes from my mom’s cooking, and enjoying favorite Thai restaurants near my hometown, like My Thai, owned by Dee Benson. Dee also made the best fresh spring rolls and gave us advice for making them. This recipe was created by me in an effort to use ingredients I could find easily, and recreate the taste I love.
For a more Authentic Pad Thai recipe that uses palm sugar and tamarind paste, check out Thai Cooking with Joy.
Why I love this recipe:
- 30 Minutes: From start to finish, perfect for a busy weeknight!
- Easy: A few simple steps and everything gets tossed together in the same pan!
- Flavorful: The fresh vegetables and homemade pad thai sauce really make this meal shine!
What is Pad Thai?
Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious Pad Thai sauce. It’s a common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.
To make vegan or vegetarian pad Thai, leave out the egg and substitute the fish sauce for more soy sauce.
A Note about Pad Thai Sauce:
Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe. I also added a big scoop of peanut butter to my sauce, because I think it gives the whole dish an added creaminess and boost of flavor that I love.
How to Make Pad Thai:
Cook Noodles: Follow package instructions to cook noodles just until tender. Rinse under cold water.
Make Sauce: Stir together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter, if using. Set aside.
![Pad Thai sauce ingredients added to a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-1.jpg)
Sauté Protein: Heat 1½ tablespoons of oil in a large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. Cook until meat is done.
![Shrimp and chicken sautéing in a pot.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-2.jpg)
Cook Eggs: Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
![Eggs added to a wok, cooking pad thai.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-3.jpg)
Combine and Toss: Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
![Pad thai noodles and sauce added to a wok with sautéing veggies, chicken and shrimp.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-4.jpg)
Serve: Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
![Easy Homemade Pad Thai cooked in a wok, with tongs for serving.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-6.jpg)
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
![Easy homemade Pad Thai served in a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Pad-Thai-Web-7-500x500.jpg)
Pad Thai
Equipment
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
Macros Recipe Adaptation
1 lb. boneless skinless chicken breasts, ¼ cup dry roasted peanutsPer Serving Amount
277 gramsMacros
395 kcal, Fat: 15g, Carbs: 34g, Protein: 28gNutrition
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I originally shared this recipe August 2018. Updated April 2022.
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Just made this and the sauce was great. I’m vegetarian so I used vegan fish sauce and fried tofu as the alternatives. Instead of sriracha I used sambal oelek. (Sriracha has a more distinctive flavour that I didn’t want for this dish). Big thumbs up.
For those I read that say there isn’t enough flavour, at the end you can always sprinkle some stock powder or add a bit more of the sauce ingredients.
Love this recipe and it’s healthy too. Goes well with my weight loss journey too with empicslim.com thank you! I need a whole low carb from scratch section if possible 🙂
Fantastic! Easy to make, clear directions – a repeat favorite at our house.
I tried this recipe, followed it exactly as posted. Didn’t like it at all, not sure why it got 5 star rating. Threw about half away after realizing it wasn’t going to get better.
Unbelievably good and straightforward to follow. I’ve made this at least 10 times.
The peanut butter made it gummy. When I make it next time, I’m going to choose a recipe without peanut butter.
I’ve been looking for a good pad Thai sauce for years that tastes like my late night noodle place from college days. Finally found it. I used tamarind paste from Amazon and included the peanut butter. Thank you!!
I made this last night and it was absolutely delicious. I managed to find tamarind paste in my local supermarket and the sauce was amazing. I used peanut butter powder as the peanut butter in the jar had gone off! Thank you so much for sharing this recipe. I’ll definitely be making it again!
Super easy, and toddler approved! Would 100% make again.
The sauce was not that great. I thought it would be rich considering all the ingredients.
I’ve made this several times & it’s always a HUGE hit – absolutely delicious!!!
This is the best Pad Thia I have ever had, it’s restaurant quality. I followed the recipe as is, except I used 1 lb of ground chicken so it would soak up the flavors. I will definitely make this again, my family loved it.
This was so yummy! I was nervous about the fish sauce because it smells so vile! But after the sauce was added and cooked a little the peanut taste came out and we all loved it. Will make it again for sure. We love Thai food!
If you think fish sauce smells “vile” then why are you even trying to cook Thai food /:
My sister-in-law is from Thailand, and we cook it often. Fish sauce does indeed smell vile from the bottle, but fish sauce, tamarind, and lemongrass are signatures of Thai food when cooked. Jbuller3 gave this recipe 5 stars. Don’t be rude and get your own food channel. BTW What part of Thailand are you from?
Easy and delicious – the green onions, peanuts and lime all come together for a yummy Thai supper!!
People read recipes like this and walk away misinformed instead of having actually learned something about other cuisines. (And they leave well set-up to disappoint people who are actually expecting what you’re inviting them over for dinner to eat.) It’s fine but a pretty far departure from the primary ingredients that define pad thai (even when you account for the fact that there’s no one standard recipe for it, or that we don’t all have access to all the following ingredients; substitutions are sometimes necessary but I wish recipes acknowledged it).
– Tamarind is a must, there’s just no way around that. The flavor is key, not just the acidity which you could kinda get from the vinegar. If you don’t have access to southeast Asian grocers, you can likely find tamarind pods at places that carry Mexican and Central American foods. It’s really not hard at all to boil and strain the pulp. Like, at all.
– I like peanut butter too but it turns this into a completely different dish. Pad thai (or anything w rice noodles that isn’t soup) is dry and light, not thick and wet. Get the peanut flavor you’re looking for by using peanut oil and also add more crushed peanuts
– Bits: you need bits!!! Bits are key!!! Sweet preserved radish (can substitute daikon and yes you can find that at Whole Foods), dried shrimp (try to get it at an Asian grocer but otherwise use bits of large shrimp, or omit), small bits of firm tofu, shallots, and garlic are musts!!!!
– brown sugar is a totally different, darker, sweeter taste than palm sugar, try to get palm sugar
– garlic chives, NOT GREEN ONION!!! I know a lot of American restaurants use green onion and it sucks, it’s way too sharp a flavor. Garlic chives are so necessary
– plz don’t use soy sauce or sriracha in pad thai, again it’s totally a different dish when you do that. Soy overpowers and messes up the flavor. Sriracha adds too much wetness, just use chili flakes if you want it spicy
I implore you to check out this blog: https://hot-thai-kitchen.com/
Had a busy day today and did not feel like cooking at all. I just wanted to order take out and call it a day. But then I remembered this recipe, how simple it is, and how much my family loves it. Better and cheaper than take out!
This was so good. The flavors were all there and it made my picky family happy. The best part? I felt like boss serving up an impressive-looking dish.. which was wonderfully easy to make!
This pad thai sauce is amazing! I added sauteed shallots and garlic to it. I’ve tried them all and this one is #1 in my book. Thank you for sharing.
This was actually worth all the hype, i made with chicken and it was really yum, (i didn’t use any of the spicy stuff either)
I love Pad Thai and was so excited to find this recipe. It is fantastic – just like take out. I made it with tofu. Huge hit in my household.
This is an amazing recipe! It is so versatile. I read a lot of reviews before I made it and adjusted accordingly.
Make the sauce carefully, you can taste along the way. I was careful about the fish sauce (some said too salty) and the sugar (some said to sweet). I started with half of what was called for and adjusted to my taste. Everyone has different tastes. Yes, I added the peanut butter and a bit more.
What I like about this recipe is that you don’t have to hurry at wok. Prep everything before. I julienned carrots (and then par-boiled them), zucchini and yellow peppers. I practically julienned my chicken. It was all ready to go. As was the sauce.
I made my noodles and then straight away added my sauce. Don’t use all the noodles. Use a portion of noodles and the sauce and add more noodles if necessary.
You can then wok your ingredients and add them to the noodles. I paper toweled them before I added them to the noodle mix. The one thing I hate about restaurant Pad Thai is that it can be too oily.
I will make this recipe again and again. Thank you!
Thank you for the recipe! I can’t seem to find fresh bean sprouts near me, do they have another name they could go by? Do you think canned would work? I’m imagining it wouldn’t but I thought I’d ask 🙂
You’re welcome! Fresh bean sprouts are sometimes labeled as “mung bean sprouts” in stores, so you might check for that name. As for using canned bean sprouts, they can work in a pinch, but their texture is softer and less crunchy than fresh ones. If you do use canned, I’d suggest draining and rinsing them well, and adding them at the very end of cooking just to heat through. This way, they’ll retain as much texture as possible. Enjoy making your Pad Thai!
Asian stores (and some health food stores, and Im sure Amazon…) sell mung bean “seeds” that you can “grow” in a jar. Really easy but takes a few days. So you need to plan ahead a bit. But they are nice and fresh and crunchy…
The ones I found were called mung bean sprouts and they were located in a refrigerator in a plastic bag near my produce section.
Tastes exactly as I expected from a restaurant! Will certainly make again!
I don’t know why creamy peanut butter is optional, I cant imagine it tasting right without.
Modifications: no bell pepper, swapped onion for green onion (didn’t have em in the house). I used cayenne pepper, instead of Sriracha. My husband wants to try Birds Eye chili next time (if I can find that).
This was delicious and just as good if not better than what we get at our local thai restaurant!
Say to mix together the ingredients but not their amount. Maybe it’s camouflaged with all the ads and irrelevant things.
Can I use honey instead of brown sugar?
Yes, enjoy!
Favorite Pad Thai recipe! Make this often because the whole family loves it!
We just made this for dinner and we’re so impressed with the flavors, as well as the simplicity of putting it all together on a busy night. VERY good!! Will definitely be making this again. It was nice to be able to whip this up so quickly rather than driving to go pick up pad Thai from our favorite spot!
This recipe is amazing!!! Most authentic homemade Pad Thai I have ever had!
This is delicious! We used thin sliced napa cabbage instead of bran sprouts and added fresh diced tomato! Yummy!
I’ve never commented on any recipe ever but this was SO GOOD!! Pad Thai is my go to comfort food and this hit the spot! The sauce is a perfect balance of flavors…love it!
Easy to put together. Authentic taste!
Totally delicious. It should include a bit of instruction on how to prepare the rice noodles though. Had to look elsewhere to find out I need to soak them in Luke warm water for 10+ minutes until soft.
I absolutely love this recipe. It’s so good! I feel like I am in on some secret – it’s so easy and I don’t have to drive across town to get it!
Tonight I made it with tofu. I added carrots and green beans. In times past I have made it with shrimp. SO MUCH AWESOME! Thank you 🙏
This WILL be on my regular rotation! Each week family come for dinner. I ask what they wanted and this week was Thai. When I googled that, this recipe came up. I would use 1 1/2 times the sauce and I subbed Worcestershire sauce for the fish sauce. I used both chicken and shrimp and it was so good – restaurant worthy.
I can’t even with this recipe! I looked at recipes on TikTok, YouTube, etc, and landed on this one because it somehow spoke to me. So so so glad it did. It was delicious! My favorite Thai restaurant is 30+ minutes from me and when I go I stock up on Pad Thai. Never again because I just found out I can make something better from home! THIS!! ❤️
I should have kicked it up with a bit more sriracha but that’s ok!
Doesn’t even taste like pad thai. Followed the recipe exact, no subs.
AMAZING!! And so easy
Made this with stir fry vegetables. Really nice meal. The x1 ingredients feed 3 people so don’t go overboard. Easy dish to make and tastes yummy
This is such a good pad thai recipe for me because it asks for things that I usually have on hand. I did half and half fish sauce/hoisin sauce because I didn’t have enough fish sauce. It was delicious!
So great!! I recommend halving the fish sauce for those that are sensitive to the smell.
Made for the 2nd time. Such a great recipe! Did have to decrease the brown sugar, but this is an easy peasy yummy keeper. Made with tofu tonight.
Best Pad Thai recipe that I ever tried! My family said this Pad Thai is better than one from restaurant! Sriracha is a nice kick.
Perfect. I’ve made Pad Thai several times but it was never “quite right” while this one is superb. I followed everything exactly and omitted the optional peanut butter. Was delicious!
This was such a hit! My son has a severe peanut allergy so I substituted the peanuts with cashews and used cashew butter. This is for sure a new staple!
Amazing. Husband kept saying “it tastes like it’s from a restaurant”.
The ingredients are right but it was too wet and too salty.
This is my fav pad Thai recipe ever. It’s accessible and tastes amazing and it’s the only one I will ever use.
Absolutely love this recipe. A family favorite!
I used shrimp and tofu and a little more peanut butter and omg this was the first time I ever made this and it’s now a favorite! So glad I found this. Thank you
I have made this recipe countless times and it’s always a hit. The sauce is good with almond butter too:)
My husband and I cannot get enough of this recipe! A little spicy but not too much. We even tried cooking both chicken and shrimp together and it was a good combination. Getting the recipe to as many friends and family!
Delicious! Kept this as a veggie dish and didn’t add any protein. Added broccoli. Everyone LOVED it!
This so so amazing! I never leave comments on recipes but I had to after making this 💕
Easy and delicious. Will make this again!
Easy to follow recipe and absolutely delicious! Thanks for sharing 🙂
(ps: I added the peanut butter!)👌😗
I’m not even kidding when I tell you I make this recipe every week. It’s my favorite comfort food and it’s great to put in tupperwares and have for lunch over the following days. Best homemade pad Thai sauce ever. I like to make extra sauce because it’s so good!! Thank you for creating this masterpiece!
sooooo tasty!!
This was DELICIOUS and easy to make. Even my picky 16 year old loved it! I’ll be making this often.
Overall a great recipe.
But I cooked it in a slightly different order. Chicken in a different pan. Egg set aside after being mostly cooked. Then veg until nearly tender then add it all together.
Only thing I wouldn’t do again is add the roasted peasants into the cooking as they went hard and black and I had to pick them out.
Otherwise a really tasty recipe and my first attempt at a pad Thai.
Thank you
Absolutely amazing. Love it! Thank you!
I’ve made this about 5 times now, and I love it. The bell pepper that she forgets about in the recipe I leave raw, julienne, and put on top. The garlic I use when I Cooke the chicken, so its flavor is throughout the dish.
She didn’t forget the pepper. She said to add it at the same time you cook the meat or tofu.
Made this and it was amazing!!!
We are making this for the second time in a week! It’s wonderful and will be my go to when I’m craving pad thai!
I like to skim blogs and combine recipes ideas and sometimes elevate or mix it up among the different techniques and have to say the order of cooking the components is totally out of whack…especially if you’re using a wok on a higher btu rig.
The techniques are there somewhat but you do not cook cook garlic and shrimp first, your peanut butter addition is nonsensical and it lacks oomph…a couple or 4 Thai chilies is what it needs…also palm.sugar is a must and easy enough to find. Shrimp toss in toward the end, right before Saucony for a better end results.
Maybe you should start your own blog. That way you can do everything perfectly and you won’t have to waste so much time hunting the internet for things to complain about. What a miserable shrew.
As a new mom, my brain has felt scrambled lately. The simplest recipes take me twice as long to make. This, however, was as easy and quick to make as she claimed.
Here are some changes I’d make for the next time: I’d bake chicken rather than sauté. This is personal preference as I doubled the recipe and had little pan room. I also was so anxious about undercooking chicken that I way over cooked it. Oven works best for me.
There is also a ton of brown sugar- 10 tbs in the doubled version. I used 8 and while it didn’t taste too sugary, I’d like to try to reduce it a little each time I make it to see how much I can really get by with.
I used peanut butter. All in all, best pad Thai I’ve had since I moved to this small midwestern city.
Apparently 3000 reviewers disagree with your pompous comments. If it was that bad….move along. Nothing to see here
Yep!
So good!!! Omitted the egg and siracha but still 10/10!!!
I’m a chef and I won a contest of noodles with this recipe. I came home and made more and my kids loved it!!!!
Best noodles ever
Absolutely delicious! Made 1.5 portions of sauce because we like it saucy and used both tamarind and peanut butter. Perfect balance of heat, salty and sweetness. Thanks for the great recipe, it will be my new go to for pad thai.
This recipe was great, I brought home leftovers from a restaurant and my husband said make something like that and this recipe was that and MORE! We’re definitely making this again!!!
Made this using tamarind paste and added the optional peanut butter. Best pad Thai recipe I’ve made. So good!!
I’m not a natural in the kitchen but this recipe was easy and it tasted great! My husband was very impressed with me… We also used the sauce recipe for a basic veg stir fry and it was great too. I used half the sugar and it was plenty sweet.
Is it 627kcal per serving??
This is a very good, basic recipe that you can adjust to your taste. If you don’t tend to like sweet sauces, start with way less sugar, TASTE, then add more if you want. Easy to add but not to take away. I use twice the amount of tamarind paste than what’s called for, and a bit of ketchup (shhhhh – don’t tell my foodie friends) because that’s how I like it.
The best pad thai recipe I have found. We always make it with chicken or vegetarian. It’s amazing!
This didn’t turn out for me at all. I used the tamarind paste and other than that didn’t deviate from the recipe. It was just too sweet and not good for my taste. Ended up throwing most of it in the garbage.
Without the red bell peppers, this is a 5 star
Way too salty and too many peanuts.
This Pad Thai is fabulous! I edited a few items based on what I had and it is delicious! I’ve tried other recipes in the past. This is definitely the winner for me!
Made this tonight for the first, even my picky 10yr old loved it!! Easy to put together for a home made favourite!
I cut the fish sauce to 2 T, added 1 T coconut aminos, cut brown sugar to 2 teaspoons, everything else the same. Added some chili garlic sauce to the finished product. Very good.
The peanuts in padthai should not be cooked in. They are crushed and the padthai dish is topped with them, or excluded entirely. We have never used peanuts, and the only place I’ve seen that is asian take-out. The noodles we use are usually wider rice noodles. I take this recipe as a western take on this common Thai dish.
Peanuts should actually be included and “steamed into” by folding in last couple of minutes of cooking, along with bean sprouts.
Also both are used as toppings.
What is the point you are trying to make? The blogger never claims that this is an authentic recipe for Pad Thai and in fact clearly refers to this recipe as being “Thai inspired” while linking to a more authentic recipe for those who are interested. She also makes it clear that this recipe is designed to suit individual preferences and to utilize easily accessible ingredients.
Highly recommend! This was SO GOOD. Simple recipe, easy to follow, and incredible flavors. Better than any I have had from restaurants. Will definitely be making again!
I just made this for my family tonight, and it was a HUGE hit! Thank you for a delicious recipe!
the idea is definitely there. But all I tasted was fish sauce and salt with a strange kick. I made a lot of it since I made it for my family, and we wound up having to rinse it all. And we had to rinse it 2-3 times to get it good but even then there was still residue. I’m sorry but it’s worse than Jamie Oliver butter chicken.
So good and so much easier than a lot of online pad thai recipes.
Amazing quick easy high protein
Finally I get decent Pad Thai! The last time that I ordered Pad Thai, it was terrible. It was a slop of rice noodles weighed down by a gooey peanut buttery sauce with badly wilted bean sprouts. I knew that I was going to have to make it myself. This recipe was simple and delicious! I am so happy with it. I prepped everything first and then it just fell together in minutes. Super yummy!
This was my first go at making Pad Thai and I’m blown away.
Quick and easy to do and the taste was divine, an absolute crowd pleaser.
Hello, I cooked the Pad Thai recipe and loved it. One minor recommendation is to change the instructions to make the sauce ahead of the Thai Noodles, since, according to the instructions of most noodles, we have to mix it with the sauce immediately
Stellar recipe. My only complaint is that we had no left overs for the next day, everyone kept going back for more!
Best pad Thai ever.
It was freaking amazing!
All I can say is, WOW!
This is an amazing recipe. So easy and delicious! I put in the peanut butter, and it came out incredible. Thank you for sharing this!
I just made the sauce to go with noodles and eggs, and a side of tempura chicken. I’m not big on spicy foods, so only added 1/3 tablespoon of the sriracha. It was fantastic, still had a kick for me. Thank you!! I’ll definitely make this again!
One level up from a good thai restaurant. Perfect recipe.
I loved this! Next time I’ll cut the brown sugar down. But other than that no other changes are necessar.
Love the recipe but I always need to make more sauce but it’s an easy fix. Made this multiple time already and my family always loves it.
Excellent pad Thai recipe, the best I’ve tried (and that includes a cooking class in Thailand). Thanks for this !!
Amazing
This is the best pad Thai sauce that I’ve made. Not fishy at all and not too sweet. It has a great earthy, nutty flavor. Really delicious. Thank you.
We love this recipe! Super easy to throw together and always a hit when we have company over as well.
Never had pad Thai before but this was exquisite. Ty
I have been trying to make pad Thai for the man I love.
The sauce does not taste authentic.
We have had pad Thai at many different places.
I was sad with this recipe.
I feel bad because I like to be kind.
Pailin on YouTube makes an authentic pad Thai.
Seoyong keong longest is also pretty good.
Wish I could leave a better review.
It’s fourth of July and my significant other was so disappointed in this recipe.
Thank you
for full disclosure i only used the sauce part of the recipe to use with my own noodle dish. i made it both with and without peanut butter, i liked it better without the peanut butter.
So good and very easy. Made as directed. This recipe will be used many more times. Better than restaurant ordered.
pronably surpasses any restaurant pad thai i’ve ever had, which says a lot! maybe it’s because i was able to add as many bean sprouts as i wanted (they’re my favorite!), but i think the general versatility of the recipe is just fantastic! i’ll try adding shredded carrot and maybe zucchini next time for some more color like someone else said (i left out the peppers), but my finished plate was honestly gorgeous already and tasted phenomenal. i followed to a T (with rice vinegar) and thought the amount of sweetness was perfect.
my only problem while making this was that after cooking the chicken there was some juice left at the bottom of my wok (probably the result of overcooking, go me..) that i decided not to drain, so i did have to frantically add some cornstarch when i noticed the sauce wasn’t thickening and coating the other ingredients. no biggie though, i think it honestly even enhanced the final product!
now when i have a craving for my favorite dish i can easily make it for myself and my boyfriend, so thanks a bunch for this recipe!
Soon good 👍!!!!
Best one on the Internet
Dad here. Needed to make a quick dinner. Surprised how easy this was to make….used a no-sugar substitute and the sauce still came out great. Surprised that I am writing a review but I liked the recipe this much.
Amazing! So fresh, yet comforting at the same time!! Very easy to make as well!
This recipe is so good. I’ve made it many times and my family loves it. I use chunky peanut butter instead of adding peanuts. I also added 1 tsp of PB2 for extra peanut butter flavor. Thank you for posting it!
I love this recipe, but I often substitute sriracha with sweet chili when I’m making it for kids and spice sensitive older people
It comes out very sweet but still good
This is an excellent recipe. My husband even said it was restaurant quality.
Good base recipe. We found 3T of fish sauce was way too salty so will try halving next time as well as doubling the rice noodles and adding 2 cups cabbage cabbage. Peanut butter was a great addition to sauce.
This is really good. Get everything prepped before you start to cook and it comes together very quickly. I soak the noodles in hot tap water for 10-15 minutes until pliable, and then lift the noodles directly into the pan with the meat and veg, along with a bit of the soaking water. The sauce is excellent as written, but to suit my own taste, I double the tamarind, reduce the sugar by more than half, and add a couple of tablespoons of ketchup. Yes, ketchup. I’m owning it.
My first time making pad Thai, followed it exactly, and it turned out pretty good! Thank you! Now I can make my own pad Thai!
I forgot to get the tamarind block out of the freezer, so we did the rice wine vinegar option. I have a soy sensitivity, so left out the tofu & subbed coconut aminos for soy sauce. Added a cup of shredded carrots to boost the veggie count.
Completely delicious!!
Who started the trend of putting peanut butter in pad Thai sauce? Just , no.
For the love of all that is holy!!! I followed the recipe you provided to a T and it was absolutely amazing. Thank you!
This was amaaaazing! Our 9 yr old son went on and on about how good is was and insisted I add to my recipe book immediately. Everyone enjoyed it! Not a single bit left after dinner. That’s a good sign! Thanks for a great recipe! Even made it gluten free with gluten free sauces
Delicious! Not too sweet which can be a downfall of restaurant pad thai. I added some edamame for green and thai red chili peppers to spice it up. I added less noodles than called for but sauce ratio was perfect. Thanks.
Made this today and it came out amazing.
Thank you for sharing it with us.
I’ve made this recipe twice now and it’s become a favorite. Super easy and so flavorful! You will never buy the jarred Pad Thai sauce again after trying this.
We followed the recipe exactly and the pad Thai was delicious! We were presently surprised that this recipe is so easy but tastes so authentic. We will definitely be making this again!
I’m so glad I forgot sauce at the store! This recipe was delish and I will 100% be using this recipe from now on.
Made this for my family. And it’s a favourite. Everyone loves it and I make this often.
Really good!
Best pad thai I’ve had in a long time. The flavor was amazing. Definitely a keeper. Thank you
I followed the recipe as written except that I left my shrimp whole. This is an excellent version of Pad Thai; the family LOVED it. Full of flavour! Will definitely make again!
Made this a number of times and it is a hit always. My boys have peanut allergies so I Sub the peanut butter with wow butter and omit eggs because they can’t have eggs a d it’s amazing. Thank you for the recipe.
Made this and we enjoyed it very delicious!
Made this for my family and it was delicious!
So good!
Delicious! I did have tamarind sauce so that’s what I used. And the addition of peanut butter is genius. This is a simple yet very tasty meal that will be cooked regularly in my home. The options to switch out proteins makes this a versatile dish.
Just made this recipe. It was a blast! Everyone love it. All the flavors were right. Thank you for share.
Can you makes triple the sauce and save in fridge
So good! My local store didn’t have fresh bean sprouts so I had to use canned. I added shredded carrots and zucchini for color and followed the rest of the recipe as closely as possible. You could really add any vegetables to suit personal tastes. We added shrimp as the protein. It was delicious and my husband keeps raving about it! I’m already planning on making it again next week!
This turned out so good! I used chicken. I did measure the garlic with my heart, so it was more like 7-8 cloves worth of garlic. 🙂 I also love it when everything is well coated with sauce with pad thai, so after adding the sauce and letting it cook off for a couple minutes (to take some of the strength out of the fish sauce, really!), I added a tablespoon of corn starch + 2 tablespoons of water, mixed really well, and let that cook for another minute or two, tossing everything really well to get the sauce to coat. Fantastic! Will keep this in regular rotation.
Amazing recipe!! Personally, we cut the brown sugar down to 4TB, but other than that, we made no modifications and it was delicious. Making the sauce ahead and chopping the veggies made it a very quick meal to prepare, which is a bonus. Definitely making this again!
Delicious recipe! I used ribeye steak and crabmeat and shredded cabbage and the flavors were awesome. Okay maybe I doubled the peanut butter too! Thank you for a great meal.
Delicious!! Didn’t have any sprouts (don’t need it either) so I added an extra bell pepper. Was low on cilantro so only put it about a quarter cup but I see how more would boost flavor. Highly recommend and will make again!
I love this recipe with the addition of peanut butter! Omg the sauce is so creamy and I am using peanut butter in my sauce from now on. The only criticism I can offer is to use less sugar. It was a bit too sweet for my taste.
Agreed, it was amazing! But I already reduced the amount of sugar to 3 table spoons and it was still too sweet. I would say 1 tbs is enough.
I agree, I knew the amount of sugar listed would be too much. I reduced to 3 T., but next time I will only add 2 T.
This recipe will be on repeat at my house. Absolutely delicious. Thanks Lauren, for a great recipe!
Better than Chinese restaurants I’ve been to. I reduced the sugar to 1 tsp from 5 tbsp. It was great!
My wife told me she was craving Pad Thai and I have never made it. Came across this recipe, scaled it down for two people and the only change I would make is to add a few more bean sprouts, green onions, and peanuts.
Easy to prep. Quick to cook. Great flavor! This recipe is a keeper!
This is delicious!! Restuarant quality! Quick and easy!
Love this recipe. It’s my new go to.
I’m going to start by saying I never rate or comment on recipes, but this was amazing. I loved the sauce! The only thing I would do differently is either add less noodles or more chicken and vegetables, but the flavor was great!
Just for the record, and I could have missed it, but I don’t see anywhere claiming this is an “authentic” Thai recipe as some people complained about? I can’t really compare it to “authentic” pad Thai, but this is the closest I have come to recreating the local takeout pad Thai and I will definitely make it over ordering takeout!
I added broccoli slaw to it, mainly because I had some leftover from the night before. Worked well, the recipe is fantastic!
Doubled the sauce recipe but kept the sugar at 5 tbsp. Amazing and would definitely make again!
Thank you for the recipe. This is a very delicious Pad Thai recipe, and super easy to make. I will definitely be making this again.
Thank you very much for this delicious recipe of Pad Thai. I am very happy with it. I have put it on my list of successdishes. Thank you.
The pad Thai recipe of my dreams. I’ve cooked others and they have been such a disappointment, I almost didn’t try again, but decided to due to my daughters soy allergy (we subbed the soy in this, out for coconut aminos)
This was so incredible. Never in my wildest dreams did I imagine I could cook pad Thai better than restaurant quality but this was the best pad Thai we have ever had! Ecstatic about this recipe and that my daughter can eat it! Thank you, thank you, thank you!!
Good and easy recipe. Just enough heat!
I’ve made Pad Thai a few times and it wasn’t very good! This recipe is perfect and so so good! Thank you!
I’ve used this recipe many times now with slight adjustments here and there. It’s fam fav for sure. Keep on being amazing!
This is my first time ever commenting on a recipe on any website, but I just had to because this dish was divine! The sauce was easy and tasted perfect! I can’t order this on Uber eats in good conscience anymore, knowing that I could make a much better version myself in no time. Will definitely make this again!
A total hit with the family.
Can be eaten warm or cold. I used chopped cashews instead of peanuts.
Made this twice in one week, the peanut butter in the sauce was fantastic!
So yummy! Just made this for dinner tonight. It was a little bit dry- maybe I added too much noodles? And I would put half as much peanuts in. Delicious!
First time making Pad Thai! Excellent recipe and such good flavor.
it was easy and so teasty, I cooked it with shrimps
This recipe is delicious! The sauce is amazing. My store didn’t have the tamarind paste but it was still very good. I changed up the vegetables a bit to use up some things we had. This is a keeper!
Super Delicious and easy to make. Took me less than 30 mins to prepare.
Kids and hubby loved it.
Best pad Thai with authentic taste! We used Tamarind concentrate (2 tsp Tamarind concentrate, 4 tsp water. Mix together) in place of the vinegar.
This recipe is definitely a keeper!
Thank you Laura.
Absolutely wonderful! An easy meal – especially if you prep meat and chop any veggies beforehand. I doubled it so we could have leftovers and this was a winner!
Super delicious. I have tried many recipes for at home pad Thai and none of them have compared to the restaurants. This was delicious absolutely wonderful. I being a vegetarian did omit the fish sauce but it was still fantastic. The optional peanut butter did help. Thank you.
This is the best recipe I have found. This is my go to when cooking dinner for people or taking to a pot luck. It’s great for gluten free and vegetarian options. I get so many compliments from this recipe. Thanks again for a stellar recipe.
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
I’ve made this recipe many times. Like other said, I doubled the sauce and only used half the noodles. Also, I doubled the chicken (used chicken tenders). Lastly, I get my noodles from an Asian grocery store. The ones I got from Kroger weren’t good at all. When I make it with these changes, it is fantastic! I can’t imagine how dry it would be if you only use the sauce as indicated in the recipe and used the whole package of noodles.
I don’t believe she ever stated authentic, but for the average person that doesn’t have a culturally expansive grocery store; this recipe hits the mark with what we might have on hand. You’re being unfair and rude. I don’t feel your comments helped any other cook but exemplified small minded thinking.
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.
This is the best Pad Thai recipe I’ve tried, and I’ve tried a lot! I did add less sugar, but that’s the best part of homemade, right? We can tailor to our dietary needs/wants.
I’ve made this a few times and change it up based on what I have in the fridge for veggies and what I can find at my local grocery (bean sprouts almost never).
Thx for a great option because the closest authentic Thai restaurant to us is an hour and a half away. Boo to the person who suggested we buy premade sauce full of artificial colors and flavor, gluten, and sugar!
Well done!
You crazy. Best sauce and best pad thai my family has ever had. You must have made some sort of cooking error.
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. 🙂
This is just as good if not better than restaurant quality. It will definitely stay in our Asian dishes rotation. The only adjustment I made was a using half the Sriracha as I tend to like things on the milder side. Fantastic recipe!
This recipe worked fine in a pinch. I thought it called for too much sugar, so cut it in half. Used all other amounts for the sauce (no sriracha), but added a half tablespoon of Thai curry paste (not spicy) which contains tamarind, since I didn’t have tamarind paste available. Used tofu and some shrimp. Lots of cilantro too! The great thing about pad thai is that you can add whatever veggies you have on hand. Thank you.
This recipe worked fine in a pinch. I thought it called for too much sugar, so cut it in half. Used all other amounts for the sauce, but added a half tablespoon of Thai curry paste (not spicy) which contains tamarind, since I didn’t have tamarind paste available. Used tofu and some shrimp. Lots of cilantro too! The great thing about pad thai is that you can add whatever veggies you have on hand. Thank you.
Fabulous!! Everything I was looking for in a Thai recipe. Whole family loved it. So many flavors bursting.
This was a good and easy recipe, but for me WAAAAAAAAY too sweet! i’ll try it with 1/2 the sugar next time.
Pretty good, not great. Too much fish sauce in this ratio. I would cut that back by 25%. creamy peanut better is NOT a good addition.
My suggestions. Cut the fish sauce component back by 25%. Maybe use 1:1 combination of rice wine vinegar and white vinegar. Contrary to rice noodle manfacturer and this recipe, I would suggest the noodles be cooked till very soft. Firm noodles are not good in pad thai (This author suggests “just till tender”). No. Padthai noodles should be luxuriantly mushy.
Still on a search for a fantastic pad thai recipe……
This recipe came out really good!! not fishy at all and very simple to make. I will definitely be using this recipe from now on
I am obsessed with pad Thai and have been looking for a recipe to make it at home, literally, for years. After trying more than 30 different recipes, this is the one! The only change I made is to use palm sugar. Oh well done!! I am in love!
I baked the tofu first and added it at the end. Also more veggies! Delish!!
This is by far the best Pad Thai recipe from scratch. Very easy to cook. I have made this dish as one of our regular go-to dishes. It’s so yummy 😋
Any ideas for a substitute for siracha?
Gochujang chili sauce or crushed red pepper would both be good substitutes.
I tried making Pad Thai for the first time ever and was prepared for a total let down. But this recipe is absolutely amazing!!! Especially since you describe how to make it vegan and it’s so easy!!! I’m making it again this evening. It’s just soooo good!!! 🙂
When do I add the garlic that’s in the ingredient list but not the directions?
In step 4 where is says, “Add the shrimp, chicken or tofu, garlic and bell pepper.”
This sauce is better than any restaurant Pad Thai I’ve ever had! And I am really picky about it! Love it thank you!!!
Loved this recipe. Great flavor and will definitely being putting it in our regular rotation.
How many serving does this recipe makes?
It serves approximately 4 people
Probably a stupid question but I Don to care for fish taste. Does the fish sauce give it a fishy taste and if so can I substitute it ?
The end taste of the sauce isn’t “fishy”–the fish sauce just lends depth of flavor needed for traditional pad thai sauce. You can leave it out.
My son-in-law is Thai, from a northern province. They don’t always use fish sauce. It’s just as good with or without. However, just the right amount does add a richness without being fishy.
Agreed.
Never made this from scratch before. I thought it was really good, but the fish sauce was a little overpowering for my particular taste. I’ve never used it before so I wasn’t real sure what I was dealing with. It tastes like it smells. I will try this again, and maybe start with half of the recommended amount of fish sauce. Other than that, really tasty! Thanks for sharing!
Had open heart surgery in January and life has to change for me. Salt is a no no and the max sodium count for a day is 1003 – look at the sodium in this recipe and adjust [note to all with sodium restricted diets.
This recipe is awesome even w/out all the fish sauce. Use just a little.
Love this recipe! Such a great flavor. I saved this to make again in the future!!
This was delicious! First attempt at a Pad Thai and will look no further.. we all couldn’t stop talking anot how much we enjoyed it! Thanks for sharing 💕
I made this today following your recipe minus the peanut butter. I wanted to try it simply at first next time, ill add it. This was sooo good. I will never buy it from a restaurant again. It was good and really easy to make. 10/10 would make again.
I made this and accidentally forgot the brown sugar. Well, it tastes fantastic!! I will def make this again, correctly, and anticipate how amazing its gonna be.
This was fantastic!
Of course I did a little tweaking, but this recipe is the foundation to the best Pad Thai you’ll ever have!
We doubled the sauce recipe and added lots more veggies and sprouts.
Snuck in some garlic chili paste to really make it spicy.
A little Thai basil from the garden too.
It tastes exactly like “Lots of Eats” Thai Restaurant in our neighborhood… only my husband said this one is better!
YUM! Will definitely make again! It seemed a little dry so I added a bit of chicken stock at the end and used green cabbage instead of sprouts since I couldn’t find any and shredded carrots instead of pepper. Tastes better than takeout!
The homemade sauce is fantastic. I’ll never buy the ready-made sauce again. THANKS.
This has become a family favorite! Best Pad Thai ever and I’m making it tonight at my husband’s request! Love the sauce so much I’m doubling the recipe.
I used half rice and half buckwheat noodles and decreased the brown sugar just a bit and recipe turns out fantastic. Thank you!
My 12 year old daughter loves to make it as well:) more noodles too!
Thanks for the easy recipe. My 12 year old son likes to make it. Definitely use peanut butter. Also we added more noodles because that is my son’s favorite part.
So good! Thank you for this fantastic, easy recipe.
DO NOT SLEEP ON THIS RECIPE. Ohhhhhhh my goodness. It’s so good. Went to Thailand 6months ago and this is at least as good. YUM!
Great recipe!
This recipe is a keeper! It was very delicious even with substitutes for some ingredients. Thank you! 😊
I didn’t expect it to be so good. I switched the soy sauce and fish sauce amounts. Not having either tamarind paste or rice vinegar, I used Filipino white vinegar. The ready cooked rice noodles from Asda worked well. Saved to my home screen.
Being in quarantine, I’ve spent an embarrassing amount of money on takeout Pad Thai since it’s such great comfort food. Finally decided to try a recipe and so glad I did this one on my first try. The taste was nearly identical to my favorite spots’s, I’m in love. I messed up pan frying the tofu but that’s my own bad. I used the rice vinegar substitute and found it to work perfectly fine but will try other variant one day! Definitely going to continue to use this recipe and recommend! <3
So so good! Did Julianne carrots j stead of red pepper and followed recipe as written. Definitely add the peanut butter. I made ours with shrimp as the protein and it was a huge hit in our house. Can’t wait to make again.
Delicious!
Wow ! Absolutely wonderful !!!!
I found this recipe, my family of 3 prepared this together. We enjoyed the easy prep/cook time. Ingredients all fresh, we absolutely enjoyed this Pad Thai! ACES, across the board !
Thank you for sharing this recipe !!!
We’ve cooked this 3 times in less than 3 weeks ❤️
Fans for life !!!
Thanks so much for the great feedback! I hope you get to try my other Thai inspired recipes soon! https://tastesbetterfromscratch.com/category/thai/
Hi, this looks amazing and I have a question. I like to cook with leftovers so that I don’t have to cook every night. Does this reheat well or is it best eaten the day of?
It is ok when you reheat it its definitely not bad!
I add broccoli, carrots and more bell peppers and my family and I really like this recipe. We’ve made it about 5 times.
Excellent! Everything is better homemade! The sauce has depth of flavor. I prepared with chicken and my family absolutely loved our COVID LOCKDOWN THAI DELIGHT! Extremely fresh tasting! I think you’ll love this recipe too. Served w extra sriracha sauce on the side for the family members who prefer super hot, but the recipe is perfect as written for my taste. 😋
Sooo good! I was looking for a method and a sauce to riff off of, and this sauce was a great base for when no tamarind is to be had. I substituted the vegetables and protein to what I had on hand because COVID quarantine.
The sauce was great as is, but, knowing my family, I finished to taste by increasing the fish sauce and brown sugar just a bit and adding a big squeeze of lime juice. My son requested that I halve the sriracha next time — I served it with sriracha at the table for the grown-ups anyway.
This PadThai recipe is definitely a keeper! I follow the recipe to the tee. It was easy to make. This recipe was very tasty and looks goods.
For the sauce, stuck to 2 tbsp of fish sauce instead of 3, and it was the perfect amount of saltiness. Didn’t use tamarind but I had rice vinegar on hand. Used up the veggies I had on hand (green onion, bell pepper, bok choy) and it totally fulfilled my Thai craving! That sauce really brings it all together- so good.
I made this with peanut butter, I added 1 tablespoon of sugar because I didn’t think it was sweet enough. Like one of the comments here, I think this recipe is on the salty side, start with 2 tablespoons of fish sauce and not 3. Overall, the recipe is good, it’s my first homemade pad thai but maybe next time I’ll use a tamarind paste instead of rice vinegar.
Easy, tasty, everybody really really liked this..will definitely make this again. Lovely amount of heat! Thank you!
This is such a wonderful recipe! I’ve used another for a while but yours is my now my favorite. Thanks so much for sharing.
Easy and yummy.
I love it and my friends loved it too..will be making more for my son’s birthday on Thursday! Thank you!
Really easy for beginners yet tastes like a professional dish
This recipe is amazing! I was craving, and decided I would try my hand at cooking it. This is the first time I’ve ever tried a pad thai recipe, and it is honestly a fantastic recipe. It tasted exactly like what I was craving, and I will see myself making this again and again! For a slightly lighter/less creamy sauce, use less peanut butter.
I love Pad Thai, but my husband is always complaining that it isn’t authentic enough. This one did the trick! So good. Kids and husband loved it. Used carrot shavings, celery and edamame (with prawns and tofu).
THIS IS BETTER than the best pad thai I’ve ever been able to find in a restaurant in the Greater Toronto Area of Ontario Canada. I don’t think I’ll ever crave another restaurant’s pad thai more than this! INCREDIBLE. Sharing with everyone I know!
I made this with shrimp and the veggies I had in the fridge. I was out of eggs so had to omit but I was able to make the sauce according to the recipe. Delicious!!! So good and so easy and will definitely make again!
This recipe was easy to make and delicious! My kids, who can be a little picky, asked for seconds! Thanks for the wonderful recipe.
The peanut butter flavor was overwhelming. A lot of the right ideas are here, but the flavors just aren’t right.
Was pretty decent recipe although I found the fish sauce a little over powering and would probably only use 2 tablespoons of fish sauce next time instead of 3.
Fantastic recipe. This taste so much better than the ones that have ketchup in them. I think sometimes were you still looking more red, but this takes way more traditional to me.
I’ve been craving Pad Thai, and this hit all the buttons – spicy, sweet, hot, sour, noodles for comfort! This turned out better than the last time I got it at a restaurant, even though I didn’t get everything right. I used a leek just because I love them, I used white vinegar because that’s all I had, had no peanuts so I put a little bit more peanut buter…and I think I didn’t make enough noodles. But the taste was so amazing!! I was a little leery of the fish sauce but that is definitely key. My whole mouth was happy. This will become one of my standard meals, and I’ll be searching through your website for more. Already looking forward to trying the copycat Taco Bell Mexican Pizza!
Very good. Did not have oyster sauce or rice vinegar so I substituted with more soy sauce and white vinegar and it still tasted great.
This has quickly become one of our family favorites! Takes a bit of prep time, but goes together quickly and is very forgiving for last minutes substitutions “I can’t believe the store didn’t have bean sprouts in stock!”.
First time from vet cooking rice noodles and trying to make pad Thai. It was tasty but I guess I got proportions wrong. Noodles were thick and clumpy. Sauce was limited. Any advice?
This was a huge hit! Even my two kids (7-8) had two helpings. The key is definitely the peanut butter. I added an extra tablespoon at the very end, and mixed it in while everything in the wok was still hot. It gave the dish a very sticky creamy texture.
I have never made pad Thai – this recipe hit all the marks….easy to follow and amazing flavors (I was leery of the fish sauce but not a problem)! I used tamari instead of soy sauce! It was one my favorites – quarantine meal #ivelostcount! Thank you so much!
Use less noodles s otherwise won’t have enough sauce. don’t like bell peppers so used grated carrots Very good!
turned out perfect used broccoli slaw instead of sprouts and red pepper yummmmmm
Awesome easy and so much better than any restaurant
First time making Pad Thai and it was amazing! Better than some of the restaurants I’ve been to. Definitely will make again!
My family loved this, and my daughter says it’s better than the restaurant! I made more sauce because the noodles absorb it pretty quickly. I will be making this often. Thank you!
It was ok. Being Asian, I was hoping that it would taste more authentic. Next time, I will reduce the sugar (sauce was too sweet) and use tamarind paste instead of rice wine vinegar to give it the correct sour flavor. Bean sprouts are also usually served raw on the side. Thanks anyway.
This is amazing! I didn’t have brown sugar so I used coconut sugar and it turned out great. Better than take out!
So easy and delicious! My 19 year old daughter said it’s the best pad thai she’s ever eaten!
Very tasty!
Really enjoyed this but if I was making again I would only use a dessert spoon of peanut butter instead of 2 tablespoons as it quiet thick & heavy
this was beyond authentic. This recipe was super easy to make, and exceeded my expectations! Whenever i’m craving pad-thai this is my new go-to recipe.
This was outstanding! Tastes like the real deal. Easy to follow recipe. I added the peanut butter and loved it! Thanks!
Just made this and it is so good! We didn’t have bean sprouts so I used red cabbage instead which made for a very colorful and tasty plate. What a great recipe!!
It was very easy to make and very tasty. The only thing I will do differently next time is to make double the sauce. Yum!
Amazing !! Easy to make!
My husband said this was one of his favorite things that I’ve ever cooked. We’ll be making it regularly! I didn’t have bean sprouts (I know, I shouldn’t call it pad Thai) or bell pepper so I tossed in some spinach instead. 😊 What a delicious meal!
I made this for dinner last night and it came out perfect! I added more sugar and peanut butter to the sauce because I am a peanut sauce fiend – those were the only changes I made! Besides leaving out the veg I don’t much care for, and used carrots instead. Great recipe! Will be making this again!
Made this today for my family and we all loved it- I doubled the recipe thinking I’d need more but I think I made too much! Enjoy!
I was worried at first seeing some mixed comments but it turned out to be amazing! Highly recommend!
My first time making Pad Thai and it came out so good! Was an easy recipe to follow. Thank you!
This recipe exceeded my expectations. Really nice flavor and easy-to-find ingredients. I the only thing I did differently was use sambal oelek in place of sriracha because I prefer that flavor more. I also made 1.5x the amount of sauce the recipe called for. Loved it, and I think this has become my go-to recipe for whenever I’m craving pad thai.
Made this tonight and it was so delicious! We followed the recipe exactly and loved it with the peanut butter, it was perfect! Thanks so much for sharing your recipe!
Just made this. DELISH!!!
Truly tasted like pad thai. Loved it.
This would be very easy to turn into a low-carb dish, very close to keto. I will try this using shirataki noodles (zero carbs) and zero-carb erythritol as sweetener. The rest of the ingredients are more cor less kosher.
It turned out Yummy.I substituted the brown sugar with Honey.
Excellent recipe!! Family loved it. Will definite make again.
I have never commented on a recipe I’ve tried before, but the overwhelming praise after making this dish warranted a comment. I made the recipe exactly as shown except I did omit the red pepper. I used tofu as the protein (no chicken or shrimp). Husband and teenage girls said it was better than restaurant Pad Thai and are so excited that they can enjoy this dish at home now! Thank you for the recipe and it was so easy to make!
This is the best pad Thai recipe that I‘ve found. Fantastic! Thank you!!
This recipe was pretty good, but we found that the noodles stick to each other…perhaps because we used whole wheat pad-thai noodles? Also, we found that we will have to improve the intensity of sauce flavor.
Adding peanut butter to the sauce is genius. I make pad thai all the time and your recipe really kicked it up a notch. Thank you.
Tamarind is starting to show up on grocery store shelves, finally.
I never leave reviews on recipe pages but have to for this one (my first ever recipe review!). This is amazing.
In lockdown we were short of a few ingredients so we opted for crunchy peanut butter in the sauce (no peanuts) and fresh carrot noodles (no sprouts). We used peanut oil, doubled the garlic (we live garlic) and added the juice of one lime to the whole wok before serving and a wedge of lime per person. I’ll be making this again very soon!
The family now wants this every week!
Holy smokes my husband said this was his favorite ever. 30 years of marriage and I’m a good cook. Kudos to you.
Excellent Pad Thai even a beginner like myself did well! Thank you.
Fantastic recipe! Came out great on the first time I made. The sauce was perfect.
SO GOOD. My husband and I love this dish and it’s so easy! I didn’t have fish sauce so I used oyster sauce and used more soy sauce and it was still delicious. We made it twice this week.
This is the first time I tried making Pad Thai and I’m happy with how it turned out. I made some substitutions though: honey instead of brown sugar, balsamic vinegar instead of rice vinegar, crunchy peanut butter instead of creamy just because these were the things I had on hand and it turned out great! Only complaint is that I had to make extra sauce to get everything well seasoned, or maybe I made too much noodles.. I’ll experiment more with proportions and substitutions, but this was pretty good and now I understand the process.
Loved recipe – used tamarind.
Have made it twice already.
Delicous! Will make again!
Love this recipe! I substituted fish with soy sauce just because we never have fish sauce on hand, baked the tofu in advance because I love baked tofu and cut everything but the egg in half (only feeding 2 of us). So simple and so tasty. The tofu is in the oven and the noodles are soaking in water now for my 4th time making this in as many weeks.
Is this an authentic Pad Thai recipe? No…but its as close or better than any PT version found in North American Asian restaurant…
Advise..Adding the optional 2 TB peanut butter gives the dish a noticeable better creamier taste and remove the shrimp tail before serving.
Thanks again!
Better than some of the restaurants near here and very easy to make. Thank you so much!
I followed this recipe for my first time making Pad Thai and I have to say it was the BEST Pad Thai I have ever tasted!! Better than I have had in the restaurants!! The whole family loved it and wanted more! I had to sub the rice noodles with vermicelli but it still was amazing! Next time I am going to double the sauce portion just as I felt the noodles really absorbed it fast and it was almost dry. Definitely going to be using this recipe again and again!!
This is the best pad Thai recipe I have found, and I have tested a ton of recipes in search of the perfect flavors. I make it exactly as written, with tamarind paste. We make it every week, quick, easy and delicious! Thank you!
How much tamarind paste do you add?
2 tbsp 🙂
Outstanding! I’ve made this a few times now. Thank you.
Amazing pad Thai recipe…I double the sauce because I like mine a little more saucy…great recipe
This recipe is amazing! I’m sure “as is.” I did add mushrooms, thin sliced carrots, and broccoli but that’s just because I love them. I am so glad I had tamarind paste which I ordered just for this recipe. I don’t know how it would have tasted with the rice vinegar instead but I loved this. I swear it was better than any Thai restaurant pad thai I think I’ve ever had. So easy also.
Seriously, if you love pad thai but have never made it yourself, use this recipe. Order the paste from amazon if you live in a rural area like us. It reinforces my opinion that no matter how good something is in a restaurant, you can make it better yourself. And in a quarantine, what’s better than making the best meal ever!
Delicious, easy and quick! Does cooking get any better than that? I think not. Thank you, Lauren! I don’t normally leave reviews but had to come back here and do it after that great meal. NOTE: I reduced the calories and carbs by using kohlrabi (a vegetable I’d never heard of) “linguini” noodles that my local grocer happened to have – it’s Mann’s Kohlrabi “Linguini” https://www.veggiesmadeeasy.com/products/kohlrabi-linguine/ and it was darned close to tasting like rice noodles! (I made sure they were cooked pretty well through.)
Excellent Pad Thai recipe! Make it all the time! I like it less sweet, so I reduced the brown sugar to 1 1/2 Tbsp and substituted it with Brown Sugar Stevia.
Wow! It’s easy making it! I would definitely will make it again. No need to order pad thai from any restaurants.
WOW. This recipe was so good and SO easy to make. I love pad thai but I always thought it was complicated to make but this recipe made it so much easier. My family loved it! I will definitely be making this again.
Very good and easy to make
Our entire family loved this recipe! We used portobello mushrooms as our protein substitute.
So Good! Very easy even for an amateur like me! I did leave out the cilantro as neither myself or my wife care for it, but other than that followed the recipe to the letter and it turned out perfect! The best pad that I’ve had since my favorite Thai restaurant closed because the owners returned to retire in Thailand. Now we can have it as often as we like.
So delicious!!! The sauce was better than any local carry out we’ve gotten before!
This is an excellent recipe! Easy to follow instructions. We used both tofu and shrimp, and it was delicious!
We loved this!!
I made authentic Pad Thai one time – tamarind paste, etc. – and this is close enough! This recipe was quick, easy, and everyone in my family loved it! No need to make it complicated when I can make this easily. Thanks for a great recipe!
The sauce was good – until I added some peanut butter, then it was terrific!
This was absolutely delicious and so easy to make! I highly recommend adding the optional peanut butter to the sauce– it really adds to it.Megan
I added 1/4 cup more peanuts, used 1 teaspoon sambal oelek chili sauce to sauce mixture, used sesame oil instead of regular. I think this would have been extra good with some basil thrown in at the end (I know, not authentic, but BASIL). I thought this recipe was fun, easy and I can’t wait to try it again. The vinegar might have bern a tad strong for me but my BF didn’t notice at all and ate 3 bowls 😂 these noodles were GREAT to work with and I got a large bag for $1.50! Thanks for this recipe 🙂
This was delicious. I made it exactly the same except I added carrot cut into matchstick size pieces.We were very impressed and we will definitely make it again.
We’ve recently discovered how much we love making Pad Thai at home. Been experimenting with different recipes and need to be very careful as my husband is VERY allergic to gluten. Differnent sauces lend different flavours.
Recently while hosting a dinner party (the Willow Club, a group of widows and widowers who meet for dinner) I tried this recipe because of its simplicity and home made sauce.
A WHOPPING SUCCESS!! Absolutely everyone went back for seconds!
I’d suggest doubling the sauce, adding LOTS of shrimp and inviting TONS of friends.
You’ll absolutely love this one!
I would love to know if you have any particular tricks to make this “for a crowd”. I would like to serve it for about 15 people. Will I need to do the mixing of the noodles, sauce, and other ingredients in separate groups?
This was my first time making pad thai, I really enjoyed it and was impressed at how easy it was! Next time however, I would make it without the bell pepper. Thanks for the recipe!
This recipe is a staple in our home. So easy, and always a crowd pleaser! My husband wouldn’t stop talking all day about how much he was looking forward to eating this for dinner. Love it!!
Hubby said he had tried Thai food years ago, at his cousin and wife’s restaurant (she’s from Thailand , so authentic dishes) — but he insisted that he absolutely did not like it and that he hates cilantro too. Well I’d never had Thai food so made it anyway, and exactly as written – with the fresh cilantro too.
Some 3+ helpings later, he proclaimed it a “party in the mouth” lol. You now have 2 new fans eager to try some more of your recipes! TY!
Wow! This is amazing–I’ve made it twice in the past month. I did cut the brown sugar in half and added hot pepper flakes (because I like it “medium” when I order it out). Bean sprouts were not to be found at the grocery store this visit, so I added more chicken and shrimp. I didn’t miss them! I also slightly dropped the amount of noodle and ounce so there would be more sauce for the protein and it wouldn’t be dry with me adding extra. Spot on. I don’t know if I will order pad thai again when I land at our fav. restaurant-I think I will just make this one at home from now on and enjoy something else off their menu!
This is an OUTSTANDING Pad Thai recipe. Very easy and is delicious. My only suggestion is to cook chicken to 75% then take out and add again at the end to finish cooking.
Wonderful! Make this all the time
Love, love, love it! My husband and I made this tonight for our family. My daughter yells to our oldest that it tastes like what we would get in our favorite Thai restaurant.
I use this recipe but instead of chicken I use steak and shrimp. I use red onion, green and red peppers. It was delicious.
We made this recipe and felt it came out really well. We dropped off one tablespoon of the brown sugar as a personal preference for less sweet Pad-Thai.
Super easy and super tasty!
Thank you for sharing your awesome recipe!
This recipe was AMAZING! Thank you soooo much!!! I really appreciate it, I’ve been looking for a good pad thai recipe. This one exceeded my expectations and it’s the best one I’ve tried thus far. It literally tastes better than take out!
Had Pad Thai multiple times at local Thai restaurant, decided to give my own a try.
I doubled the main ingredient (no shrimp for me though) and added a lot more veggies for my own liking(mushroom, brocoli, snap peas, more bell pepper, carrot, etc) and for that reason I quadrupled the ingredients for the sauce to make sure everything was covered with sauce(i used gluten free soysauce, and i didnt have sriracha so i subbed it for a tequila&lime hot sauce. Only doubled the sugar instead of quadrupling it because im not a sugar fan)
This turned out amazing. I got roughly enough for 9-10 servings. Keep in mind if you do use a lot of veggies, it will have a slight different flavour. I loved it!
This was the best sauce!!!
Wonderful! Out of ignorance I used 1 tablespoon rice vinegar and 1 tablespoon tamarind puree. An easy, tasty dinner!
So good! Stick to the recipe, you won’t be disappointed! I really appreciate this website!
Tastes very fishy, my family did not like it. Would suggest using less fish sauce.
You do not need to cook noodles, just pour hot water over it and let it sit in side while you’re sate rest of the ingredients.
Picky Virgo here and nothing frustrates me more than a recipe with a high rating that turns out crap then you notice all the reviews say “substitute this, add this, blah blah blah”. This was simple and came out PERFECT. My only mods were that I did a pound of chicken as well as a pound of frozen ready to cook shrimp. I doubled the sauce measures (to account for the extra meat) but it turned out slightly dry (remedied with a splash of soy), will triple next time. Also I’d add a bit more sprouts just to give that nice little crunch and additional texture next time. Otherwise this rivaled any restaurant pad Thai I’ve had (and again picky Virgo here, I’ll rip something apart even if I made it lol!) and it’s one of the coveted recipes I’ll actually print and keep on hand to cook regularly (why are those so hard to find?)
Jeff lol
Cynical Cancer here. You literally just complained about people changing the recipe and then did the same thing. Haha, jk. I’m actually a Pisces and don’t give a f.
Great taste, easy to make
Absolutely delicious!!! I made mine with chicken. The only changes I made were that I used 1/2 of the sugar and I used a chunky spicy peanut butter that I purchased from a specialty vendor for the purpose of making pad Thai. I might add some mini corn and carrot ribbons next time. This recipe is a keeper, and will become a staple in our family.
So good! My dad said it was even better than what you would get at a restaurant. Thank you for sharing this recipe!
Made this tonight for my family added broccoli and mushrooms, no meat. My kids devoured it!!!
I love this recipe, was so flavorful and easy to make. Was craving pad thai and was even going to buy the bottled stuff when I decided to give this recipe a try. So glad I did.
I’ve made this a few times with chicken and it is delicious! It’s not too spicy and I’m kind of a baby about spice. My boyfriend requests this often!
We love this recipe. Easy, quick and delicious!
Since I’m gluten free/dairy free, I brought this as a side dish for Thanksgiving dinner so I’d be sure to have something I could eat besides turkey. It was a big hit! I only used 2 Tbl brown sugar. I used gluten free tamari soy sauce. I didn’t have ketchup or tamarind so I used 1 Tbl rice vinegar and 1 Tbl tomato paste. I added almond butter since I didn’t have peanut butter. Thank you for this awesome recipe!
I love Thai food and this was one of the first recipes my husband found and made to surprise me on my birthday ! It’s better than restaurant pad thai!
Ive made this a good 5 times now using the sauce recipe to the word w/peanut butter, while adding in whatever extra veggies I have on hand to make it a one pot dish (peppers, carrots, broccoli etc). My family LOVES it. I make this now every week almost! Thank you for such an accessible quick recipe that my whole family enjoys! Tastes better than any pad thai I’ve had in restaurants.
This is seriously the best pad Thai I’ve ever had. It was easy and quick and made an amazing dinner. Made too much so had enough for leftovers for my husbands work lunch and he said it was amazing next day as well! Thank you for sharing! The pb & Sriracha is such a good addition!
I made a low carb version of this by swapping out thev rice noodles for shirataki noodles and the sugar for Monkfruit sweetener. Tastes just about as good and much healthier! Try it!
I made this tonight, and it was awesome. Some things I will have to remember for next time (and there will definitely be a next time) I did follow the suggestion to substitute 1 TBS ketchup for the vinegar. I need to cut my chicken smaller because by the time it cooked my bell peppers were mush. Also, I bought rice fettuccine, so it took 25 minutes to soak according to package directions. I hadn’t planned for that so it pushed dinner back a little. I forgot to buy the bean sprouts but I think it was ok without. Overall, it looked pretty,and tasted better than 2 of the three places that sell pad Thai here. It was quick and easy, most of the ingredients I had on hand. And it was super inexpensive to make. Thank you for sharing this!
Great recipe! My girlfriend and I made this with tofu and we loved it. Not to mention, it was super quick to make! The prep time was the longest part.
This is a WONDERFUL recipe. We made it two nights in a row.
Extremely poor college student and terrible cook here, I make this all the time because it’s so quick, easy, and delicious!! Thank you!!
DELICIOUS! I’m an asian girl who loves her asian food, and this was on point. I took advice from one of the reviews and did 1 tablespoon of ketchup and 1 tablespoon of rice vinegar (instead of 2 tablespoons of rice vinegar). The peanut butter just added so much flavor and I loved it! Thanks for this simple and delicious recipe!
Great recipe!! I only used 2 T sugar and 1 T tamarind/1 T rice vinegar. Also added a sprinkle of dried chili piquin peppers, spicy Thai chili paste-and sweet Thai chile sauce to finish it.
You can add more hot sauce individually at the table.
Great one dish meal…fresh ingredients…easy to prepare
I’ve tried SO many pad thai recipes that seem authentic and delicious. They have all flopped and been such a disappointment. This one was SO easy and exactly the flavor I was looking for. I added the peanut butter and used chicken. I’ll be trying shrimp and tofu next time!
I love this recipe! It is delicious and so easy to prepare. My kids are 2 and 4 and they love it, too. Very family friendly.
One of the best ever Pad Thais, thank you so much for sharing this, ever time I serve this the majority of guests say it is the best ever, the rest have never had it before and love it.
I am about to share it with last night’s guests.
I really am so glad to hear that! Thanks for sharing!
I made it for my wife and she said it was the best Pad Thai she ever had.
I’m so happy to hear it exceeded her expectations! Thanks for sharing Greg!
Good dish, great recipe. For the tamarind sauce it is hard to find at any regular grocery store but if you go to an Asian market it’s totally there. The idea of using 2 tablespoons of vinegar is good but what I choose to do is use one tablespoon of ketchup and one tablespoon of rice vinegar. Kinda gives the same result is using the Tamarind sauce.
Great tip! Thank you
Loved it. Would halve the sugar next time. I subsitutued chard and kale for pepper and think it could work with varying veggies, and probably even twice the amount. Thanks for a simple yummy healthy recipe.
Really loved it my Grandma from Thailand always used to make for me and this recipe almost tastes the same as hers
Oops…forgot to enter our stars.
We made this for dinner tonight…it’s a keeper! Thank you for the recipe…just the right amount of heat for a ‘light weight’ like me!
I have made variations on this many, many times. The Pad Thai sauce is the key! It’s so much better made from scratch – and worth hunting down tamarind paste! It’s easy to vary the protein (shrimp, pork, tofu) as well as whatever veggies are on hand. Bean sprouts are also key.
Big favourite for us all us, children included. Thank you!!
Made this but used GreeNoodles and used have the TBSP of Brown Sugar. Enjoyed every bite. Not too salty and not too sweet but with a kick. Thank you for sharing. This recipe is a keeper.
I made this yesterday. It was great. Everyone in my family loved it! I am not a fish sauce lover so I substituted soy sauce for some of the fish sauce. It’s a keeper!
Super easy and delicious! Couldn’t find fish sauce at our local market, so I substituted soy sauce instead. Sriracha gives it a nice little kick! This recipe is a keeper!
Wow, this was delicious! So easy, so simple, and the flavors were just so good! Big hit in my house, thank you!
Great taste. Will make this again.
I have been using your meal plans for almost two months now and I can honestly say I have liked or loved every single recipe (and I’m fairly critical)! This recipe was my favorite so far! So so so so good!
I can’t tell you how happy that makes me! Thanks for the wonderful feedback Marybeth!
Loved it. Used veggie noodles (zucchini)
Absolutely gorgeous!!! My new favourite! Couldn’t believe how easy it was. Thanks so much for sharing!
I have made several versions of Pad Thai. This is definitely the best. I soaked the noodles in hot water for 20 minutes until al dente, as they continue to cook in the pan. I doubled the sauce, as I like each and every noodle coated – and realized that my brand of rice noodles is 16 oz, not 8 oz as the recipe calls for, so it was serendipitous to have enough! My family of 4 ate every last morsel of the 16 oz. Tweaks: I added a shredded carrot, a head of shredded napa cabbage and pea pods. We like heat, so I also added a tsp of crushed red pepper. Removing the shrimp after it’s just opaque and adding it back with the sauce prevented them from becoming overcooked. This will be my go to Pad Thai from now on.
Thanks so much for sharing, and offering more tips! I’m so happy you enjoyed it.
Made this last night for dinner and it was so delicious! We made it with shrimp and also added a few more veggies for fun, snow peas, matchstick carrots, and water chestnuts. I don’t ever write reviews, but we really enjoyed this dish. I’ve tried making similar dishes before, but they have never turned out this good. This was a really quick and easy meal and super yummy! Thank you!
Love this wonderful Pad Thai recipe. Thank you for share this step by step instruction.
This is DELICIOUS!! So quick & easy & I usually add whatever protein & veggies I have on hand.
It’s a great recipe to adapt and use what you have! Thanks for sharing!
This was an excellent sauce and awesome recipe. Best Pad Thai I’ve had in a long time.
Thanks Delana! I’m happy you liked it so much!
This was sooo yummy! Better than any restaurant I’ve eaten. The only thing I changed was to double the amount of chicken. And I didn’t add extra oil before cooking the egg. This will definitely be going in my recipe book!
Note: This came out to be medium spicy, which was a little too spicy for my toddler. I’d use a little less Sriracha for her next time.
Need to perfect my technique but this recipe is AWESOME. Closest I’ve come to my favorite restaurants now that they’ve closed.. THANK YOU so much.
This recipe is the bomb! So easy to follow and it comes out a-mazing every time! I use the fish sauce instead of tamarind, only because I haven’t found it it yet. This pad thai has become a family favorite and one of the most requested meals. Thank you so much!
That makes me so happy to hear! Thanks Amy.
This is a really good recipe. I have been craving pad thai a LOT recently and keep getting it for takeout so I decided I should save money and make it at home. I can honestly say this was better than any restaurant I tried. I didn’t change much except added carrots and used whole wheat noodles. Not even the whole wheat noodles could ruin it!
Thanks so much for the great feedback!
PERFECT. I’ve made it a couple times and found that it even keeps well for the next couple days. I put a tad less fish sauce in the second time for those that are sensitive to the smell otherwise stuck to the recipe verbatim. Add shredded carrot at the end as well if you’re into that sort of thing 🙂 Adds just that much more flavor. Thanks for a great recipe!
Thanks for your feedback!
Just made this with shrimp and it was one of the best pad Thai I ever made. Added more bean sprouts and 1 carrot.
I changed the sauce a bit to use what I had on hand and it came out great: I was low on soy sauce and complemented with Aminos, replaces light brown sauce with half amount of oyster sauce, didn’t use peanut butter. Copied in my hand-written cooking notebook! Definitely a family’s favorite!
I’m so glad! Thanks for sharing your adaptions!
Simply delicious
Next time I won’t use any PB – only crushed peanuts , only 4 tbsp sugar
I didn’t use sriracha- instead used Thai chili powder while cooking the chicken with garlic
Thank you!
Loved this recipe!!! I was worried about using too much peanut butter so I only used 1 tsp. And I skipped the sriracha. The quantity of sauce to noodles was perfect. Thanks for posting!
Holy moly, homie, this tasted authentic! Better than most Thai restaurants and great flavor. Would recommend adding more Sriracha to make it taste more well-rounded.
I love this recipe. It had become a household favourite. I generally make it vegetarian and use whatever’s veggies I have on hand. I also use linguini more often than not because the craving hits and I just make it with what I have. love love love this recipe!
I have tried multiple pad thai recipe trying to find the best one. This is definitely my favorite! I suggest adding lots of vegetables (cabbage, broccoli, carrots, cauliflower, peppers).
Delicious sauce. I used tamarind paste and added warm water to water it down. I also used pork Mince… Still delicious!! Thank you.
Absolutely fabulous! I made this last night and was very impressed. Seriously some of the best Pad Thai I’ve ever had! Next time, I will do as one commenter suggested and add in shredded carrots and cabbage for some more veggies. I’ll also cut the sriracha in half (but I have a low spice tolerance). The point is: I’ll DEFINITELY be making this again!
EXCELLENT!!!
Very easy to put together. My son said it was better than any he has eaten in a restaurant. Since the first time making it, it has become a regular.
Soooo good and easy peasy!!! Easily the BEST homemade pad Thai I’ve ever made!!! Goodbye to tricky to use Tamarind pasts… this sauce is AWESOME!!! Thanks so much for the amazing recipe! It’s DELISH!
Thanks for the wonderful compliment! I’m so happy you enjoyed it.
Very good but the recipe does not say when to add the red pepper or garlic. I also soaked the noodles in warm water for 20 minutes then drained and added to the dish. This worked great. Thanks for a yummy, quick recipe.
See step 4. 🙂 Happy you liked it.
I just made this and it was phenomenal!! I did about 1.5 amounts for the sauce to add extra and it was superb! Truly as good as in the restaurant!
Excellent recipe! Thank you so much for sharing it! I made this for 16 people volunteering from USA here in Quito, Ecuador, and they all were WOWED!! I DID add the peanut butter that you suggested (I had crunchy only, but was perfect!) Very good suggestion! We grow our own cilantro so it was absolutely fresh and delicious with all the ingredients. Such a tasty dish, and simple to make, really.
Gracias!
Alicia
That sounds fantastic! I’m so glad everyone loved it–thanks for sharing.
Absolutely delicious! Step by step instructions. Flavors perfect. Daughter and husband loved it!
This looks great and I’d love to make it but I am not a fan of cilantro. Do you think I can substitute it for something else?
You could leave it out, or add some fresh Thai basil instead 🙂
Lately, I’ve been disappointed with restaurant food (in general) over and over again. Sooo… I’ve decided to try cooking a few special dishes on my own… Pad Thai being my first adventure. THIS RECIPE IS PERFECT!!! My husband always appreciates a good meal, but he raved over this Pad Thai, and actually, asked me to cook it again for him this week.
Thank you so much for making this ol’ retired girl look good!
That makes me so happy, thank you for sharing! I hope you get to try more recipes here soon!
So good! Just as good as a restaurant but quick and easy at home! Will definitely be making again!
I agree! Thanks for sharing!
I love this recipe. Went to a professional thai cooking class and their recipe was not nearly as good as this one! Easy, simple, and DELICIOUS!! Peanut butter definitely adds the flavor. I add 2 carrots and a cup of savoy cabbage to this. Always a huge hit with my friends
Thanks Alex, that is wonderful to hear!
This is such a great recipe. I tried a different Pad Thai recipe a few weeks ago, and not nearly as flavourful as this one.
Thank you!
So glad i found this recipe! it was easy and super delicious! i put a tablespoon of honey instead of the sugar ???
Loved this dish. Makes quite a bit so we have leftovers. Yay!
Five stars, for sure! So perfectly delicious! Every bit as good as the little Thai restaurant downtown! My family loves it and my husband, who isn’t one to exclaim, can’t say enough about how good it is…. and practically eats himself into Pad Thai oblivion! Thank you for making me look good!
Made it for my family and they loved it.
This is an excellent recipe. I had no idea I could make restaurant worthy Pad Thai at home. I used tahini, (Soom brand online) instead of peanut butter and it was perfect. I followed all other measurements exactly, which I rarely do. I have not really liked the peanut free Pad Thai versions I’ve had in restaurants. This was amazing. I watched a video @tasteasianfood.com by KP Kwan that taught me a lot of useful instructions on making authentic Thai food. Thank you for this recipe! I’ll be making this regularly.
Really tasty and easy recipe, just a bit too sweet for us! Less sugar next time! Thank you for the recipe
Great Recipe! Used thicker noodles and may need to increase the sauce but other than that followed the recipe to a T. Thank you!
Just made this. Was craving Pad Thai. I have only had it in a restaurant. It was even bettsr than restaurant! Thank you so much. Will definitely adding this dish to my family favs!
Excellent meal. Great recipe. I live 3 minutes from our Chinatown East in Toronto. Found the recipe at 3pm, shopping done by 4 pm, my wife was home at 7:15 and dinner on the table at 7:30. Guess who’s having leftovers for lunch today?
Awesome haha! Thanks for commenting, Ken!
Really great recipe. Made it with pork tenderloin and it was great.
Sounds delicious! Thanks Tim.
I’ve meal prepped this recipe for 3 weeks in a row it is HANDS DOWN our favorite. Oh my goodness. Does anyone know if it would be possible to make a huge batch of sauce and keep it in bottles in the fridge or would the peanut butter and vinegar combo get funky? We can’t get enough of this recipe
Super delicious. We made it with tamarind paste from our local Asian grocery and it was AMAZING. I’ve made pad thai before, but this ingredient was really what it’s always been missing. With the peanut butter it makes it creamy and delicious.
Phenomenal recipe! YUM! Thank you.
Great recipe! Easy to make and flexible too. I took off almost half of the sugar as peanut butter already has sugar in it.
It also comes out nice with more eggs.
My family and friends loved this!! I made it for my sister & fiance, then again for my bridal shower, it’s a huge hit. Everyone was asking for the recipe. I didnt use the fish sauce. And just used chicken. But it was “better than any restuarant ” my auntie said. I cant say enough good things about this dish. Simple, affordable and so delicious!!
Great recipe—planning to make this again and again!
Try coconut sugar, it’s an awesome switch! Blends well with coconut aminos.
This may just be the best thing I have ever cooked at home. It was restaurant quality and delicious. I followed the recipe exactly as written and would not change a thing.
this pad Thai recipe is absolutely perfect.
This is THE. BEST. Pad Thai I’ve ever eaten. IT IS PHENOMENAL. I’m recommending it to everyone I know that likes Thai cuisine.
This recipe knocked it out of the park! This was my first time making pad Thai, and I absolutely could not believe how delicious this was. And yes, it was actually easy! I did use peanut butter in the sauce and I substituted coconut aminos for soy sauce. I also thought it was very light on spice, so I added a decent amount of sriracha upon serving, which actually made it even prettier! 🙂 Fantastic recipe. I usually don’t come back to recipes to comment, but this one was so outstanding I had to. I’m going to make it again tomorrow!
Nothing makes me happier to hear! Thanks for coming back to comment 🙂
My husband, who does not normally share my love of Pad Thai gave this a 9 out of 10. I used tamarind concentrate instead of vinegar. Also subbed one tbsp of low sodium soy for one tbsp of fish sauce. It was very good and still enough pad thai-y for me to enjoy it.
I’m so glad it was a hit! Thanks for sharing!
Hi. The recipe for the sauce was awesome! Thank you!
Absolutely LOVED this recipe!! Even my fussy son gave me 9/10 ? Will be making this again ?❤️
Very tastey. Will definitely be making this a lot more. I hadn’t had pad thai before and the flavors are so good. The things I did different was added a juice from a whole lime to the cooked chicken. Also added extra garlic and omitted the fish sauce. Just for our families taste. Very good reviews from the 4 of us who enjoyed tonight’s dinner.
Thie sauce was just perfect! Loved the spice level (used one tablespoon as mentioned)
Since I never had Pad Thai before, I’m not sure what it is supposed to taste like, but I found this dish far too sweet. I even used a bit less sugar (4 Tbsp. instead of 5). I also squeezed one of the (very small) limes into the sauce and added another Tbsp. of Sriracha, but neither of these additions would have added sweetness. Otherwise I followed the recipe exactly. The balance of the textures of the other ingredients (chicken, red bell pepper, scrambled eggs, bean sprouts, noodles, peanuts, green onions, coriander) was very nice though – and it looked beautiful – but I’m not sure I would ever make this again.
I just made this and it was so easy and delicious. I did add a tablespoon of siracha and some red chili flakes to the sauce and used honey instead of sugar. I also added in zoodles when I added in the noodles. This recipe was so easy to follow and absolutely delicious!
Do you notice a difference when you make the pad thai with vinegar verse tamarind paste? They smell and taste so different on their own, so I would assume so, but who knows what magic happens while cooking. Thanks!
Made this today with some minor tweaks for the crowd. Actually made two side by side – one veg and one with shrimp. Double instant hits. Thank you for sharing!
I made this dish and it was awesome! I added the juice of half of a lime and it was spot on! Thanks for the great recipe!
Great recipe, restaurant worthy! I used about 3 tbl spoons of sugar instead of 5 and it was great! I included the peanut butter.
My 14 year old son and I just made it with shrimp and it was yummy!!!
I want to try this recipe but was wondering if I have to use rice noodles or any noodles? Can I try it instead with pasta? I’m not sure if the sauce will absorb into the pasta or if there is anything like that.
Hi Sarah, that would be fine–it wont be the same as pad thai, but it would still taste good 🙂
This is good. Doubled the ingredients, tripled the sauce ingredients (except for the peanut butter and the sriracha, used a double portion for the peanut butter and sriracha). It’s the closest thing to what they serve at the Thai restaurants. I will definitely make again!
I’m really glad you enjoyed it! Thanks Jessica!
Did not go well for us – should have omitted the fish sauce – the stink was overwhelming and the fishy taste and fishy aftertaste from the first bite ruined it for us. We did not eat it, what a waste.
The recipe was wonderful. The ingredients were easier to find than I expected. My husband loved it. I substituted basil for cilantro since my husband is not a fan of cilantro and it was a good substitute.
Just to let you know that the recipe video link doesn’t work. I’m saving this recipe and looking forward to trying it sometime. I live alone and as a senior person am eating much less these days, but sure would love to try this.
OMG. I made this for my sister and before the meal was over she asked me if I would make this again next week. It is amazing everything I have made on this site has been wonderful! I was always intimidated on making Thai food until now she has made it so simple to make! Love this website!
Yummy & easy pad thai. I had tamarind paste, so that helped make it particularly tasty. Next time I will add more heat & maybe a bit more tamarind because it was a bit on the sweet & non-spicy side for me & my husband. I think it tasted even better the next day for lunch, right from the fridge!
Very good! Will be making again. Good meal to prepare for several people!
Loved your Pad Thai recipe with shrimp! The recipe for 4 was eaten by the two of us in one sitting! Sooo good! Next time, I’ll double the sauce though. Thanks for sharing!
Super yummy!! I made this yummy recipe for lunch for my Momma and I. We both loved it and will be making this again in the future, since we both are major fans of Pad Thai. Many thanks for sharing for this yummy recipe 🙂
This is delicious! I had 2 chicken breasts that were just over a pound and 16 oz of noodles, so doubled the sauce recipe. My grocery store did not have fresh bean sprouts, and I came home with 2 bunches of cilantro and no green onions! But I did have matchstick carrots so used them in addition to the red pepper. Despite the missing sprouts and green onion, this was delicious! Would be good with shrimp too. Next time I make this I will probably make make it saucier – probably use 1 1/2 times the ingredients listed. My roommate loved it too! I added the peanut butter and used rice vinegar instead of tamarind paste but next time I want to use tamarind paste to see which one I like best.
This was phenomenal! I did leave the sriracha out of the pad Thai sauce since only my husband can take the heat (he just poured the sriracha over his own plate) My whole family loved it! Only bad thing was that there was no leftovers 🙁 Thank you! I will be making this again and again
I loooooove pad thai and usually hate my own cooking but oh my god. This was awesome.
Tried your Pad Thai recipe today and its amazing! I added a tad more fish sauce and sriracha because we like it spicy and a bit more salty. It’s my first time to make this and pretty happy with how it turned out. Thank you for sharing your recipe! ?
Hello. Thank you so much for this recipe! My best friend of 27 years is going through chemotherapy and she can’t eat much. But she loves Pad Thai. I make it with rice because she doesn’t really like the rice noodles. Jasmine rice works well. So thank you, she loves your recipe!
Love the recipe! I added canned baby corn and celery though since we didn’t have fresh bean sprouts here during winter. But it was awesome! Thanks!
3 TABLESPOONS fish sauce??? What kind of fish sauce are you using because the kind I have is so pungent even a teaspoon stinks up the whole kitchen and completely takes over the flavors of whatever I’m cooking.
Yes, that’s right, and my fish sauce is just as stinky–it blends well once mixed into the sauce.
This is amazing! My picky boys & husband loved it! I followed the recipe exactly except omitted bean sprouts (not a fan), added bok choy, mushrooms & chicken. I will definitely be making this often! Thanks!
I’m a cook in the Coast Guard and tried this with my crew, they loved it! Multiplied the sauce by 4 but used 4 bags of noodle, no meat.
Thank you so much Candace–that is amazing! Thank you for your service.
Do peanuts come already roasted? Or do hey come raw and have to be roasted? Sorry I don’t usually cook stuff like this so I do t know.
You can buy them either way. I usually by them roasted.
We did this for dinner tonight, we doubled the recipe for our larger family. It wasn’t like the pad thai that I crave, it was very peanut buttery and something just didnt go quite right. It wasn’t bad, but honestly I dont know if we will try pad thai from scratch again. It may not have been the recipe, rather, something really may have gone awryconsidering my husband and I both made it together, but we both followed instructions fairly closely.
This recipe is so easy but very delicious! I tried this with tamarind paste and with shitake mushroom to veganize. Thank you!
OMG! I was very skeptical when I read the ingredients but this recipe is awesome! I would have been happy if I got it in a restaurant. Well done :)!
How big a taste difference will result from using soy sauce instead of fish oil? Thank you!
They do taste different but I imagine it could be fine with soy sauce.
EASY AND SO TASTY!!!
This was great, thank you. Bookmarking as a recipe to repeat. We had leftover vermicelli (thinner noodles) and it worked great. The key is to make sure you get the noodles crispy, not just “boiled” in the sauce. Great recipe.
Fantastic – perhaps a bit more time to prepare if you’re a dad on his own, but it’s just time chopping and preparing. Fabulous flavor. Beware, the recipe makes a pile (and is good for lunch the next day)!
Thanks Kevin, I’m really glad you enjoyed it!
Wow! Made sauce as is with peanut butter. I did omit chicken and added bok choy and carrots. So good!! Person I cooked for said best pad Thai ever, I agree! Never made without tamarind paste and this made me nervous, but was not missed! Thank you so much! Definitely a keeper! May never make pad thai any other way! And so easy!
Hi Nicole,
I am so happy to hear you liked the recipe! I love the bok choy substitution!
This is so good!!!!!!!!!!! I’m so glad I found your site.
Thanks so much Priscilla! I am glad you found my site as well 🙂
I love pad thai and it is such a hassle to have to dine out every time I get a craving and let’s face it, the meal kits from the grocery store are not good. I decided to learn to make it and chose this recipe based on the “amazing” and “easy” comments, and it did not disappoint! So good and if you have any leftover, it’s even better the next day! I followed the recipe exactly using the rice vinegar version and included the peanut butter. YUMMY!
That’s great Denise! I’m so glad you found my website and enjoyed the Pad Thai!
I cannot find fresh bean sprouts anywhere near me 🙁 is there a substitute I can use for them?
You could use canned bean sprouts :-). I would drain and wash them and soak them in ice water before adding them to the dish, to make them a little more cold and crisp.
If you plan your meals ahead. You could grow your own bean sprouts. Just soak mung beans in just enough water and sunlight for 3-4 days and voila! You have bean sprouts!
This is the BEST Pad Thai that my husband and I have ever had!!! Thank you for the recipe. I’m making it again tonight!
That makes me so so happy!!! Thanks for your kind comment 🙂
Delicious despite a few adjustments due to what I had. Replaced rice vinegar with Tbsn malt and braggs, used shitaki noodles and salted mixed nuts instead of peanuts. Loved every bite.
Excellent! Made it tonight with the tamarind paste and peanut butter. . Quick and delicious.
This is totally a fan favourite with eaters, picky and not! Thanks for this! My range is 11-19 and it is loved waaaaaay more than take away!
Ah-maz-ing! AND easy? Win-win!
Fish sauce scares me but tastes oh so good….
Thanks so much Betsy! I’m thrilled you loved it <3