This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad Thai sauce that is so good it tastes like it came from your favorite Thai restaurant.

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

A white bowl filled with homemade pad thai including rice noodles, shrimo, cilantro and other toppings tossed in a pad thai sauce.

I’ve not kept my love for Thai food a secret here (here are some of my favorite Thai recipes), but I really can’t believe it’s taken me so long to share a homemade pad thai recipe. Just see the recipe card for proof of how easy it is to make from home!

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 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.

Pad thai sauce being poured over the other ingredients in pad thai, in a skillet, including rice noodles, shrimp, chicken, tofu, bell pepper and eggs.

How to make 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.

Overhead photo of a skillet with homemade pad thai.

 

Love Thai Food? Try these favorite recipes:

Thai Peanut Chicken Tacos

Thai Chicken Lettuce Wraps

Thai Peanut Chicken Pasta

Thai Green Curry Meatballs

 

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Recipe

A white bowl filled with homemade pad thai including rice noodles, shrimo, cilantro and other toppings tossed in a pad thai sauce.
Prep 15 mins
Cook 15 mins
Total 30 mins
Add to Meal Plan

Video

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 * see note
  • 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.
  • Mix the sauce ingredients together. Set aside.
  • 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.
  • Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Notes

To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.

Nutrition

Calories: 596kcalCarbohydrates: 75gProtein: 23gFat: 23gSaturated Fat: 2gCholesterol: 224mgSodium: 1991mgPotassium: 454mgFiber: 4gSugar: 19gVitamin A: 1290IUVitamin C: 58.8mgCalcium: 158mgIron: 3.4mg

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Lauren Allen

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

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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!

    1. 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.

    2. 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!

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    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)!

  7. 5 stars
    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.

  8. 4 stars
    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 :)!

  9. 5 stars
    This recipe is so easy but very delicious! I tried this with tamarind paste and with shitake mushroom to veganize. Thank you!

  10. 3 stars
    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.

  11. 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.

  12. 5 stars
    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.

  13. 5 stars
    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!

  14. 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.

  15. 5 stars
    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!

  16. 5 stars
    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!

  17. 5 stars
    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! ?

  18. 5 stars
    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

  19. 5 stars
    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.

  20. 5 stars
    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 🙂

  21. 5 stars
    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!

  22. 4 stars
    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!

  23. 5 stars
    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!

  24. 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.

  25. 5 stars
    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.

  26. 1 star
    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.

  27. 5 stars
    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!

  28. 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.

  29. 5 stars
    Great recipe, restaurant worthy! I used about 3 tbl spoons of sugar instead of 5 and it was great! I included the peanut butter.

  30. 5 stars
    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!

  31. 5 stars
    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!

  32. 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!

  33. 5 stars
    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!

  34. 3 stars
    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.

  35. 5 stars
    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.

  36. 5 stars
    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.

  37. 5 stars
    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!

  38. 5 stars
    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.

  39. 5 stars
    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.

  40. 5 stars
    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!!

  41. 5 stars
    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.

  42. 5 stars
    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.

  43. 5 stars
    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

  44. 5 stars
    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?

  45. 5 stars
    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!

  46. Great Recipe! Used thicker noodles and may need to increase the sauce but other than that followed the recipe to a T. Thank you!

  47. 4 stars
    Really tasty and easy recipe, just a bit too sweet for us! Less sugar next time! Thank you for the recipe

  48. 5 stars
    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.

  49. 5 stars
    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!

  50. 5 stars
    So glad i found this recipe! it was easy and super delicious! i put a tablespoon of honey instead of the sugar ???

  51. 5 stars
    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!

  52. 5 stars
    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

  53. 5 stars
    So good! Just as good as a restaurant but quick and easy at home! Will definitely be making again!

  54. 5 stars
    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!

  55. 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?

  56. 5 stars
    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

  57. 5 stars
    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!

  58. 4 stars
    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.

  59. 5 stars
    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!

  60. 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.

  61. 5 stars
    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!

  62. 5 stars
    Delicious sauce. I used tamarind paste and added warm water to water it down. I also used pork Mince… Still delicious!! Thank you.

  63. 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).

  64. 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!

  65. 5 stars
    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.

  66. 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!

  67. 5 stars
    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!

  68. 5 stars
    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!

  69. 5 stars
    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!

  70. 5 stars
    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!

  71. 5 stars
    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!

  72. 5 stars
    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.

  73. 5 stars
    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.

  74. 5 stars
    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!

  75. 5 stars
    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.

  76. 5 stars
    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!

  77. 5 stars
    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!

  78. 5 stars
    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!

  79. 5 stars
    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.

  80. 5 stars
    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.

  81. 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!

  82. 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.

    1. Really loved it my Grandma from Thailand always used to make for me and this recipe almost tastes the same as hers

  83. 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.

  84. 5 stars
    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.

  85. 5 stars
    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.

  86. 5 stars
    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!

  87. 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

  88. 5 stars
    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!

  89. 5 stars
    Extremely poor college student and terrible cook here, I make this all the time because it’s so quick, easy, and delicious!! Thank you!!

  90. 5 stars
    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.

  91. 5 stars
    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!

  92. 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!

  93. 5 stars
    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!

  94. 5 stars
    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.

  95. 5 stars
    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!

  96. 5 stars
    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!

  97. 5 stars
    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!

  98. 5 stars
    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.

  99. 5 stars
    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.

  100. 5 stars
    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?)

    1. 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.

  101. 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.

  102. 4 stars
    Wonderful! Out of ignorance I used 1 tablespoon rice vinegar and 1 tablespoon tamarind puree. An easy, tasty dinner!

  103. 5 stars
    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!

  104. 5 stars
    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!

  105. 5 stars
    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.

  106. 5 stars
    I use this recipe but instead of chicken I use steak and shrimp. I use red onion, green and red peppers. It was delicious.

  107. 5 stars
    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.

  108. 5 stars
    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.

  109. 5 stars
    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!

  110. 5 stars
    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!

  111. 5 stars
    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!!

  112. 4 stars
    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!

  113. 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!

    1. 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?

  114. 5 stars
    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.

  115. 5 stars
    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 🙂

  116. 5 stars
    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

  117. 5 stars
    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!

  118. 5 stars
    This is an excellent recipe! Easy to follow instructions. We used both tofu and shrimp, and it was delicious!

  119. 5 stars
    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.

  120. Wow! It’s easy making it! I would definitely will make it again. No need to order pad thai from any restaurants.

    1. 5 stars
      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.

  121. 5 stars
    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.

  122. 5 stars
    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.)

  123. 5 stars
    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!

  124. 5 stars
    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!

  125. 5 stars
    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!!

  126. 5 stars
    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!

  127. 5 stars
    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.

  128. 4 stars
    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.

  129. 5 stars
    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.

  130. 5 stars
    Holy smokes my husband said this was his favorite ever. 30 years of marriage and I’m a good cook. Kudos to you.

  131. 5 stars
    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!

  132. 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.

  133. 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.

  134. 5 stars
    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!

  135. 5 stars
    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.

  136. 5 stars
    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!

  137. 5 stars
    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.

  138. 5 stars
    I was worried at first seeing some mixed comments but it turned out to be amazing! Highly recommend!

  139. 5 stars
    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!

  140. 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!

  141. 5 stars
    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!

  142. 4 stars
    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!

  143. 5 stars
    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!!

  144. 5 stars
    This was outstanding! Tastes like the real deal. Easy to follow recipe. I added the peanut butter and loved it! Thanks!

  145. 5 stars
    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.

  146. 4 stars
    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

  147. 5 stars
    So easy and delicious! My 19 year old daughter said it’s the best pad thai she’s ever eaten!

  148. 5 stars
    This is amazing! I didn’t have brown sugar so I used coconut sugar and it turned out great. Better than take out!

  149. 3 stars
    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.

  150. 5 stars
    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!

  151. 5 stars
    First time making Pad Thai and it was amazing! Better than some of the restaurants I’ve been to. Definitely will make again!

  152. Use less noodles s otherwise won’t have enough sauce. don’t like bell peppers so used grated carrots Very good!

  153. 5 stars
    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!

  154. 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.

  155. 4 stars
    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?

  156. 5 stars
    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!”.

  157. 5 stars
    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.

  158. 5 stars
    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!

  159. 5 stars
    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.

  160. 3 stars
    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.

  161. The peanut butter flavor was overwhelming. A lot of the right ideas are here, but the flavors just aren’t right.

  162. 5 stars
    This recipe was easy to make and delicious! My kids, who can be a little picky, asked for seconds! Thanks for the wonderful recipe.

  163. 5 stars
    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!

  164. 5 stars
    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!

  165. 5 stars
    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).

  166. 5 stars
    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.

  167. 5 stars
    I love it and my friends loved it too..will be making more for my son’s birthday on Thursday! Thank you!

  168. 5 stars
    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.

  169. 5 stars
    Easy, tasty, everybody really really liked this..will definitely make this again. Lovely amount of heat! Thank you!

  170. 3 stars
    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.

  171. 4 stars
    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.

  172. 5 stars
    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.

  173. 5 stars
    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.

  174. 5 stars
    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. 😋

  175. 5 stars
    I add broccoli, carrots and more bell peppers and my family and I really like this recipe. We’ve made it about 5 times.

  176. 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?

  177. 5 stars
    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 !!!

  178. 5 stars
    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.

  179. 5 stars
    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

  180. 5 stars
    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.

  181. 5 stars
    This recipe is a keeper! It was very delicious even with substitutes for some ingredients. Thank you! 😊

  182. 5 stars
    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!

  183. 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.

  184. 5 stars
    I used half rice and half buckwheat noodles and decreased the brown sugar just a bit and recipe turns out fantastic. Thank you!

  185. 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.

  186. 5 stars
    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!

  187. 5 stars
    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!

  188. 5 stars
    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.

  189. 5 stars
    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.

  190. 5 stars
    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 💕

  191. 4 stars
    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!

    1. 4 stars
      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.

  192. 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 ?

    1. 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.

    2. 5 stars
      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.

  193. 5 stars
    Loved this recipe. Great flavor and will definitely being putting it in our regular rotation.

  194. This sauce is better than any restaurant Pad Thai I’ve ever had! And I am really picky about it! Love it thank you!!!

  195. 5 stars
    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!!! 🙂

  196. 5 stars
    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 😋

  197. 5 stars
    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!

  198. 5 stars
    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

  199. 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……

  200. 4 stars
    This was a good and easy recipe, but for me WAAAAAAAAY too sweet! i’ll try it with 1/2 the sugar next time.

  201. 5 stars
    Fabulous!! Everything I was looking for in a Thai recipe. Whole family loved it. So many flavors bursting.

  202. 5 stars
    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.

  203. 5 stars
    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.

  204. 5 stars
    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!

  205. 5 stars
    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. 🙂

  206. 5 stars
    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.

  207. 5 stars
    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).

    1. 5 stars
      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.

      1. 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 🙂

  208. 5 stars
    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 😉

  209. 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.

  210. 5 stars
    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 !

  211. 5 stars
    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.

  212. 4 stars
    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!

  213. 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!

  214. 5 stars
    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.

  215. 5 stars
    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!

  216. 5 stars
    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.

  217. 5 stars
    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!

  218. 5 stars
    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?

  219. 5 stars
    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!

  220. 5 stars
    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.

  221. 4 stars
    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!

  222. 5 stars
    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

    1. 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.

  223. 5 stars
    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!

  224. 5 stars
    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!

  225. 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..

  226. 4 stars
    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!

  227. 5 stars
    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!

  228. 5 stars
    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.

  229. 5 stars
    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!!

  230. 5 stars
    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.

  231. 5 stars
    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.

  232. 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!

  233. 5 stars
    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!.

  234. 4 stars
    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.

  235. 5 stars
    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!!

  236. 5 stars
    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.

  237. 5 stars
    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.

  238. 5 stars
    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!

  239. 5 stars
    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!

  240. 5 stars
    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!

  241. 5 stars
    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?

  242. 5 stars
    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.

  243. 5 stars
    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.

  244. 5 stars
    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.

  245. 5 stars
    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.

  246. 5 stars
    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!

    1. 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?

  247. 5 stars
    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!

  248. 5 stars
    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!!!

  249. 5 stars
    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.

  250. 5 stars
    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!

    1. 4 stars
      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!

  251. 5 stars
    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!

  252. 5 stars
    I made this following exact proportion of sauce and it is just perfect for my taste!
    Thank you Lauren❤️

    Ace

  253. The sauce is awesome. the whole recipe is fantastic. I added baby corn and julienne carrots. Definitely a keeper.

  254. 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.

  255. 5 stars
    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!

    1. 5 stars
      Totally agree, first time I tried this recipe or commented on a recipe, honestly better than takeaway. The sauce is amazing, amazing….amazing.

  256. 5 stars
    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!

  257. 2 stars
    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.

    1. 5 stars
      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.

    2. 5 stars
      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…

  258. Hi! Looks amazing- but I’m sugar free. How could I substitute the brown sugar in this? Can’t wait to try it out :))

  259. 5 stars
    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!

  260. 5 stars
    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.

  261. 5 stars
    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!

  262. 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!

  263. 5 stars
    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!

  264. 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

  265. 4 stars
    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! 🙂

  266. 5 stars
    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.

  267. 5 stars
    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.

  268. 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.

  269. 5 stars
    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.

  270. 5 stars
    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

  271. 5 stars
    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.

  272. 5 stars
    I had everything for the sauce and everything else!
    I served with tempura shrimp!
    Perfect flavors and so simple!

  273. 5 stars
    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!

    1. 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

  274. 5 stars
    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.

  275. 5 stars
    toute la famille a adoré ! merci beaucoup. J’ai fait 1.5 fois la recette de sauce ! encore plus crémeux

    1. Isabelle, je suis ravi de trouver une francophone sur ce site d’Internet. Bon appétit à vous et votre famille !

  276. 5 stars
    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.

  277. 4 stars
    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!

  278. 4 stars
    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.

  279. 5 stars
    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!

  280. 5 stars
    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. 🙂

    1. 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.

    2. 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.

      1. 5 stars
        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?

  281. 4 stars
    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.

  282. Fabulous! Had 2 families for dinner and everyone loved it. The leftovers were amazing the next day! Will do it again soon!

  283. 5 stars
    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!

  284. 5 stars
    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!

  285. 5 stars
    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.

  286. 5 stars
    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!

  287. 5 stars
    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!

  288. 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.

  289. 4 stars
    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.

    1. 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!

  290. 5 stars
    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!

  291. 5 stars
    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!

  292. 5 stars
    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.

  293. 5 stars
    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.

  294. 5 stars
    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!

  295. 5 stars
    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

  296. 5 stars
    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

  297. 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.

  298. 5 stars
    Absolutely fabulous… the family gave it a 10 and that is saying something for my husband to give it that rating. He never finds anything to be better than his rating of “it’s okay”…. well this got a “this is extremely good” rating! We decided to leave out the bell pepper as we have never had a Pad Thai that had that ingredient… other than that, the flavor was spot on. Thank you so much for this recipe.

  299. 5 stars
    The pad Thai is wonderful. I had pad Thai the first time in Washington, DC thirty years ago. Since then I have always been disappointed whenever I ordered it because It was never as good as I remembered it. This was EXACTLY as I remembered it. I love it! Thank you for a great recipe I shall treasure.

  300. 5 stars
    I have made this at least 5 times since recently discovering this recipe, it is SO GOOD! I sub 3 tablespoons of honey for sugar and it is still amazing! I also really load up the veggies and add 1/2 onion, extra sprouts, broccoli, red cabbage, and sliced mushrooms. Highly recommend.

  301. 5 stars
    I made this for dinner the other night! Followed the recipe with chicken but added a couple of veggies. It was awesome!! The whole house loved it, I will definitely be making this again.

  302. 5 stars
    We love this recipe and have made it several times now. I add diced carrot and broccoli stems and sometimes bok choi diced for more greens.

  303. 5 stars
    This is the Best Pad Thai recipe I have ever made. Absolutely delicious and almost exactly what it tastes like from the restaurant.
    Look no further for the best Pad Thai recipe, this is it!
    Thank you, Thank you, Thank you!!!!

  304. 5 stars
    This is my first review for a recipe and I use the internet all the time for recipe ideas. This was amazing! Better than any restaurant. All the flavors come together so well and just the right amount of heat. I doubled the sauce but used maybe 1 1/2 times the recipe. This is going on our favorite list!

  305. 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.

  306. 5 stars
    Very good! This will be my go to pad Thai recipe from now on. I didn’t have a red pepper or bean sprouts and used carrots and green beans instead.

  307. 5 stars
    Delicious food! Added in carrots for some extra vegetables and used the noodles I had on hand which were fettuccine.
    Spouse enjoyed and we will add it to our meal rotations!

  308. 4 stars
    The last store-bought pad thai I had was saucier, so expected this to be the same. But apart from being a little dry (even after I doubled the sauce) this meal tasted really good. Used 3 tablespoons of sugar instead of 5 though. 5 just sounded excessive. I don’t like eggs so I used 1 instead of 2. Couldn’t even taste the egg, which is great. 😅 Also added more red pepper as I found the amount in the recipe a bit small.

  309. 5 stars
    I normally don’t comment, but this was a true delight! Hubby said if for whatever reason he needs to be be awake at midnight, he’ll be finishing this! Kids liked the noodles. I added FAR more vegetables than what it called (mushrooms, baby corn, spinach), while also omitting the bean sprouts (personal preference), and just realized not that I forgot the green onion and peanuts (ooops!). I did half honey, half brown sugar, since I find that both equally bring their own flavors to this type of food. I used chicken as that’s what I had on hand. I also used vermicelli noodles, again, because I had it on hand. I didn’t have any rice vinegar and its like -36 degrees outside and there was no way I was going to the store to get any, so I used apple cider vinegar instead, and honestly, although a stronger smell, I don’t actually know if the taste would have been different. Doubled the sauce as per others recommendations (and also because of the extra veggies I put in there). Will absolutely make again. So good!

  310. 5 stars
    I live outside Rapid City S.D. and this is better than I can get within 30 miles of here. This is the third time I made the pad that. And it’s been great every time I got on amazon and ordered palm sugar, and palm sugar to make it a bit more authentic.

  311. 5 stars
    Made this and delish! But I put 2 tablespoons of brown sugar tops, and actually added vegetable broth to stretch the sauce and probably a dash or two more of fish sauce and soy sauce. And you definitely need the peanut butter to make it taste like Pad Thai!

  312. 5 stars
    I didn’t use all of the ingredients listed, but I made the sauce to the letter. Absolutely delicious! Next time I’ll experiment with tamarind, but for now it’s nice to know I can make this version of the sauce anytime. Thanks!

  313. 5 stars
    Awesome recipe. I used 3 cups of fresh bean sprouts (so rest of package wouldn’t go to waste), tamarind paste, and more sriracha. Have added to my KEEP recipes, as anticipate using it over and over again. Thanks!

  314. 1 star
    Nope would not make again :(. For one person it didn’t have enough taste and the other it off putting, by both of us disliked it

  315. 5 stars
    My husband and I have been on the hunt for a really good pad thai recipe that we can incorporate into our monthly meal plan. We can officially say, we have found it! We would highly recommend this recipe to anyone. The amount of sauce is just perfect, and the flavor is amazing! We only added 1/4 of the amount of sriracha that was listed (to make sure it was kid friendly) – and that ended up being just perfect. The only thing we would do differently next time is to cut back the amount of bell peppers in it, to maybe 1/2 or 3/4 of a pepper.

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

  316. 5 stars
    This was so good! I made it for family dinner night (15 people and a baby) in honor of my Thai food enthusiast brother in law’s birthday. Everyone (except some of the kids) loved it! My brother in law let me know he wasn’t sure if it was “authentic” but it was delicious. Maybe the Tamarind paste would have made it “authentic”? Whatever. It was amazing!

  317. 5 stars
    Excellent recipe! I added the peanut butter to the sauce and it def adds it extra flavour. Didn’t have sriracha because my bf finished it and didn’t add to the grocery list so I added another spicy sauce I have and it was great anyway!

  318. 5 stars
    I tried this today,.it’s pretty good! Very comparable to what you’d get from a restaurant. It just needs tamarind paste.

  319. 5 stars
    I never leave comments but felt the need here! I have a fussy husband who never tries different types of cuisine and he, and I loved it. I did the chicken but will try the shrimp also.
    Thank you!

  320. 5 stars
    So good! I added extra tamarind paste. Best recipe I have found so far. It definitely tastes best fresh!! Highly recommend!

  321. 4 stars
    I gave this recipe a 4 because 5 Tablespoons of sugar makes this dish way too sweet. I used 3 1/2 Tablespoons instead. However, don’t let that deter you from making it. It is delicious! I used the Pad Thai noodles that you soak in hot water for 10 minutes and they are great. I did add a little bit of ginger. I made it with chicken and plan to make it next with shrimp. Also, I used 2 teaspoons of creamy peanut butter. Yum!

  322. 5 stars
    Loved it. Didn’t have the peanuts & therefore left out the creamy peanut butter. I added 3 Tbsp. of ginger peanut sauce instad. No tamarind, either. Used seasoned rice vinegar instead since that is what I had.
    I used my dark soy sauce because it is less salty than my light soy sauce.
    Package of noodles was 14 oz. Oh well, use what you have, right?

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

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

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

  323. 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.

  324. 5 stars
    During my cooking class in high school, we made a pad thai that was amazing. I was looking for a recipe as good as that. Our teacher went to Thailand for 5 months and he got the recipe from a native Thai. this recipe is as good as that one.

  325. 5 stars
    Made this tonight with shrimp for the firs time, and it was delicious. I doubled the ingredients to make plenty of left overs, and it came out fantastic.

  326. 5 stars
    Amazing recipe! Wow – takes me back to traveling Southeast Asia. 5th time making it, and will never look for another recipe – thank you!

  327. 5 stars
    I made this recipe tonight and it was a big hit. First time to ever make Pad Thai and it was a success. My kids are not too big on Sriracha so I left that one out. I also skipped the bean sprouts not because the kids don’t like it (on the contrary), I simply did not have any on hand. I had to make do with what I had in the fridge. Instead of red bell pepper, I used green. I used chicken though I wanted to mix it up with tofu, the tofu in the fridge was the soft kind. I served it on a big platter and there was almost no left over…almost.

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

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

  328. 5 stars
    Great recipe! We used pork loin for our protein and fresh pad thai noodles from a local Asian market. It was perfect. My son said it was better than the restaurant we usually go to. I will probably use less sriracha next time because my son prefers his extra mild, but other than that, it was great!

  329. 5 stars
    Unbelievably delicious. Used fish sauce, not tamarind and it was delicious! 10 mins prep, 15 mins cook, made for easy weeknight meal.

  330. 5 stars
    Delish. Super tasty, great texture and colors too! It was a little on the sweet side for us, so next time I will just reduce the amount of brown sugar in the sauce.

  331. 5 stars
    This recipe made me look SO good!!! Just give yourself plenty of prep time and the rest is a breeze. Thanks for sharing!

  332. 5 stars
    This is a great recipe!! Fast to put together and tastes great! My kids ate it!! Ill make this again for sure!

  333. 5 stars
    We miss winters in Thailand so much that we are cooking Thai. Fortunately we have great Asian markets where we live that stock Thai products so we make from scratch.

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

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

  334. 5 stars
    I have tried to make Pad Thai at home multiple times – but haven’t tried for at least 5 years because it always turned out so awful compared to the local Thai place where I could just buy my fix for $10. But my Zoom cooking friends wanted to make pad thai so we agreed on this recipe. My reaction after taking the first bite was, “oh my gosh it’s actually good!” My husband said this is the best Pad Thai he’s ever tasted. I’ve now made it twice in two weeks – once with chicken and once with shrimp. Loved the shrimp version but both turned out delish. I’ve got tamarind paste on order so I can try it next time.

  335. 5 stars
    First Thai recipe that has actually turned out good! I’ve tried making Pad Thai or other variations of Thai recipes with rice noodles, but it has never worked out. Tonight, not only was dinner edible but it was tasty! (And trust me, my man was so worried and skeptical about me trying this out that I bought a frozen pizza “just in case.”)

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

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

  336. 5 stars
    Very good, even thumbs up from my young children. Maybe a few less noodles and a lime squeezed into sauce. Delicious!!

  337. 5 stars
    First time making Pad Thai. The recipe seemed like my style when I read this one and I’m so glad I tried this one. I followed recipe exactly except for 2 of the vegetables only because I had no red peppers or bean sprouts at home and I wanted it TONIGHT so I added what I had. Subbed frozen petite green peas and a sliced fresh jalapeño but all other ingredients were same. Sauce is amazing and I tasted it before and after I added the peanut butter and it’s good both ways so you could definitely make it without peanut and would be great.

  338. 5 stars
    The sauce is excellent. We made a chicken Pad Thai and it was very delicious. One person commented better than restaurant.

  339. 5 stars
    This was DELICIOUS! I usually buy a frozen pad Thai meal but at $4 a pop I decided to make my own. Hence, how I came across your recipe! It was so good, way better than the meal I usually buy. Thank you!!

  340. 5 stars
    My husband said this was the best pad thai he’s ever had – including from restaurants. And we get Pad Thai everywhere we go! I could only find the very thin almost angel hair like rice noodles at my grocery store. I’m not sure if that is why it ended up not being saucy enough for us – too many noodles for the amount of sauce? I am not sure! I think I will double or triple the amount of sauce the next time I make it. We opted for the meatless version and just used 4 eggs along with sugar snap peas. Our grocery store didn’t carry bean sprouts. I’m going to try and find an Asian market near us to find the tamarind paste and the thicker rice noodles. Can’t wait to make this again. I love your website so much! I am cooking so much more these days and we are getting less and less takeout. :))

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

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

  341. 5 stars
    Amazing recipe! Our favorite Thai food cart has been closed due to COVID, and this was extremely comparable. Usually, we adjust recipes based on the comments of other people who have made the dish, but no adjusting needed here. Delicious!!!

  342. 5 stars
    um WOW. This Pad Thai is AMAZING!! I’ve been searching for months for a good pad thai recipe with no luck. This is it!!! Sprung for the tamarind cutney, which made all the difference. HIGHLY recommend. I did not have to modify AT ALL. So yummy! Thank you!!

  343. 5 stars
    made 2 versions of this, one according to recipe, and another lower carb with shirataki noodles. everyone loved it. my family asked me to put it into the regular dinner rotation.

  344. 5 stars
    Excellent. Made this a few times. I double the sauce ingredients (except for the sugar). Love this recipe! Thank you,

  345. 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.

  346. 5 stars
    I must agree with the other comments. This ia amazing!! I do add some extra hot peppers since we like some heat with our Pad Thai.

  347. 5 stars
    This is absolutely delicious!!! I’ve tried probably a total of 10 different pad Thai recipes (with modifications to my liking) for the past year and literally this is the only one that has that oomph that I’ve been looking for! Instead of using light brown sugar, I use one disc of palm sugar and added an extra tablespoon of my homemade tamarind paste, and just one tbsp of peanut butter instead of 2. Literally the best pad Thai I’ve had so far, better than takeout!!! Thank you sooooo much for sharing your recipe! 💜 love, from Vancouver Canada 🌟

  348. 4 stars
    I enjoyed it. My kids thought it was a little too “peanut-buttery” so I’ll try making it with a little less peanut butter next time. Thank you for sharing.

  349. 4 stars
    My kids loved this, but I suspected it was too spicy for my wife so I made a portion without the chili sauce for her and with it for me and the kids (late teens, early 20s). The peanut butter really does add a smoothness to it. We used tofu because the girls prefer vegetarian. I can’t believe I actually enjoyed the tofu.

  350. 5 stars
    This is our go to pad Thai. We make with brown rice noodles and no shrimp. Well often just use tofu or sometimes chicken. It’s delicious every single time and works great to use up veggies languishing in your fridge (you can add any veggies you like really)

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