Pad Thai

5 from 3 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

PAD THAI is one of the most iconic Thai noodle dishes (if not THE MOST FAMOUS) and there’s a good reason why! You’re going to LOVE making this dish at home! 

I’ve had the opportunity to visit Thailand a few times now, and one of the things I love most about it is the food! Everything is so quickly made in the wok and incredibly delicious, and I was so inspired to make these Pad Thai noodles at home. I hope you enjoy this recipe!

Watch the Pad Thai Recipe Video Below!

I always thought PAD THAI was a difficult dish to make until the last time I was in Thailand, when I got to take a cooking class & learned the secrets to an AUTHENTIC PAD THAI!


Palm sugar is commonly used in Thai cooking – it’s made from the sap of coconut palm trees and has a caramel-y color & flavor to it that is most similar to brown sugar. It’s sold in circular blocks; I buy mine from 99 Ranch (a Chinese grocery chain). If you cannot find palm sugar, the best substitute is brown sugar or even white granulated sugar.

You must purchase THAI tamarind paste, not Indian tamarind paste. Indian tamarind paste will have a different flavor and color, and it is NOT appropriate to use for Pad Thai. I got my Thai tamarind paste from the Thai market but you should also be able to find it on Amazon.

If you are using dry noodles, do not over-hydrate! You should hydrate the noodles for 1 hour max. Any longer and your noodles will be soggy.

I used SHRIMP and TOFU but you can sub with another protein of your choice. When using TOFU, I recommend getting the firmest tofu you can find.

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Thai food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.


  • Bean sprouts should be purchased as closely to the day you will prepare and eat them – I do not recommend buying them well in advance! Once purchased, you should be using them within 1-2 days, MAX.
  • When buying bean sprouts, you should be looking for crispness and avoiding any that look wilted or mushy. Get them in the refrigerator as soon as you get home.
  • Make sure to wash your hands thoroughly with soup BEFORE and AFTER handling them.
  • Rinse the sprouts thoroughly under cool water and don’t let them get in contact with any other raw foods.
  • Make sure to wash anything you used to clean or prepare the bean sprouts (cutting board, knives, utensils, etc). Food safety is KEY when handling them!


Keep an eye on your palm sugar as it melts, as sugar can burn! Once melted, you should add your premixed sauce IMMEDIATELY and stir until the sugar has dissolved completely.

This is a dish that cooks FAST, so I recommend having all of your ingredients prepped and ready to go. Keep an eye on your noodles to make sure they don’t overcook!

I like to top Pad Thai with more:

  • Bean sprouts
  • Chopped peanuts
  • Chili flakes (Thai or red chili pepper flakes both work!)
  • Lime

If you like this recipe, be sure to check out some of my other most popular recipes on the blog!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 3 votes

Pad Thai

Servings: 2
Prep: 30 minutes
Cook: 15 minutes


  • 8 oz fresh medium stick rice noodles, if used dried noodles, rehydrate 4oz noodles for 1hr
  • 1 small shallot, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup firm tofu
  • 2 tbsp dried small shrimp, finely chopped
  • 2 thai chili pwppers, chopped, optional
  • 2 cups fresh bean sprouts
  • 2 scallions, thinly sliced, lengthwise
  • 2 eggs
  • 1/4 lb shrimp, or protein of choice


  • 3 tbsp palm sugar, chopped
  • 3 tbsp water
  • 1/4 cup Thai tamarind paste
  • 3 tbsp fish sauce

Optional Garnishes

  • bean sprouts
  • chopped peanuts
  • chili flakes
  • lime


  • Mix together tamarind paste, fish sauce, and water. Roughly chop palm sugar and slowly melt over medium heat in a small saucepan until a dark blonde color. Once melted, immediately add your premixed sauce and stir until the sugar has dissolved and set aside.
  • Prepare your shallot, garlic, tofu, small shrimp, chilis, bean sprouts, and scallions and set aside.
  • Over high heat add 1 tbsp of avocado oil and cook your protein and set aside.
  • Add 3 tbsp of oil over high heat and add your shallot, garlic, tofu, dried shrimp and optional thai chili peppers. Stir fry for 30 seconds. Next add your rice noodles and sauce and mix to combine. Continue cooking over high heat 2-3 min until the sauce has incorporated into the noodles (test noodles for doneness).
  • Push noodles aside and add a bit of oil. Add 2 eggs and scramble until 90% done, then mix together with noodles. Add scallions, bean sprouts and chopped peanuts and mix. Serve with more bean sprouts, chopped peanuts, lime, and chili pepper and enjoy!

Additional Info

Course: Main Course
Cuisine: Thai
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    this was so good when I made it. it’s the only thing I ever order when I eat out, but I love that I can make it at home now.

  2. 5 stars
    This is one of my favourite dishes and I am so happy I could recreate it so quickly! The flavours are the perfect balance of sweet-savoury-sour and I just can’t get enough of it – I’ve been making it at least once per month!