Pad Thai Recipe

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This classic Thai recipe has been a staple in my family for years. My mom would make it for us. It’s a quick and easy recipe packed with flavor. It’s perfect for those nights when you want a delicious meal but don’t want to spend hours in the kitchen.

Authentic Pad Thai Vs. Americanized Pad Thai

Regarding Pad Thai, there are two schools of thought: authentic and Americanized. I’m a fan of both, but I prefer the authentic version.

  • Authentic Pad Thai is made with rice noodles, chicken or shrimp, eggs, bean sprouts, and green onions. The uniquely seasoned fish sauce, tamarind paste, lime juice, and palm sugar add much to the flavor. And it’s usually served with a side of fresh vegetables and a wedge of lime.
  • On the other hand, Americanized Pad Thai is often made with wider noodles and includes vegetables like broccoli, carrots, and bell peppers. It’s also typically seasoned with soy sauce instead of fish sauce.

I think both versions are delicious. But if you’re looking for an authentic Pad Thai recipe, this is for you.

Unique Ingredients To Hunt In An Asian Store

When making an authentic Pad Thai, there are a few key ingredients you’ll need to track down.

Tamarind Paste

The first is tamarind paste. This ingredient gives Pad Thai its characteristic sour flavor. You should be able to find it in the international aisle of your grocery store or at an Asian market. If you can’t find it, you may use lime juice as a substitute.

Fish Sauce

The next ingredient you’ll need is fish sauce. This is what gives Pad Thai its salty flavor. Again, you should be able to find this in the international aisle of your grocery store or at an Asian market. If you can’t find it, you can use soy sauce as a substitute.

Palm Sugar

The last ingredient you’ll need is palm sugar. This is what gives Pad Thai its sweetness. You can find this in most Asian markets. If you can’t find it, you can use brown sugar as a substitute.

Ketchup Vs. Tamarind Sauce

Now that you know the key ingredients you’ll need for this recipe. Let’s talk about two possible sauces: ketchup and tamarind sauce.

  • Ketchup is a popular choice for Americanized Pad Thai. It’s easy to find and gives the dish a sweet-and-sour flavor.
  • Tamarind sauce is the more traditional choice for authentic Pad Thai. It’s made from tamarind paste and gives the dish a sour flavor.

I prefer tamarind sauce in my Pad Thai. But ketchup is an excellent substitute if you can’t find it or don’t have time to make it.

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Pad Thai Recipe

This Pad Thai recipe is authentic, quick, and pampering. Perfect for a weeknight meal or a casual dinner party, this recipe is a hit. And it's sure to please everyone at the table. Also, if you are a fan of ketchup, then go ahead and use it as a substitution for tamarind sauce.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 457 kcal


  • Frying pan


  • 8 oz rice noodles
  • 0.5 lb chicken or shrimp, peeled and deveined
  • 2 eggs
  • 4 tbsp vegetable oil
  • 0.25 cup tamarind paste
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp palm sugar
  • 0.5 tsp ground dried chili pepper
  • 0.5 cup bean sprouts
  • 2 green onions thinly sliced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving


  • Soak the noodles in warm water for 15 minutes. Drain and set aside.
  • Season the chicken or shrimp with salt and pepper. Set aside.
  • Beat the eggs in a bowl. Set aside.
  • Heat oil in a large frying pan on medium heat.
  • Add the chicken or shrimp and cook until browned and cooked, about 3 minutes.
  • Remove the chicken or shrimp from the pan and set it aside.
  • Stir the noodles into the pan and cook for 1 minute.
  • Add the eggs to the pan and cook, stirring, until scrambled, about 1 minute.
  • Add the tamarind paste, fish sauce, lime juice, palm sugar, and chili pepper to the pan and cook for 1 minute.
  • Add the chicken, shrimp, and bean sprouts to the pan and cook for 1 minute.
  • Remove from the heat and stir in the green onions.
  • Garnish with cilantro leaves and serve with lime wedges.


Serving Suggestions

Serve this Pad Thai with a side of steamed rice and a green salad. You can also garnish it with peanuts, cilantro, and lime wedges.

Storing Suggestions

Store any leftover pad Thai in an airtight container in the fridge for up to 3 days.


Calories: 457kcalCarbohydrates: 57gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 102mgSodium: 1223mgPotassium: 229mgFiber: 2gSugar: 6gVitamin A: 227IUVitamin C: 6mgCalcium: 44mgIron: 2mg
Keyword Pad Thai
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FAQs Related To Pad Thai Recipe

Where Can I Find Tamarind Paste?

You should be able to find tamarind paste in the international aisle of your grocery store or at an Asian market. Alternatively, you can also use lime juice as a substitute.

How Can I Make This Recipe Vegan?

To make this recipe vegan, you can substitute the chicken or shrimp for tofu. You can also use vegan or soy sauce as a substitute for fish sauce.

How Can I Make This Recipe Gluten-Free?

To make this recipe gluten-free, you can use gluten-free noodles and coconut aminos as a substitute for soy sauce.

Wrap Up

For genuine family excitement, make this Pad Thai recipe at home. It’s healthy, flavorful, and perfect for lunch or dinner. The delicious recipe is a substitution for tamarind sauce. So, add ketchup to your shopping list.