88% would make this again

Pad Thai Dish Recipe

Q: What is authentic Pad Thai?

Authentic Pad Thai is a Thai stir-fried rice noodle dish cooked with tamarind, fish sauce, palm sugar, eggs, bean sprouts, garlic chives, tofu and usually shrimp or chicken then finished with lime and crushed peanuts for a balanced sweet sour and salty taste. It’s a signature street food in Thailand known for its chewy noodles and bright, layered flavours.

Q: What ingredients do I need for Pad Thai?

You’ll need flat rice noodles, tamarind paste, fish sauce (or soy sauce for vegetarian), palm sugar, eggs, firm tofu cubes, garlic, bean sprouts, garlic chives or green onions, lime wedges and crushed peanuts. Optional add-ins include shrimp or chicken.

Q: How do I make Pad Thai sauce?

Pad Thai sauce is made by mixing tamarind paste, fish sauce, and palm sugar until balanced between sweet, sour and salty. Taste and adjust before you add it to your noodles to get the flavour just right.

Q: Why does my dish taste different from restaurant Pad Thai?

Home made Pad Thai can taste different if the sauce balance is off, you use substitutes like ketchup or too much sugar, or if the noodles are overcooked. Using authentic ingredients and proper soaking techniques helps bring the dish closer to restaurant quality. Many will use some MSG to give it a kick of flavour which makes a big difference too.

Q: How do you cook rice noodles for Pad Thai?

Soak dried rice noodles in warm water until they’re soft but still firm, then drain before stir-frying. Don’t boil them first or they can turn mushy once they hit the hot pan.

Q: Can I make Pad Thai vegetarian or vegan?

Absolutely, you can make it vegetarian by swapping fish sauce for soy or tamari sauce and keeping extra firm tofu as your protein, and make it vegan by also omitting the egg or using an egg substitute.

Q: What protein can I use in Pad Thai?

Traditional versions use shrimp and tofu but you can also use chicken, beef or just tofu for a vegetarian meal. Whatever you choose, cook it first before adding your noodles so it stays juicy and tasty.

Q: How do I keep my Pad Thai noodles from sticking together?

Soak your noodles until pliable, don’t overcrowd the pan when cooking, and toss quickly over high heat so they stay separate and chewy rather than clumping into a sticky mess.

Vish G

January 8, 2026

If noodles make you smile then this Pad Thai dish recipe is about to become your new weeknight crush! It comes together fast, tastes bold and might make you cancel takeout plans with zero regret. With easy to follow steps and full of that classic Thai flavour we’ve kept this dish as authentic as possible for our readers.

PREP TIME

20 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

200 g dried flat rice noodles
2 tablespoons tamarind paste
2 tablespoons fish sauce (or light soy sauce for vegetarian)
1½ tablespoons palm sugar or soft brown sugar
2 tablespoons neutral oil (vegetable or sunflower)
150 g firm tofu, cut into small cubes
2 large eggs
2 cloves garlic, finely chopped
1 cup bean sprouts, plus extra for serving
2 spring onions or garlic chives, cut into short lengths
2 tablespoons roasted peanuts, crushed (optional but recommended)
1 lime, cut into wedges
Optional protein: 100 g raw prawns or cooked chicken pieces

Instructions

Soak the rice noodles in warm water for 20 to 30 minutes until soft but still slightly firm then drain and set aside.
In a small bowl mix the tamarind paste, fish sauce and sugar until the sugar is mostly dissolved and set aside.
Heat a large frying pan or wok over high heat and add the oil.
Add the tofu cubes and cook for 2 to 3 minutes, turning until lightly golden then push them to one side of the pan.
Crack the eggs into the empty space and gently scramble, then mix them through the tofu.
Add garlic and optional prawns or chicken, cooking until just done and fragrant.
Add the drained noodles and pour over the sauce mixture, tossing everything together quickly so the noodles absorb the sauce.
Cook for 2 to 3 minutes, stirring constantly until the noodles are tender and coated but not wet or sticky.
Add the bean sprouts and spring onions, toss briefly and remove from heat.
Taste and adjust with a squeeze of lime or a pinch of sugar if needed.
Serve hot topped with extra bean sprouts, crushed peanuts and lime wedges on the side.