Classic Pad Thai

TASTE (24)
Victoria Lovato: "Just a tad bit sweet." Read More


  • 1 teaspoon minced garlic
  • 2 thai chiles (very thinly sliced)
  • 4 1/2 ounces palm sugar (or 2/3 cup, 5 oz./155 g firmly packed brown sugar)
  • 1/2 cup tamarind paste
  • 6 tablespoons asian fish sauce
  • 1 1/2 teaspoons fresh lime juice
  • 7 ounces pad thai noodles
  • 2 tablespoons canola oil
  • 1 pound large shrimp (peeled and deveined)
  • 1 pinch red pepper flakes
  • 3 eggs
  • 5 ounces extra firm tofu (julienned)
  • 2 carrots (peeled and julienned)
  • 4 ounces bean sprouts
  • 2 green onions (white and light green portions, sliced)
  • cilantro leaves
  • roasted peanuts
  • lime wedges
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    Made it

    NutritionView More

    Sodium91% DV2180mg
    Fat22% DV14g
    Protein25% DV13g
    Carbs15% DV46g
    Fiber12% DV3g
    Calories340Calories from Fat130
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate46g15%
    Dietary Fiber3g12%
    Vitamin A110%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Victoria Lovato a month ago
    Just a tad bit sweet.
    simon f. 2 months ago
    We’ve made it many times. Everyone that Has has it loved it.
    Lisy i. 4 months ago
    This is a great recipe! Turned out way better than last time I tried to use tamarind paste. My sauce was very thick and concentrated so I needed to add water to get it to mix in. I used Farm Boy vegan chicken nuggets instead of shrimp. Next time I'll add another chili pepper.
    Francis T. 7 months ago
    Amazingly good! This is very comparable (heck I'd even say it rivals it) to the pad thai we order at our favorite Thai restaurant. My wife, the foodie, was impressed with the taste which says a lot. I made a few slight changes. I sauteed some chicken breast first and transferred it to a plate, cooked the shrimp, then added the chicken back with the shrimp. I omitted the tofu and spicy ingredients (chilies, pepper flakes) - the latter to make it kid friendly although the adults don't mind the heat ;). Used 2/3 cup of brown sugar and it wasn't too sweet although next time I'll reduce the amount of brown sugar to about 1/3 cup and see how it is. After dinner with the kids and packing our lunches for the next day for my wife and myself, the pad thai was finished just like that! I'll be doubling the recipe next time!
    Tiffany 8 months ago
    delicious! maybe a tad too sweet, which I'll correct in the future.
    Bareiss 8 months ago
    Sweet hot delicious. Easy once the prep work is done
    Frances G. 9 months ago
    turned out better than most pad thai that i have had in restaurants. i think second time making it will be easier for me. i left out tofu. added red peppers
    Nancy 10 months ago
    Prep took me longer than expected but I am a little slow as a stroke survivor. Love the red pepper flake! Will make it again soon.
    maggie kerr-southin 10 months ago
    Excellent I only used one chili, but it needed two.
    Kane Quarrell a year ago
    Loved it. Instead of tofu I used chicken thigh fillets. Turned out a treat 👍
    Dana a year ago
    This recipe is easy to make and soooo tasty! I cannot believe that I am able to make authentic pad Thai! No need to visit my local Thai restaurant anymore.
    Simple and very tasty
    Insung H. a year ago
    good i love it easy and quick
    made it with spagetti. put less sugar in. very tasty!
    Jamie a year ago
    I really loved it, however, I couldn’t find all of the ingredients it called for in the store so I had to buy a packaged sauce, which turned out fine. I could live without the tofu too. I added some chili garlic sauce to add a kick for those who like it spicy!
    Liked it and would do it again. The sauce however turned out too sweet for my taste.
    Cano 2 years ago
    amazing! very flavorful, easy and quick
    Martin Gingoyon 2 years ago
    It turned brown for some reason but I love the taste so much. Added more lime for more citrusy taste
    Mary J. 2 years ago
    Great flavor, even without the peanuts and 2/3 of the tamarind paste.
    Paola Sanchez 2 years ago
    Perfect recipe I added lemon juice at the end
    Smeds 2 years ago
    Good recipe! Turned out great!
    Tom 2 years ago
    This recipe is awesome. I put about a tablespoon of peanut butter into the sauce and it adds a lot to the flavor
    Angelo M. 3 years ago
    I enjoyed this dish and I have some remarks based on my personal taste. In my opition half of the lime is already enough: I found the acid taste component too strong compared to the other components. The quantities for 4 serving gave me 8 portions of about 250-260 g, that means about 110 kcal/100g. Very good: I can keep eating this recipee with any worry!
    Brett H. 4 years ago
    Easy to make and delicious! Definitely a great break from the weekly dinner grind. If you don't like it to spicy I would only add one thai chili and make sure it's minced.