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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Pad Thai

Serves 2–3 Time 20 minutes Difficulty 3/5 Ingredients 16 Steps 9
Pad Thai

This is a family recipe, so it may not be accurate. It is still delicious, though.

Ingredients

  • ½ pound (225 g) rice noodles
  • ¼ cup (60 ml) fish sauce
  • 3+ tablespoons (50 ml) white vinegar (or rice vinegar)
  • ¼ cup plus 1 tablespoon (75 ml) tamarind juice
  • ¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar)
  • 4 tablespoons (60 ml) vegetable oil
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) dried red chili pepper flakes (or to taste)
  • ½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof)
  • Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)
  • 2 eggs
  • 4 chopped green onions
  • ¾ pound (340 g) bean sprouts
  • ¾ cup (175 ml) chopped unroasted peanuts

Optional

  • Wedge of lime (garnish)
  • Cilantro (coriander) leaves (garnish)

Steps

  1. Soak noodles in warm water about 20 minutes, then strain. Alternatively, pour boiling water over noodles and sit 7 minutes.
  2. Mix fish sauce, vinegar, sugar and tamarind juice in a small bowl.
  3. Heat vegetable oil in a wok on high. Brown chopped garlic and chili peppers 1 minute.
  4. Cook meats/tofu in the oil until browned, 6–8 minutes.
  5. Add assorted veggies. Cook until tender.
  6. Add noodles. Crack eggs over noodles, let cook, then mix.
  7. Add fish sauce mix and mix. Turn heat to medium.
  8. Add chopped green onions and bean sprouts. Stir fry 2 more minutes.
  9. Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a lime wedge.

Notes from the original

  • A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
  • If you can only find tamarind paste rather than tamarind juice, you can combine 25 ml (5 teaspoons) paste with 50 ml (3 tablespoons + 1 teaspoon) water (for unsweetened paste) or with 35 ml (2 tablespoons + 1 teaspoon) water + 15 ml (1 tablespoon) lime juice or lemon juice (for sweetened paste) to make "reconstituted" tamarind juice.
  • Chop cilantro/coriander and mix it with the noodles and other ingredients at the last minute. Take care not to overcook it, or it will become slimy.

Source. Adapted from “Cookbook:Pad Thai” by Wikibooks contributors, revision of 2025-10-17, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. SamedFEB10 - 102.JPG by Tuxta, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.