Rating: 4.57 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.

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  • Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.

  • Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.

  • Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.

  • Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.

  • Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.

  • Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Nutrition Facts

597 calories; protein 21.1g; carbohydrates 61.6g; fat 31g; cholesterol 117.2mg; sodium 635.3mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
05/02/2012
Hi, I made this Pad Thai today and it was delicious. I love tamarind and this was the only recipe with tamarind in it. I think I'll try to make noodles a little different and pour hot water over them, since I like my noodles very soft. I made a bigger amount of food and my noodles were not exactly perfect and it took a bit longer. Overall, great recipe, thank you. I'll be making it over and over again. Read More
(7)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/02/2012
Hi, I made this Pad Thai today and it was delicious. I love tamarind and this was the only recipe with tamarind in it. I think I'll try to make noodles a little different and pour hot water over them, since I like my noodles very soft. I made a bigger amount of food and my noodles were not exactly perfect and it took a bit longer. Overall, great recipe, thank you. I'll be making it over and over again. Read More
(7)
Rating: 5 stars
03/29/2020
Loved it!!! My new pad thai go-to recipe! I made a few adjustments based on my personal preferences. No chicken (I’m plant based), only used 8 oz of noodles so I would have higher vegetable to noodle ratio, and only 2 tbs of sugar because I don’t like an overly sweet pad thai. I added carrot matchsticks & thinly sliced onion as well for more vegetables. I also used tamarind concentrate (not paste, I find it very difficult to work with). I was able to find brown rice noodles which were also delicious & no change in texture or taste. Read More
(3)
Rating: 5 stars
05/22/2020
Are you kidding me? This was amazing! No chicken and no bean sprouts, only 8oz of noodles, but I was looking more for the sauce to go with the pad thai noodles I have. Use the same proportions as the recipe and 8 oz of noodles, top it with a tuna steak barely thawed and wow, you won’t be disappointed! Read More
(2)
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Rating: 4 stars
11/19/2015
I have made this twice, and I agree, I will put hot water over the noodles, as I had to cook them longer in the sauce to soften them. I used fresh Asian radish instead of dried, but other than that, followed the recipe and it was very good! Read More
(2)
Rating: 5 stars
04/23/2021
I just got this recipe in my email. It is very similar to the America's Test Kitchen Pad Thai recipe that I made last night. This recipe uses chicken instead of shrimp in ATK, which I actually substituted in the ATK recipe. There are also a few other minor differences. The tamarind paste is essential! I am still dreaming of the BEST Pad Thai ever. Read More
(1)
Rating: 5 stars
06/21/2019
I doubled the recipe because I have a large family left out the tamarind paste and dried radish because I don t have them and substituted fish sauce for the salt and white vinegar for the rice vinegar because I was out. I also finished with 1/4 cup of sesame oil drizzled over the top. Delish!!!! Read More
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Rating: 5 stars
01/01/2021
Extremely good. Followed recipe, but had to sub canola for peanut oil. The actual peanuts add a good flavor, but you definitely want to try to find crushed ones, as it’s pretty laborious otherwise. Overall, great recipe. Will definitely be my go to of Thai recipe. Read More
Rating: 4 stars
05/09/2021
This was.good but as All chicken breasts are it’s was dry. Either way, the gravy was awesome Read More
Rating: 5 stars
04/25/2021
Absolutely amazing Read More