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Authentic Pad Thai

Rated as 4.23 out of 5 Stars
3m

"Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts."
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Ingredients

1 h servings 583
Original recipe yields 6 servings

Directions

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  1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
  4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
  5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 583 calories; 21.3 78.8 21.5 132 1479 Full nutrition

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Reviews

Read all reviews 169
  1. 230 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Okay I LOVE thai food and I was very skeptical about this dish especially with the word "authentic" but I must say this is beyond DELICIOUS!!! I followed the recipe exactly and this is a WINNER!...

Most helpful critical review

I paid attention to those who thought it was too sweet and reduced the amount of sugar I used. Mistake. With the tamarind paste and vinegar, the amount of sugar in the recipe is appropriate.

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Okay I LOVE thai food and I was very skeptical about this dish especially with the word "authentic" but I must say this is beyond DELICIOUS!!! I followed the recipe exactly and this is a WINNER!...

Made this recipe after watching the video and it's the best version we've EVER made at home. We used thinly sliced pork instead of chicken and threw in some cilantro too. I'm already craving it ...

This was delicious. The only changes I made were to use tamarind concentrate instead of the paste (it was all they had at the Asian grocery store), and I forgot to add the paprika at the end. ...

Finally, I've found a righteous version of my favorite Asian dish! Only things I did differently is: I marinated the chicken over night in coconut milk, the zest of 1 lime and about a teaspoon o...

I made this recipe twice. The first time I made it turned out awful. The second time it was great. I believe there were two main issues with the first attempt I had. I couldn't find tamarind...

I paid attention to those who thought it was too sweet and reduced the amount of sugar I used. Mistake. With the tamarind paste and vinegar, the amount of sugar in the recipe is appropriate.

Extremely delish! I doubled the tamarind mixture after reading other reviews and it was a good amount. You could probably just use 1.5X the fish sauce as it's a very strong flavor (2X the other...

Delicious. Didn't change the sauce proportions at all but did add half a chopped onion, some stir-fried tofu cubes and a splash of sweet chili sauce. We also used a pound of chicken thighs ins...

very tasty, easy to do, but not much plate appeal. definately will make again