Classic Pad Thai Recipe | Yummly
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Nasser S.: "Top notch, turn out great, much better then local…" Read More
18Ingredients
30Minutes
340Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 teaspoon minced garlic
  • 2 thai chiles (very thinly sliced)
  • 4.5 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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    NutritionView More

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    340Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories340Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol160mg53%
    Sodium2180mg91%
    Potassium420mg12%
    Protein13g25%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber3g12%
    Sugars39g78%
    Vitamin A110%
    Vitamin C25%
    Calcium35%
    Iron15%

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

    Reviews(32)

    Nasser S. 20 days ago
    Top notch, turn out great, much better then local tai restaurant, fry that tof. Will make again definitely.
    Neiman Catley 3 months ago
    I used forbidden rice pad thai and palm sugar and it was bomb!
    Corrie Paulsen 4 months ago
    Sooo good! A tad on the spicy side for me, so next time I’ll use 2 chili’s.
    Nick Rivera 4 months ago
    Amazing!! Thank you!
    Amy Lyons 5 months ago
    I have never given a bad review of a recipe, but I think the proportions must be off. There was way too much fish sauce and tamarind paste. It was terrible. I feel bad saying that, but I just want to encourage people to either adjust the recipe and quantities or use a different recipe so you don't waste food or time. I did use chicken instead of tofu or shrimp, I didn't add the red pepper flakes, and I used brown sugar (since I didn't have palm sugar). Other than that I stuck to the recipe-- which I usually don't do. Making Phad Thai is a great idea-- just use a different recipe!! =)
    Caleb Brousseau 6 months ago
    It was good. but lacked the sour against the sweet and I would prefer it to be alittle more spicy
    Michelle B. 10 months ago
    very good and delicious. will definitely make again.
    Shayne Jones 10 months ago
    Overall flavor was ok. A little fishy but the lime helped out. Sauce was heavier than what I have had on other pad Thai dishes. Cilantro and peanuts were spot on.
    Ceci Gross 10 months ago
    Very good. Added chopped fresh ginger to the sauce.
    Lalania Johnson a year ago
    Excellent flavor!!! My family loved it!!! Will definitely make this again soon! I made my own tamarind paste, which was super easy. The Palm Sugar gave it an excellent touch
    Victoria Lovato 2 years ago
    Just a tad bit sweet.
    simon 2 years ago
    We’ve made it many times. Everyone that Has had it loved it.
    Lisy i. 2 years 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. 2 years 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 2 years ago
    delicious! maybe a tad too sweet, which I'll correct in the future.
    Bareiss 2 years ago
    Sweet hot delicious. Easy once the prep work is done
    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 2 years 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.
    Kerr-Southin 3 years ago
    Excellent I only used one chili, but it needed two.
    Kane Quarrell 3 years ago
    Loved it. Instead of tofu I used chicken thigh fillets. Turned out a treat 👍
    Dana 3 years 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.
    Shannon Blackmore 3 years ago
    Simple and very tasty. But insane amount of sugar - I use much less
    Insung H. 3 years ago
    good i love it easy and quick
    Andrii Shapovalov 3 years ago
    made it with spagetti. put less sugar in. very tasty!
    Jamie 3 years 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!
    Stephanie Harfield 3 years ago
    Liked it and would do it again. The sauce however turned out too sweet for my taste.
    Juan Cano 3 years ago
    amazing! very flavorful, easy and quick
    Martin Gingoyon 3 years ago
    It turned brown for some reason but I love the taste so much. Added more lime for more citrusy taste
    Mary Johnson 3 years ago
    Great flavor, even without the peanuts and 2/3 of the tamarind paste.
    Tom 4 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

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