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Brittany: "Enjoyed this recipe better than the last I tried…" Read More
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  • 6 tablespoons fresh lime juice (2 limes, 2 lemons)
  • 5 tablespoons sugar
  • 4 tablespoons fish sauce (I like Thai Kitchen brand)
  • 6 tablespoons chili sauce (thai spicy thai, I like Thai Kitchen gluten free brand)
  • 3 tablespoons tamarind paste (asian markets or online)
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons chicken stock (organic)
  • 2 pinches red pepper flakes (or to taste)
  • 1 pinch kosher salt (or to taste)
  • 4 tablespoons vegetable oil (or sunflower)
  • 4 garlic cloves (minced)
  • 4 shallots (finely diced)
  • 1 pound chicken
  • 2 pounds shrimp
  • 4 eggs (lightly beaten)
  • 3 cups bean sprouts (fresh)
  • 1/3 cup fresh cilantro (finely chopped, about 1/2 of a bunch)
  • 4 tablespoons roasted peanuts
  • 5 scallions (chopped, ends removed)
  • 2 packages rice noodles (Pad Thai, I like Annie Chun’s)
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    NutritionView More

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    Calories470Calories from Fat160
    Total Fat18g28%
    Saturated Fat2.5g13%
    Trans Fat0g
    Calories from Fat160
    Total Carbohydrate30g10%
    Dietary Fiber2g8%
    Vitamin A30%
    Vitamin C30%

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


    Brittany 2 months ago
    Enjoyed this recipe better than the last I tried! Do note that this is probably around medium spicy with just the chili sauce and minimal red pepper.
    Julie 3 months ago
    Disappointed..... way too sour! First time using tamarind paste and think 3 Tbsp was too much. I wish I had read read reviews as think peanut butter would have been a good addition.
    Zeina Kabbara 3 months ago
    So so so delicious! Ok so I didn’t have fish sauce and I substituted with a bot of soy sauce and ouster sauce - i am low on chilli flakes too 🙀 And used date syrup instead of tamarind sauce and less sugar, just 1 teaspoon I used 2 lemons and actually added a Tbsp of peanut butter into the sauce.. I mean soooo sooo delicious! And so easy! Thank you for the recipe from the bottom of my heart ❤️
    Sierra Powell 5 months ago
    A little spicier then I thought, but that could just be the brand/ type of chili sause I used. Ended up adding tofo and soaking the scallions in a vinegar for a little more flavor and adding a few spices. Pretty good overall. Would have been nice to thicken sause a big prior to adding to pan. Overall pretty good!
    Tal Zucker 10 months ago
    I put less sugar. A bit less fish sauce. I used peanut butter 1.5 tablespoon as I didn’t have peanuts. Everyone loved it.
    Alexa Adams 2 years ago
    I used less fish sauce brown sugar and regular sugar and it still tasted amazing with less of that stuff. So less sodium and sugar.
    Andre Barboza 2 years ago
    exceptional!! freakishly Delicious
    Kathie M. 3 years ago
    Tastes great, the only change that I would make is to cut back on the lime juice. It was just a little overpowering but otherwise a great recipe.
    Emilee S. 4 years ago
    Don’t forget the spicy Thai paste/sauce and not too many noodles.
    Viveca Amato 4 years ago
    Very good better than most even though I changed some things around,,the main thing is the sauce is great,
    Jen 5 years ago
    Turned out very well, though not quite the taste I'm looking for. Used green onions instead of scallions, and only 3 eggs instead of 4 (that's all I had). It was spicy, so you could probably skip the red pepper flakes if you wanted to.