Authentic Pad Thai Recipe - Allrecipes.com
Authentic Pad Thai Recipe
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How to Make Pad Thai
Watch a Thai chef make this authentic Thai noodle dish. See more
  • READY IN 1 hr

Authentic Pad Thai

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2012

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
Jul 19, 2012

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.

 
May 22, 2012

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. I would have liked it to be a bit saucier. I'm not sure if I cooked it a bit too long and the sauce got all soaked up or if I just need to make more sauce next time. Even still the flavors were wonderful so I am giving this 5 stars. Thanks for the great recipe.

 
May 30, 2012

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 again!

 
Sep 29, 2012

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 of red pepper flake. I also grilled the chicken and added the chicken to the rest of the ingredients in the wok just before the cooking was complete. Came out DELICIOUS, and the chicken had a more authentic texture as opposed to cooking the chicken in a skillet. Thanks for the amazing recipe!

 
Jul 16, 2012

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 ingredients in the mixture). I used a tamarind paste substitute because I couldn't find any in my town (blend of prunes, lemon juice and dried apricots and was VERY close to the real thing). I also added a tablespoon of worcestshire sauce to the final product while the noodles were cooking. I mixed some of the chives and a dash of cilantro in the mixture in addition to using them as garnishes. I used 5 eggs instead of 4 but only because we love eggs. The dish was great and I will be making it again very soon!

 
Sep 06, 2012

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

 
Jun 21, 2012

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 instead of breasts. My Thai-food loving teenager and husband loved it

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 78.8 g
  • 25%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1479 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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