Classic Pad Thai Recipe -
Classic Pad Thai Recipe
  • READY IN 30 mins

Classic Pad Thai

Recipe by  

"This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
  2. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
  3. Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
  4. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Kitchen-Friendly View


  • Twists:
  • Twist 1: For a pork variation, try ground pork instead of ground chicken.
  • Twist 2: For a meatless version, substitute chopped, firm tofu for the chicken and a chopped 3-egg omelet for the shrimp.
  • Twist 3: Simplify this recipe by omitting hot pepper sauce and replacing ketchup with Heinz Hot & Spicy Ketchup.

Reviews More Reviews

Most Helpful Positive Review
May 06, 2011

I eat pad thai at least once a week so thought I should finally try making it at home - it turned out really well! Would definitely make again.

Most Helpful Critical Review
Oct 19, 2011

Definitely not authentic with the ketchup added. The mixture of ketchup and lime didn't work too well -- doesn't even taste like pad thai. I will have to look for another pad thai recipe to try.


24 Ratings

Jun 30, 2011

This was quite alright, husband liked it a lot, I found it a bit too ketchupy but I guess being a Heinz recipe, that's the idea. I cut back on the sugar, it would have been too sweet for my taste. My advice is not to skip on the fish sauce and use coriander leaves instead of parsley.

May 10, 2011

This was terrific! Not exactly pad Thai but it definitely has that flavor. It's easy and so much less expensive than using jarred pad Thai sauce. We added chili garlic paste to spice it up a little, but other than that, made the recipe as written. Excellent!

Jun 01, 2011

I'm a REAL newbie at this cooking thing, but chose this recipe because it sounded interesting. The wife & I both loved it! Prepared it pretty much the way it says, but missed the part about using rice vemicelli & used ordinary vermicelli. Of course the kitchen looked like a bomb went off after I was done

Nov 14, 2011

Amazing flavor! I used shredded chicken breast which added a great texture to the meal.

Jan 21, 2012

Not sure how authentic this is but it tastes great. Could use a little more heat so next time I will try a hotter pepper sauce.

Jan 11, 2012

Too much ketchup for my taste.


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  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1298 mg
  • 52%

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

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