Okinawan-Style Pad Thai

Okinawan-Style Pad Thai

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David Peters 0

"This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce."
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40 m servings 597 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
  2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
  3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
  4. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
  5. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
  6. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
  7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.


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Hi, I made this Pad Thai today and it was delicious. I love tamarind and this was the only recipe with tamarind in it. I think I'll try to make noodles a little different and pour hot water ove...

I have made this twice, and I agree, I will put hot water over the noodles, as I had to cook them longer in the sauce to soften them. I used fresh Asian radish instead of dried, but other than ...

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