Pad Thai Recipe, Noodles and Tamarind Sauce

Pad Thai is a Thai noodle dish with a sweet, sour and savoury sauce. Rice noodles are stir-fried with ingredients such as egg, tofu, bean sprouts and garlic chives. Fresh prawns, dried shrimp and peanuts appear in many recipes. T1 T2

Ingredients vary between cooks, so check the recipe or ask the restaurant if you need to avoid something.

Pad Thai balances tangy tamarind, sweetness from sugar and saltiness from fish sauce. The noodles carry the sauce, while egg, tofu, peanuts and your chosen meat or seafood add their own flavours and textures. T7

When cooking at home, taste the sauce before adding it to the noodles. It is easier to adjust a small amount of sauce than a finished pan of food.

Pad Thai can be mild or spicy, depending on the recipe. Some cooks add chilli during cooking; others offer it separately so you can season the dish yourself. Thai recipes include examples of both. T9 T43

If you want a mild meal, ask whether the sauce or noodles already contain chilli. Chilli served on the side does not necessarily mean the rest of the dish is chilli-free.

Lime, crushed roasted peanuts, chilli powder, sugar, bean sprouts and garlic chives are common accompaniments. Some versions also come with banana blossom or shredded green mango. T43

Taste the noodles first. Lime adds sharpness, sugar adds sweetness, chilli adds heat and peanuts add crunch. If you have an allergy, check the accompaniments as well as the cooked dish.

No. Pad Thai already has rice noodles as its main starchy ingredient. It can be served as a complete dish with its vegetables, egg and chosen protein. A separate side of rice is optional. T11

The main differences are the noodles, sauce and vegetables. Pad Thai is usually tangy and sweet, Pad See Ew is soy-seasoned, and drunken noodles have chilli and basil. These Thai recipes show the differences:

Recipes vary, so check individual ingredients when ordering. Compare our Pad See Ew and Pad Kee Mao, or explore the wider Thai noodle guide.

The name means “Thai-style stir-fry”. The longer Thai name refers specifically to stir-fried noodles. The dish also has Chinese culinary influences; its name does not establish who invented it. T1 T11

Read our history of Pad Thai for its origins, cultural significance and regional styles. The exact invention story is disputed. Government campaigns promoting noodles are not, by themselves, proof that the government invented Pad Thai. T3

Choose narrow rice noodles labelled for Pad Thai. Check whether your recipe calls for ordinary narrow noodles or the chewier variety described below. T11

Check the packet instructions and the recipe before soaking. Also check the weight: 100 g of soaked noodles is a different quantity from 100 g of dry noodles.

A familiar Pad Thai sauce combines tamarind, sugar and fish sauce. Tamarind gives it sourness, sugar adds sweetness and fish sauce supplies salty, savoury flavour. Some Thai recipes use vinegar or salt as alternatives. T12

Use the amounts in one recipe rather than mixing sauce quantities from different recipes. The strength of the tamarind matters too.

Some Thai recipes use lime, but it is not a straight swap for tamarind in every sauce. The two ingredients have different flavours and strengths. If your recipe calls for tamarind, use it for your first attempt.

Lime is not always just a garnish. Chef Supaksorn’s Chaiya recipe offers it as a souring alternative, and KRUA.CO’s seafood Pad Thai adds it during cooking. Follow those recipes’ own quantities and methods. T8 T18

Soften tamarind pulp in warm or hot water, squeeze and mix it into the water, then strain out the seeds and fibres. The liquid you collect is what the recipe means by tamarind water. T21 T22

Measure that liquid after straining. More water makes a weaker mixture, so a spoonful of pulp is not equivalent to a spoonful of prepared tamarind water. Use the dilution stated in your Pad Thai recipe.

No. Thai recipes use both palm sugar and granulated sugar. Pholfoodmafia’s river-prawn recipe, for example, uses granulated sugar. Palm sugar is not compulsory for every authentic version. T13

Use the sugar specified in your recipe and measure it as directed.

Yes, a suitable soy-based seasoning can be used in a vegan recipe. Nestlé Thailand’s plant-based Pad Thai combines seasoning sauce with tamarind and sugar. Use a recipe designed around that sauce rather than assuming it replaces fish sauce spoon for spoon. T23

Check the label: some soy-based seasonings contain wheat. Replacing fish sauce also does not remove egg or dried shrimp elsewhere in the dish. T26

No. Oyster sauce is optional. The Thai recipe linked here makes its sauce with tamarind, sugar and fish sauce, adding prawn fat for flavour. T20

If you need to avoid oyster sauce, ask what the cook uses. A sauce without it can still contain fish or other seafood.

No. Both sweet and salted preserved radish are used in Thai recipes. Pholfoodmafia’s river-prawn recipe uses the sweet type, while Chef Nan’s recipe uses salted radish. T13 T14

Check which one your recipe needs before buying it. They season the dish differently, so swapping them can change how much salt or sweetness the finished noodles need.

Firm tofu can be cut into pieces and fried before it is mixed with the noodles. Chef Nan’s cooking guide fries it until golden. Soft tofu will not give the same result. T15

Alongside the noodles and sauce, common Pad Thai ingredients include garlic, shallots, preserved radish, bean sprouts and garlic chives. Chef Thanakorn’s prawn recipe uses all five and serves fresh accompaniments alongside the cooked noodles. T11

Check the serving instructions as well as the ingredient list: some vegetables go into the pan, while others are served fresh.

Peanuts add nutty flavour and crunch. They are not always just a topping. Some Thai recipes mix ground roasted peanuts into the noodles towards the end of cooking. Removing the garnish would not remove those peanuts. T19

At Charm Thai Cafe, peanuts are served separately and are not used in the Pad Thai sauce or cooking. Read our Pad Thai dish information and tell us about a peanut allergy before ordering. Our shared kitchen cannot guarantee freedom from cross-contact.

Dried shrimp add small pieces of seafood flavour throughout the noodles. They are separate from any fresh prawns or other seafood in the dish, so removing the large prawns does not remove them. T18

For vegan Pad Thai, use a recipe without dried shrimp, fish sauce or egg. Nestlé Thailand’s plant-based recipe is one example. T23

An authentic Pad Thai recipe does not have to follow one fixed ingredient list. Thai cooks use different sugars, preserved radishes and cooking methods. Chef Nan’s recipe and Pholfoodmafia’s river-prawn version show some of those differences. T14 T13

For a reliable starting point, choose one complete Thai recipe and follow its noodle weight, sauce quantity and cooking steps together. The prawn recipe is one option.

For an easy Pad Thai recipe, start with the prawn recipe. It separates the sauce from the stir-fry and gives the quantity of sauce to add to the noodles.

Read the whole recipe and measure the ingredients before heating the pan. Chef Thanakorn’s prawn Pad Thai recipe is another option with a measured sauce and step-by-step cooking method. T11

Measure the finished sauce for the amount of noodles you are cooking. A sauce recipe may make enough for more than one pan of Pad Thai. T12

For the prawn recipe, make the sauce batch first, then use 4 tablespoons of that finished sauce with the stated noodle quantity. T40

Many dried rice noodles need soaking, but some recipes also call for a brief boil. Check both the noodle packet and the recipe. Different noodle products need different handling. T16

KRUA.CO’s grilled-pork Pad Thai soaks its noodles and then boils them briefly before stir-frying. That is why “never boil Pad Thai noodles” is too rigid a rule. T17

No. You need control over the heat, rather than the highest flame throughout cooking. Too much heat can burn the noodles before the sauce coats them properly. In Michelin’s Thai chef interviews, Sujira Pongmorn recommends adjusting the heat as you cook. T7

Follow your recipe’s sequence and use a heat level that suits your pan and cooker.

Yes. You can make Pad Thai in a suitable frying pan. Chef Andy Yang recommends a non-stick pan for home cooking. Choose one with enough room to turn the noodles and ingredients without crowding them. T7

Follow the pan manufacturer’s heat instructions, especially for non-stick coatings. A very high flame is not essential.

Use the oil and quantity given in your recipe. The prawn recipe uses 2 tablespoons of rice bran oil. Other methods divide the oil between stages or remove excess oil before continuing. T40 T15

Measure it rather than adding a large splash whenever the noodles catch. Water, noodle preparation and heat also affect how they cook.

A common method is to push the noodles aside, crack the egg into the clear space and let it begin to set. Fold the noodles back over it, then mix everything together. Chef Nan’s recipe uses this approach. T14

Some versions serve the egg on top or wrap it around the noodles instead. Follow the method for the style you want. T13

Small batches are easier to stir and cook evenly in a home pan. Too much food makes it harder to control moisture and can leave the noodles wet. KRUA.CO’s noodle guide warns against overfilling a domestic pan. T16

Split the prepared ingredients into batches that leave room to turn the noodles. The right amount depends on your pan and cooker.

The noodles should be cooked through, with the sauce coating them rather than pooling underneath. Egg, tofu and vegetables should be mixed through the dish. Glass noodles and narrow rice noodles will have different textures. T14 T43

The sauce should balance sweet, sour and salty flavours. Colour alone does not tell you whether the dish is well cooked. T7

The noodles may need a little more water, not more sauce. Chef Nan’s method softens the noodles with water before adding the seasoning. Too little water can leave the centre hard; too much can make the dish wet. T15

Add water gradually and check the noodles as they cook. Extra sauce would also add more sugar, salt and sourness.

Check how long you soaked the noodles, how much liquid you added and how full the pan was. Overcrowding a home pan can leave the noodles wet, and different noodle products need different preparation. T16

For the next batch, measure the liquid, drain the noodles as directed and leave room to stir. Turning up the heat will not undo noodles that have already become too soft.

Prepare the noodles correctly and use a suitable pan with the recipe’s measured oil and water. A non-stick pan can make handling easier; Chef Andy Yang recommends one for home cooking. T7 T14

If the noodles catch, check the heat and liquid before pouring in more oil.

No. Fresh and dried rice noodles need different preparation. Fresh broad noodles can firm up when cold and may need loosening before they go into the pan. Dried narrow noodles usually need soaking according to the packet and recipe. T16

Make sure the advice you are following is for the noodles you bought.

Check the strength of your tamarind and the amount of sauce you used. Tamarind pulp, prepared liquid and bottled products can differ in sourness. T22

Taste a little sauce separately before adding more to the noodles. If you adjust it, make a small change and taste again. There is no fixed spoonful of sugar that will balance every tamarind product and portion size.

The sauce needs enough sourness to balance its sugar. If it tastes too sweet, check the sugar and tamarind amounts against your recipe. T12

Try any adjustment on a small sample first. Tamarind adds sourness; fish sauce adds salt as well as savoury flavour. Taste each change before adjusting the rest.

Stop adding salty seasoning and taste the noodles with the rest of the ingredients. The Thai Department of Health recommends tasting before adding condiments. More sauce is not always the answer. T41

Sugar changes the flavour but does not remove salt. If you want to try adding unseasoned noodles or other ingredients, test a small portion before changing the whole pan.

The colour depends on the ingredients in the sauce. Some Thai versions use prawn fat, while a Chaiya-style sauce includes dried chilli. Both are examples of ingredients that can contribute colour. T20 T8

An orange or red appearance does not prove that ketchup was used. Ask about the sauce if you need to know what is in it.

No. Fresh prawns are optional. Phol Tantasathien’s recipe can be made with or without them. T40

Leaving out prawns does not automatically make the dish vegetarian. Fish sauce, dried shrimp or egg may still be present, depending on the recipe. The glass-noodle recipe linked here, for example, includes fish sauce and egg. T19

Cook the chicken through before combining it with the noodles and sauce. In Phol Tantasathien’s version, chicken thigh is briefly marinated in light soy sauce, cooked and set aside while the other ingredients are prepared. T44

His recipe uses tamarind, palm sugar and fish sauce, with egg, sprouts, chives and peanuts. Follow the full recipe for quantities and timing. Choosing chicken changes the protein, but it does not remove the other ingredients or allergens. T29

Beef Pad Thai uses sliced beef with noodles, sauce and vegetables. The Thai home recipe linked here adds yellow tofu, preserved radish, egg, sprouts and garlic chives. T45

Measure the finished sauce for the amount of noodles you are cooking. The recipe makes its sauce separately, and the whole batch may be more than one serving needs.

Fry cubes of firm tofu until crisp, then combine them with the noodles and vegetables. Unilever Food Solutions Thailand’s plant-based recipe uses rice noodles, preserved radish, sprouts and peanuts, with a sauce of tamarind, seasoning sauce and palm sugar. T46

For a vegetarian or vegan meal, check all the ingredients. Tofu also appears in recipes with egg, fish sauce or shrimp, so tofu Pad Thai is not automatically vegan.

Yes. Some versions replace rice noodles with glass noodles. KRUA.CO’s recipe combines them with prawns, tofu, preserved radish, egg, sprouts and chives, in a sauce made with tamarind, fish sauce and coconut sugar. T19

Follow the glass-noodle recipe’s soaking and cooking instructions. Changing the noodles does not remove the other ingredients or allergens.

Vegetarian Pad Thai may include egg; vegan Pad Thai excludes egg and all other animal ingredients. Vegetarian practices differ, so say exactly what you eat when ordering. T24

For a vegan meal, check the sauce and seasonings as well as the protein. Fish sauce and dried shrimp need to be omitted or replaced with suitable ingredients. Our vegan guide explains restaurant choices. Tell us separately about an allergy.

Yes, Pad Thai can be made with gluten-free ingredients, but rice noodles alone are not enough. Check every sauce and seasoning too. Some soy-based sauces contain wheat. T26

Preparation matters as well as ingredients. Ask about cross-contact if you have coeliac disease or a wheat allergy. Our shared kitchen handles wheat and cannot guarantee freedom from cross-contact. T25

Depending on the recipe, Pad Thai can contain peanuts, egg, fish, prawns or other shellfish, soya and wheat-containing seasonings. Check the sauce, cooked ingredients and garnishes, not just the protein named on the menu. T25

Tell the restaurant about your specific allergy before ordering and ask about cross-contact. Removing a topping does not remove an ingredient already used in the sauce or pan.

The Thai recipes linked here do not require peanut butter in the sauce. One prawn-fat version uses tamarind, sugar, fish sauce and prawn fat instead. T20

That does not make the finished dish peanut-free. Some cooks mix ground peanuts into the noodles. If you have a peanut allergy, ask about the sauce, cooking, garnish and cross-contact. T19

Some versions do, while others do not. Chef Nan’s tamarind-based recipe does not list coconut milk in its sauce. Chef Supaksorn’s Chaiya version, however, uses coconut cream. T14 T8

If you need to avoid coconut, ask about the recipe rather than assuming all Pad Thai is made the same way.

Calories in Pad Thai depend on the ingredients and portion size. A Thai nutrition leaflet from Siriraj Hospital gives a Pad Thai example of 557 kcal, but does not state its serving weight or full recipe. That number cannot be applied to every plate. T48

When comparing Pad Thai calories, check whether the figure is for a whole pack or one portion, and whether the ingredients match your meal. T30

We do not have a measured calorie total for Charm Thai Cafe’s Pad Thai.

Look at the portion, ingredients and what you eat across the day. Noodles, vegetables, protein and sauce all contribute to the meal. Thai Department of Health guidance recommends a variety of food groups and attention to excess fat, sugar and salt. T31

A dish’s name alone does not tell you its nutritional balance. Two versions of Pad Thai can use quite different quantities of noodles, vegetables and seasoning.

Plan your noodle portion, include vegetables and protein, and measure the oil and sauce. Thai Department of Health guidance on plant-based meals stresses varied vegetables, protein and reducing excess fat, sugar and salt. T32

Switching to tofu or glass noodles does not, by itself, tell you whether the finished dish has fewer calories. You need the full recipe and portion size to make that comparison.

Both names describe adapted recipes, but neither tells you the carbohydrate count of your portion. One Thai recipe labelled keto Pad Thai uses konjac noodles and stevia instead of the usual rice noodles and sugar. It also includes tamarind, fish sauce, other seasonings, egg, pork, prawns and almonds. T47

For low-carb Pad Thai, check the quantities and nutrition information for the noodles, sauce and sweetener. A “keto” name is not enough to calculate the carbs. If ordering from a restaurant, ask which noodles it uses.

Make the sauce, measure the ingredients and prepare everything you need before heating the pan. Having the ingredients ready lets you add them in the right order without stopping midway through cooking. T15

Keep raw meat separate from other foods and keep perishable ingredients appropriately chilled. Do not leave the prepared ingredients beside a warm cooker for hours while you wait to start. T33

Refrigerate leftovers promptly. Thai Department of Medical Sciences guidance says not to leave cooked food at room temperature for more than two hours and to keep perishable cooked food below 5°C. T33

Follow any storage instructions supplied with the meal. There is no single fridge keeping time that applies to every Pad Thai recipe. If you do not know how the food was handled or stored, do not rely on reheating to make it safe. T36

Check how the food has been stored and follow any instructions supplied with the meal before freezing it. Keeping food in portions can make it easier to use later. Follow the stated keeping time rather than assuming that freezing gives every dish the same shelf life. T34

When defrosting, use the fridge rather than leaving the food on the worktop. Bangkok food-sanitation guidance warns against thawing at room temperature. T35

Reheat only what you plan to eat, and heat it thoroughly throughout. Follow any reheating instructions supplied with the meal. Safe storage and thorough heating both matter when handling leftovers. T36

If you do not know how the food was stored, do not rely on reheating to make it safe. Use the instructions for your meal rather than assuming that one reheating time suits every portion.

The standard Thai spelling is shown below. It includes a final letter that is sometimes missed in informal spellings. Keeping the Thai name handy can help when looking up recipes or reading a menu. T1

The first syllable has a low tone; the second has a mid tone. Keep the first syllable short and end it with a t sound. T38 T39

You can ask for the strict Thai vegetarian style shown below, then confirm the ingredients. This style excludes animal products and certain pungent vegetables, including garlic and garlic chives. It is more specific than an ordinary vegan request. T24

Check that egg, fish sauce and shrimp are omitted. Nestlé Thailand’s recipe gives one example. For individual ingredient requests, see question 62; do not rely on the dish name alone. T23

Use one of the phrases below to ask for a plate of prawn Pad Thai. The first has a polite ending commonly used by male speakers; the second has one commonly used by female speakers. Choose one ending, rather than saying both. T37 T49

Use one of the requests below for a plate of chicken Pad Thai. Choose the polite ending that suits you, as explained in question 60. Chicken and egg have different Thai names, also shown below. T37 T49

The requests below ask the cook to leave out a particular ingredient. They do not guarantee that it can be removed from a sauce that has already been prepared. T37 T18

If you have an allergy, explain the allergy separately and ask about both ingredients and cross-contact.

Choose your protein and chilli level, then check any ingredients you need to avoid. Ask about the sauce, ingredients cooked into the noodles and garnishes.

Tell the team what you are allergic to before ordering and ask about cross-contact. Removing a topping does not confirm that the rest of the meal meets your requirements. T25

For Pad Thai delivery, choose your dishes from the menu, then call 01302 210408. Give the team your full address and postcode so they can confirm delivery before you order. Our delivery guide explains the arrangements.

Include your protein choices, preferred chilli levels and any allergies. For dining at the restaurant instead, Book a Table.