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traditional pad thai recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This traditional Pad Thai recipe offers a vibrant and flavorful meal with a balance of sweet, sour, and savory notes, perfect for a satisfying family dinner on busy weeknights.
Ingredients
- 7 oz dried flat rice noodles (5–7 mm wide)
- 2 tablespoons neutral cooking oil, divided
- 7 oz boneless, skinless chicken breast, thinly sliced
- 5.3 oz raw shrimp, peeled, deveined, tails on
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 oz fresh bean sprouts, plus more for garnish
- 1 oz fresh chives (cut into 1 inch lengths), plus more for garnish
- 0.5 small red radish, thinly sliced
- 4 oz firm tofu, pressed and cubed
- 0.5 cup roasted peanuts, roughly chopped
- 1–2 fresh limes, served as wedges for garnish
- 0.25 cup seedless pulp tamarind paste
- 0.25 cup hot water
- 3 tablespoons palm sugar (finely chopped) or light brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon alcohol-free rice vinegar
- a pinch red pepper flakes (optional)
Instructions
- Prep Noodles: Place rice noodles in a large bowl and cover with hot tap water. Let them soak until pliable but still firm to the bite (15-20 minutes). Drain thoroughly.
- Make Pad Thai Sauce: In a small bowl, whisk together 0.25 cup tamarind paste, 0.25 cup hot water, 3 tablespoons palm sugar, 3 tablespoons fish sauce, 1 tablespoon alcohol-free rice vinegar, and a pinch of red pepper flakes (if using) until smooth (2 minutes). Set aside.
- Cook Proteins: Heat 1 tablespoon neutral cooking oil in a large wok or 12-inch non-stick skillet over medium-high heat. Add chicken and stir-fry until lightly browned and cooked through (2-3 minutes). Remove and set aside. Add remaining 1 tablespoon neutral cooking oil. Add shrimp and/or cubed firm tofu; stir-fry until pink (shrimp) or golden (tofu) (2-3 minutes). Remove and set aside.
- Scramble Eggs and Garlic: Add minced garlic to the wok and stir-fry until fragrant (30 seconds). Push garlic to one side, pour beaten eggs into empty space. Scramble eggs until just set, then break into smaller pieces and mix with garlic (2 minutes).
- Combine and Cook Noodles: Add drained rice noodles to the wok. Pour prepared Pad Thai Sauce over noodles and toss vigorously until evenly coated and slightly softened (2-3 minutes). If noodles stick, add a tablespoon of water or a bit more oil.
- Finish and Serve: Return cooked chicken, shrimp, or tofu to the wok. Add 2 oz fresh bean sprouts, 1 oz chives, and thinly sliced red radish. Toss everything together until vegetables are tender-crisp and vibrant (1-2 minutes).
Notes
For health-forward upgrades, consider organic chicken or sustainable wild-caught shrimp, low-sodium fish sauce, or whole grain rice noodles. To avoid soggy noodles, drain thoroughly and cook on high heat, taking care not to over-soak them initially. If bland, adjust with more fish sauce, lime juice, or sugar.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx 400 g)
- Calories: 650 calories
- Sugar: 35 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg