Easy Pad Thai Recipe

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Mmmm pad thai. We hit up the Thai place down the street at least a couple times a week for pad thai, so we decided to finally learn how to make it.

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Ingredients for Pad Thai

The hardest part about the recipe may be finding all the ingredients – palm sugar and tamarind paste aren’t exactly American staples. But Amazon seems to have everything you need –

  • Rice noodles (I prefer the really wide variety)
  • 2 eggs
  • Green onions
  • Mung bean sprouts
  • A carrot
  • Broccoli
  • Tamarind paste
  • Palm sugar (probably ok to use brown sugar)
  • Fish sauce


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Once you have the ingredients, it’s a pretty basic stir-fry recipe. Get all of your veggies prepped, rub that carrot on a cheese grater, and break up the palm sugar if that’s what you’re using.

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I usually cook the eggs separately and then add them to the stir-fry later.

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For the pad thai sauce – combine 1/2 cup fish sauce with 1/4 tamarind paste and 1/4 palm sugar or brown sugar. You’ll want to mess with the proportions a bit according to your taste, but that’s a good starting point. Heat all of the sauce ingredients on low heat until the sugar’s dissolved and you have a slightly syrupy sauce.

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Cook the rice noodles separately in boiling water for about five minutes. Then start stir-frying the veggies that take a little longer (for me, it was just the broccoli). Then add the noodles…

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And the other quick cooking veggies like green onions, carrots and sprouts. Some places don’t even cook the sprouts and serve them on top of the pad thai plain, but I like them slightly cooked.

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Crank the heat, and stir everything up. Add the sauce, toss it around and you’re done. Add a tablespoon or two of chili garlic sauce if you want a spicy pad thai.

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Easy Pad Thai!

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