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Pad Thai Recipe


Pad Thai Recipe

Recipe from The Steamy Kitchen Cookbook
Serves 4-6 people


Pad Thai Sauce:

4 tablespoons store-bought Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder

Other Ingredients:

8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)


Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.

Combine the ingredients for the Pad Thai sauce in a bowl.

Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.

Cook’s Note:

The above recipe is from the cookbook. You can make the Pad Thai sauce from scratch (recipe below), which is adapted from Chez Pim, who makes a killer Pad Thai. If you make your own Pad Thai sauce, just skip the Pad Thai Sauce recipe above.

Pad Thai Sauce from Scratch

1/4 cup warm water + tamarind pulp the size of golf ball
1/4 cup fish sauce
4 tablespoons palm sugar
1 1/2 – 2 tablespoons paprika powder (if you like it hot, use 2 tablespoons)


Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.

In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.

The Pad Thai sauce is good for 8 oz. of noodles in the recipe.

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36 COMMENTS... read them below or add one

  1. Frtank Mosher

    Pad Thai Paste???? I cook Pad Thai often, and have only once used Pad Thai paste. As this one dish is at the top of the list in identifying Thailand’s excellent cuisine, the recipe should have been given from scratch. Pad Thai paste is when you don’t have time to make the real dish!

    • Hi Frank, the recipe is from the Steamy Kitchen cookbook, it’s not my recipe.

      I have added the Pad Thai sauce recipe at the bottom for those who wishes to make Pad Thai from scratch.

      • Joe

        Thanks for including the scratch Pad Thai paste recipe. I’m averse to buying the ready-made paste only because I want to avoid specialized ingredients taking up space in my fridge. I’d rather buy the tamarind puree which appears to be used in plenty of other recipes.

        So… is there any chance you can substitute tamarind puree for the golf ball of tamarind pulp in your Pad Thai paste recipe? How much would you use?

        P.S. Congrats on your baby!

        • Absolutely, you can substitute the tamarind with the golf ball size of tamarind pulp and some water. As to how much you need, I would start with 1 tablespoon and add more to taste. :)

  2. Hey RM :)

    I tried your scallop recipe with buna shimeji mushrooms for an Iron Chef challenge over the weekend. Everyone loved it :) I had no idea how cute those mushrooms were until I saw them in real life. Cute and delicious.. mmm…

  3. I found your website through Chez Pim’s site, I was reading her instructions on making Pad-Thai–then I stumbled upon your latest post on … Pad-Thai! Thanks for a great post, I’d be book-marking your blog as well.

  4. Kids Natural News

    I think kids would luv it too. It’s colorful, so nutritious and looks delicious. My girls luv shimp ‘n’ stir-fry, I’m going to give this a try, I may up the peanuts ‘n’ not use so much spice. I’m enjoying browsing thru your site.

  5. The photos are so mouth watering! Looks so good. I use a very similar recipe, but the quality of those photos puts me to shame. You can see a video of me preparing my pad Thai recipe at

    Pad thai is one of my favourites and it really is so simple to make, it suprises me that people don’t make it more often!
    Cherry x

  6. Chris

    I can only find ‘Tamarind concentrate’ OR ‘Tamarind puree’ in my local Chinese supermarket. Maybe i should find a new supermarket?! but for now, which do you think would be better for this dish? Would concentrate be better as the recipe calls for ‘juice’?
    Thanks again!
    – This is the tamarind concentrate found in the supermarket;

  7. island

    hi, when you make the pad thai sauce from scratch, all you need to do is to add it into the cooking right? or do i have to mix in a bowl with
    2 teaspoons tamarind paste/concentrate
    3 tablespoons fish sauce
    3 teaspoons sugar
    2/3 cup water
    2-4 teaspoons Sriracha or 1-2 teaspoons chili powder
    to make a sauce before i cook?

  8. purplerose

    Hi, i have the same question as Island..I got a little confused with the pad thai sauce and paste.The recipe calls for pad thai paste,that’s than mixed with other stuff like :
    tamarind paste/concentrate,fish sauce,sugar,water and chili powder which makes the pad thai sauce.
    At the bottom of the recipe,is that for the paste which needs to be mixed with other stuff to form the sauce?

  9. Christina Rizzo

    My husband and I just used this recipe and it was amazing! Such a delicious recipe. Thank you so much for sharing:)

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