Noodles
400g
Protein
400g
Eggs
4
400g
120 ml
60 ml
80g
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Inputs
Result
4 × 100g noodles = 400g. Shrimp: 4 × 100g = 400g. Tamarind: 4 × 30ml = 120ml. Fish sauce: 4 × 15ml = 60ml. Eggs: 4 × 1 = 4.
Inputs
Result
2 × 100g = 200g noodles. Tofu: 2 × 100g = 200g. Tamarind: 2 × 30ml = 60ml. Palm sugar: 2 × 20g = 40g. Eggs: 2.
Use 100g of dried rice stick noodles per serving. Soak them in room-temperature water for 30 minutes until pliable but still firm—they finish cooking in the wok. Do not boil them, as they will overcook and become mushy during stir-frying.
Authentic pad thai sauce (per serving) uses 30ml tamarind paste, 15ml fish sauce, and 20g palm sugar. These three ingredients create the signature sweet-sour-salty balance. Some recipes add 10ml oyster sauce for extra umami. The sauce should taste balanced before adding to the wok.
| Sauce Ingredient | Per Serving | Per 4 Servings | Substitute |
|---|---|---|---|
| Tamarind Paste | 30 ml | 120 ml | Lime juice + brown sugar |
| Fish Sauce | 15 ml | 60 ml | Soy sauce (less authentic) |
| Palm Sugar | 20g | 80g | Brown sugar |
Standard pad thai uses 100–130g of protein per serving: 100g for shrimp or tofu, 120g for chicken, and 130g for mixed (shrimp + chicken). Protein is cooked separately first, then added back to the noodles. Slice chicken thin for quick wok cooking.
Essential garnishes per serving: 50g bean sprouts, 15g crushed peanuts, 1 lime wedge, 15g garlic chives, and dried chili flakes. Bean sprouts can be added to the wok briefly or served raw on the side. Peanuts should be dry-roasted and coarsely crushed.
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Last Updated: Jul 24, 2026
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