From childhood friends in Thailand, to Luv2eat Thai Bistro restaurant owners in LA, Fern Kaewtathip & Noree Pla share the best Chicken Pad Thai you'll ever make.



  • 6 ounces pad Thai noodles
  • 1/3 cup ounces tamarind sauce or white distilled vinegar
  • 1/2 cup round large palm sugar, warmed, or granulated sugar
  • 1 teaspoon paprika powder
  • 1/3 cup fish sauce
  • 1/4 cup vegetable oil
  • 4 ounces small diced extra-firm tofu
  • 5 ounces sliced chicken breast
  • 2 tablespoons chopped Thai sweet radish or shallot
  • 1 to 2 eggs
  • 2 cups bean sprouts
  • 1 tablespoon dried shrimp
  • Garlic chives or green onions, cut into 2-inch pieces, as desired
  • Chili flakes, as desired

Serve (optional)

  • Banana leaves
  • Crushed roasted peanuts
  • Garlic chives or green onions
  • Sugar
  • Chili flakes
  • Banana blossom
  • Lime wedges


  1. Soak pad Thai noodles in hot water for a few minutes. If using dried rice noodles you’ll need to soak in warm water first until soft, about 30 minutes.
  2. Over low heat, combine tamarind sauce (or white distilled vinegar), sugar, paprika and fish sauce. Bring to a boil then set aside.

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