Fern Kaewtathip and Noree Pla's Chicken Pad Thai

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
  • To 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. Make the sauce: Over low heat, combine tamarind sauce (or white distilled vinegar), sugar, paprika and fish sauce. Bring to a boil then set aside.
  3. Prepare the pad Thai: Warm pan over medium-high heat. Add oil and pan-fry tofu until firm and golden brown. Add chicken and radish and cook them halfway through. Add egg and cook, scrambling.
  4. Add the noodles and stir-fry them a bit to soften. Add freshly made pad Thai sauce.
  5. Once the noodles are ready, add bean sprouts, dried shrimp, green onions and chili flakes. Mix, then put on a plate with banana leaves. Serve with crushed roasted peanuts, lime wedges, chili flakes, banana blossoms, shredded carrots and cabbage.
  6. (Make a vegan version by omitting shrimp and chicken, and substituting soy sauce for fish sauce.)