Easy Authentic Pad Thai

authentic pad thai
Many pad Thai recipes out there includes tomato sauce or ketchup but authentic pad Thai actually doesn’t require tomatoes at all! It is actually made with tamarind to give it that classic sour taste. Tamarind is a fruit that grows in pods and the pulp is made into a paste and is essential in Thai cuisine! You can find tamarind in most grocery stores now and can get either the paste in a jar or a block of it. If you find the tamarind in a block, you will need to soak it in hot water and strain it in a sift to get the seeds and membranes out of it. You can also make the pad Thai sauce ahead of time and store it in a jar in the fridge so you always have it on hand ready to make pad Thai.

This Pad Thai recipe uses chicken but you can easily change it to shrimp if you are a fan of seafood or eliminate all meat and seafood and use tofu instead. The tofu works really well in this dish since they are like little sponges and soaks up all the amazing pad Thai sauce.

Once you try this recipe, you will never had to order in Thai food again! Have you tried making this recipe? Comment below and let me know!

turkey pad thai

Turkey Pad Thai

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings
Calories 431 kcal


Pad Thai Sauce

  • 3 TBSP fish sauce
  • 1 cup water
  • 1 TBSP Garlic powder
  • 3 TBSP Tamarind Paste (without seeds)
  • 1/4 cup white sugar
  • pinch Salt

Pad Thai Noodles

  • 1/2 pack dried rice noodles (about 227 gram)
  • oil for cooking
  • 1 medium onion diced
  • 3 cloves garlic finely diced
  • 1 tsp Ginger (roughly chopped or grated)
  • 2 carrots (peeled and thinly sliced)
  • 1 lb Turkey Breast, cooked & sliced
  • 2 eggs (scrambled and thinly sliced)
  • 2 sprigs Green onion (finely sliced)
  • 1 cup bean sprouts
  • 1/4 cup peanuts (roughly chopped)
  • 1 lime (wedged for garnish)


Pad Thai Sauce

  • Combine all ingredients in the pad Thai sauce and bring to a boil. Whisk until sugar is dissolved, and let the sauce reduce, and then turn off heat.

Pad Thai Noodles

  • In a large bowl, pour enough warm water to cover half a pack of dried rice noodles. Let sit for 10-20 minutes (or until the noodles are soft. The soaking time may vary depending on the humidity of your kitchen and how "fresh" your dried noodles are). If you don't want to use the soaking method, you can boil the noodles for about 1 minute and drain.
  • In a large skillet, heat oil to medium heat and cook onion, garlic, carrots and ginger until the onions are soft
  • Add cooked turkey breast to onion mixture
  • Remove onion, garlic, ginger and turkey and set aside on a plate
  • Scramble the eggs and cook an omelette. Remove from pan once cooked and cut into strips.
  • Add softened noodles, onion, garlic, ginger, and turkey to a large skillet (medium heat)
  • Stir fry the noodles and gradually add the Pad Thai sauce. Add a little at a time to give the noodles a chance to soak up the sauce.
  • Add green onions, bean sprouts and mix until combined. Before serving, sprinkle with chopped peanuts for some crunchiness. You can also add lime for garnish!


Serving: 4portionCalories: 431kcalCarbohydrates: 57gProtein: 34gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 143mgSodium: 1411mgPotassium: 741mgFiber: 5gSugar: 24gVitamin A: 5316IUVitamin C: 15mgCalcium: 95mgIron: 3mg
Keyword authentic pad thai, easy pad thai, pad thai, thai food
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