Pad Thai is always on my list. Chicken is added to shallots, garlic, preserved radish and tofu. It’s then covered with rice noodles and a special Pad Thai sauce is added before it’s tossed

I can’t begin to tell you how much I love Pad Thai. It’s my favorite to order at my favorite restaurant Suko Thai and they never disappoint. Replicating Thai food has never been an issue for me, but somehow I just wasn’t truly happy with my Pad Thai results.

I tried this at least 50 times over the last few years. It wasn’t until I decided to prepare a Thai feast for my overseas guests that I decided to dust off the old recipe notes and try again. I re watched videos by all my fave Thai creators including non Thai ones and realized that the secret was in the sauce. Sure you can buy store bought Pad Thai sauce but the freshness from the sauce recipe is second to one. Most recipes just call for a bunch of sauces to be added together with palm sugar, but I decided to cook the sugar and tamarind together first to give it a nice syrupy texture. The addition of shallots and garlic in addition to the lime juice adds to the amazing flavour. I’ve made this recipe before and this time it’s a inner winner Chicken dinner!

Chicken Pad Thai

5 from 2 votes


  • Pad Thai sauce
  • 2 cups of water
  • 8 oz – 226 gms Palm Sugar
  • 1 tablespoon Tamarind paste
  • 1 tbsp Chilli oil
  • 1/2 cup finely minced Shallots
  • 1/2 cup minced Garlic
  • Juice of a Lime
  • 8 tbsps Fish sauce
  • 1 tbsp