Toronto Pad Thai


"Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck."


1 h servings 450 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
  2. Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
  3. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.
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  1. 11 Ratings


I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks!

I really wanted to like this because of all the great reviews, but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was j...

This is an excellent recipe- very easy to adapt. I sometimes use different types of meat, and it is very good.

Well, this recipe defiantly didn’t taste like ANY Pad Thai that I have ever eaten. That being said, it was still pretty good. I strongly recommend trading the vegetable oil for wok oil though. I...

Super fast & easy.

The Tamarind made this dish very tangy...too tangy for our taste. Not sure what could be added to offset that, but I would make it again if there was less tartness.

Very Good

This was a good recipe in and of itself, though it should be noted that the sauce didn't end up tasting much like the pad thai I have had. Still, very very tasty. We followed this recipe to a ...

It still isn't the original Thai noodle flavor but it is the closest up till now.