Gimme Some Oven

Pad Thai

This post may contain affiliate links. Please read my disclosure policy.

This homemade Pad Thai recipe is easy to make, tossed with a fresh and sweet and tangy sauce, and customizable with whatever protein, veggies, and spice level you prefer. (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.)

Pad Thai Recipe

Raise your hand if you love pad Thai! ♡

This delicious noodle stir-fry that hails from the rich food culture of Thailand has become one of the most iconic and beloved dishes around the world in the past few decades…and happens to be one of my all-time faves too! Made with chewy al dente rice noodles, stir-fried veggies, usually at least one type of protein, and an irresistibly fresh, sweet, and tangy tamarind sauce, this national dish of Thailand is everything I adore in a good bowl of noodles. And while it is unquestionably the most popular item on the menu at most Thai restaurants around the world, I was happy to learn years ago that pad Thai is actually quite quick and easy to make at home too!

Granted, I am definitely no expert on the topic of authentic Thai cooking, and the recipe included below is completely inspired by the restaurant version of pad Thai that I was privileged to grow up with halfway around the world in the Midwest. It includes a few ingredient substitutions that are more easily available and popularly used in that part of the world and thus by no means should be considered authentic. (If you are looking for a more authentic version of pad Thai made with traditional ingredients such as dried shrimp, pickled veggies, and garlic chives, I would highly recommend trying these recipes by Hot Thai Kitchen or Thai Table.)

This recipe is still one of our family favorites, though, and is absolutely bursting with layered, fresh, and tangy flavors. It’s also easy to customize with your favorite protein, veggies and spice level when making your own homemade pad Thai. And when you’re moving quickly, the entire dish can come together easily in just a little over a half hour, making it great for busy weeknights. (Plus, the leftovers taste amazing!)

So if you happen to be a fan of these noodles too, I say it’s time to give homemade pad Thai a try!

Pad Thai Recipe | 1-Minute Video

Chicken Pad Thai Recipe

The History of Pad Thai

Details about the exact origins of pad Thai seem to vary a bit from source to source, based on what I’ve read.

But I was interested to learn that all sources agree that pad Thai is actually a relatively new dish, invented in Thailand less than 100 years ago. Some historians say that it originated in the 1930s thanks to a competition held by Plaek Phibunsongkhram, the prime minister at the time, who was trying to promote nationalism by encouraging chefs to create a new national dish with Thailand’s signature blend of sweet, salty and sour flavors. Other historians believe that the dish came about during a wartime shortage of rice, when the prime minister was encouraging cooks to create new dishes with rice noodles instead of the usual larger quantities of rice.

Whatever the exact origins, the dish immediately became a hit in Thailand and is now one of the most famous noodle dishes in the world. (It actually ranked as the 5th most popular dish in the world in this poll a decade ago!) Different countries and different cooks have definitely put their own spin on the dish in modern times, often subbing in different proteins, seasonings and veggies used in their recipes. But the base dish with its brilliant combo of stir-fried rice noodles, eggs, bean sprouts, and a tangy pad Thai sauce remains relatively consistent worldwide. And the world seems to adore it!

Here’s a great video to watch if you would like to learn more about the history of pad Thai.

Tamarind Concentrate

Pad Thai Ingredients

Before we get to the full recipe below, here are a few notes about the ingredients that you will need to the stir-fried noodles for this pad Thai recipe:

  • Rice noodles: Pad Thai is traditionally made with thin rice noodles, such as these. But any width of rice noodles that you have on hand will also work.
  • Protein: I’ve written the recipe below for chicken pad Thai, but feel free to instead use shrimp, beef, pork, tofu, or whatever protein you may prefer.
  • Veggies: From what I’ve read, the vegetables traditionally included in pad Thai can vary between regions in Thailand. But I have written this recipe with the most common mix I’ve seen of fresh bean sprouts, shredded (or matchstick) carrots, and sliced green onions.
  • Garlic: I also love to include lots of freshly minced garlic in this stir-fry.
  • Eggs: I’ve also included eggs in the recipe below, which are briefly scrambled and mixed into the noodle stir-fry. But if you are making this dish vegan, you are welcome to omit the eggs.
  • Toppings: And finally, when it comes to toppings, I vote the more the merrier and love to sprinkle my noodles with lots of chopped peanuts for crunch and an extra squeeze of fresh lime juice for tang. Plus, you are of course welcome to sprinkle on some extra crushed red pepper flakes if you would like to amp up the heat in your serving.

And here are the ingredients that you will need to make the delicious pad Thai sauce:

  • Tamarind concentrate: This is the starring ingredient in pad Thai that gives the sauce its signature tangy, sweet, and fruity flavor. Granted, some American Thai restaurants have switched to using ketchup in its place, which gives the dish a notably different and less-tangy flavor. (And also makes the dish notably more red/orange.) But I really, really recommend picking up a jar of tamarind concentrate to make the sauce taste as fresh and authentic as possible. You can purchase it online or find it in the Thai section of the grocery store. Just be sure to purchase a Thai brand of tamarind concentrate for this recipe, since the Indian brands of tamarind concentrate have a significantly different flavor and potency. (I do not recommend using Tamicon tamarind concentrate for this recipe.)
  • Brown sugar: Traditionally, pad Thai is usually made with palm sugar in Thailand. But since it can be difficult to find in American grocery stores, I’ve written the recipe below using light brown sugar (or you can use coconut sugar).
  • Fish sauce: You will also need some good-quality fish sauce for this recipe. (This brand is my favorite!)
  • Soy sauce: We will also add in a bit of soy sauce to give the dish some extra salty-umami flavor.
  • Lime juice: And of course, lots and lots of fresh lime juice.
  • Crushed red pepper flakes: And finally, you can add in whatever type and amount of chili flakes you prefer to give the dish a bit of heat.

Easy Pad Thai Recipe

How To Make Pad Thai

Full instructions for how to make pad Thai are included in the recipe below, but here is a brief overview of the process…

  1. Make the sauce. First things first — go ahead and prep the sauce by whisking all of the ingredients together (or shaking them in a jar) until combined.
  2. Cook the noodles. Next, go ahead and heat your water and cook the noodles al dente according to the package instructions, then drain the excess water. If your noodles finish earlier than your stir-fry, I recommend rinsing them briefly with some lukewarm water and tossing them with a drizzle of oil to prevent them from sticking while they wait.
  3. Cook the protein, veggies and eggs. Meanwhile, go ahead and begin your stir-fry. First, sauté your protein of choice until cooked through, then transfer it to a clean plate and set it aside. Next, sauté the veggies until crisp-tender. Then push them to one side of the pan and briefly scramble the eggs in the other half of the pan until cooked.
  4. Put it all together. Then add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions — and give the mixture a good toss until everything is evenly coated in the sauce.
  5. Serve. Then serve the noodles immediately while they are nice and hot, garnished with lots of toppings and fresh lime wedges for squeezing.

Easy Pad Thai Recipe

Possible Recipe Variations

As with any noodle stir-fry, there are endless ways to customize this dish to your liking when making it homemade. For example, feel free to:

  • Choose your favorite protein: I have included options in the recipe box below for how to make this recipe using beef, pork, shrimp or tofu in place of (or mixed with) the chicken. Or feel free to use whatever other protein you may love best.
  • Choose your preferred sweetener: As mentioned above, pad Thai is traditionally sweetened with palm sugar. But feel free to use whatever type of sugar or sweetener you prefer in the pad Thai sauce.
  • Make it milder/spicier: Feel free to adjust the amount of chili flakes to taste to make your noodles milder or spicier.
  • Make it vegetarian/vegan: To make this vegetarian/vegan pad thai, use tofu as your protein and vegan fish sauce or (extra lime juice, in place of the fish sauce).
  • Make it gluten-free: To make gluten-free pad thai, use gluten-free tamari in place of the soy sauce.
  • Use garlic chives: These are more commonly used in Thailand instead of green onions. So if your local market happens to carry them, just slice the garlic chives into 1-inch pieces and add approximately 1 cup of garlic chives to the dish in place of the green onions.

Shrimp Pad Thai Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pad Thai Recipe

Pad Thai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 102 reviews
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 servings 1x


This homemade Pad Thai recipe is easy to make, tossed with a fresh and sweet and tangy sauce, and customizable with whatever protein, veggies, and spice level you prefer.  (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.)



Pad Thai Ingredients:

  • 10 ounces thin rice noodles
  • 3 tablespoons oil, divided
  • 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
  • 1 cup fresh bean sprouts
  • 1/2 cup shredded carrots
  • 4 cloves garlic, minced
  • 3 eggs, whisked
  • 3 green onions, sliced into 1-inch pieces
  • toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges

Sauce Ingredients:

  • 1/3 cup packed brown sugar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind concentrate (please see note below)
  • 2 tablespoons soy sauce
  • juice of 1 fresh lime
  • 1/4 teaspoon crushed red pepper flakes (or more/less to taste)


  1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside until ready to use.
  2. Cook the noodles. Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking.
  3. Cook the chicken (or see other protein options below). Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
  4. Cook the veggies. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.
  5. Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often.
  6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from heat.
  7. Serve. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!


Recipe update: This recipe has been updated in 2021 to call for 2 tablespoons (instead of the original 4 tablespoons) of tamarind concentrate, to make it slightly less tangy per feedback from our readers.

Tamarind Concentrate: Please note that different brands of tamarind concentrate can vary significantly in terms of potency and flavor, so the quantity you use may need to be adjusted. (I also recommend using a Thai brand of tamarind concentrate, as Indian tamarind concentrate has a different flavor and is more concentrated.) This recipe is intended to have a fresh and tangy flavor. But if you prefer to have a sweeter sauce, similar to how many American restaurants make this dish, I recommend increasing the amount of packed brown sugar used to 1/2 cup (or more).

How To Make Shrimp Pad Thai: Season 1 pound of large shrimp (peeled and de-veined) with salt and pepper.  Sauté in 1 tablespoon oil over high heat until the shrimp are bright pink and cooked through, stirring occasionally, about 1-2 minutes.  Transfer to a clean plate and set aside.

How To Make Beef Pad Thai: Thinly slice 1 pound of lean steak (against the grain), then cut into bite-sized pieces.  Season with salt and pepper.  Sauté in 1 tablespoon oil over heat until the steak is browned on all sides, stirring occasionally, about 3-4 minutes.  Transfer to a clean plate and set aside.

How To Make Pork Pad Thai: Thinly slice 1 pound of lean boneless pork chops, then cut into bite-sized pieces.  Season with salt and pepper.  Sauté in 1 tablespoon oil over heat until the pork is browned on all sides, stirring occasionally, about 3-4 minutes.  Transfer to a clean plate and set aside.

How To Make Tofu Pad Thai: Slice 1 (14-ounce) block of extra-firm tofu into 1/4-inch slices.  Sandwich the slices between paper towels, press and drain for 30 minutes.  Cut the tofu into bite-sized pieces.  Season with salt and pepper.  Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed.  Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned.  Transfer to a clean plate and set aside.


Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

155 comments on “Pad Thai”

1 2 3
  1. This looks so delicious! But is there a way to make it truly vegetarian? The vegetarian version has the same Pad Thai Sauce, which has fish sauce in it, which contains fish . . . . so . . . .? Thanks!

    • I was just coming to ask the same thing! My daughter is vegetarian as well. I suppose there is a huge difference if we leave the fish sauce out?

    • Try using Worcestershire sauce instead of fish sauce!

    • I haven’t tried it yet but I’ve seen vegetarian fish sauce at Asian stores.

    • Been a Thai food eater now for 20 years and I’ve worked up the courage to finally go ahead and do it myself. this was the best and most complete guide I’ve ever seen in my life.and apparently, first times a charm accept for the fact that I’ll be able to duplicate this for years to come.thank you, this was incredible and my family loves it.

    • Kathleen, there are anchovies in worchestershire sauce, it’s not vegetarian either. There is something like fish sauce which is vegetarian available at Asian markets.

  2. Looks great. I’ve been on a huge Thai kick recently. As an alternative to tamarind paste, I’ve found white vinegar, white sugar and fish sauce, in equal parts yields a super tasty sauce. Easy and yummy.

  3. Cannot wait to try this! Have really missed my favorite Thai dishes since moving away from KC, so this will have to make an appearance on our dinner table this week. Thanks for sharing! :)

  4. Thank you, thank you, THANK YOU!! for understanding that tamarind is the key ingredient in pad thai. I will have to try this recipe.

  5. If this tastes at all like Lulu’s … I will love you forever. :)
    We miss it SO much now that we don’t live in KC anymore!

  6. Hi,
    It looks yummy and seriously can’t wait to get my hands on it, just a question, is there any alternative to fish sauce? Thanks

    • There are recipes online for fish sauce replacements! I’ve never tried any though, so I’m not sure how good they are

  7. YES TO TAMARIND SAUCE! Omg, I can’t stand it when I go to a restaurant and they do the ketchup version. Pad Thai shouldn’t be red!

  8. I love Pad Thai but prefer the shrimp version. I live down the road from the most fabulous Asian market ever! You could not want for anything in this place… so many veggies and spices. I actually have purchase Palm sugar for this dish but to be honest, how does one get this to melt down properly? I am about to go there now for my noodles and to see if they have the tamarind concentrate, Thanks for your suggestions.

  9. This is a dish created for the western palate. Being American I love Pad Thai, but in Thailand the dish is often referred to as Pad Farang. Farang = foreigner. ?

  10. Recipe looks great, definitely plan to try it.
    I love that you provide guidance on how to vary the recipe – for variety and to accommodate different tastes!
    BUT what would you recommend as a good substitute for the fish oil – we have allergies.
    Many Thanks!!

  11. You mentioned zoodles as a suggestion. I just wanted to pop in and add papaya as an alternative. Our local Thai restaurant makes a papaya pad Thai where the noodles are actually long strands of pure papaya, and it is one of the best things ever! I can’t get enough of it! Definitely going to try the recipe as written and then try it with papaya! I’ve never had one of your recipes fail me, so I’m super excited to try this! Thanks!

  12. This recipe looks amazing. I have made Pad Thai before and I thought it was okay. I also had it at a Thai restaurant and it was much better. I am thinking your recipe is very close to what I had a the Thai restaurant. My question is: This recipe makes maybe 5 servings. Can I freeze the leftovers as I live alone?

    • Hey Steve! I don’t see freezing it being an issue, just thaw overnight and probably warm through in a saute pan. Or, you can always halve the recipe :)

  13. Haha this is awesome. Last November I was in Thailand for a friends wedding and took a cooking class in Phuket. The recipe by our instructor was basically identical to what you’ve done here, with a few minor adjustments.

    Delicious and highly recommended! Better with some chilli though!

  14. First time I made Pad Thai, believe it or not! Both my husband and I enjoyed the dish. I made it with a little less sugar which was my only adjustment. Thanks for sharing!

  15. Thai food in Thailand.. Ecstatic! But what if one can’t travel all the way to Thailand? Friends of Pho is for those who want to relish Thai Food in a Thai atmosphere while still not having to travel.

  16. Hi there! I’ll start by saying that I’ve probably cooked recipes from this site once a week since 2015, and I think you’re fantastic! But, I’ve never commented on anything… until now. I’ve been trying Pad Thai recipes for years that always missed some subtle flavor that my favorite restaurant version had. FINALLY this is it!! I’m soooo happy! Thank you!

  17. OMG this recipe is amazing!! If you are craving a quick pad thai this is super awesome. I am plant-based so I replaced the fish sauce with some wakame seaweed and dried shitakes soaked in a little bit of water and a little bit of miso to replicate the flavor. The sauce was so bomb and I will definitely make this again.

  18. Any substitute for fish sauce? I have alllergy to it.

  19. I just made this and it did not look anything like the picture. Followed the recipe exactly, including ordering same brands from amazon. My sauce was super dark. I am not an inexperienced cook so not sure what went wrong.

    • I gotta say, in the immortal words of Gordon Ramsay on Uk’s Kitchen Nightmares series, it’s the flavor that holds the memory. I apply this ideal to my cheesecakes I make and sell. They never seem to keep from slightly sinking, or having occasional cracks. But nobody comments on any of that, just how fantastic the flavors are! So I am very disappointed in a 2 star review, when all it is based on is that “It didn’t look like the picture…” No mention of flavor in your comment anywhere.

  20. Hi gorgeous! I didnt know you lived here in Barcelona. I’m a Pad Thai obsessed girl too, and searched A LOT for the perfect one here. You HAVE to go to a restaurant named Petit Bangkok. The owner is from Thailand and their pad Thai is amazing. I’m a fellow food blogger and live here, so if you want to meet up DM me on Instagram! @anaisalopez ?

  21. Your recipe is nice but as I have lived in Thailand for 3 yrs so would suggest adding shiitake mushroom while sautéing the other ingredients as it’s gives a authentic Thai flavour and taste.. Rest all is ?..
    thank you

  22. Is there anyway to make this without the sugar and peanuts?

  23. This was SO good! Definitely a winning recipe and better than take out. I recommend adding 2 tablespoons of peanut butter, and decreasing the lime juice to only half a lime. The tamarind concentrate was difficult to find, but thankfully our Asian grocery store had it and I don’t think recipe would have been the same without it.

  24. This is delicious!!!! I think I added but too much lime juice. Next time I’ll try using half a lime. Still extremely tastey! Can’t wait to make it again!

  25. Making this tonight! Can you use tamarind paste to sub for concentrate? Thanks! :)

  26. I made this for dinner earlier this week and it was so good! Unfortunately I couldn’t get any tamarind concentrate, so I went the ketchup route, but it was still super tasty. This is the best pad Thai recipe I’ve ever tried, and I’ll certainly be making it again. I think it would a great meal for entertaining as well. Thank you!

  27. Great recipe! I used tamarind paste instead of concentrate and thought it worked well. This is definitely my new go-to pad thai recipe!

  28. Oh my gosh this came out so so terrible, and I am normally a really good cook :-( I have re-read the recipe a few times now trying to figure out if I did something wrong. Mine is a disgusting brown color and super sour!!!! And I bought the exact tamarind concentrate suggested, and the same noodles. So so disappointed, I just spent so much time making this and it will all have to be throw out. Blech. Awful.

  29. This recipe is AMAZING. Came out perfect, my whole family was raving about how it’s just as good, if not better than any restaurant they’ve ever gotten paid Thai at. I’m a bit of a Thai food addict and spend far too much $ at restaurants and now my husband and I are soooo friggen pumped that we can make this at home and not feel like we’re missing out. Thank you for sharing this!!!

  30. Amazing recipe! I changed it a bit for what I had on hand.
    Bell pepper melange, mushrooms, and broccoli instead of suggested vegetables.

  31. We loved the components, but the sauce was way too fishy for our taste and was inedible – maybe it’s our brand of fish sauce? Next time I would cut the fish sauce in half and maybe add a scoop of PB

  32. Thank you so much for this recipe! I’ve tried pre-made pad thai sauces from the supermarket before but they were never what I wanted. This one is exactly how I like my pad thai and it’s absolutely delicious!

  33. We loved this! It tasted way more like the pad thai we had in Thailand, and not like the sugary stuff we’re usually served in the States. Thank you for the great recipe! We already can’t wait to make it again.

  34. Made as written….added 2 tbsp peanut butter as suggested.. and it was absolutely what I was looking for. Have been on the hunt for a pad Thai that will save us an hour plus round trip drive to the restaurant we enjoy… and this fits the bill. I found the tamarind at Lucky’s market… but think you’d be able to maybe find at Whole Foods or Trader Joe’s if not near a well stocked Asian grocery.

  35. What about ginger? Is there any ginger in the recipe? I only see garlic. Thanks!

  36. First time I made Pad Thai, believe it or not! Both my husband and I enjoyed the dish. I made it with a little less sugar which was my only adjustment. Thanks for sharing!

  37. this is refreshing. white people who dont horribly butcher ethnic food for once

  38. I made the recipe but forgot to take a picture. Definitely a keeper. Next time I will get the tamarind concentrate and try it with shrimp. Made it with chicken this time. Even my fussy husband liked it. Thank you for the recipe.

  39. Okay, my sauce came out really bad! Followed the recipe exactly, yet somehow my sauce was REALLY dark and REALLY strong tasting. It didn’t look anything like the picture and I did not enjoy eating it.

  40. Oh my goodness! I just made this for my vegetarian family, and it turned out AMAZING! The downside was that I was unaware of how strong the tamarind concentrate was, so I had to half the amount, and add a small spoon of peanut butter. I took out the fish sauce completely, and added just a little more soy sauce instead. Completely blew them and myself away with the dish! Thank you so much for the recipe, I will be using this again ms

  41. Great recipe! I make it on a regular basis. The one big adjustment I make is doubling the sauce – the noodle brand that I use has you soak the noodles in lukewarm water for 30 minutes and then stir fry them. After some trial and error, I’ve found that to get the proper consistency for the noodle, it works best to double the sauce and let the noddles steam/boil in it until all the sauce has been absorbed – great flavor and texture when done this way.

    I’ve also found the tofu works better for me when baked! I press it for about 30 minutes, then cut it into bite sized pieces and bake on 400 for 20 minutes, flipping halfway through! It should be a light golden color when done.

  42. I did not care for this dish, none of it worked for us.

  43. The key of a good pad Thai is the sauce

  44. What a great recipe and article. Absolutely correct that good Pad Thai can be hard to find. While travelling the US, I’ve driven out of the way to find Pad Thai, and was often disappointed. I also decided to learn how to cook Pad Thai. This recipe nails it, with passion, the right ingredients, and proper technique in every step. Best find in a long time thank you.. :)

  45. Holy crap, this was so good!!! My first time making pad Thai, and I’m SO glad I used this recipe. I couldn’t find the tamarind concentrate, so used the ketchup and lime juice method. I also added a full teaspoon of red pepper to the sauce. Other than that I followed this to the T. Only thing I might do different is make the sauce a day or two beforehand to let it soak in the red pepper longer (I like my pad thai so spicy it So so so good. Thank you!

  46. Made it with shrimp.. it was excellent. Going to make again tonight. Restaurant quality indeed! Thanks for sharing the recipe

  47. I just made this for dinner and it was SO YUMMY! All my flatmates raved and no leftovers remained! I didn’t have any meat or proteins to put in, so just did extra carrots and bean sprouts. Didn’t miss the meat at all. Thank you so much for this recipe and all the information about this dish!

  48. My 2nd time making pad thai. Your recipe helped me understand it better. I doubled sauce, so I am good to go on another meal soon. It’s better than any restaurant ones I’ve had

  49. Made this as a meal prep for work lunches this week! I subbed the noodles for sweet potato noodles- just used my zoodle tool to spiralize two large-ish sweet potatoes. I also used 1 tsp. of red pepper flakes instead of 1/4 tsp. It turned out great. The only thing I would do differently next time is less fish sauce. I used the Thai Kitchen brand and it made my kitchen smell strongly of fish. Would reduce to a few tablespoons