Wagamama Pad Thai Recipe


If you’re a fan of Thai food, we have some great news for you. You’re about to learn how to make one of the most popular sweet and sour Thai dishes served in Wagamama – the amazing Pad Thai.

This may be one of the most delectable noodle dishes you can order in the popular restaurant chain, but with our Wagamama Pad Thai recipe, anyone can make it in their own kitchen. With the characteristic sweet and sour flavor from the sauce and a few fresh ingredients, you’ll make a Pad Thai that tastes so good like it comes from Wagamama itself.

How To Make Wagamama Pad Thai

This noodle stir fry has a unique sweet and sour flavor from the Amai sauce. Ingredients including rice noodles, tofu, scrambled egg, leek and other vegetables are sautéed together before being tossed in the sweet and sour sauce. You can find it in street corners in Thailand, Thai restaurants like Wagamama, and apparently, in kitchens of any Thai food lover.

Vegetables like red onion, leek, beansprouts, ginger, and garlic are fried, the rice noodles are cooked, and all that’s mixed with the egg and the sauce. The Amai sauce is the key ingredient that makes this Wagamama dish so unique. Finally, the dish is garnished with mint, crushed peanuts, chilies, cilantro, and lime.

Even though it’s as simple as it sounds, you may want to learn a few tips and tricks when buying and using these ingredients in order to make a homemade Pad Thai that’s as good as the one you get in the restaurant.

Let’s start with the first ingredient – the rice noodles.

Choosing the right type of noodles can make all the difference. You should look for flat dried rice noodles when buying your groceries, such as Chang’s Thai-Style Rice Noodles. These are less likely to break and take only five minutes to soak.

Of course, this is only a suggestion, but try not to use noodles that are too stodgy, mushy, or gloopy, as well as too sturdy as these won’t be able to absorb the sauce properly.

Another thing to remember about noodles is to avoid overcooking them. Make sure you cook them al dente before stir-frying them with the other ingredients.

Now that you know how to pick and use the right rice noodles for your yasai Pad Thai, let’s see what you should know about the tofu in this recipe.

Ideally, you should choose tofu that’s as firm as possible, so don’t even think about buying a soft one. The reason for that is because soft tofu will most likely disintegrate.

When frying it, aim for softness on the inside and crispiness on the outside. The texture of properly fried tofu is everything. In fact, trying a mushy one can be repelling, so don’t make that mistake.

So, when cooking your tofu, remember to squeeze out any excess moisture before cutting and frying it. Also, you should cook it on medium-high heat to achieve the perfect crispiness and softness. It’s important to cut large chunks to ensure softness on the inside.

When it comes to cooking your tofu, use a large enough frying pan or wok to avoid overcrowding and stewing your tofu chunks.

Last but not least, to get perfectly crispy tofu, you need to take it out of the fridge 30 minutes before cooking it so that you can drain all the extra liquid by pressing it with a heavy object. For best results, put some heavy object on top of your tofu after wrapping it in a clean towel.

This will help you drain the excess liquid from the tofu which is the secret to making the crispiest tofu cubes you have ever tried. Fry the cubes on medium-high heat for about ten minutes and don’t forget to stir them. Remove from heat once they turn brown.

The heart and soul of this recipe is the Amai sauce. It’s made with tamarind, oyster sauce, brown sugar, and fish sauce, although there are different variations. You can make your own sauce and store any leftovers for later use, or use premade Amai sauce like we did.

Leek, ginger, red onion, beansprouts and garlic are the vegetables used in this Wagamama Pad Thai recipe, but you can always use more or other vegetables such as carrot, green beans, baby corns, etc.

Without further ado, here are the ingredients and instructions needed to make your own Wagamama Pad Thai at home.

Wagamama Pad Thai Recipe

4 from 49 votes
Recipe by Laura Ritterman Course: MainCuisine: AsianDifficulty: Easy


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Here’s how to make homemade Wagamama pad thai quick and easy, replicating the copycat recipe from the chain.


  • 5 ½ oz rice noodles

  • 2 oz 2 tofu, fried

  • ½ leek, chopped

  • 1 grated garlic clove

  • ½ finely sliced red onion

  • Grated ginger

  • A handful of beansprouts

  • Amai sauce

  • 1 egg

  • Vegetable oil

  • Ingredients for Garnish
  • 1 tablespoon 1 of crushed peanuts

  • 1 fresh red chili or dried chili flakes (or both)

  • Sprig of mint

  • ¼ lime

  • Sprig of cilantro


  • First, prepare your noodles by following the instructions on the package carefully. You should either boil them or soak them in water for a specific time, usually 5 to 10 minutes. To prevent them from overcooking, cook them one minute less than the recommended time. In this way, they will be al-dente and capable of absorbing enough sauce. Drain them and set them aside.
  • Fry your tofu chunks until they are crispy and brown on the outside and soft on the inside.
  • Heat some vegetable oil and cook all raw ingredients.
  • Whisk the egg and add it to the frying pan together with the drained rice noodles. Toss the ingredients quickly.
  • It’s time for the main ingredient – the Amai sauce. Add as much as you like and season to taste.
  • Finally, garnish with thinly sliced fresh mint, a sprig of cilantro, crushed peanuts, lime, and chili and serve.

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Wagamama Pad Thai is a delectable Thai food that can be prepared in the comforts of your own home. With the simple tips and tricks mentioned in this article, you should be able to make Pad Thai that’s as good as the original found in the restaurant.


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