Pad Thai

Pad Thai recipe with rice noodles, shrimp, chicken, or tofu tossed in a sweet, tangy, and slightly spicy sauce made from fish sauce, soy sauce, brown sugar, and tamarind. Stir-fried with eggs, fresh vegetables, and topped with peanuts, cilantro, and lime for an authentic Thai street food flavor at home.

A flavorful Thai stir-fry made with tender rice noodles, a tangy-sweet sauce, and your choice of shrimp, chicken, or tofu—perfect for a quick, fresh, and satisfying meal.

Ingredients

For the noodles:

• 8 oz flat rice noodles
• 3 tablespoons oil (divided)
• 3 cloves garlic, minced
• 8 oz uncooked shrimp, chicken, or extra-firm tofu, cut into bite-sized pieces
• 2 eggs, lightly beaten
• 1 cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/2 cup dry roasted peanuts (reserve some for garnish)
• 2 limes, cut into wedges
• 1/2 cup fresh cilantro, chopped

For the Pad Thai sauce:

• 3 tablespoons fish sauce
• 1 tablespoon low-sodium soy sauce
• 5 tablespoons light brown sugar
• 2 tablespoons rice vinegar or tamarind paste*
• 1 tablespoon Sriracha (or more, to taste)
• 2 tablespoons creamy peanut butter* (optional)

*Tamarind paste adds authentic tanginess; peanut butter adds creaminess and richness.

Instructions

1. Cook the noodles
   Prepare rice noodles according to package directions until just tender. Drain and rinse under cold water to stop cooking.
2. Make the sauce
   In a small bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter (if using). Set aside.
3. Stir-fry the protein and vegetables
   Heat 1 1/2 tablespoons oil in a wok or large skillet over medium-high heat. Add shrimp, chicken, or tofu, along with garlic and red bell pepper.
   • Shrimp: cook 1–2 minutes per side until pink.
   • Chicken: cook 3–4 minutes until just cooked through.
   • Tofu: cook 3–4 minutes until golden on all sides.
4. Scramble the eggs
   Push the protein and vegetables to one side of the pan. Add a little more oil, pour in the beaten eggs, and scramble, breaking them into small pieces.
5. Combine
   Add cooked noodles, sauce, bean sprouts, and peanuts to the wok. Toss until everything is evenly coated and heated through.
6. Garnish and serve
   Top with green onions, extra peanuts, cilantro, and lime wedges. Serve hot.

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Tips

• Use fresh bean sprouts for crisp texture.
• Avoid overcooking the noodles—they’ll soften further when tossed with the sauce.
• Prepare all ingredients before cooking, as Pad Thai cooks quickly.
• For a stronger tang, use tamarind paste instead of vinegar.

Variations and Substitutions

• Protein swap: Use beef strips, pork, or a mix of shrimp and chicken.
• Vegetarian: Use tofu and substitute soy sauce for fish sauce.
• Extra spicy: Increase the Sriracha or add sliced fresh chilies.
• Nut-free: Omit peanuts and use toasted sunflower or pumpkin seeds.

FAQs

Can I make Pad Thai ahead?
Yes, but it’s best enjoyed fresh. If making ahead, store the sauce separately and toss just before serving.

How do I reheat leftovers?
Reheat in a skillet with a splash of water over medium heat until warmed through.

Can I freeze Pad Thai?
It’s not recommended, as the noodles can become mushy when thawed.

Serving Suggestions

• Serve with Thai iced tea or coconut water for a refreshing pairing.
• Add a side of fresh cucumber salad for balance.
• Sprinkle with extra chili flakes for a heat boost.

Why You’ll Love This Recipe

• Quick and ready in under 30 minutes.
• Easily customizable with your favorite protein and spice level.
• Fresh, vibrant flavors with the perfect balance of sweet, sour, and savory.
• A takeout favorite made healthier at home.