This amazing Pad Thai recipe is easy and comes together in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade pad thai sauce.
I haven’t kept my love for Thai food a secret (here are some of my favorite Thai inspired recipes). My love comes from my mom’s cooking, and enjoying favorite Thai restaurants near my hometown, like My Thai, owned by Dee Benson. Dee also made the best fresh spring rolls and gave us advice for making them. This recipe was created by me in an effort to use ingredients I could find easily, and recreate the taste I love.
For a more Authentic Pad Thai recipe that uses palm sugar and tamarind paste, check out Thai Cooking with Joy.
Pad Thai
This easy Pad Thai recipe has rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade sauce. It’s packed with flavor and can be made in under 30 minutes!
Prep: 15min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: calories 624 kcal, Carbohydrate 77 g, Protein 21 g, Fat 27 g, Saturated Fat 4 g, Cholesterol 153 mg, Sodium 1791 mg, Fiber 5 g, Sugar 20 g, Trans Fat 1 g, unSaturated Fat 20 g, servingSize 1 serving
Ingredients:
- 8 ounces flat rice noodles
- 3 Tablespoons oil
- 3 cloves garlic (, minced)
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu (, cut into small pieces )
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper (, thinly sliced)
- 3 green onions (, chopped)
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup Fresh cilantro (, chopped)
- 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 hot sauce (, or more, to taste)
- 2 Tablespoons creamy peanut butter* ((optional))
Instruction:
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- Make sauce by combining sauce ingredients in a bowl. Set aside.
- Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
- Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
- Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
- Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
- Store leftovers in the fridge and enjoy within 2-3 days.
How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
FAQ
What is the secret ingredient in Pad Thai?
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