Pad Thai Recipes

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:

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Make sauce by combining sauce ingredients in a bowl. Set aside.
3. 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.
4. 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.
5. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
7. Store leftovers in the fridge and enjoy within 2-3 days.

Pad Thai

Recipe video above. Here’s a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you’ll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that’s what you’re after – but note that most people find it a little too “real” for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp “funk”.I use chicken here but feel free to switch with any protein, even prawns/shrimp.

Prep: 20min

Total: 30min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 650 kcal, servingSize 1 serving

Ingredients:

• 125 g / 4oz Chang’s Pad Thai dried rice sticks ((Note 1))
• 1 1/2 tbsp tamarind puree (, NOT concentrate (Note 2))
• 3 tbsp (packed) brown sugar
• 2 tbsp fish sauce ((Note 3))
• 1 1/2 tbsp oyster sauce ((Note 4))
• 2 – 3 tbsp vegetable or canola oil
• 1/2 onion (, sliced (brown, yellow))
• 2 garlic cloves (, finely chopped)
• 150 g/5oz chicken breast (or thigh) (, thinly sliced)
• 2 eggs (, lightly whisked)
• 1 1/2 cups of beansprouts
• 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons (see photo)
• 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces
• 1/4 cup finely chopped peanuts
• Lime wedges ((essential))
• Ground chilli or cayenne pepper ((optional))
• More beansprouts

Instruction:

1. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
2. Mix Sauce in small bowl.
3. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
4. Add chicken and cook for 1 1/2 minutes until mostly cooked through.
5. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
6. Add bean sprouts, tofu, noodles then Sauce.
7. Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
8. Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
9. Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

Pad Thai

Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.

Total: 25 minutes

Yield: 4 servings

Ingredients:

• 1 bunch scallions
• 4 large eggs
• ⅓ cup roasted, salted peanuts
• 8 oz. dried flat pad Thai noodles or stir-fry rice noodles
• ¼ cup tamarind juice concentrate (or 2 Tbsp. Thai tamarind paste mixed with 2 Tbsp. water)
• 3 Tbsp. dark brown sugar
• 2 Tbsp. fish sauce
• 2 tsp. chili-garlic sauce, such as sambal oelek or sriracha, plus more for serving
• 3 Tbsp. vegetable oil
• 2 cups mung bean sprouts
• Lime wedges (for serving)

Instruction:

1. First, some prep: Cut 1 bunch scallions crosswise to separate dark greens parts from light green parts and bulbs. Thinly slice scallions crosswise, keeping ends separate.
2. Crack 4 eggs into a medium bowl and whisk to blend.
3. Coarsely chop ⅓ cup peanuts.
4. Place 8 oz. noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again.
5. Whisk ¼ cup tamarind concentrate, 3 Tbsp. brown sugar, 2 Tbsp. fish sauce, 2 tsp. chili-garlic sauce, and ¼ cup hot water in same bowl you used to soak noodles.
6. Pour 3 Tbsp. oil in a large skillet (at least 12″ in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
7. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. → Wait, what is fish sauce, anyway?
8. Toss in scallion greens, 2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
9. Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
10. Serve immediately—and any time you’re thinking about ordering delivery. Editor’s note: This recipe was first printed in March 2018. Head this way for more of our best Thai recipes →

How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe

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