It delivers restaurant-quality flavor with simple ingredients.
The balance of sweet, savory, tangy, and nutty flavors is irresistible.
You can customize the protein and spice level to your liking.
It makes a satisfying meal for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice noodles
Chicken, shrimp, tofu, or your preferred protein
Eggs
Bean sprouts
Green onions
Garlic
Peanuts
Vegetable oil
Fish sauce
Soy sauce
Tamarind paste
Brown sugar
Lime wedges
Red pepper flakes or chili sauce, optional
Directions
Soak the rice noodles according to package directions until softened, then drain.
In a small bowl, whisk together fish sauce, soy sauce, tamarind paste, and brown sugar to make the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Cook the chicken, shrimp, tofu, or chosen protein until fully cooked, then remove and set aside.
Add garlic to the skillet and cook briefly until fragrant.
Push the garlic to one side and scramble the eggs in the pan.
Add the softened noodles and pour in the sauce.
Toss everything together until the noodles are coated and tender.
Return the cooked protein to the skillet and stir in bean sprouts and green onions.
Serve hot topped with chopped peanuts, lime wedges, and optional chili flakes.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
Use shrimp, chicken, tofu, or beef as the protein.
Add carrots, bell peppers, or snap peas for extra vegetables.
Make it spicier with chili oil or fresh Thai chilies.
Use almond butter or sunflower butter if peanut allergies are a concern.
Try zucchini noodles mixed with rice noodles for a lighter option.
Storage/Reheating
Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water to loosen the noodles.
You can also microwave individual portions in short intervals, stirring occasionally.
Pad Thai is best enjoyed fresh, as the noodles can soften over time.
FAQs
What is Pad Thai made of?
Pad Thai is typically made with rice noodles, protein, eggs, vegetables, peanuts, and a flavorful tamarind-based sauce.
Can I make Pad Thai vegetarian?
Yes. Use tofu and replace fish sauce with soy sauce or a vegetarian alternative.
What gives Pad Thai its signature flavor?
Tamarind paste provides the tangy flavor that makes Pad Thai unique.
Can I use another type of noodle?
Rice noodles are traditional, but thin rice sticks or similar noodles work best.
Is Pad Thai spicy?
Traditional Pad Thai is mildly spicy, but you can adjust the heat level easily.
What protein works best in Pad Thai?
Shrimp, chicken, tofu, and beef are all popular choices.
Can I make Pad Thai ahead of time?
Yes, but it tastes best freshly made. Reheat gently before serving.
Why are my noodles sticking together?
Overcooking or not tossing the noodles quickly enough can cause sticking.
What toppings go well with Pad Thai?
Chopped peanuts, lime wedges, bean sprouts, and chili flakes are classic toppings.
Can I freeze Pad Thai?
Freezing is not recommended because the noodles can become mushy after thawing.
Conclusion
Pad Thai is a flavorful and satisfying noodle dish that is easy to recreate at home. With tender noodles, savory sauce, fresh vegetables, and crunchy peanuts, this classic recipe is perfect for a quick dinner packed with bold Thai-inspired flavors.
This easy Pad Thai recipe features stir-fried rice noodles tossed with chicken, shrimp, tofu, eggs, crunchy peanuts, and a flavorful tamarind sauce. Better than takeout and ready in just 35 minutes, this classic Thai noodle dish is perfect for lunch or dinner.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Thai-Inspired
Ingredients
Pad Thai
8 ounces rice noodles
1 pound chicken, shrimp, tofu, or preferred protein
2 large eggs
1 cup bean sprouts
4 green onions, sliced
3 cloves garlic, minced
½ cup chopped peanuts
2 tablespoons vegetable oil
Lime wedges, for serving
Red pepper flakes or chili sauce, optional
Sauce
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
Instructions
Soak the rice noodles according to package directions until softened. Drain and set aside.
In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, and brown sugar to make the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken, shrimp, tofu, or chosen protein and cook until fully cooked. Remove from the skillet and set aside.
Add the garlic to the skillet and sauté for about 30 seconds until fragrant.
Push the garlic to one side of the skillet and crack in the eggs. Scramble until just cooked.
Add the softened noodles and pour in the sauce.
Toss everything together until the noodles are tender and evenly coated with sauce.
Return the cooked protein to the skillet and stir in the bean sprouts and green onions.
Serve hot topped with chopped peanuts, lime wedges, and optional chili flakes or chili sauce.
Notes
Tamarind paste gives Pad Thai its signature tangy flavor.Avoid overcooking the noodles to keep them from becoming mushy.Add carrots, snap peas, or bell peppers for extra vegetables.Use tofu and vegetarian fish sauce alternatives for a vegetarian version.For extra spice, add Thai chilies, chili oil, or sriracha.Toss the noodles quickly once the sauce is added to prevent sticking.
