Description
Pad Thai is a classic Thai stir-fried noodle dish known for its perfect harmony of sweet, salty, and tangy flavors. Made with chewy rice noodles, fresh vegetables, your choice of protein, and a flavorful sauce, it’s a quick, customizable, and satisfying meal enjoyed around the world.
Ingredients
Scale
- 8 ounces flat rice noodles
- 3 tablespoons oil
- 3 cloves garlic, minced
- 8 ounces shrimp, chicken, or extra-firm tofu, cut into small pieces
- 2 eggs, beaten
- 1 cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- ½ cup dry roasted peanuts
- 2 limes, cut into wedges
- ½ cup fresh cilantro, chopped
- For the 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 hot sauce (or more to taste)
- 2 tablespoons creamy peanut butter (optional)
Instructions
- Cook the rice noodles according to package instructions (usually 5–7 minutes), then drain and rinse with cold water. Set aside.
- In a bowl, mix the fish sauce, soy sauce, brown sugar, rice vinegar or tamarind paste, Sriracha, and peanut butter (if using). Stir until combined. Set aside.
- Heat 1½ tablespoons of oil in a wok or large skillet over medium-high heat. Add the protein (shrimp, chicken, or tofu) and cook until fully done, about 5–7 minutes.
- Add garlic and red bell pepper to the pan. Sauté for 2–3 minutes until slightly tender.
- Push the mixture to one side of the pan. Add 1 tablespoon of oil to the empty side and scramble the eggs until fully cooked. Mix them with the rest of the contents in the pan.
- Add the cooked noodles, prepared sauce, bean sprouts, and half of the peanuts to the pan. Toss everything together to evenly coat with sauce and cook for 2–3 more minutes.
- Remove from heat. Serve on plates or a platter and garnish with remaining peanuts, green onions, cilantro, and lime wedges. Serve immediately.
Notes
- Do not overcook noodles; rinse them after boiling to prevent sticking.
- Prepare sauce and chop ingredients in advance for quick cooking.
- Customize with vegetables like carrots, zucchini, or snap peas.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Add a splash of water or sauce when reheating to refresh texture.
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 520
- Sugar: 15g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 140mg
Keywords: Pad Thai, Thai noodles, shrimp Pad Thai, chicken Pad Thai, tofu Pad Thai, easy Thai recipe, stir-fried noodles