Easy Pad Thai Recipe
Craving a vibrant, flavorful meal that’s quick and easy to make? Pad Thai is your answer! With its perfect balance of sweet, salty, sour, and spicy, this Thai classic is a crowd-pleaser you can customize to your taste.
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Ingredients
Main Ingredients:
- 8 oz flat rice noodles
- 3 tbsp oil (divided)
- 3 cloves garlic, minced
- 8 oz 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, chopped
- 2 limes, cut into wedges
- ½ cup fresh cilantro, chopped
Pad Thai Sauce:
- 3 tbsp fish sauce
- 1 tbsp low-sodium soy sauce
- 5 tbsp light brown sugar
- 2 tbsp rice vinegar or tamarind paste
- 1 tbsp Sriracha (adjust to taste)
- 2 tbsp creamy peanut butter (optional, for extra creaminess)
Instructions
- Prepare the Noodles:
Cook rice noodles according to package directions until just tender. Rinse under cold water and set aside. - Make the Sauce:
In a small bowl, whisk together all sauce ingredients until well combined. Set aside. - Stir-Fry the Protein:
Heat 1½ tbsp oil in a wok or large pan over medium-high heat. Add garlic, bell pepper, and your choice of shrimp, chicken, or tofu.- Shrimp: Cook 1-2 minutes per side until pink.
- Chicken: Cook 3-4 minutes, flipping once, until cooked through.
- Tofu: Cook until golden brown on all sides.
- Cook the Eggs:
Push everything to one side of the pan. Add another ½ tbsp oil and pour in the beaten eggs. Scramble until fully cooked, breaking into small pieces. - Combine Everything:
Add cooked noodles, prepared sauce, bean sprouts, and peanuts (reserve some for garnish). Toss everything together until well combined and heated through. - Garnish & Serve:
Sprinkle with green onions, extra peanuts, fresh cilantro, and lime wedges. Serve immediately.
Storage & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Make-Ahead: Chop vegetables and protein in advance. Prepare the sauce and store it in the fridge until ready to cook.
Variations & Substitutions
- For a more authentic flavor: Use tamarind paste instead of rice vinegar.
- Vegetarian/Vegan Option: Omit eggs and use tofu. Substitute fish sauce with extra soy sauce.
- Gluten-Free Adaptation: Use gluten-free soy sauce.
- Extra Creamy Pad Thai: Add peanut butter to the sauce for a richer taste.