Description
This quick and flavorful Pad Thai recipe features tender rice noodles, your choice of shrimp, chicken, or tofu, scrambled eggs, fresh vegetables, and crunchy peanuts all tossed in a tangy, homemade sauce. Ready in just 30 minutes, it’s an authentic Thai dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Main 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
Pad Thai 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 (adjust to taste)
- 2 tablespoons creamy peanut butter (optional)
Instructions
- Cook Noodles: Prepare the flat rice noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking and prevent sticking.
- Make the Sauce: In a small bowl, whisk together fish sauce, low-sodium soy sauce, light brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter if using. Set aside.
- Stir Fry Protein & Vegetables: Heat 1½ tablespoons of oil in a wok or large skillet over medium-high heat. Add the shrimp, chicken, or tofu along with minced garlic and sliced red bell pepper. Cook shrimp for 1-2 minutes per side until pink; chicken for 3-4 minutes until cooked through, flipping once; tofu until lightly browned.
- Cook Eggs: Push protein and vegetables to one side of the pan. Add the remaining oil, pour in the beaten eggs, and scramble gently with a spatula until cooked into small pieces.
- Toss Everything Together: Add cooked noodles, prepared sauce, fresh bean sprouts, and peanuts (reserve some for garnish) to the wok. Toss thoroughly to combine and heat through.
- Garnish & Serve: Plate the Pad Thai and top with chopped green onions, reserved peanuts, fresh cilantro, and lime wedges for squeezing. Serve immediately for best flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days.
Notes
- For a vegetarian version, use tofu and substitute fish sauce with soy sauce or tamari.
- Adjust the Sriracha to taste depending on your spice preference.
- Adding creamy peanut butter to the sauce is optional but adds a rich depth of flavor.
- Be careful not to overcook the noodles or they will become mushy.
- Fresh lime juice added just before serving brightens the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
