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!
Servings: 4
Calories: 627kcal
Cost: 11
Equipment
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
For the 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 , or more, to taste
- 2 Tablespoons creamy peanut butter* (optional)
Instructions
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- Make sauce by combining sauce ingredients in a bowl. Set aside.
- Stir Fry:: Heat 1½ tablespoons of oil in a wok or large saucepan 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.
- 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.
- Add noodles, sauce, bean sprouts and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
- Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
- Store leftovers in the fridge and enjoy within 2-3 days.
Video
Notes
Make Ahead Instructions: Cut your protein, and chop veggies ahead of time. Stir sauce ingredients together and refrigerate until ready to use.
Tamarind Paste: Substitute 2 Tablespoons Tamarind paste in place of the vinegar, for a more authentic sauce. You can buy tamarind online, or at an international foods market.
Vegan or Vegetarian: Leave out the egg. Use tofu, and substitute the fish sauce for more soy sauce.
Peanut Butter: In my recipe, I add a big scoop of peanut butter to the sauce because I think it gives the whole dish an added creaminess and boost of flavor.
Gluten-free Adaptations: Use gluten-free soy sauce. I also like this brand as well.
Nutrition
Calories: 627kcal | Carbohydrates: 77g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1867mg | Potassium: 533mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1406IU | Vitamin C: 57mg | Calcium: 117mg | Iron: 2mg
Recipe Link
Recipe Video
