This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant.
I’ve not kept my love for Thai food a secret here (here are some of my favorite Thai recipes), but I really can’t believe it’s taken me so long to share a homemade pad thai recipe. Just see the recipe card for proof of how easy it is to make from home!
What is Pad Thai?
Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious pad thai sauce. It’s common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.
To make vegan or vegetarian pad thai, leave out the egg and substitute the fish sauce for more soy sauce.
How to make Pad Thai Sauce:
Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe. I also added a big scoop of peanut butter to my sauce, because I think it gives the whole dish an added creaminess and boost of flavor that I love.
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This amazing Pad Thai recipe is easy, approachable and can be made in under 30 minutes, fresh ingredients and a delicious homemade pad thai sauce.
- 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
- 3 Tablespoons fish sauce
- 1 Tablespoon low-sodium soy sauce
- 5 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar * see note
- 1 Tablespoon Sriracha hot sauce , or more, to taste
- 2 Tablespoons creamy peanut butter , optional
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok 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 pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
Recipe Video
To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Alex says
June 4, 2019 at 6:08 amI love this recipe. Went to a professional thai cooking class and their recipe was not nearly as good as this one! Easy, simple, and DELICIOUS!! Peanut butter definitely adds the flavor. I add 2 carrots and a cup of savoy cabbage to this. Always a huge hit with my friends
Lauren Allen says
June 4, 2019 at 3:36 pmThanks Alex, that is wonderful to hear!
Jaime R says
June 7, 2019 at 8:09 pmSo good! Just as good as a restaurant but quick and easy at home! Will definitely be making again!
Lauren Allen says
June 8, 2019 at 5:36 pmI agree! Thanks for sharing!
Susan B Estes says
June 13, 2019 at 8:49 amLately, I’ve been disappointed with restaurant food (in general) over and over again. Sooo… I’ve decided to try cooking a few special dishes on my own… Pad Thai being my first adventure. THIS RECIPE IS PERFECT!!! My husband always appreciates a good meal, but he raved over this Pad Thai, and actually, asked me to cook it again for him this week.
Thank you so much for making this ol’ retired girl look good!
Lauren Allen says
June 13, 2019 at 10:11 amThat makes me so happy, thank you for sharing! I hope you get to try more recipes here soon!
Mariska says
June 13, 2019 at 9:11 amThis looks great and I’d love to make it but I am not a fan of cilantro. Do you think I can substitute it for something else?
Lauren Allen says
June 15, 2019 at 10:42 amYou could leave it out, or add some fresh Thai basil instead 🙂
Susan G says
June 14, 2019 at 7:52 pmAbsolutely delicious! Step by step instructions. Flavors perfect. Daughter and husband loved it!
Alicia says
June 16, 2019 at 9:15 pmExcellent recipe! Thank you so much for sharing it! I made this for 16 people volunteering from USA here in Quito, Ecuador, and they all were WOWED!! I DID add the peanut butter that you suggested (I had crunchy only, but was perfect!) Very good suggestion! We grow our own cilantro so it was absolutely fresh and delicious with all the ingredients. Such a tasty dish, and simple to make, really.
Gracias!
Alicia
Lauren Allen says
June 17, 2019 at 3:18 pmThat sounds fantastic! I’m so glad everyone loved it–thanks for sharing.