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This amazing Pad Thai recipe is easy and comes together in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade pad thai sauce.
Looking for more fun 30-Minute-Meals? Try my Creamy Pesto Tortellini, Thai Chicken Lettuce Wraps, Ground Beef Bowls.
I haven't kept my love for Thai food a secret (here are some of my favorite Thai inspired recipes). My love comes from my mom's cooking, and enjoying favorite Thai restaurants near my hometown, like My Thai, owned by Dee Benson. Dee also made the best fresh spring rolls and gave us advice for making them. This recipe was created by me in an effort to use ingredients I could find easily, and recreate the taste I love.
For a more Authentic Pad Thai recipe that uses palm sugar and tamarind paste, check out Thai Cooking with Joy.
Why I love this recipe:
- 30 Minutes: From start to finish, perfect for a busy weeknight!
- Easy: A few simple steps and everything gets tossed together in the same pan!
- Flavorful: The fresh vegetables and homemade pad thai sauce really make this meal shine!
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 a 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.
A Note about 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.
How to Make Pad Thai:
Cook Noodles: Follow package instructions to cook noodles just until tender. Rinse under cold water.
Make Sauce: Stir together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter, if using. Set aside.
Sauté Protein: Heat 1½ tablespoons of oil in a large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. Cook until meat is done.
Cook Eggs: 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.
Combine and Toss: Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Serve: Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
Make Ahead and Storage Instructions:
To Make Ahead: Cut your protein, and chop veggies ahead of time. Stir together sauce ingredients and set aside.
To Store: Keep leftovers in an airtight container in the fridge.
Recipe Variations:
- Tamarind Paste: Substitute 2 Tablespoons Tamarind paste in place of the vinegar, for a more authentic sauce.
- 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.
More Thai Inspired Recipes:
- Panang Curry
- Yellow Curry
- Drunken Noodles
- Chicken Lettuce Wraps
- Peanut Chicken Pasta
- Green Curry Meatballs
Pad Thai
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2018. Updated April 2022.
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Best Pad Thai I’ve ever made at home, rivalling the best I’ve had out.
Of all pad Thai recipes I’ve tried, this is the best one
I found this recipe after eating Pad Thai on a business trip. It immediately became a family favorite. I make it almost weekly, using shrimp and baby scallops, red, yellow and orange peppers, crunchy peanut butter and extra roasted peanuts. It’s pretty quick and easy to make, and the best part is, leftovers are EXCELLENT!! Thank you!
The crunchy peanut butter! Love it!
I’ve tried several recipes for pad Thai and this is by far my favorite! The sauce was so delicious and this recipe was easy to make. I will definitely be making more of it!
Hands-down, the best Pad Thai I’ve ever had/made. I never order it from a restaurant anymore and just make this at home and everyone loves it!
Outstanding recipe…. I used fresh salmon I got from my local fish monger…. cooked it first, removed from pan, did everything else your. way, then plated the salmon last… So So SO good!!! Will be making this often with different proteins. Thank you very much. This recipe is a keeper.
The pad Thai recipe of my dreams. I’ve cooked others and they have been such a disappointment, I almost didn’t try again, but decided to due to my daughters soy allergy (we subbed the soy in this, out for coconut aminos)
This was so incredible. Never in my wildest dreams did I imagine I could cook pad Thai better than restaurant quality but this was the best pad Thai we have ever had! Ecstatic about this recipe and that my daughter can eat it! Thank you, thank you, thank you!!
Good and easy recipe. Just enough heat!
I’ve made Pad Thai a few times and it wasn’t very good! This recipe is perfect and so so good! Thank you!
I’ve used this recipe many times now with slight adjustments here and there. It’s fam fav for sure. Keep on being amazing!
This is my first time ever commenting on a recipe on any website, but I just had to because this dish was divine! The sauce was easy and tasted perfect! I can’t order this on Uber eats in good conscience anymore, knowing that I could make a much better version myself in no time. Will definitely make this again!
A total hit with the family.
Can be eaten warm or cold. I used chopped cashews instead of peanuts.
Made this twice in one week, the peanut butter in the sauce was fantastic!
So yummy! Just made this for dinner tonight. It was a little bit dry- maybe I added too much noodles? And I would put half as much peanuts in. Delicious!
First time making Pad Thai! Excellent recipe and such good flavor.
it was easy and so teasty, I cooked it with shrimps
This recipe is delicious! The sauce is amazing. My store didn’t have the tamarind paste but it was still very good. I changed up the vegetables a bit to use up some things we had. This is a keeper!