best pad thai

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!

Pad Thai 

dry pad thai noodles (rice noodles)

water noodles

shallot,

chopped garlic cloves

ginger (optional)

eggs, whisked salt

tofu, chicken breast

salt and pepper

peanut oil, wok oil or coconut oil

lime

fish sauce (see notes- or use vegan fish sauce)

sugar

rice wine vinegar

soy sauce (or GF liquid aminos like Braggs)

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

COOK NOODLES

Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don&#8217;t have to be totally soft, just bendy and pliable)

Chop

shallot, garlic and ginger and set aside.

Whisk

the two eggs with a fork and add a generous, 3-finger pinch of salt.

Make the Pad Thai Sauce

 Whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.

Prep and Cook the protein: Chicken

slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp:  Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.

STIR FRY

Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.

Make a well in the center of the wok, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.

Add the Pad Thai Sauce

and cook 1 minute.  It will smell quite fishy at first &#8211; turn your fan on &#8211; but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

Toss in the bean sprouts

and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.

Garnish

with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

This is the best pad this recipe we've tried. I like how you keep it authentic and don't add <span class="tasty-link" data-tasty-link-href="https://amzn.to/2Fv6fai">peanut butter</span>.  Perfectly balanced and not too sweet.

My whole family loved it! We'll work it in to our monthly rotation... perhaps even more often. I think it's better than most restaurant Pad Thai... less oily. I feel it's a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). I love that this recipe can be made without planning ahead, since I have most of the ingredients on hand all the time. I doubled the recipe for my family of 6. I might triple next time. We made it in a 16" Presto electric skillet, and it was easy to manage a double quantity... I feel sure we could manage a triple size recipe and recommend the skillet if you have a large family!

I tossed about 1/2 cup chopped peanuts and 3 large green onions at last step. Then I put another 1/2 cup chopped peanuts, 3 more minced green onions, and a whole chopped red pepper in bowls to add in, super yum! 

It was easy (but I'm slow... it took me at least 45 minutes the first time... I think I could do better next time, speed isn't my forte in the kitchen). I tossed my tofu in a little soy sauce and baked it in a 400 degree oven for about 25 minutes, flipping 1/2 way through... I just love tofu baked.

Thanks for a fabulous recipe!

Great recipe - really authentic - a triumph!

Wow- this was spot on delicious!  I chopped up my large shrimp to stretch it a bit more- but wow, wow, wow! So good!

Delicious!! Doubled the sauce amounts and added a tablespoon of peanut butter. Thanks for the recipe !!

https://content.jwplatform.com/videos/Myc6rSeR.mp4

Easy, Authentic 15 minute Pad Thai Recipe with simple ingredients! 

15-Minute Pad Thai 

Really good! Amazingly authentic tasting without all the harder to find ethnic ingredients. Added two heaping tablespoons of chunky peanut butter for peanut flavor and one teaspoon of sriracha to the sauce mixture for a little heat.

Just made this exactly as recipe states, using tamarind paste and prawns, OMG it was wonderful! Thank you so much for the recipe, I'm feeling very accomplished :)

Seriously, the best pad thai recipe out there.  We use spaghetti squash instead of rice noodles and it is absolutely amazing.

Fantastic recipe.  I'll probably only use 2 tablespoons of brown sugar instead of 3 next time I make it.

Oops. Forgot to rate on my previous review.

If you&#x27;ve ever had Thai cuisine, chances are your first foray into it was the mega-popular Pad Thai (or Thai 101 as I like to refer to it). And once you had this gateway dish, you likely became hooked on Thai altogether because it&#x27;s one of the greatest cuisines in the universe. In case you didn&#x27;t have it before, Pad Thai is a rice noodle dish filled with veggies, typically a protein such as tofu, chicken and/or shrimp, and tossed together in a sweet and savory sauce that stems from the sour flavors of tamarind  and sweetness of fish sauce (and, in my case, a few other basic goodies). My spin on this classic takes only 30 minutes from start to finish and is as easy and delicious as it gets!

The Best Pad Thai

brown sugar

fish sauce

oyster sauce or soy sauce

rice vinegar

lime,

Tamarind paste/concentrate (see Jeff’s Tips)

cornstarch

sesame oil

chicken

extra-firm tofu, diced (optional)

carrot,

scallions,

Thai basil leaves or fresh tarragon

garlic,

eggs,

dry roasted peanuts, crushed, plus more for topping

bean sprouts (optional, fresh

Fresh cilantro, chopped, for topping (optional)

rice noodles (medium to large, about

Fill an 8-quart pot halfway with water and...

Fill an 8-quart pot halfway with water and place on the stove over high heat. Add the noodles or pasta, cook according to the package instructions and drain through a colander in the sink when done, rinsing with cold water (regardless of the type of noodle used).

In a bowl, whisk together the brown sugar,...

In a bowl, whisk together the brown sugar, fish sauce, oyster sauce or soy sauce, rice vinegar, and lime juice. Then, whisk in the tamarind, to taste, according to Jeff’s Tips (see bottom of recipe card). Once happy with the flavor blend, whisk in the cornstarch. Set aside.

Add the sesame oil to a nonstick 4-...

Add the sesame oil to a nonstick 4- to 5-quart sauté pan and set to medium-high heat. Once shimmering, add the chicken and tofu (if using) and sauté for 5 minutes, or until the chicken is fully cooked (165°F). Use a slotted spoon to remove the chicken and tofu and set aside, keeping the oil in the pot.

Reduce the heat to medium. Add the carrot,...

Reduce the heat to medium. Add the carrot, scallions, Thai basil (or tarragon) and garlic. Sauté for 3-5 minutes, until the veggies soften a bit.

Move the veggies over to one side of...

Move the veggies over to one side of the pan and then pour in the eggs. Let rest until they begins to bubble. Then, gently use a silicone spatula to fold the eggs constantly until scrambled. Once cooked, you can begin to aggressively mix the scrambled egg in with the veggies so it breaks apart and reduce the heat to medium-low.

Add the sauce mixture from Step 2 to...

Add the sauce mixture from Step 2 to the pan and simmer and stir until heated and thickened, 1-2 minutes.

Reduce the heat to low, add the noodles...

Reduce the heat to low, add the noodles to the pan along with the cooked chicken, cooked tofu, peanuts and bean sprouts (if using, start with ½ cup and you can add up to ½ cup more if you want) and toss until all is fully combined. Serve topped with additional peanuts, fresh cilantro and a lime wedge, if desired.

https://www.youtube.com/watch?v=BZJfBweizFM

Easy Recipe!: https://pressureluckcooking.com/pad-thai

If you've ever had Thai cuisine, chances are your first foray into it was the mega-popular Pad Thai (or Thai 101 as I like to refer to it). And once you had this gateway dish, you likely became hooked on Thai altogether because it's one of the greatest cuisines in the universe. In case you didn't have it before, Pad Thai is a rice noodle dish filled with veggies, typically a protein such as tofu, chicken and/or shrimp, and tossed together in a sweet and savory sauce that stems from the sour flavors of tamarind and sweetness of fish sauce (and, in my case, brown sugar). My spin on this classic takes only 30 minutes from start to finish and is as easy and delicious as it gets! 

#padthai #chickenpadthai #bestpadthai

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The Easiest Pad Thai

The Best Vegan Tofu Pad Thai Recipe is delicious, simple, and better than take-out. An authentic taste made with Pantry Staples!

The Best Vegan Tofu Pad Thai

bean sprouts

garlic chives

unsalted roasted peanuts, chopped

rice noodles

garlic

shallots

extra-firm tofu

tbsp oil

bean sprouts, fresh

tbsp coconut sugar

tbsp light soy sauce

ketchup

tbsp lime juice

water

Soak 200 grams rice noodles in water for...

Soak 200 grams rice noodles in water for 1-2 hours before cooking. They will turn a white color and soften.

Prepare the Pad Thai Sauce: in a bowl,...

Prepare the Pad Thai Sauce: in a bowl, add 2 tbsp coconut sugar, 1 tbsp brown sugar, 3 tbsp light soy sauce, 1 tbsp ketchup, 3 tbsp lime juice, and 2 tbsp water. Stir until well combined and the sugars dissolve. You can heat it on low to quicken the process.

Prepare the ingredients (once you get cooking it...

Prepare the ingredients (once you get cooking it will be fast): Peel and dice 3 cloves garlic and 2 shallots. Place in a bowl along with 200 grams diced extra-firm tofu and mix to combine. Roughly chop garlic chives (or spring onion or chives) and chop unsalted roasted peanuts.

Start cooking: In a wok or large pan...

Start cooking: In a wok or large pan with a wide bottom, heat 1 tbsp of oil and toss in garlic, shallots, and tofu. Stir-fry until the shallots soften and the tofu turns a golden-brown color. Add another 1 tbsp of oil, then add in soaked and drained rice noodles and the pad thai sauce. Continue to stir-fry on high heat, stirring the noodles into the sauce until they soak up all the sauce and turn soft. If at this point your noodles still have a bite, add a tablespoon more water and continue stir-frying. If your noodles stick together, add a drizzle more oil. Turn off the heat.

To the noodles now add about 1-2 cups...

To the noodles now add about 1-2 cups fresh bean sprouts, 1/2 cup garlic chives, and 1/4 cup unsalted roasted chopped peanuts and stir to combine.

Divide the noodles into 4 plates and serve...

Divide the noodles into 4 plates and serve each with a serving of bean sprouts, garlic chives, and more chopped unsalted roasted peanuts on the side.

Cut 2 limes in half and add to...

Cut 2 limes in half and add to the noodles before serving.

Top 4 best pad thai recipes from across the web

The most viewed best pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pad Thai

Pad Thai

The Best Pad Thai

The Best Vegan Tofu Pad Thai

Top 4 best pad thai recipes from across the web

The most viewed best pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pad Thai

Pad Thai

The Best Pad Thai

The Best Vegan Tofu Pad Thai

The most viewed best pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine