pad thai recipe

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 

This quick and easy stir fried noodle dish is one that any beginner cook can accomplish. 

Easy Pad Thai

Kosher salt

wide rice noodles

lime juice

brown sugar

fish sauce

tbsp. low-sodium soy sauce

cayenne pepper

vegetable oil

bell pepper, thinly sliced

garlic,

eggs, lightly whisked

shrimp,

black pepper

green onions, thinly sliced

c. roasted peanuts, chopped

Loved this recipe. I made a few adjustments, but I’m sure it is great as is too! I make mine with chicken, and I sautéed the green onions with the garlic for some extra flavor. I also like more suave so I doubled the sauce recipe. And added an extra egg for some extra protein. It is decently spicy so I cut the cayenne in half for my kids. My husband, 6 year old and 3 year old can’t get enough and everyone has seconds. Delicious recipe- thank you so much for sharing!

I doubled the sauce and peanuts, left out the cayenne, and added sriracha and extra lime juice for more flavor. The recipe was pretty bland on it's own. But after adding a little more it was fantastic! And dont forget the cilantro!!

I have made this a couple of times. It is very good but great with a couple small modifications.I added sugar snap peas ( steamed a bit) to give it crunch and color. Like others I added a little peanut butter ( not too much! it goes a long way. you can add more later if needed. No way is the prep time 10 minutes...more like 20. But once prepped it takes about 10 minutes to cook.

This is not a traditional Pad Thai, start with that attitude and you’ll love this recipe. Made this last night and it was so good. Your recipe allowed me to feel okay about substitutions... no bean sprouts was good! I didn’t have tamarind (I’m in my RV) so I used balsamic vinegar and extra lime juice. I did not boil the rice noodles, they do not need it. Just soaked them in hot water. Thanks, delish!

I cooked this tonight and add a little ginger it was awesome

Amazing recipe! We added carrots and did chicken instead of shrimp, so yummy!

Great recipe and so easy to make on a weekday for the family

I replace the fish sauce (too fishy for me!) with Oyster sauce, and it's great!

My go-to recipe for Pad Thai. Love it as it’s not too saucy and has lots of flavour!

I didn’t have tamarind sauce on hand, so this was a good recipe to follow when making Pad Thai in a pinch. I like my noodles a bit sweeter, so I replaced roasted peanuts with a dollop of crunchy peanut butter. I highly recommend using sesame oil instead of vegetable oil to bring out the nutty flavors.

Delicious, definitely sharing with my friends!! I love making pad thai, but hate buying expensive pre-made pad thai sauce every time. I love that this recipe gives you an easy alternative with ingredients that are cheap and easy to find at most grocery stores. It was quick to make, with little mess for dishes/prep, and made enough for me to take for multiple work lunches. 

My only recommendation is to add bean sprouts for extra crunch, adding them just before frying your noodles. I also added sesame seeds in my cooking of this recipe, which helped bring out some extra nutty flavors with the peanuts.

https://streaming.hearstdigitalstudios.com/1172a2a1-7020-410f-bdb2-3ec8157cdbd2/video_rover_16x9_1080p_hd_1542743001_70961.mp4

Pad Thai Is The Perfect Quick and Easy Weeknight Dinner

Skip The Take Out And Make Pad Thai Tonight

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.

Fall in love with this crispy and tangy low-calorie Vegan Pad Thai Recipe prepared with kelp noodles, cruciferous vegetables, and tofu. 

Vegan Pad Thai Recipe

avocado oil

red bell pepper, chopped

broccoli florets, raw

cauliflower florets, raw

water

red cabbage, shredded

mushrooms, sliced

(14 ounces) firm tofu, cut into 1" cubes

almond butter

coconut aminos

sesame oil

ginger, powdered

turmeric powder

nutritional yeast

To prepare pad thai sauce, whisk all ingredients together in a bowl.

Heat a large nonstick skillet or wok over medium-high heat, add oil.

Add broccoli, mushrooms, cauliflower florets, and raw tofu if you are not using air-fried tofu. Saute for 4-5 minutes over high heat, browning the Tofu and Vegetables.

Carefully add 1/3 cup of water, and allow veggies and tofu to steam for 2 minutes.

Add cabbage and kelp noodles. Stir-fry for 2 minutes.

Add Sauce and Stir-fry for 2-4 additional minutes, or until sauce is evenly distributed.

Plate and serve with sliced green onion, fresh herbs such as cilantro and basil, toasted cashews, and lime wedges.

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, low carb as well.

Chicken Pad Thai {Whole30}

Spaghetti Squash (Linked Method to cook)

lb chicken breast or chicken thighs (thinly sliced)

tbsp avocado oil (for sautéing)

green onions

garlic

eggs (whisked)

carrots (thinly sliced)

red bell pepper (thinly sliced)

ginger (thinly sliced)

tbsp coconut aminos (marinate the chicken)

Salt

bean sprouts (for garnish)

cashew butter

tbsp rice vinegar

lime squeezed

tsp sesame oil

cashews (crushed)

green part of the 2 green onion (scallion)

Fork one whole cooked spaghetti squash into “noodles”...

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Thin slice Chicken thighs or breast into strips....

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

While the chicken marinates, make the Pad Thai...

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Heat 1 -2 tbsp oil in a non-stick...

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

In a bowl, whisk 2 eggs. Heat 1...

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Heat 1 – 2 tbsp oil and let...

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Add chicken and egg back to the skillet*....

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Remove from the heat. Add prepared spaghetti squash...

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Garnish with fresh lime, crushed cashews, the green...

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.

https://mediavine-res.cloudinary.com/video/upload/o0tttlhhjzah42szueku.mp4

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash. It is Whole30 approved, paleo, gluten free, a great lower carb dish as well.

Chicken Pad Thai

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! So easy and delicious!

Rainbow Vegetarian Pad Thai with Peanuts and Basil

brown rice noodles

zucchini

red pepper

yellow onion

carrots

egg, beaten

peanuts, chopped

herbs

brown sugar (or sub another sweetener)

broth

white vinegar

soy sauce

chili paste (sambal oelek)

Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they&#8217;re big enough).

Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).

Rainbow Vegetarian Pad Thai Step 2

Rainbow Vegetarian Pad Thai Step 3

Heat a tablespoon of oil over medium high heat. Add the veggies &#8211; stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them &#8211; they&#8217;ll get soggy and heavy. Transfer to a dish and set aside.

Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.

Rainbow Vegetarian Pad Thai Step 4

Add another tablespoon of oil to the pan. Drain the noodles &#8211; they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg &#8211; pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Rainbow Vegetarian Pad Thai Step 5

Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Rainbow Vegetarian Pad Thai Step 6

Oh Lindsay I LOVE your easy, healthy meals and this is no exception!  This looks amazing, and I love all those crushed up peanuts they add such a fantastic texture!

Hi! I just tried this but made a couple tweaks, just because I didn't have all the ingredients. I was looking for a good base recipe and this is it! Thanks! :) (My tweaks were really just using a bit of peanut butter to make the sauce creamy and have more body--since I didn't have fish sauce, using spinach instead of zucchini, omitting the egg, and using sriracha! Oh, and squeezing a little lime juice into the sauce, too!)

On the topic of vegan fish sauce,  I found this recipe a while ago and pinned it for reference (I'm not vegan, but one never knows when it'll come in handy): https://food52.com/blog/15368-a-fish-sauce-with-all-of-the-flavor-none-of-the-fish

Mmmm... That looks so good.  Some people might not know, but even a small pot of Pad Thai is so filling it could feed a whole family and then some.  Great food and great post.
http://askmelissaanything.blogspot.com/

Woah this recipe was SO SALTY! I couldn't eat more than two bites and had to throw it out. I might try it again though with half as much fish sauce and soy sauce.

Yes, yes, and yesssss. What I wouldn't give to face-plant in a big ol' bowl of that right about now! This looks DELISH and SO impressed that you made it to the kitchen and whipped this up despite the craziness. High fives.

I needed this recipe! I am a pad thai addict! I am gonna add some shrimp and a little hot sauce! YUM!

Hey Lindsay,

This looks deliciously colourful! Will be running out to get a spiralizer so I can try this recipe out at home :-)

https://content.jwplatform.com/videos/z5Fq6m1e.mp4

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce – adaptable to any veggies you have on hand!

Rainbow Vegetarian Pad Thai

This is an authentic recipe for Pad Thai from the Spice I Am cookbook,&nbsp;one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this&nbsp;Everyday Pad Thai recipe.&nbsp;

Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

oz / 150 g dried Pad Thai rice noodles ((Note 1))

shrimp ((prawns), shelled and deveined (Note 2))

red shallot (, finely sliced (Note 3))

shrimp ((Note 4))

tbsp palm sugar ((or brown sugar))

tamarind puree ((Note 5))

tsp white vinegar

tsp + chili powder (,

eggs (, lightly beaten)

oz / 150 g bean sprouts

garlic chives (,

tsp white sugar

Lime wedges (, to serve)

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.

Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.

Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.

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Top 13 pad thai recipe recipes from across the web

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Easy Pad Thai

Pad Thai

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Rainbow Vegetarian Pad Thai with Pe...

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Easy Pad Thai Recipe

Chicken Pad Thai

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Traditional Pad Thai Recipe

Shrimp Pad Thai Recipe

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