Better Than Takeout Pad Thai – In Just 30 Minutes!
Put down the takeout menu—this easy, one-pan Pad Thai is faster, fresher, and more flavorful than anything you’d get from a restaurant.
Tender rice noodles, juicy shrimp (or chicken, tofu—your choice!), crisp veggies, and crunchy peanuts all tossed in a bold, sweet-savory sauce that’s pure magic.
The best part? It’s ready in just 30 minutes and made with pantry staples you probably already have.
Perfect for busy weeknights or when that Thai food craving hits—this Pad Thai will have you coming back for more!
For Pad Thai
- Rice Noodles – Use flat rice noodles for the perfect chewy texture.
- Oil – Essential for stir-frying everything to perfection.
- Garlic – Adds depth and aroma to the dish.
- Protein (Shrimp, Chicken, or Tofu) – Choose your favorite for a delicious, customizable meal.
- Eggs – Scrambled into the noodles for added texture and flavor.
- Bean Sprouts – Brings a fresh, crunchy bite to balance the dish.
- Red Bell Pepper – Adds sweetness and color.
- Green Onions – For extra freshness and a mild onion flavor.
- Peanuts – Crunchy, nutty goodness that completes the dish.
- Limes – A squeeze of fresh lime juice brightens up the flavors.
- Cilantro – Optional, but adds a fresh, herby finish.
For Pad Thai Sauce
- Fish Sauce – The key ingredient for authentic umami flavor.
- Soy Sauce – Adds saltiness and depth to the sauce.
- Brown Sugar – Balances the savory flavors with a touch of sweetness.
- Rice Vinegar (or Tamarind Paste) – Provides the signature tangy kick.
- Sriracha – For a little heat (adjust to taste).
- Peanut Butter (Optional) – Creates a creamy, nutty richness.
Easy Pad Thai Recipe
Ingredients
For the Pad Thai:
- 8 oz flat rice noodles
- 3 tbsp oil
- 3 cloves garlic, minced
- 8 oz shrimp, chicken, or extra-firm tofu, diced
- 2 eggs, beaten
- 1 cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- ½ cup dry roasted peanuts
- 2 limes, cut into wedges
- ½ cup fresh cilantro, chopped
For the Pad Thai Sauce:
- 3 tbsp fish sauce
- 1 tbsp low-sodium soy sauce
- 5 tbsp light brown sugar
- 2 tbsp rice vinegar (or tamarind paste for a more authentic flavor)
- 1 tbsp Sriracha (adjust to taste)
- 2 tbsp creamy peanut butter (optional for extra creaminess)
Instructions
Prepare the Noodles:
- Cook the rice noodles according to the package instructions until just tender.
- Rinse under cold water to prevent sticking and set aside.
Make the Sauce:
- In a bowl, whisk together all sauce ingredients until well combined. Set aside.
In a bowl, whisk together all sauce ingredients until well combined. Set aside.Stir-Fry:
- Heat 1½ tbsp oil in a wok or large pan over medium-high heat.
- Add shrimp, chicken, or tofu, along with garlic and bell pepper.
- If using shrimp, cook for 1-2 minutes per side until pink. If using chicken, cook for 3-4 minutes, flipping once until fully cooked.
Cook the Eggs:
- Push everything to one side of the pan. Add a little more oil if needed.
- Pour in the beaten eggs and scramble, breaking them into small pieces as they cook.
Combine Everything:
- Add the cooked noodles, prepared sauce, bean sprouts, and peanuts (reserving some for garnish).
- Toss everything together until well mixed and heated through.
Serve:
- Garnish with green onions, extra peanuts, cilantro, and lime wedges.
- Serve immediately and enjoy!
Nutrition
Recipe Variations & Substitutions
- Authentic Flavor: Substitute 2 tbsp tamarind paste instead of rice vinegar.
- Vegetarian/Vegan: Omit the eggs, use tofu, and swap fish sauce for additional soy sauce.
- Gluten-Free: Use gluten-free soy sauce.
- Extra Creamy Sauce: Add a spoonful of peanut butter to the sauce for a richer texture.
Storage & Make-Ahead Tips
- Make-Ahead: Prep your protein, chop vegetables, and mix the sauce in advance for a quicker meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
1. How do I keep my Pad Thai noodles from clumping or getting too soft?
Soak the rice noodles in room temperature water for about an hour instead of boiling them. This keeps them from getting too soft. When stir-frying, work in small batches to avoid steaming the noodles, which can make them sticky.
2. What can I use if I don’t have tamarind paste?
No tamarind? No problem! Mix equal parts lime juice and brown sugar to get a similar tangy-sweet flavor. But if you can find tamarind paste, it’s worth it—it gives Pad Thai its signature taste!
3. How can I adjust the spice level?
If you love heat, add extra Sriracha or red pepper flakes while cooking. Prefer it mild? Just leave it out and serve chili flakes on the side so everyone can adjust to their own taste.
4. Can I make this vegetarian or vegan?
Absolutely! Swap the fish sauce for soy sauce or tamari, leave out the eggs, and use tofu as your protein. Just as flavorful, just as delicious!
5. What’s the biggest mistake to avoid when making Pad Thai?
Overcooked noodles and skipping key ingredients! Don’t boil the noodles, and be sure to use a balance of sweet, salty, sour, and umami flavors—that’s what makes Pad Thai so addictive.