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Easy Pad Thai Recipe

A close-up of a plate of Pad Thai, featuring noodles, chicken, bean sprouts, chopped peanuts, cilantro, and lime wedges.
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Learn to make authentic Pad Thai at home with this easy-to-follow recipe. Perfect for a weeknight dinner, this dish delivers restaurant-quality flavor with accessible ingredients.

Ingredients

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  • 8 ounces dried flat rice noodles
  • 3 tablespoons vegetable oil
  • 8 ounces boneless, skinless chicken thighs or shrimp, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup firm tofu, cut into small cubes (optional)
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup Pad Thai sauce (recipe below)
  • Pad Thai sauce: 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sriracha (optional)

Instructions

  1. Soak rice noodles in hot water for 10-15 minutes, or until pliable. Drain well.
  2. In a small bowl, whisk together all Pad Thai sauce ingredients. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken or shrimp and cook until browned and cooked through. Remove from skillet and set aside.
  4. Add garlic and shallots to the skillet and stir-fry for 30 seconds until fragrant.
  5. Push garlic and shallots to one side of the skillet. Pour beaten eggs into the other side and scramble until almost set.
  6. Add drained noodles, cooked chicken or shrimp, and tofu (if using) to the skillet. Pour the Pad Thai sauce over everything.
  7. Toss gently to combine and coat the noodles evenly. Cook for 2-3 minutes, stirring frequently, until noodles are heated through and sauce has thickened slightly.
  8. Stir in half of the bean sprouts and cook for another minute.
  9. Serve immediately, garnished with remaining bean sprouts, chopped peanuts, cilantro, and lime wedges.

Notes

  • For a vegetarian option, omit the chicken/shrimp and add more tofu or other vegetables like broccoli or carrots.
  • Adjust sriracha for desired spice level.
  • If you don’t have tamarind paste, you can substitute with an equal amount of lime juice and a pinch of sugar, but the flavor will be slightly different.
  • This recipe is a great starting point for meal planning, offering a healthy and flavorful alternative to some meal delivery services.

Nutrition

Find it online: https://cutcooktaste.com/pad-thai-easy-restaurant-flavor/