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Bowl of Pad Thai with shrimp, bean sprouts, crushed peanuts, lime wedges, and green onions, served on a rustic ceramic plate with chopsticks and a fork.

Pad Thai

This Pad Thai recipe is quick, delicious, and customizable, perfect for busy nights when you crave restaurant-quality Thai food but don't want to wait for delivery. The key is prepping everything beforehand and cooking it all quickly in a hot wok. Your family will love it!
5 from 1 vote
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Course: Main Course
Cuisine: Thai
Keyword: Beef pad Thai, Chicken pad Thai, Chicken pad Thai recipe, Coconut Pad Thai, Pad Thai near me, Pad Thai noodles, Pad Thai recipe easy, Pad Thai recipes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 450kcal
Cost: $15

Equipment

  • 1 Wok or Large Skillet (For stir-frying everything)
  • 1 Wooden spoon (For stirring)
  • 1 Colander (To drain noodles)
  • 1 Small bowls (For prepping ingredients)
  • 1 Sharp knife (For chopping vegetables and proteins)

Ingredients

  • 8 oz Rice Noodles - Soaked until bendable but slightly firm
  • 1 tablespoon Oil - For stir-frying vegetable or sesame oil
  • 2 cloves Garlic - Minced
  • 1 cup Protein shrimp, chicken, tofu - Cooked first, then set aside
  • 2 Eggs - Scrambled in the wok
  • 3 tablespoon Fish Sauce - For authentic flavor
  • 1 tablespoon Tamarind Paste - Or lime juice for sourness
  • 2 tablespoon Brown Sugar - For sweetness
  • 1 tablespoon Soy Sauce - For depth of flavor
  • 1 teaspoon Sriracha or Chili Flakes - For spice
  • 1 cup Bean Sprouts - Fresh for crunch
  • 2 Green Onions - Chopped
  • ¼ cup Peanuts - Crushed for topping
  • 2 wedges Lime - For squeezing over dish
  • ¼ cup Cilantro - Fresh for topping

Instructions

  • Soak noodles and prep all ingredients.
    Overhead view of Pad Thai ingredients in small bowls, including eggs, rice noodles, scallions, chili paste, cilantro, peanuts, bean sprouts, and julienned green vegetables.
  • Mix fish sauce, tamarind, sugar, and soy sauce.
    Wok filled with sautéed shrimp and caramelized red onions, garnished with green onions, being stirred with a wooden spatula over a gas flame.
  • Cook protein (shrimp, chicken, tofu) and garlic.
    A skillet of cooked ramen noodles with bell peppers, mushrooms, and sunny-side-up eggs in a rich broth, ready to be served.
  • Scramble eggs in the pan and combine with other ingredients.
  • Serve with peanuts, lime, and fresh herbs.
    Bowl of Pad Thai noodles topped with crushed peanuts, fresh cilantro, bean sprouts, and lime wedges, served in a decorative green bowl with chopsticks on the side.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1Plate | Calories: 450kcal (23%) | Carbohydrates: 65g (22%) | Protein: 20g (40%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 195mg (65%) | Sodium: 650mg (28%) | Potassium: 300mg (9%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 20IU | Vitamin C: 15mg (18%) | Calcium: 30mg (3%) | Iron: 2mg (11%)
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