This easy Pad Thai recipe delivers restaurant-style flavor in just 30 minutes! Made with rice noodles, a perfectly balanced, not-too-sweet Pad Thai sauce, and your choice of chicken, shrimp, or tofu. Simple ingredients, authentic Thai flavors, and easy enough for weeknights. Vegan-adaptable. Video included!
This easy Pad Thai recipe brings Thailand’s bold, tangy, savory flavors right into your kitchen! Tender rice noodles are stir-fried with shallots, garlic, eggs, and your choice of chicken, shrimp, or tofu, then tossed in a deeply flavorful Pad Thai sauce that’s perfectly balanced, never overly sweet. Ready in just 30 minutes!
After years of cooking professionally and traveling throughout Thailand, I’ve learned that the secret to great Pad Thai is all about balance: salty, sour, sweet, and umami. This version captures the flavors I love from Bangkok’s street food stalls while keeping the ingredients accessible and the method simple enough for a weeknight.
No ketchup or peanut butter here! Just a delicious sauce, lightly caramelized noodles, and plenty of fresh lime, crunchy peanuts, and bean sprouts. I’ll walk you through the techniques that make all the difference, so you can make restaurant-worthy Pad Thai at home.
First time I have successfully made GOOD pad thai at home. In fact, it was better than the pad thai I get in restaurants around here.
what is Pad Thai?
Pad Thai is a popular stir-fried noodle dish from Thailand made with rice noodles, shallot, garlic, scrambled eggs, and a protein, typically chicken or shrimp, in a flavorful, tangy, umami Pad Thai Sauce. It’s served with fresh bean sprouts, crushed peanuts, scallions and lime.
Why this Pad Thai Recipe is the Best!
- Balanced Flavor. Pad Thai sauce is a delicate balance between umami, sourness, and sweetness. Most American versions are way too sweet; this one is just right.
- It’s adaptable! This recipe can be made with chicken, shrimp, tofu and /or veggies! Gluten-free, vegetarian and vegan-adaptable.
- Quick and Easy– Once the ingredients are prepped, this takes 15 minutes of cooking time!
- Simple Ingredients. These accessible ingredients can be found in most grocery stores.
Pad Thai Recipe Ingredients
- Rice Noodles: Pad Thai is typically made with noodles called “rice stick”, which are rice noodles that are about 1/4 inch wide. Some brands are better than others- many fall apart when stir-frying. I have had the best luck with Thai Kitchen rice noodles. Make sure to soak the noodles, rather than boil, to prevent breaking.
- Protein: Add thinly sliced chicken breast, shrimp, or crispy Tofu, or leave out the protein and add stir-fried veggies. Extra firm tofu works best.
- Eggs: Traditional pad thai has scrambled eggs, vegans can leave this out.
- Garlic cloves and shallots: Shallots really elevate Pad Thai. I highly recommend shallots over onions if possible. Some versions use ginger, but in Thailand, they generally don’t.
- Fresh Lime Juice: adds acidity.
- Garnishes: The garnishes make Pad Thai, adding texture and flavor. Sliced green onions, crushed roasted peanuts, fresh bean sprouts, Thai chili flakes and lime wedges and if available, Thai basil, all elevate!
Pad Thai Sauce Ingredients
Traditional Pad Thai gets its signature tangy flavor from tamarind, which has a wonderfully complex, fruity tartness. While tamarind gives the sauce a deeper, more traditional flavor, I’ve found that rice vinegar combined with fresh lime juice makes a delicious, accessible alternative. It creates that bright, tangy balance without requiring a trip to a specialty market. Both versions are delicious, so use whichever works best for you!
- Fish sauce: Adds savory depth and umami. I like Red Boat or Thai Kitchen. For a vegetarian or vegan version, use vegan fish sauce or soy sauce.
- Tamarind water or rice vinegar: Tamarind provides the traditional fruity, sweet-tart flavor, while rice vinegar offers an easy, accessible alternative. See recipe notes for using tamarind.
- Sugar: Balances the tangy and salty flavors. Palm sugar is traditional, but brown sugar, coconut sugar, or cane sugar work beautifully. Don’t skip it-the sauce needs sweetness for balance!
- Soy sauce: Adds another layer of savory depth. Use gluten-free tamari or liquid aminos if needed.
How to make Pad Thai (easy Instructions)
Step 1: Soak the rice noodles. Pour boiling water over the rice noodles, let them soak until soft and pliable, soaking until al dente. Drain.
Step 2: Whisk the Eggs. Whisk the eggs in a medium bowl with a pinch of salt. Set aside by the stove.
Step 3: How to make Pad Thai Sauce. Whisk the pad thai sauce ingredients together in a small bowl- keeping in mind, there is a delicate balance between salty, sour and sweet, so if you alter one ingredient, you may need to adjust the others. Make sure the sugar completely dissolves.
Step 4: Prep the Protein & Veggies. Chop the shallot and garlic finely and set aside. Slice chicken thinly across the grain (or peel and devein shrimp). If adding veggies, chop or slice them small, so they cook quickly in the wok.
Step 5: Prep all your garnishes and have everything ready to go by the stove, keeping in mind the stir fry part will go quickly!
Step 6: Stir Fry! Season the protein with salt and pepper, and stir fry in a carbon steel wok until just cooked through and set it aside. If adding veggies, stir-fry these now and set aside as well.
Add more oil to the wok and stir fry the garlic and shallots for just a couple minutes, scoot them over, add more oil if needed, and add the whisked the eggs, scrambling and breaking to bits.
Scoot the eggs over and add more oil and stir fry the noodles, letting the noodles get a little crispy! Turn your hood on and pour in the Pad Thai Sauce. Let the sauce caramelize for 30 seconds, until you smell the sugar caramelizing. This will add great flavor!
Add back in the cooked protein and veggies, with some of the bean sprouts and scallions. Add a squeeze of lime.
*Taste and adjust salt, lime or sugar to taste. Find the perfect balance. See FAQ’s for troubleshooting the flavors.
Step 7: Serve. Divide between 2-3 bowls and garnish with fresh bean sprouts, lime, wedge, crushed peanuts, chili flakes, scallions and basil. For extra heat, serve it with our chili garlic sauce!
Chef’s Tips for the Best Pad Thai
- Soak, don’t boil the noodles. Soak rice noodles in hot water until pliable but still slightly firm (al dente). They’ll finish cooking in the wok, so avoid oversoaking, which can make them mushy or cause them to break apart.
- Prep everything before you start. Pad Thai cooks quickly! Have your sauce mixed, protein sliced, vegetables chopped, and garnishes ready by the stove before heating your wok.
- Use shallots instead of onions. Shallots add a delicate sweetness and depth of flavor that really elevates the dish.
- Use a hot wok and cook in small batches. This is key to achieving lightly crispy noodles and that delicious, smoky, restaurant-style flavor. Overcrowding the wok causes the noodles to steam rather than fry.
- Let the noodles crisp and the sauce caramelize. Give the noodles a little time against the hot wok before adding the sauce. Once you add the sauce, let it caramelize briefly (about 30 seconds) for extra depth and flavor. Watch carefully to prevent burning!
- Don’t skip the sugar or substitute white vinegar. Great Pad Thai depends on balancing salty, sweet, sour, and umami flavors. Sugar balances the acidity of the tamarind or rice vinegar, while white vinegar can make the sauce overly sharp.
- Skip the ketchup and peanut butter. Neither is needed for traditional Pad Thai flavor. Fish sauce, tamarind (or rice vinegar), sugar, and soy sauce create a beautifully balanced sauce without them.
Serving Pad Thai Noodles
Serve Pad Thai with lime wedges. Add fresh bean sprouts. Sprinkle with crushed roasted peanuts (or try this amazing Peanut Chili Crunch!) Add chopped scallions or Thai basil. Serve with Thai chili flakes, sriracha or chili paste for extra heat.
Make Ahead and Storage
- Make ahead: Pad Thai is best served fresh, but you can prep most of the ingredients ahead of time! Whisk together the Pad Thai sauce and refrigerate for up to 3 days. Slice the protein, chop the shallots and garlic, and prepare the garnishes. Store everything separately in the refrigerator. Soak the rice noodles just before cooking for the best texture.
- Storage: Leftover Pad Thai will keep in an airtight container in the refrigerator for up to 4 days. Store fresh garnishes separately to keep them crisp.
- Reheating: For the best texture, reheat Pad Thai in a lightly oiled skillet or wok over medium heat, adding a splash of water to loosen the noodles. Toss gently until heated through. Finish with fresh lime juice, bean sprouts, and crushed peanuts to brighten the flavors.
- Can you freeze Pad Thai? I don’t recommend freezing it. Rice noodles tend to become soft and mushy when thawed, and the fresh garnishes lose their crunch.
What to serve with Pad Thai!
I hope that after you make this, you’ll think this is the best Pad Thai recipe you’ve ever had too! 😉 Haha! Let me know in the comments below! 🙂 Here are more of my favorite Fast, Easy Dinner Ideas! Happy weekend. xoxoxo Sylvia
PS. It is my hope that through cooking, we not only learn new ingredients and techniques but also learn more about the culture and people from which the food we make originates. Cooking can be a way of celebrating all our unique and beautiful differences. I’d like to believe expanding our repertoire in the kitchen can also expand our hearts.
More Favorite Thai Noodle Dishes!
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You may also love this Malaysian Char Kway Teow or Chickpea Curry!
Watch how to make Pad Thai Noodles
Pad Thai Recipe (Chicken, Tofu, or Shrimp)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 1x
- Category: 30 minute Dinner, dinner recipe, Main, Noodles, stir fry recipe, Thai recipes, weeknight dinner
- Method: stir-fried
- Cuisine: Thai
- Diet: Vegetarian
Description
An easy, 30-minute recipe for Pad Thai made with rice noodles, your choice of chicken, shrimp or tofu, scrambled eggs, and an incredible “not too sweet” Pad Thai Sauce. Makes 2 large servings. Watch the video!
Ingredients
- 4–6 ounces rice noodles
- 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
- 8 ounces chicken breast, tofu or prawns (peeled and deveined)
- salt and pepper to taste
- 1 large shallot, finely diced (much better than onion here)
- 4 fat garlic cloves, roughly chopped
- 2 eggs, whisked with a fork with a generous 3-finger pinch salt (if vegan, leave it out)
- 1 lime
- 1 1/2 cups bean sprouts
Pad Thai Sauce:
- 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
- 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
- 3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
- 2 teaspoons soy sauce (or GF liquid aminos like Braggs)
Garnish:
- lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil
Instructions
- Soak the rice noodles. Place rice noodles in a shallow pan and cover with boiling water, stirring occasionally (so they don’t stick together) until tender and al dente; drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable.
- Whisk the two eggs in a bowl with a fork, then add a generous 3-finger pinch of salt. Set aside.
- Make the Pad Thai Sauce: whisk fish sauce, rice vinegar, brown sugar and soy sauce (see notes) in a small bowl. Set aside.
- Prep 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 cornstarch. Shrimp: season with salt and pepper.
- Cook the protein: Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned chicken, shrimp or tofu until cooked through. Set aside,
- Stir Fry: Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes. Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stirfry 2-3 minutes until noodles are soft and pliable and even a little crispy.
- Pour in the Pad Thai Sauce (turn hood on) stir everything together and cook 1-2 minute, then add the cooked protein and stirfry for a few more minutes. Just as you start to smell the sugar carmelizing, you are there! Squeeze with a little lime juice. Turn off heat.
- Taste. Adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like, a squeeze of lime juice, chili flakes, or a pinch of sugar to taste.
- Toss in 1/2 the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. 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!
Notes
Fish Sauce: If you are not accustomed to fish sauce, or are using a brand you haven’t tried before (some are fishier than others) feel free to go lighter on the fish sauce- like 2 tablespoons. If going with less, replace it with soy sauce.
Poach the chicken. An easy way to cut back on the oil in the recipe is to poach the thinly sliced chicken breast in a little salted water, or broth for a few minutes, until cooked through. Drain and set aside. The thinner you slice the chicken the faster it will cook.
Tamarind: If using tamarind paste (instead of rice vinegar) make tamarind “water” by mixing 1 tablespoon tamarind paste with 2 1/2 tablespoons hot water. If using tamarind “concentrate” mix 1-2 teaspoons with 2 1/2 tablespoons water. Use tamarind water in place of the vinegar. Using tamarind is more authentic but not everyone has access to it. Tamarind is extremely sour so if unfamiliar, go light. You can always add more lime to taste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 409
- Sugar: 14.3 g
- Sodium: 1134 mg
- Fat: 14.2 g
- Saturated Fat: 2.1 g
- Carbohydrates: 47.4 g
- Fiber: 1.1 g
- Protein: 20.5 g
- Cholesterol: 165.4 mg
Pad Thai Recipe FAQs
Yes, You can easily make Pad Thai vegan. Use vegan fish sauce or soy sauce and crispy tofu as the protein, and leave out the eggs.
The secret to the best Pad Thai is not overcooking the rice noodles, using a very hot wok, cooking in smaller batches so rice noodles can caramelize, and having the perfect balance of flavors- not too sweet, not too sour, and not too salty.
Peanut oil adds the best flavor, while avocado and coconut oil both have a high smoke point. All work well here. Any neutral, high-heat oil will work.
Any quick-cooking vegetables that can be cooked in a wok can be added to Pad Thai- asparagus, green beans, matchstick carrots, bell pepper and bok choy to name a few. Feel free to add steamed broccoli too!
Try adding a little more brown sugar and vinegar to balance it.
Add a little more brown sugar to balance it. White vinegar will do this- so always use rice wine vinegar, tamarind water or lime, which are all less acidic.
Add more acid (rice vinegar, tamarind water or lime juice) to balance it.
This is go good – I make it with the crispy tofu.
I’ve made it multiple times and will be making it again!
Glad you are enjoying Deborah! Appreciate your review.
This was delicious and so easy to make on a weeknight! Thank you!!
Glad you enjoyed Amanda!
Thanks for this. Can’t wait to try it! I had a little problem printing it out. Even if I asked for no images, the pictures of the equipment still showed up.
Thanks for letting us know, and we hope you enjoy the recipe!
I have made this recipe so many times I have lost count. I love it. It really is better than the Pad Thai at my favorite Thai restaurant. Thank you!
Great to hear this Paige!
Sorry but this was not good! I used the correct portions for the sauce, but it only tasted like disgusting rice wine vinegar. Urgh
Shoot, I’m sorry this didn’t work for you.
We have made this recipe several times and really enjoy it! It’s pretty simple to make especially if you prep the ingredients ahead of time.
Great to hear Gayle!
I want to use tofu. How should I go about making the tofu flavorful?
I would refer to our crispy tofu recipe – pan fry with salt and pepper. If you use enough salt the tofu is plenty flavorful.
I do not have a Wok. Is it possible to use a frying pan instead?
Yes, it will work in a large frying pan.
I love pad thi. This recipe makes it easy to have any night of the week. If I make it I know what’s in it.
Totally Martha! Let us know how you like it.
Yum, just yum – big hit in our household and easy enough to make!! Thanks for another great recipe Sylvia
Great to hear Penny!
Excellent recipe! I used a lean pork instead of chicken and combined it with shrimp for more protein. For the noodles I used the thinner rice option rather than the pad Thai noodle. The roasted peanuts and Thai basil add the perfect garnish.
Perfect Rebecca, so glad you enjoyed!
Excellent recipe! I’ve tried many Pad Thai recipes and this is the one that tastes like the real thing!
I used crushed roasted almonds instead of peanuts – so delicious!
Perfect, so glad you enjoyed!
Excellent recipe! I’ve tried many Pad Thai recipes and this is the one that tastes like the real thing!
I used crushed roasted almonds instead of peanuts – so delicious!
Glad you enjoyed Vicala!
I’ve made this several times and really appreciate the balance of flavors in the sauce. Good leftovers, too!
Glad you enjoyed Sue!
Major hit! My daughter and I made this together and we were so proud of ourselves! Gave us a reason to use our wok. Definitely restaurant quality. I love how you an customize with proteins veggies etc. I agree that prepping all ingredients is key!
Yay- such a good feeling! Appreciate you taking time to leave a review Monique.
This was delicious. Having everything prepped and ready to cook is key. Servings are good sized. I will definitely make this again and again.
Glad you enjoyed Lori!
I forgot to select # of stars with my previous comment. This recipe easily gets 5!!
Thanks so much Lauri!
Absolutely loved this recipe! I added shrimp for the protein and followed the recipe as is. Loaded with flavor – will definitely make again and again!!
So glad you enjoyed Lauri!
Delicious! And quite easy to prepare. I used the tamarind option (first time using it at home) and I think that’s what gave it the authentic tang. Very happy to have found this recipe as our 2 local authentic Thai restaurants have changed hands and the replacements don’t approach the flavours. I’ll be trying all your Thai recipes and watching for more! Thanks!! Enjoying many of the others (including tofu) as well.
Wonderful, so glad you gave it a try!
the timing for the noodles is not at all accurate, i followed them to the letter and they came out undercooked
Hi Magnus, sorry thie timing was off for you. Noodles can vary greatly in size and thickness which will affect soaking time. Soak them until soft, pliable and bendy, or “al dente”