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This incredible Pad Thai is made with simple ingredients and can be made in 30 minutes! Make it with chicken, shrimp or tofu and veggies! Vegan-adaptable. Includes a video!

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The best Pad Thai, made with simple accessible ingredients that is fully customizable! Make this with your choice of chicken, shrimp or tofu! Simple, easy and fast with the BEST flavor! 

Pad Thai is a classic stir-fried rice noodle dish hailing from Thailand made with chicken, shrimp or tofu, scrambled eggs, crushed peanuts, bean sprouts and lime.

Here’s my easy recipe for  Pad Thai made with simple, accessible ingredients that can be made in 30 minutes. Use chicken breast, shrimp, or crispy tofu and feel free to add fresh veggies!

How to make Pad Thai | 60- sec Video

Believe me when I tell you I’ve had a LOT of Pad Thai in my life here and all throughout Thailand.

What makes this recipe so good is the Pad Thai Sauce! It is flavorful and balanced, and not overly sweet like many versions you see in the states. It is as close as it comes to the real deal without having to take a trip to the Asian market.

why I love this PAD Thai Recipe

It’s all about the flavor balance of the sauce, and the texture of the noodles.

  1. It’s adaptable! ( it can be made with chicken, shrimp, tofu and /or veggies!)
  2. Vegan-adaptable! ( use vegan fish sauce and tofu, leave out the eggs, add veggies!)
  3. This Pad Thai recipe is fast and delicious!
  4. It’s made with simple accessible ingredients.

So yes, I may be biased but I think this tastes pretty darn amazing! Seriously! But don’t take my word for it….give it a try yourself and see what you think.

Ingredient Notes

  • Rice Noodles: Pad Thai is typically made with rice noodles, about 1/4 inch in width (also called rice stick).  Some rice noodles break apart too easily, I have the best luck with this Thai Kitchen Rice Noodles brand.
  • Fish Sauce: Fish Sauce can vary in degrees of saltiness from brand to brand. I like this Red Boat Fish sauce, or Thai Kitchen Fish Sauce (found at most grocery stores) best for this recipe. (*Vegans can sub our vegan fish sauce and soy sauce.)
  • Sweetener: use brown sugar or honey to add sweetness. In Thailand, it is traditional to use palm sugar. Note: Do not be tempted to cut back on the sugar, the Pad Thai will be too sour.
  • Vinegar: Typically, Pad Thai is made with tamarind paste to give it the sour component, but to keep this simple we substitute Rice Vinegar.  Note: White vinegar will be WAY too acidic here and will throw off the balance.
  • Protein: Add chicken, shrimp or crispy Tofu
  • Shallot: Shallot versus onion really elevates Pad Thai. 

How to Make Pad Thai (in 5 Easy Steps)

  1. Soak the rice noodles in hot water until al dente. 
  2. Whisk together Pad Thai Sauce in a bowl.
  3. Prep the protein and vegetables.
  4. Whisk the eggs in a bowl.
  5. Stir-fry the Pad Thai all together!

Step-by-Step Instructions

STEP 1: Soak the Rice Noodles

Follow the manufacturer’s instructions. Each package is different. Or try pouring boiling water over rice noodles in a big bowl or shallow baking dish and let them soak until they are pliable (about 7-8 minutes) but not overly soft, drain.


Whisk the pad thai sauce ingredients together in a small bowl- keeping in mind, there is a delicate balance between salty, sour and sweet, and when you find it, totally elevates the dish!

  1. Fish sauce ( or vegan fish sauce) and soy sauce add the salty component.
  2. Brown Sugar or honey add sweetness. (In Thailand it is traditional to use palm sugar.)
  3. Rice Vinegar or tamarind paste and lime juice, add the sour component. Note: White vinegar will make this too acidic. 

Step 3: PREP the Protein & VEGGIES

Chop the shallot and garlic and set aside.

shallots and garlic being chopped.

If using chicken, for the fastest cooking, make sure to thinly slice- perfect when using a wok!

chicken thinly sliced

You can also poach the chicken in water, for a low-oil version, or sear it in the wok.

chicken breast poaching in water.

If making this with crispy tofu or shrimp, stir fry it ahead in the wok and set aside, along with any veggies you want to add.

crispy tofu in a wok.

Step 4: Whisk the eggs

Whisk the eggs with a generous pinch of salt and set aside.

Whisked eggs in a bowl.

Step 5: Stir-Fry!

Once your ingredients are prepped and ready, place everything near the stove. The stir fry itself will take under 10-15 minutes.

pad thai in a wok.

Serve with fresh bean sprouts, lime wedges and crushed toasted peanuts.

How to Serve it!


  1. Read the whole recipe through before you give it a go.
  2. Prep everything first, then place it near the stove. Cooking goes very fast here!
  3. Cut chicken very thinly to cut down on cooking time. Remember to cut across the grain.  So here I’ve cut it into ⅛ -¼ thin strips about two inches long.
  4. To lower calories, poach the chicken in a little salted water, until cooked through which just takes a couple of minutes. Then set it aside.
  5. Use shallot.  Shallot adds so much flavor here- much more so than onion. 

Pad Thai Don’t’s

  • Please, do not add ketchup or peanut butter. This is not “real” Pad Thai. 🙂
  • Don’t skip the sugar– you will lose the balance of the dish.  You will end up with fishy, sour pad thai that tastes terrible. TRUST ME.
  • Don’t try to make too big a batch. You want the noodles to get slightly crispy in the pan, and the sugars to caramelize, giving them that incredible smoky flavor- this is difficult to achieve if making more than two servings.
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recipe Faqs

Can Pad Thai be made vegan?

Yes, Pad Thai can easily be made vegan. Use vegan fish sauce and crispy tofu as the protein, and leave out the eggs.

What is the secret to the best Pad Thai?

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.

Which oil is best for Pad Thai?

Peanut oil adds the best flavor, while coconut oil has a high smoke point. Both work well here.

What veggies can you add to Pad Thai?

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!

The BEST Pad Thai Recipe made with simple accessible ingredients that is fully customizable! Make this with your choice of chicken, shrimp or tofu! Simple, easy and fast with the BEST flavor!  | #authenticpadthai #easypadthai #padthai #bestpadthai #thai recipes #padthainoodles #bestpadthai

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! 🙂

Happy weekend.



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. 

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Best Easy PAD THAI- an easy, authentic recipe with made with accessible ingredients that can be made with chicken or tofu! Gluten free, Vegan adaptable with Incredible flavor ! | #authenticpadthai #easypadthai #padthai #padthainoodles

Pad Thai


An easy recipe for Pad Thai made with simple, accessible ingredients with the most amazing flavor! Make this with your choice of chicken, shrimp or tofu. 


Units Scale
  • 4 ounces dry pad thai noodles (rice noodles)
  • Boiling water to cover noodles
  • 1 large shallot, finely diced (much better than onion here)
  • 4 garlic cloves, rough chopped
  • 1 teaspoon ginger, chopped (optional)
  • 2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
  • 68 ounces tofu, chicken breast or peeled prawns
  • salt and pepper to taste
  • 2 tablespoons peanut oil, wok oil or coconut oil
  • 1 lime

Pad Thai Sauce:


  • lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.


  1. Cook the noodles.  Cook according to package directions (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, or until al dente, then drain. They don’t have to be totally soft, just bendy and pliable)
  2. Chop shallot, garlic and ginger and set aside.
  3. Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
  4. Make the Pad Thai Sauce: whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
  5. 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 corn starch. Shrimp:  Peel and season with salt and pepper.
  6. Cook the protein: 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.
  7. Stir Fry the Pad Thai. Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
  8. Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
  9. 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. 
  10. Add the Pad Thai Sauce and cook 1 minute.  It will smell quite fishy at first – turn your fan on – 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.
  11. Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
  12. Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!


DO NOT BE tempted to cut out the sugar  – understand that Pad Thai Sauce is a very delicate balance between sweet (sugar), salt (fish sauce) and acid (vinegar or tamarind) . I’ve already lowered the sugar as much as I could while preserving the balance. That being said, if you are intent on cutting the sugar back, cut back the on the vinegar and fish sauce as well. 🙂 *Leaving the sugar or honey out will result in terrible Pad THAI! Also the same with leaving out the fish sauce (or vegan fish sauce) or leaving out the acid. 

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 a little lighter on the fish sauce- like 2 tablespoons.   It is an acquired taste. If going less, you will need to may add a little more salt to taste.

DOUBLING:  Doubling the recipe will double the time and be much harder to manage all at once, in one wok.  If doubling, I highly recommend cooking in two batches in the wok. 

Use time-saving ingredients like store-bought peeled garlic (or minced garlic) and ginger paste in a tube. Using pre-cooked chicken is fastest -leftover rotisserie chicken is perfect. Also you could make the Pad Thai sauce ahead!

Tips for health: An easy way to cut back on the oil in the recipe is to poach the thinly sliced chicken in a little salted water (just enough to barely cover) and poach in the pan or wok for just a few minutes. Drain and set aside. The thinner you slice the chicken the faster it will cook.

TIPS for flavor: 

  1. Peanut Oil and chili flakes really really elevate this dish!
  2. Tamarind: If using tamarind (instead of rice vinegar) make tamarind “water” by mixing 1 -2 teaspoons tamarind paste with 2 tablespoons water. Or use 1-2 teaspoons of tamarind “concentrate” with 2 tablespoons water. Use this in place of the vinegar. This is more traditional but I realize not everyone has access to tamarind. Tamarind is extremely sour so if unfamiliar, go light. You can always add more.
  3. TEXTURE IS KEY! Everything from frying the noodles to adding the bean sprouts and roasted peanuts elevates this.


  • Serving Size: ( with chicken breast)
  • Calories: 588
  • Sugar: 16.9 g
  • Sodium: 1063.3 mg
  • Fat: 21.4 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 65.3 g
  • Fiber: 1.2 g
  • Protein: 30.1 g
  • Cholesterol: 248.1 mg

Keywords: Pad Thai, best pad thai, pad thai recipe, best pad Thai recipe, vegan pad Thai pad, easy pad thai, authentic pad thai, chicken pad thai, pad thai recipe with tofu, vegan pad thai recipe, vegetarian pad thai recipe

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Recipe rating


  1. That was Bl@@dy lovely! And your tips were spot on! Can’t wait to make again and again and again.. Thank you!

  2. I patted the tofu dry before and after cutting into cubes and the seasoned fairly generously with salt and pepper. The tip to then toss it with cornstarch was great, our tofu browned and was really nice and crispy. We simmered some broccoli in salted water until tender crisp and added it at the very end. We eliminated the egg and did not miss it. We eliminated the fish sauce and we thought it was fine without it (added one extra tsp of soy sauce to sub for the saltiness of the fish sauce). I did track down some commercial vegan fish sauce the next day and it did elevate the dish and added more complexity. We only had thin rice noodles but I think a slightly thicker noodle would have been better. We loved this dish with cilantro, green onion and some chili flakes as you recommend. Thank you for this super quick and simple dish that my daughter, hubby and I will making over and over again.

  3. Great recipe. Easy and delicious. I made it with shrimp. It was maybe a bit heavy on eggs, but otherwise the flavors were great!

  4. Oh no. Sorry Naan. I wonder, did you use straight tamarind? It really shouldnt be sour at all- but rather, nicely balanced- so somewhere the measurments were off. Did you use less sugar perhaps?

    1. I used rice vinegar and made sure to use enough sugar. I doubled the recipe and only saw afterward your note about cooking it in two separate batches, so maybe that affected the flavors somehow?

      1. I don’t think that would make it sour. I wonder if my multiplier funtion is off on the recipe. I’ll check. It just sounds like the proportions aren’t right. Should be equal portions of sugar, vinegar and fish sauce. 🙂

        1. I had the same issue. Used the exact same quantities of everything but the rice wine vinegar completely overpowered everything else 🙁

          1. Sorry about that Taylor. To balance it out- you can always add more sugar and/or fish sauce, to find your perfect balance.

  5. Great taste, quick and easy to make for a weeknight meal! I added pak choi and red bell pepper at the end as well for a little color and extra veggie addition.

  6. This Quick Pad Thai tasted great and was very easy to prepare. I have never tried to make it due to the long list of ingredients but I am so glad I tried your recipe, thanks.

  7. Hello,
    Any recommendations on how much palm sugar to use? And any tips to cooking with this sugar?

    Thank you!

  8. Love your recipes. Could I add more vegetables ie carrots, broccoli, broccolini. Trying to up my veggie intake. Thanks

  9. I love how you take a shot at first place in Google search. In the notes by saying do not add peanut butter to this..

  10. So good. I even forgot the ginger and added a bit of siracha vs chili flakes. The smell was off putting at first, but it tasted amazing. I will try a different fish sauce next time and not forget the ginger!

  11. I’ve tried various Pad Thai recipes and this is the only one that has ever turned out well for me! Thanks for the very detailed instructions – it makes all the difference! What kind of vegetable dish would you suggest to have on the side?

  12. Absolutely delicious and easy! I even doubled the portions (I knew it was against your advice but I had too many people to feed with too little time!) and it still turned out well. This was so much more like what I ate on the streets in Thailand than anything I have ever eaten at a Thai restaurant (too much sugar in the restaurants). And yep, the chili, lime and roasted peanuts definitely elevated the dish. Thank you!

  13. Perfect!
    Followed recipe as written (used GF soy), adjusted to taste as instructed and WOW!
    So good!

  14. Easy and perfect on my first try, the family is asking me to make it again.

  15. Came together quick. Only thing that was different was that mine looked more like a noodle omelet.

  16. You have the most delicious recipes, thank you so much for sharing your expertise and creative ideas. This pad Thai was great, I’ve had a problem with the rice noodles sticking together when I’ve used them, do you have any suggestions for how to prevent this?

    1. Thanks Doreen! Yes, the noodles do tend to stick- I just keep them in the water until ready to use, or just rinse with water.

  17. This was delicious! I lived in a big city and had many thai restaurants nearby, but now that I live in a rural farming town with no thai restaurants around, I was craving this dish and came across your recipe! Thank you so much! I cant wait to try the other recipes on here too! 🙂

  18. 4 ounces of Rice Noodles? IE- the link redirects to a 14oz box.
    Is this correct b/c I dont see multiplying the sauce directions by a factor or 3.5 when using the entire box.

    1. Yes, correct Jim, the noodles really don’t come in a 4-ounce box. So you’ll have enough to make more. 😉

  19. This recipe tastes EXACTLY like my local Thai restaurant. Now I swap in sesame oil for cooking, add a 1/4 tsp of key lime juice to the sauce, and I top it with chopped honey roasted peanuts and red pepper flakes for a spicy-sweet crunchy kick.

    So glad I found this recipe! My spouse doesn’t even mind the fish sauce smell when I make it because she knows something good is coming soon 🙂

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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