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Pad Thai

A close-up of a bowl of Pad Thai with shrimp, bean sprouts, crushed peanuts, cilantro, and a lime wedge.
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Recreate authentic Pad Thai flavors at home with this easy-to-follow recipe. Learn how to achieve the perfect balance of sweet, sour, and savory with tender noodles and your favorite protein.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 3 tablespoons vegetable oil, divided
  • 8 ounces shrimp, chicken, or firm tofu, 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 chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
  • 1 lime, cut into wedges
  • For the Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or other chili sauce (optional)

Instructions

  1. Prepare the noodles: Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well and set aside.
  2. Make the sauce: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha (if using). Set aside.
  3. Cook protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your chosen protein (shrimp, chicken, or tofu) and cook until done. Remove from skillet and set aside.
  4. Sauté aromatics: Add another tablespoon of oil to the skillet. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.
  5. Scramble eggs: Push garlic and shallots to one side of the skillet. Pour beaten eggs into the empty side and scramble until almost set.
  6. Combine: Add the drained noodles and the prepared sauce to the skillet. Toss well to coat the noodles evenly.
  7. Add protein and sprouts: Return the cooked protein to the skillet. Add half of the bean sprouts. Toss everything together for 1-2 minutes until heated through and the noodles are glossy.
  8. Serve: Divide Pad Thai among plates. Garnish with remaining bean sprouts, cilantro, chopped peanuts, and lime wedges.

Notes

  • Do not over-soak your rice noodles; they will continue to cook in the skillet.
  • If you don’t have tamarind paste, you can substitute with an equal amount of lime juice mixed with a teaspoon of sugar.
  • For a vegetarian or vegan version, omit the eggs and fish sauce, and use soy sauce or a vegan fish sauce substitute.
  • This recipe is a great way to use up leftover vegetables. Add them with the bean sprouts.

Nutrition

Find it online: https://kitchenslang.com/pad-thai-recipe-better-than-takeout/