Best Pad Thai Recipe (30 Minutes) Recipe
This Best Pad Thai Recipe is a vibrant and flavorful Thai noodle stir-fry that combines sweet, salty, and umami flavors with a delightful mix of textures. Ready in 30 minutes, it features rice noodles, your choice of protein (tofu, shrimp, or chicken), crunchy vegetables, and a rich homemade Pad Thai sauce. Easily customizable to be vegetarian, this dish offers a wholesome and comforting meal that rivals any takeout.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Noodles
- 4 ounces flat rice noodles less than 1/4 inch (2-3 mm) wide
Proteins and Veggies
- 1 1/2 tablespoon vegetable oil, divided (or 1/2 tbsp if using tofu or pre-cooked shrimp, chicken)
- 8 ounces tofu, shrimp, or chicken (see notes for options)
- 3 garlic cloves, minced (3 tsp)
- 3 green onions, cut into 1 inch (2.5 cm) pieces
- 1 1/2 cups julienned carrots or red bell pepper or combination (about 1/2 pepper, 1 medium carrot)
- 2 eggs
- 1 cup bean sprouts
Pad Thai Sauce
- 2 tablespoons fish sauce
- 2 tablespoons low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar (or 1 1/2 tbsp tamarind paste)
- 1 tablespoon sriracha (for mild-medium spiciness)
- 2 tablespoons smooth peanut butter
Garnish
- Lime wedges
- 1/2 cup dry roasted peanuts, crushed
- 1/4 cup chopped fresh cilantro (or parsley)
Instructions
- Soften/Cook Noodles: Prepare the rice noodles according to package instructions. Typically, soak them in hot water for 5-7 minutes until soft. Some varieties require boiling. Drain and rinse under cold water if not using immediately to prevent sticking.
- Make Pad Thai Sauce: While noodles soak, whisk together all sauce ingredients in a small bowl or measuring cup: fish sauce, soy sauce, brown sugar, sriracha, peanut butter, and rice vinegar. Set aside.
- Cook Protein: If using fresh chicken or shrimp, slice thinly, season with salt and pepper, heat 1 tbsp oil in a pan over medium-high heat, and stir fry for 2-3 minutes until cooked through. For tofu, optionally dust with salt and cornstarch and pan-fry until crisp. Alternatively, use pre-cooked proteins or tofu raw.
- Sauté Vegetables: Heat pan over medium-high heat and add 1/2 tablespoon oil. Add green onions, carrots, and peppers, sautéing for 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook Eggs: Push veggies to one side of the pan. Crack eggs into the cleared space and scramble, breaking them into small pieces until cooked, about 1 minute.
- Assemble Pad Thai: Add the cooked protein, half of the bean sprouts, warmed noodles, half of the chopped cilantro, and the prepared sauce to the pan. Toss thoroughly with tongs to coat evenly and heat through. If the mixture seems dry, add 1 to 2 tablespoons of water. Transfer to a serving platter and garnish with remaining bean sprouts, crushed peanuts, cilantro, and lime wedges. Serve immediately.
Notes
- You can mix and match proteins: tofu, shrimp, chicken, or a combination. Use less than 8 ounces total if combining to keep the sauce flavorful.
- Tofu: Press out excess water, cut into rectangles, and pan-fry for a crispy texture or use raw.
- Chicken: Use leftover rotisserie or cooked chicken for convenience or stir-fry fresh slices with seasoning.
- Shrimp: Use cooked shrimp cut into pieces for a shortcut or cook fresh shrimp quickly until opaque.
- Substitutes: Bean sprouts can be replaced with shredded napa cabbage; peanuts with roasted almonds or cashews.
- Vegetarian option: Use tofu and eggs and substitute fish sauce with a vegetarian alternative.
- Vegetables: Feel free to swap carrots and red pepper with bok choy, celery, spinach, zucchini, or mushrooms.
- Make Ahead: Sauce and proteins can be prepared a day or two in advance. Finished Pad Thai is best fresh but can be reheated gently or in a microwave with added water.
- Freezing: Cool and store in a sealed container; reheat with water to prevent drying.
