Description
This delicious Pad Thai recipe offers a perfect balance of sweet, sour, and savory flavors with tender rice noodles, protein of your choice, crunchy peanuts, and fresh vegetables. Enhanced with a flavorful sauce combining fish sauce, soy sauce, brown sugar, and a hint of spice, this authentic Thai dish is quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 ounces flat rice noodles
- 3 tablespoons oil (vegetable or peanut oil recommended)
- 3 cloves garlic, minced
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/2 cup dry roasted peanuts
- 2 limes, cut into wedges
- 1/2 cup fresh cilantro, chopped
Pad Thai Sauce
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons light brown sugar
- 2 tablespoons rice vinegar (or tamarind paste as an alternative)
- 1 tablespoon Sriracha hot sauce, or more to taste
- 2 tablespoons creamy peanut butter (optional)
Instructions
- Prepare the noodles: Soak the flat rice noodles in warm water for about 20-30 minutes until softened but still firm to the bite. Drain and set aside.
- Make the sauce: In a small bowl, whisk together fish sauce, low-sodium soy sauce, light brown sugar, rice vinegar (or tamarind paste), Sriracha, and creamy peanut butter if using, until smooth. Set aside.
- Cook the protein and garlic: Heat oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp, chicken, or tofu pieces and cook until fully cooked through – shrimp pink and opaque, chicken no longer pink, or tofu golden on edges (about 3-5 minutes).
- Scramble the eggs: Push the cooked protein to one side. Crack the eggs into the skillet and scramble them gently until just set.
- Add noodles and sauce: Add the drained rice noodles to the skillet, then pour in the prepared Pad Thai sauce. Toss well to combine all ingredients, cooking for another 2-3 minutes until the noodles are tender and evenly coated with the sauce.
- Add vegetables and finish: Stir in bean sprouts, sliced red bell pepper, and chopped green onions, cooking for another minute to slightly soften the vegetables but keep their crunch.
- Serve: Remove from heat. Garnish with dry roasted peanuts, fresh cilantro, and lime wedges. Serve immediately, squeezing lime juice over the top before eating.
Notes
- For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari and use tofu as the protein.
- Use tamarind paste instead of rice vinegar for a more authentic traditional flavor.
- Adjust the amount of Sriracha to your preferred spice level.
- Soaking noodles properly ensures texture is perfect—do not over-soak.
- Leftovers can be refrigerated up to 2 days but are best fresh.
Keywords: Pad Thai, Thai noodles, stir-fry, shrimp recipe, chicken Pad Thai, tofu Pad Thai, Asian cuisine