Name: Easy Pad Thai (Stir-Fried Noodles)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz rice noodles; 2 tbsp oil (vegetable or peanut); 2 cloves garlic (minced); 1 shallot (thinly sliced); 2 eggs; 1 cup bean sprouts; 2 green onions (sliced); ½ cup cooked shrimp (sliced chicken, or tofu); ¼ cup crushed roasted peanuts; Lime wedges (for serving); ½ tsp chili flakes (optional); 2 tbsp tamarind paste; 1 tbsp fish sauce (or soy sauce for vegan); 1 tbsp soy sauce; 1½ tbsp palm sugar or brown sugar

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Make the ultimate Thai street food at home with this easy and authentic Pad Thai recipe! It’s sweet, tangy, savory, and just the right amount of nutty. You’ll love this quick noodle stir-fry made with rice noodles, shrimp or chicken, crunchy peanuts, and fresh lime. This popular takeout dish is fast, flexible, and incredibly flavorful!

What Is Pad Thai?

Pad Thai (pronounced: “paht tie”) is one of Thailand’s most iconic noodle dishes. This savory-sweet stir-fry features thin rice noodles tossed in a tamarind-based sauce with eggs, scallions, bean sprouts, crushed peanuts, and your choice of protein—often shrimp or chicken. This Thai main course originated in central Thailand and has become a globally beloved dish thanks to its balance of flavors and textures.

Pad Thai was introduced in the 1930s by Thailand’s prime minister as a nationalistic effort to promote Thai cuisine and rice noodle consumption. While it may appear traditional, it’s actually a relatively modern dish. In Thailand, it’s a common street food prepared in blazing-hot woks right before your eyes. The key ingredients—tamarind paste, dried shrimp, and palm sugar—are all staples of Thai cooking, giving it its distinctive taste.

Why You Will Love This Pad Thai Recipe

Pad Thai is so beloved because it’s the perfect fusion of sweet, salty, sour, and umami. The chewy rice noodles soak up a complex tamarind sauce that’s both tangy and subtly sweet. Paired with crunchy peanuts and fresh lime juice, it creates a dynamic flavor experience in every bite. Best of all? It’s easy to customize and cook in just 30 minutes!

INGREDIENTS FOR PAD THAI

Rice noodles – Flat, thin rice noodles traditionally used in Thai stir-fries.
Shrimp – or protein of choice: chicken, or tofu are classic options.
Eggs – Lightly scrambled into the noodles for richness.
Bean sprouts – Adds fresh crunch.
Garlic and shallots – Aromatics to build flavor.
Green onions – Stirred in and used as garnish.
Crushed peanuts – Adds texture and nutty flavor.
Tamarind paste – The tangy base of Pad Thai sauce.
Fish sauce – Salty umami-rich seasoning.
Soy sauce – Adds savory depth.
Palm sugar or brown sugar – Balances the sour and salty with sweetness.
Lime wedges – For squeezing fresh juice over the noodles before serving.
Chili flakes (optional) – For a spicy kick.

HOW TO MAKE PAD THAI

Soak the rice noodles according to the package instructions until tender but firm. Drain and set aside.
Make the sauce by whisking together tamarind paste, fish sauce, soy sauce, and palm sugar in a small bowl until sugar dissolves.
Heat oil in a wok or large skillet over medium-high heat. Sauté garlic and shallots until fragrant.
Add shrimp or protein of choice (chicken, or tofu). Stir-fry until cooked through.
Push ingredients to one side and crack in the eggs. Let them set for 30 seconds, then scramble and mix into the rest.
Add noodles and sauce, tossing everything to coat evenly. Cook for 2–3 minutes until the noodles absorb the sauce.
Stir in bean sprouts and green onions, cooking for another minute.
Plate and garnish with crushed peanuts, more green onions, and lime wedges. Serve hot!

DIETARY INFORMATION

Pad Thai can be made gluten-free by using tamari or coconut aminos instead of soy sauce. It’s naturally dairy-free. To make it vegetarian, omit meat and fish sauce and use tofu and soy sauce. For a vegan Pad Thai, skip the eggs as well.