Pad Thai Recipe
This Pad Thai recipe is a quick and flavorful Thai classic made with rice noodles, protein of choice, eggs, fresh veggies, and a tangy sauce. Perfect for weeknight dinners and healthier than takeout.
Ingredients
- Rice noodles – the chewy base of the dish
- Chicken shrimp, or tofu – protein of your choice
- Eggs – scrambled for richness
- Garlic and shallots – aromatic base flavor
- Bean sprouts & green onions – fresh crunch
- Crushed peanuts – nutty topping
- Tamarind paste – signature tangy flavor
- Fish sauce & soy sauce – umami depth
- Brown sugar – sweet balance
- Lime wedges – zesty garnish
Instructions
- Soak rice noodles in warm water until just tender. Drain.
- Whisk tamarind paste, fish sauce, soy sauce, and brown sugar to make the sauce.
- Stir-fry chicken, shrimp, or tofu until cooked; set aside.
- Scramble eggs lightly in the same pan.
- Add garlic and shallots; sauté until fragrant.
- Toss in noodles and pour the sauce. Stir-fry until coated.
- Return protein, add bean sprouts and green onions. Toss well.
- Serve hot with crushed peanuts and lime wedges.
Notes
For spicier Pad Thai, add chili flakes or Sriracha.
To make vegetarian, use soy sauce instead of fish sauce and tofu as the protein.
Avoid over-soaking noodles to keep them from getting mushy.