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Pad Thai is the ultimate quick and satisfying stir fry; ready in under 30 minutes! This classic Thai noodle dish features tender rice noodles tossed with juicy chicken, succulent shrimp, and a mouthwatering homemade Pad Thai sauce that hits all the sweet, tangy, and savory notes
If you’ve never tried a Pad Thai recipe at home, this is your moment. Making Pad Thai noodles from scratch is easier than you think, and the bold, irresistible flavors will make this your new favorite weeknight dinner.
What Makes This Pad Thai Work
This Pad Thai hits all the right notes: sweet, salty, tangy, and just a little spicy. The rich Pad Thai sauce made with tamarind, fish sauce, sugar, and chili clings beautifully to every noodle.
What sets this Pad Thai recipe apart is the mix of textures. Chewy rice noodles, juicy chicken, tender shrimp, crunchy peanuts, and fresh green onions come together in every bite. It’s quick, flavorful, and tastes just like your favorite Thai takeout but even better homemade.
What Goes Into This Pad Thai
This Pad Thai recipe is packed with bold flavors and fresh textures, thanks to a homemade sauce and a mix of proteins. You’ll love how everything comes together in one sizzling pan.
- Dried Rice Noodles: The base of any good Pad Thai. These chewy noodles soak up all the sweet tangy, and savory sauce beautifully.
- Tamarind Paste: Adds that signature tangy kick to the Pad Thai sauce. It’s what gives the dish its authentic Thai flavor.
- Chicken and Shrimp: A classic combo that makes this dish hearty and satisfying. Use both for maximum flavor and texture.
- Bean Sprouts: Added at the end for a refreshing cruncj that balances the richness of the sauce and proteins.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Pad Thai
- Soak the Noodles: Place the rice noodles in a large bowl and cover with hot water. Let them soak for about 30 minutes, or until just tender. Drain and set aside.
- Make the Sauce: In a small bowl, whisk the fish sauce, brown sugar, tamarind paste, lime juice, and rice vinegar until smooth. Set aside to let the flavors meld.
- Cook the Tofu and Egg: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced tofu and cook until golden. Push to the side and crack in the egg, scrambling it quickly until just set
- Add Chicken and Shrimp: Add the sliced chicken to the pan and cook for 2 to 3 minutes, or until no longer pink. Then add the shrimp and cook for another 2 minutes, just until they turn pink and opaque.
- Stir in Garlic and Paprika: Add the remaining oil, followed by the garlic and paprika. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- Toss in the Noodles: Add the noodles to the pan. Pour the prepared Pad Thai sauce over the top and toss everything together to coat evenly.
- Finish with Veggies: Add the green onions and bean sprouts. Stir-fry for 1 to 2 minutes until just wilted but still crisp. Taste and adjust seasoning if needed.
- Serve and Garnish: Divide the Pad Thai into bowls and sprinkle with chopped peanuts. Serve hot with lime wedges on the side for an extra hit of brightness.
Pad Thai is a complete meal on its own, but a few simple sides can round it out beautifully. Try serving it with Sticky Thai Chicken Wings, Thai Chicken Satay or Thai Chicken Meatball Salad for a delectable flavor explosion.
Recipe FAQ’s
Look for flat rice noodles, typically labeled as Pad Thai noodles. Medium-width is deal for saoking up the sauce without breaking apart.
Don’t over-soak. Soak until just tender, then rinse with cold water and drain well before stir-frying.
Traditional Pad Thai has a gentle heat, but you can adjust the spice level by adding chili flakes or leaving them out entirely.
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Pad Thai
Ingredients
- 14 ounces dried rice noodles
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 4 ½ tablespoons tamarind paste
- 1 ½ teaspoons lime juice
- 1 ½ teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon garlic minced
- 1/2 cup firm tofu diced
- 1 egg large
- 1/2 cup boneless skinless chicken breasts sliced
- 4 ounces shrimp large, peeled and deveined, 16/20 count
- 1 teaspoon paprika
- 1/3 cup green onion chopped, 2-inches long
- 2 tablespoons unsalted roasted peanuts chopped
- 1/2 cup bean sprouts
Instructions
- Heat a large pot of water until it becomes lukewarm (80 to 90°F/ 27 to 32°C), then turn off heat.
- Add rice noodles and allow to soak until flexible and solid but not completely cooked about 5 to 10 minutes.
- Drain noodles and rinse with cold water.
- In a medium-sized bowl whisk together the sauce ingredients; fish sauce, brown sugar, tamarind paste, lime juice, and rice vinegar.
- Heat a wok or large saute pan over medium-high heat. Add oil, once oil is hot add the garlic and stir for 15 seconds.
- Stir-fry tofu for 1 minute. Push tofu to the side, add the egg to the pan and allow to set for a few seconds.
- Add chicken and mix with the runny egg. Stir until they are just cooked through, about 2 minutes, then add the shrimp and cook until just turning pink, about 1 minute.
- Add soaked noodles, stir to combine and cook for 2 minutes to soften, then pour the sauce onto the noodles, stirring to combine.
- Turn off the heat, add the paprika and toss until noodles turn slightly red in color. Throw in the green onion and allow to wilt from the heat of the noodles.
- Transfer noodles to a serving plate, top with bean sprouts, and chopped peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. I made this last night but it was super sour! Do you think there’s a typo and it’s meant to be 4 1/2 teaspoons of Tamarind Paste, not tablespoons?
thank you for your other recipe I have my new collection again thai pad noodles.???
YAY!! That sounds great! Thanks so much for following along with me!