Go Back
Pad Thai Recipe

Easy Pad Thai

This Easy Pad Thai is a quick, 30-minute noodle dish packed with sweet, tangy, and savory Thai flavors. Made with rice noodles, scrambled eggs, and your choice of chicken, shrimp, or tofu, it's the perfect weeknight dinner that tastes better than takeout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Thai
Calories: 409
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 oz rice noodles soaked in hot water until pliable
  • 3 tablespoons peanut oil or avocado or coconut oil, divided
  • 8 oz chicken breast, shrimp, or tofu thinly sliced or cubed
  • salt and pepper to taste
  • 1 large shallot finely diced
  • 4 cloves garlic minced
  • 2 eggs whisked
  • 1 ½ cups bean sprouts divided
  • 1 lime cut into wedges
Pad Thai Sauce
  • 3 tablespoons fish sauce or vegan fish sauce
  • 3 tablespoons brown sugar or coconut or palm sugar
  • 3 tablespoons rice vinegar or tamarind water
  • 2 teaspoons soy sauce or gluten-free liquid aminos
Garnishes
  • crushed roasted peanuts for topping
  • green onions thinly sliced
  • chili flakes to taste
  • Thai basil or cilantro optional

Equipment

  • Wok
  • Mixing bowls
  • Knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. Soak the rice noodles in a bowl of hot water for 5 to 7 minutes, or until soft but still firm. Drain and rinse with cold water.
  2. In a small bowl, mix together the fish sauce, brown sugar, rice vinegar, and soy sauce until the sugar dissolves. Set aside.
  3. Season your choice of protein with salt and pepper. Cook it in a hot wok with 1 tablespoon of oil until fully cooked. Remove and set aside.
  4. Add another tablespoon of oil to the pan. Sauté the shallots and garlic for 2 minutes. Push them to one side of the pan.
  5. Pour in the whisked eggs. Scramble until cooked through. Break them into small pieces and mix with the garlic and shallots.
  6. Add the drained noodles and another tablespoon of oil. Stir-fry for 2 minutes, letting the noodles slightly crisp up.
  7. Pour in the Pad Thai sauce. Stir well and let it caramelize for about 30 seconds to build flavor.
  8. Add the cooked protein, half of the bean sprouts, and a squeeze of lime. Toss everything together.
  9. Serve in bowls and top with remaining bean sprouts, crushed peanuts, green onions, chili flakes, and Thai basil or cilantro if using.

Notes

For best results, read the recipe through before cooking. Prepare all ingredients in advance. Avoid using ketchup or peanut butter to keep the flavors authentic. Use tamarind for a more traditional taste if available. Pad Thai is best served fresh but can be stored in the fridge for up to 4 days.