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Pad Thai is a delicious rice noodle dish that you can make at home in about 30 minutes! It’s made with chicken or shrimp, rice noodles, vegetables, eggs, peanuts, cilantro, and irresistible Pad Thai sauce. This homemade sauce is they key to make this whole dish incredibly tasty.
If you’re craving more delicious Thai flavor, check out my easy recipes for Khao Pad and Pad See Ew!
Table of Contents
What Is Pan Thai?
Pad Thai is Thailand’s national dish that’s often sold as street food. Here, in United States, it’s probably the most popular dish in Thai restaurants. It’s a Thai rice noodle stir fry with common ingredients like rice noodles, eggs, tofu (or chicken, or shrimp), garlic, bean sprouts, crushed peanuts, lime wedges, cilantro, and of course, the sauce!
Pad Thai sauce is the most important element for the vibrant flavors of this dish. When making pad Thai, you want to make sure to include Tamarind paste, fish sauce, and some sugar. This will give the sauce its signature sweet, tangy, and salty taste. Tamarind paste is the key to the good, authentic sauce – so don’t skip it.
This sauce will give your pad Thai the best bold flavors. There is a pleasant combination of textures here too that compliment all of the sweet, sour, and salty flavors. Note the crunch from crushed peanuts, light crisp from bean sprouts, soft cooked onions and peppers. Though there are a lot of ingredients, this is a truly easy dish with big flavors.
Ingredient Notes
Protein – Tofu is the most traditional choice, but in the Western version, we are more used to chicken or shrimp.
Rice Noodles – Thai rice noodles are sold in almost every grocery store, so you won’t have trouble finding it.
Vegetables – Garlic, bell peppers, green onions, and bean sprouts are the vegetables you will most often find in Pad Thai. Other vegetables you can include are carrots, cabbage, broccoli, mushrooms, and even zoodles.
Red Pepper Flakes – Because you need a little spice. How much spice? You can adjust it to your own heat tolerance.
Eggs – Scramble the eggs right in the same pan, near the vegetables, so the eggs pick up those flavors.
Peanuts – It just won’t be right without including some crunchy crushed peanuts to the finished dish.
Limes – A squeeze of fresh lime juice into the cooked dish will be the perfect finish.
Cilantro – Just like the lime juice, cilantro is a great flavor compliment to the finished dish.
See the recipe card below for the full list of ingredients and instructions.
What’s in Pad Thai Sauce?
Tamarind Paste – This is the most important ingredient in this sauce, so don’t skip it. Scroll down to the FAQ section for more info!
Fish Sauce – It’s a staple sauce in many Asian recipes and another important ingredients that adds a lot of flavor to the dish. It smells quite funky but it will taste so good in the sauce!
Brown Sugar – Sugar will provide a perfect balance to the strong, salty and tangy ingredients.
Lime Juice – Squeeze fresh lemon into the sauce, it will taste much better than store-bought.
Soy Sauce – Use low sodium soy sauce so it’s not as bold and overpowering.
PRO TIP: Don’t smell the sauce! Yes, the sauce mixture will smell unappetizing because of the fish sauce but it will taste incredible in the dish, I promise!
How to Make Pad Thai
Cook the chicken. Preheat a large pan over medium-high heat. Add 2 tbsp. of peanut oil and sauté diced chicken thigh meat in the pan until just done (1,2). Take the chicken out of the pan and set aside.
Cook the veggies. Add a little more oil to the pan and sauté bell peppers until they start to soften. Add garlic, red pepper flakes, and bean sprouts (3). Stir and sauté for just a couple of minutes and move veggies to the sides of the pan.
Add the eggs. Pour whisked eggs into the center of the pan (4). Let them cook a little and then scramble and mix with vegetables (5).
Add chicken and noodles. Add chicken back in and add cooked rice noodles to the pan (6).
Make it saucy! Pour in the sauce mixture and toss everything together to combine (7). Stir in green onions and cook for a couple more minutes (8).
Recipe FAQs
Can I use shrimp in pad Thai?
Yes, absolutely! Sear the shrimp first over medium-high heat until opaque on one side, then flip each shrimp. Cook just until they turn opaque on the other side and set them aside just like you would chicken. Shrimp will cook much faster than chicken.
Is pad Thai gluten-free?
As it comes, it is not gluten-free because of the soy sauce. However, you can easily substitute the soy sauce for gluten-free soy sauce, tamari, or coconut aminos.
What is tamarind paste?
It’s a pulp of the tamarind fruit that is often used in Indian and Asian cuisines. It tastes sour, tangy, and a little sweet. This is the most important ingredients in this sauce, so don’t skip it. Check your local Asian market to find it and I often find mine at Whole Foods. It’s also available on Amazon. You may see options for tamarind concentrate or tamarind paste. The paste (or puree) is a little easier to use because you just scoop and add it to the sauce. Tamarind concentrate has to be mixed with hot boiling water to create the paste.
Tamarind is not salty. It balances very well with salty and sweet flavors of the sauce. I don’t recommend substituting it for more soy sauce because it is a different flavor and again, it is not salty but soy sauce is.
Storing and Reheating
Store any leftover pad Thai in the refrigerator in an airtight container for up to 3 days.
It’s a little tricky to reheat it because rice noodles tend to dry out a little. I found that the best way to reheat pad Thai is actually in a pan with a little chicken broth to reinvigorate the noodles. Add a little oil to the pan first, before adding cold noodles. Drizzle a couple of tablespoons of chicken broth (more if reheating a large amount), toss, and let it heat through over medium heat.
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Cutting Board– use plastic cutting board when working with raw meats! If working with a lot of meat, thislarge cutting boardis great. Wooden Cutting Board
More Amazing Thai Recipes To Try
- Thai Spring Rolls
- Drunken Noodles (Pad Kee Mao)
- Thai Fried Rice – Khao Pad
- Thai Basil Chicken (Pad Krapow Gai)
- Thai Basil Fried Rice
- Thai Shrimp Salad with Peanut Dressing
DID YOU MAKE THIS RECIPE?PLEASE leave a 🌟star rating!Let me know how you liked it by leaving the 📝commentbelow or share and tag me on social media@willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Pad Thai Recipe
Pad Thai is a delicious rice noodle dish you can make at home is about 30 minutes. It's made with chicken, rice noodles, vegetables, eggs, peanut, cilantro, and irresistible Pad Thai sauce.
4.78 from 22 votes
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Course: Main Course
Cuisine: Thai
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 938kcal
Author: Lyuba Brooke
Ingredients
- 14 oz rice noodles
Chicken:
- 2 tbsp peanut oil
- 1.5 lbs chicken thigh meat – boneless skinless
Vegetables:
- 2 tbsp peanut oil
- 1 large red bell pepper
- 6 oz bean sprouts
- 4 large cloves of garlic
- 1/2 tsp red pepper flakes
- 1/4 cup chopped green onion
Eggs:
- 2 eggs
Pad Thai Sauce:
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1/4 cup brown sugar
- 1/2 tsp minced dried chili peppers – OPTIONAL more or less according to personal preference
Toppings:
- 1/2 cup crushed peanuts
- 2-3 wedges of limes – lime juice only
- 2 tbsp minced fresh cilantro
US Customary – Metric
Instructions
Rice Noodles:
Cook rice noodles according to the package instruction but under-cook them slightly. Drain off water and set aside.(While pasta is cooking prepare other ingredients.)
Before Cookies:
Prepare all ingredients before starting to cook:
Place bean sprouts in a bowl of cold water to soak. (Take bean sprout of the water and shake off excess water before adding it to the pan.) Slice bell pepper, smash and mince garlic, and dice green onions. Dice chicken and set aside. Whisk eggs in a bowl and set aside. Combine all ingredients for the sauce, whisk, and set aside.
Cooking Pad Thai:
Preheat a large pan over medium-high heat. Add 2 tbsp. of peanut oil and saute diced chicken thigh meat in the pan until just done. Take the chicken out of the pan and set aside.
Add a little more oil to the pan and saute bell peppers until they start to soften. Add garlic, red pepper flakes, and bean sprouts. Stir and saute for just a couple of minutes and move veggies to the sides of the pan.
Pour whisked eggs into the center of the pan. Let them cook a little and then scramble and mix with vegetables.
Add chicken back in and add cooked rice noodles to the pan.
Pour in the sauce mixture and toss everything together to combine. Stir in green onions and cook for a couple more minutes.
Sprinkle crushes peanuts, cilantro, and squeeze a couple of lime wedges over the noodles. Mix and serve!
Video
Notes
- Gluten Free Notes: As it comes, this dish not gluten-free because of the soy sauce. However, you caneasily substitute the soy sauceforgluten-free soy sauce, tamari, or coconut aminos.
- Tamarind paste: It’s apulp of the tamarind fruitthat is often used in Indian and Asian cuisines. It tastessour,tangy, and a littlesweet. Tamarind is not salty. I don’t recommend substituting it for more soy sauce because it is a different flavor and again, it is not salty but soy sauce is. Check you local grocery stores and Asian stores for this ingredient. It keeps very well closed in the refrigerator.
- Reheating Notes: I found that the best way to reheat pad Thai is actuallyin a pan with a little chicken brothto reinvigorate the noodles. Add a little oil to the pan first, before adding cold noodles. Drizzle a couple of tablespoons of chicken broth (more if reheating a large amount), toss, and let it heat through over medium heat.
Nutrition
Calories: 938kcal | Carbohydrates: 113g | Protein: 48g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 243mg | Sodium: 2276mg | Potassium: 933mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1404IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 5mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
Originally published on Will Cook For Smiles April 17, 2013.
ABOUT LYUBA
I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...
