Easy Pad Thai Recipe: Authentic Thai Food You Can Make at Home

As a chef with years of catering experience and a genuine love for Thai cuisine, I’ve had the pleasure of cooking and tasting Pad Thai countless times, both stateside and throughout Thailand. My goal with this recipe is to bring you the true, vibrant flavors you’d experience in Bangkok, all while ensuring the ingredients remain accessible and the cooking process is quick and straightforward for a delicious meal right in your kitchen.

I might be a little biased, but I truly believe this is the best Pad Thai recipe out there. It steers clear of the overly sweet taste that often plagues Americanized versions. You won’t find any ketchup or peanut butter here! But don’t just take my word for it – the rave reviews speak for themselves!

First Things First, What Exactly is Pad Thai?

Pad Thai is Thailand’s famed stir-fried noodle dish, a symphony of flavors and textures. It’s built upon a foundation of rice noodles, combined with aromatic shallots and garlic, fluffy scrambled eggs, and a protein – most commonly chicken or shrimp. All of this is tossed in a distinctive Pad Thai Sauce, which is a beautiful blend of tangy, savory, and umami notes. Traditionally, it’s served with a generous scattering of fresh bean sprouts, crunchy crushed peanuts, vibrant scallions, and a squeeze of zesty lime. It’s a truly iconic example of Easy Food To Make At Home that delivers restaurant-quality results.

What Makes This Pad Thai Recipe Stand Out?

Perfectly Balanced Flavor: The essence of a great Pad Thai sauce lies in achieving a delicate harmony between umami richness, refreshing sourness, and just the right touch of sweetness. Many recipes lean too heavily on sweetness, but this one hits that perfect balance.
Highly Adaptable: Whether you prefer chicken, shrimp, tofu, or a medley of vegetables, this recipe effortlessly accommodates your choices! It’s naturally gluten-free and easily adaptable for vegetarian and vegan diets, making it a truly versatile easy food to make at home.
Speed and Simplicity: Once you’ve prepped your ingredients, you’re looking at a mere 15 minutes of active cooking time! This makes it ideal for busy weeknights when you want delicious, easy food to make at home without spending hours in the kitchen.
Simple, Accessible Ingredients: You won’t need to hunt down exotic items at specialty stores. The ingredients for this Pad Thai are readily available in most well-stocked grocery stores, making it a truly practical choice for easy food to make at home.

Gather Your Pad Thai Ingredients

Rice Noodles: For authentic Pad Thai, look for “rice stick” noodles, which are flat rice noodles about 1/4 inch wide. Quality matters here – some brands tend to become mushy or fall apart during stir-frying. I’ve consistently had excellent results with Thai Kitchen brand rice noodles. Crucially, remember to soak the noodles in hot water rather than boiling them to prevent breakage.
Protein: The beauty of Pad Thai is its versatility. Consider thinly sliced chicken breast, succulent shrimp, or crispy Tofu for protein. For a vegetarian option, simply omit the protein and add stir-fried vegetables. If using tofu, extra-firm tofu holds its shape best.
Eggs: Scrambled eggs are a traditional component of Pad Thai, adding richness and texture. For a vegan version, simply leave them out.
Aromatics: Garlic and Shallots: Shallots bring a delicate sweetness and depth of flavor that truly elevates Pad Thai. If possible, I highly recommend using shallots instead of onions. While some Pad Thai variations include ginger, it’s not typically used in traditional Thai recipes.
Fresh Lime Juice: Lime juice is essential for that signature tangy brightness that balances the other flavors.
Garnishes: The Flavor Enhancers: Don’t underestimate the importance of garnishes! They provide contrasting textures and bursts of fresh flavor. Sliced green onions, crunchy roasted peanuts, crisp bean sprouts, a sprinkle of Thai chili flakes for heat, and lime wedges for extra zest are all must-haves. If you can find it, fresh Thai basil adds an extra layer of authentic flavor.

The Secret to Flavor: Pad Thai Sauce Ingredients

The magic of Pad Thai lies in its sauce. The perfect Pad Thai Sauce is all about achieving a delicate balance of salty, sweet, and sour. This recipe creates a sauce that is wonderfully umami-rich and complex, with a pleasant tang and just the right level of sweetness – never cloying. A quick caramelization of the sauce in the wok right before adding the noodles adds a subtle smoky depth that truly sets it apart.

Step-by-Step Guide: How to Make Pad Thai (Easy Instructions)

Step 1: Prepare the Rice Noodles. Place the rice noodles in a bowl and pour boiling water over them to cover. Let them soak until they become soft and pliable, about 5-6 minutes. They should be bendy but not mushy. Drain the noodles thoroughly.

Step 2: Whisk the Eggs. In a medium bowl, whisk the eggs with a pinch of salt until lightly combined. Set the bowl near your stovetop for easy access.

Step 3: Make the Pad Thai Sauce. In a small bowl, whisk together all the Pad Thai sauce ingredients. Remember, the key is balance – if you adjust one ingredient, you might need to tweak others to maintain the flavor harmony. Ensure the sugar is fully dissolved in the mixture.

Step 4: Prep the Protein and Vegetables. Finely chop the shallot and garlic and set them aside. If using chicken, slice it thinly against the grain. If using shrimp, peel and devein them. If you’re adding vegetables, chop or slice them into small pieces so they cook quickly in the wok.

Step 5: Assemble Your Mise en Place. Have all your prepped ingredients and garnishes within easy reach of your stove. Stir-frying is a fast process, so having everything ready to go is crucial for easy food to make at home.

Step 6: Stir-Fry Magic! Season your chosen protein with salt and pepper. Heat oil in a wok or large skillet over medium-high heat. Stir-fry the protein until just cooked through and set it aside. If you’re using vegetables, stir-fry them in the same wok and set aside as well.

Add a bit more oil to the wok. Stir-fry the chopped shallot and garlic for a minute or two until fragrant. Push the shallots and garlic to the side of the wok, add a little more oil if needed, and pour in the whisked eggs. Scramble the eggs, breaking them into small pieces as they cook.

Scoot the eggs to the side. Add a bit more oil to the wok and add the soaked rice noodles. Stir-fry the noodles, allowing them to get slightly crispy – this adds a wonderful textural element.

Now, turn on your exhaust fan! Pour the Pad Thai Sauce over the noodles and stir everything together quickly and thoroughly. Let the sauce caramelize for about 30 seconds – you’ll smell the sugar caramelizing, which is a key step for developing that signature smoky flavor.

Return the cooked protein and vegetables to the wok. Add a handful of bean sprouts and scallions. Squeeze in a generous amount of fresh lime juice.

*Taste and Season to Perfection. This is your chance to fine-tune the flavors. Adjust salt, lime juice, or sugar until you achieve your ideal balance. Refer to the FAQs below for troubleshooting flavor issues.

Step 7: Serve Immediately. Divide the Pad Thai among 2-3 bowls. Garnish generously with fresh bean sprouts, lime wedges, crushed peanuts, a sprinkle of chili flakes, scallions, and Thai basil, if available. Serve immediately and enjoy this easy food to make at home!

Essential Pad Thai Noodle Tips for Success

Read the Recipe First: Take a moment to read through the entire recipe before you start cooking. This will help you understand the flow and ensure you have everything prepared.
Prep is Key: Get all your ingredients prepped and measured out before you turn on the heat. The stir-frying process is quick, so efficiency is essential for easy food to make at home.
Thinly Sliced Chicken = Faster Cooking: If using chicken, slice it very thinly, across the grain, into ⅛ -¼ inch thick strips about two inches long. This ensures it cooks quickly and stays tender.
Lower Calorie Chicken Option: To reduce calories, you can poach the thinly sliced chicken in a bit of salted water until cooked through. It only takes a couple of minutes. Then, set it aside to add to the Pad Thai later.
Embrace the Shallot: Don’t skip the shallots! They add a significantly more nuanced and delicious flavor compared to using regular onions. Shallots are a key ingredient for authentic and easy food to make at home Pad Thai.
Crisp Up the Noodles: Stir-fry the soaked rice noodles in the wok for a few minutes before adding the sauce. This helps them develop a slightly crispy texture, which is a delightful contrast in the finished dish.
Caramelize the Pad Thai Sauce: Let the Pad Thai sauce caramelize in the wok for a brief 30 seconds before turning off the heat. This step is crucial for developing that signature smoky sweetness that makes Pad Thai so irresistible. It’s the secret to the best flavor and truly elevates this easy food to make at home.

Pad Thai Don’ts – Common Mistakes to Avoid

No Ketchup or Peanut Butter! Please, resist the temptation to add ketchup or peanut butter to your Pad Thai. These ingredients are not authentic and detract from the true flavor profile of the dish.
Rice Vinegar Only: Don’t substitute white vinegar for rice vinegar. White vinegar is far too acidic and will make your Pad Thai taste overly sour and unbalanced.
Don’t Skip the Sweetener: A sweetener is essential for balancing the sour and salty elements in Pad Thai sauce. Omitting it will result in a dish that is fishy, overly sour, and salty – not a pleasant flavor experience. Trust the balance of the recipe!
Small Batches are Best: Avoid making overly large batches of Pad Thai at once. Stir-frying works best when the ingredients have room to move and caramelize. Overcrowding the wok makes it difficult to achieve crispy noodles and that desirable smoky flavor. For optimal results and easy food to make at home, cook in smaller batches if needed.

Serving Suggestions for Pad Thai Noodles

Lime Wedges are a Must: Always serve Pad Thai with fresh lime wedges. A squeeze of lime brightens the flavors and adds a final touch of acidity.
Fresh Bean Sprouts for Crunch: Provide extra fresh bean sprouts on the side for added freshness and crunch.
Peanut Power: Sprinkle generously with crushed roasted peanuts for nutty flavor and texture. For an extra layer of flavor, try this amazing Peanut Chili Crunch!
Herbaceous Garnish: Garnish with chopped scallions or fragrant Thai basil.
Spice it Up: Offer Thai chili flakes, sriracha, or chili paste on the side for those who like extra heat.

Storing Homemade Pad Thai

Pad Thai is truly at its best when served and enjoyed immediately after cooking. However, leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, stir-fry gently in a skillet or wok until heated through. Keep in mind that the noodles may soften slightly upon reheating.

Pad Thai Recipe FAQs

Can Pad Thai be made vegan? Absolutely! Pad Thai is easily adaptable to a vegan diet. Simply use vegan fish sauce or soy sauce in place of fish sauce, choose crispy tofu as your protein source, and omit the eggs. You’ll have a delicious and flavorful vegan version of this easy food to make at home.

What’s the secret to the best Pad Thai? The keys to exceptional Pad Thai are: avoiding overcooked rice noodles, using a sufficiently hot wok for stir-frying, cooking in smaller batches to allow for caramelization, and achieving the perfect balance of flavors – not too sweet, sour, or salty. Mastering these elements will ensure your homemade Pad Thai is a success every time.

Which oil is best for Pad Thai? Peanut oil is the traditional choice and imparts the most authentic flavor. However, avocado oil and coconut oil are also excellent options due to their high smoke points, which are ideal for stir-frying. Any neutral oil with a high smoke point will work well for this easy food to make at home.

What vegetables can I add to Pad Thai? Feel free to add any quick-cooking vegetables that are suitable for wok cooking. Asparagus, green beans, matchstick carrots, bell peppers, and bok choy are all great choices. You can also add steamed broccoli for a heartier vegetable boost.

My Pad Thai is too salty! Help! If your Pad Thai tastes too salty, try adding a touch more brown sugar and rice vinegar to rebalance the flavors.

Uh oh, my Pad Thai is too sour! If you find your Pad Thai is too sour, add a little more brown sugar to the sauce to sweeten it slightly and create better balance. Remember to always use rice wine vinegar, tamarind water, or lime juice, as these are less acidic than white vinegar.

My Pad Thai is too sweet! What to do? If your Pad Thai is too sweet for your liking, add a bit more acidity to the sauce. A squeeze of lime juice, a splash of rice vinegar, or a touch of tamarind water will help balance the sweetness and bring the flavors into harmony.

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I truly hope that after trying this recipe, you’ll agree that it’s the best Pad Thai you’ve ever had! 😉 Let me know your thoughts in the comments below! 🙂 And if you’re looking for more quick and easy dinner inspiration, check out my other Fast, Easy Dinner Ideas!

Happy cooking!

Warmly,

Sylvia

P.S. Cooking is more than just following recipes; it’s a journey of discovery. It’s my hope that through cooking, we not only expand our culinary skills and knowledge of ingredients but also deepen our understanding and appreciation of diverse cultures and people. Food has the power to connect us, and exploring cuisines from around the world can be a beautiful way to celebrate our shared humanity.

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How to Make Pad Thai Noodles | Video

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Description

This is a simple, 30-minute Pad Thai recipe made with rice noodles, your choice of chicken, shrimp, or tofu, scrambled eggs, and a truly irresistible “not too sweet” Pad Thai Sauce. Perfect for a quick and flavorful meal. Makes 2 generous servings. Don’t miss the video tutorial!

Ingredients

Units

4 ounces rice noodles
3 tablespoons peanut oil, divided (or use avocado oil, or coconut oil)
8 ounces chicken breast, tofu, or prawns (peeled and deveined)
Salt and pepper to taste
1 large shallot, finely diced (much better than onion here)
4 fat garlic cloves, roughly chopped
2 eggs, whisked with a fork and a generous 3-finger pinch of salt (leave out for vegan option)
1 lime
1 1/2 cups bean sprouts

Pad Thai Sauce:

3 tablespoons fish sauce (see notes – or use vegan fish sauce)
3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
3 tablespoons rice wine vinegar (or tamarind water – see notes) do not substitute white vinegar, it will be too sour.
2 teaspoons soy sauce (or GF liquid aminos like Braggs)

Garnish:

Lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil

Instructions

Soak the Rice Noodles: Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally to prevent sticking, until al dente. Drain and rinse with cold water to stop the cooking process. They don’t need to be completely soft, just pliable and bendy.
Whisk the Eggs: In a bowl, whisk the two eggs with a fork and add a generous 3-finger pinch of salt. Set aside.
Make the Pad Thai Sauce: In a small bowl, whisk together fish sauce, rice vinegar, brown sugar, and soy sauce (see notes). Set aside.
Prepare the Protein:
- Chicken: Slice chicken into very thin strips and season with salt and pepper.
- Crispy Tofu: Press and blot tofu firmly with paper towels. Cut into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispiness, dredge lightly in cornstarch.
- Shrimp: Season shrimp with salt and pepper.
Cook the Protein: Heat 1 tablespoon of oil in a large saucepan or wok over medium-high heat. Sear the seasoned chicken, shrimp, or tofu until cooked through. Set aside.
Stir-Fry: Have your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein, and Pad Thai Sauce ready near the stove. Heat a little more oil in the wok over medium heat. Add shallots and garlic and stir-fry for 2-3 minutes until fragrant. Push the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them into small pieces, then move them to the side. Add more oil and the noodles. Stir-fry for 2-3 minutes until noodles are soft, pliable, and slightly crispy.
Add Pad Thai Sauce: (Turn on your exhaust fan). Pour in the Pad Thai Sauce, stir everything together, and cook for 1-2 minutes. Add the cooked protein and stir-fry for a few more minutes. As soon as you start to smell the sugar caramelizing, it’s ready! Squeeze in a little lime juice. Turn off the heat.
Taste and Adjust: Season to your liking. Add salt or soy sauce for more depth if desired, a squeeze of lime juice, chili flakes, or a pinch of sugar to taste for perfect balance.
Combine and Toss: Toss in half of the bean sprouts and roasted peanuts (or serve them on the side). Sprinkle with chili flakes and scallions. Give it one final toss and serve immediately. Divide onto two plates.
Garnish: Garnish generously with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges, and crushed roasted peanuts. Or try making Peanut Chili Crunch for an extra flavor boost!

Recipe Notes

Fish Sauce: If you’re new to fish sauce or using a brand you haven’t tried before (some can be quite fishy), start with 2 tablespoons of fish sauce. If using less, compensate with soy sauce for saltiness.

Poach the Chicken: To reduce oil, an alternative is to poach the thinly sliced chicken breast in a little salted water or broth for a few minutes until cooked through. Drain and set aside. Thinly sliced chicken cooks very quickly.

Tamarind: If using tamarind paste instead of rice vinegar, make tamarind “water” by mixing 1 tablespoon of tamarind paste with 2 1/2 tablespoons of hot water. For tamarind “concentrate,” mix 1-2 teaspoons with 2 1/2 tablespoons of water. Use tamarind water in place of rice vinegar. Tamarind is more authentic but may not be readily available. Tamarind is very sour, so if you’re unfamiliar with it, start with a smaller amount and add more lime to taste if needed.

Nutrition

Serving Size: 1 ½ cups
Calories: 409
Sugar: 14.3 g
Sodium: 1134 mg
Fat: 14.2 g
Saturated Fat: 2.1 g
Carbohydrates: 47.4 g
Fiber: 1.1 g
Protein: 20.5 g
Cholesterol: 165.4 mg

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