Pad Thai Recipe




This post may contain affiliate links. Please read my disclosure policy.

Pad Thai is a fragrant noodle dish that is versatile and incredibly delicious.  When you learn to make it at home you can customize it with tofu, chicken, shrimp, or meat, and you’ll never have to be a slave to take-out again!

I had no idea that this hipster staple is actually an authentic and historic Thai dish, and one of Thailand’s national foods. It has such a contemporary vibe that I just assumed it was a modern invention.  I can appreciate its nuances more now that I’ve made it for myself.  The rice noodles have a wonderful lightness, the bean sprouts give it a great crunch, and the flavors really pop.  This recipe makes a large amount of Pad Thai, so you can have it for dinner and then snack on it a few more times during the week, hot or cold.

Gluten free Asian style rice noodles are even easier to deal with than traditional pasta.  All you need to do is soak them in hot water for about 10 minutes and then drain them.  They stir fry up quickly with the rest of the ingredients.

The main flavors of Pad Thai include crushed peanuts, lime, hot chili, fish sauce, cilantro and tamarind paste.  In Thailand you’d also find a few more exotic ingredients like banana flower and preserved turnip, but this has plenty of flavor without them.  There is usually egg, shrimp or chicken, and tofu.   It’s naturally gluten free, and can easily be vegetarian if you want.  I never realized how healthy this dish was until I made it myself, it has little fat and contains most of the food groups.

Making it yourself allows you to pump up what you like, and leave out what you don’t.  I always crave more peanuts, so I loaded up on those.  I’m allergic to shrimp, so I used chicken, and I love being able to control the quality of the meat.

If you love spicy flavors try my Spicy Pad Thai!

Pad Thai
Rate this recipe

Yield: serves 4 hungry people

Pad Thai

Ingredients

    sauce
  • Juice of 1 large or 2 small limes(about 1/4 cup)
  • 3 Tbsp fish sauce
  • 1 Tbsp tamarind paste
  • 1 Tbsp rice wine vinegar
  • 1 dried and crushed chili pepper, seeds too
  • 2 Tbsp sugar
    noodles
  • 8 oz rice noodles, soaked in hot water for 10 minutes and then drained
  • 4 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 shallots, peeled and thinly sliced
  • 1 boneless skinless chicken breast, cut in bite sized pieces
  • 6 oz extra firm tofu, cut in bite sized pieces
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup crushed roasted peanuts (plus more for garnish)
  • 1/2 cup chopped cilantro
  • 6 scallions, sliced

Instructions

  1. Mix the sauce ingredients together and set aside.
  2. Heat 2 Tbsp of oil in a wok or large frying pan. Saute the garlic and shallot for a minute, then add the chicken and tofu. Cook, stirring, until the chicken is cooked through. Remove to a plate.
  3. Heat the remaining 2 Tbsp of oil in the pan, and scramble the eggs, stirring to evenly cook them.
  4. Add the sauce and the noodles, stirring and tossing to combine well. Add the chicken etc back in, along with the bean sprouts, peanuts, cilantro and scallions. Toss well, heat through, and serve with lime wedges and garnished with crushed peanuts.

My husband and I both agreed that this was fantastic—it’s going to become a regular for us.

 

You Might Also Like

18 Comments

  • Reply
    Hinode
    August 10, 2018 at 4:07 am

    I love this dish! Make it with tofu is the BEST!

  • Reply
    Shirley
    November 5, 2017 at 1:39 pm

    THIS. IS. FABULOUS. And I didn’t even have rice wine vinegar and used XioXing(sp?) rice wine instead and it was STILL delicious. Even better the 2nd day. Skipped the tofu and used a little less than poiund of chicken. SO delicious.

    • Reply
      Sue
      November 5, 2017 at 1:45 pm

      I’m thrilled you liked this so much, Shirley ~ since I learned to make it at home I’m always disappointed when I order it at restaurants!

      • Reply
        Shirley
        November 5, 2017 at 7:28 pm

        Uh oh, I hope you haven’t spoiled me for eating it out!! I had it at a small Thai restaurant in Paris a couple years ago and it was so good but it did not have the flavor that this recipe has, I hate to say it…..or maybe I DONT hate to say it! hahahaha! I will be making this again very soon. Even cold, it was awesome.

        • Reply
          Sue
          November 5, 2017 at 7:35 pm

          haha, my recipe better than the Paris restaurant? ~ gotta love that ;) And you know, I think the dish is meant to be eaten cold, but I personally like it hot.

  • Reply
    afracooking
    December 6, 2013 at 9:41 am

    This looks so wonderfully fresh – it has been ages since I have made pad thai but now I cannot wait to have it again!

  • Reply
    Alison Burtt
    December 27, 2012 at 11:32 pm

    Made this tonight and it turned out great. This one (like all the recipes of yours that I’ve tried) is a keeper. Thanks!

  • Reply
    Patricia Reitz
    December 20, 2012 at 2:56 am

    Add some juicy grilled shrimp and you’ve got my fav Thai dish.

  • Reply
    shannon weber
    November 12, 2012 at 9:43 pm

    i’m so excited about this recipe! my sister loves – big-time loves – pad thai, and i’ve always wanted to find a good recipe for it to make her when she comes into town. This one looks like a no-fuss deal that’s also delicious. I never knew that pad thai was so healthy either, but it makes me happy that it is; i’ll feel even better about making it!

  • Reply
    The Café Sucré Farine
    November 8, 2012 at 11:37 pm

    BOOKMARKED!!!! Pad Thai is one of my favorites but I’ve never made it myself. Thanks for the recipe and the inspiration! YUM!!!!!

  • Reply
    Tricia @ Saving room for dessert
    November 9, 2012 at 2:03 am

    I’ve always wanted to try this. Love your presentation and photos! It looks delicious.

  • Reply
    Sulpicia (III)
    November 9, 2012 at 12:31 am

    This looks amazing! I can’t wait to try it. Thai food is amazing and I absolutely love pad thai!

  • Reply
    Nessa Robins
    November 8, 2012 at 11:30 pm

    Sue, this looks so gorgeous I’m going to have to make it later this week. It’s beautifully photographed!

  • Reply
    the gardener's cottage
    November 8, 2012 at 10:12 pm

    this looks beautiful. i’m going to try and make a vegan version. thanks sue. gorgeous photos again.

  • Reply
    Jacquelyn Grandy
    November 8, 2012 at 7:34 pm

    Hi Sue! This pad thai looks amazing and I love how your threw the hints of green in to give the dish some color. We eat Thai food about once a month and it’s full of so many amazing flavors and pretty healthy with all the curry. I know my family will enjoy this so I’m bookmarking it! Every recipe I have made from your site is a winner :)
    xoxo,
    Jackie

  • Reply
    thyme Sarah
    November 8, 2012 at 5:12 pm

    This really has me drooling. Pinning and making…boy my holiday list is looking ridiculous at this point.

  • Reply
    Mary
    November 8, 2012 at 4:34 pm

    Your photos are beyond awesome, Sue. Love the take out box!

  • Reply
    mandalahi
    November 8, 2012 at 4:27 pm

    I so wanted to try it, it looks delicious and tasty, yummy

Leave a Reply