Pad Thai is one of the most beloved and flavorful dishes in Thai cuisine, known for its perfect balance of sweet, salty, sour, and spicy flavors. This homemade Pad Thai recipe brings the authenticity of this classic Thai street food right into your kitchen, and it’s incredibly easy to make in under 30 minutes! Whether you’re a Pad Thai lover or trying it for the first time, this recipe is sure to become a staple in your weekly meal rotation.
Traditionally, Pad Thai is made with rice noodles, stir-fried with shrimp, chicken, or tofu, and combined with an aromatic blend of garlic, tamarind, fish sauce, sugar, and lime. What makes this homemade version stand out is that it’s customizable to your taste and dietary preferences. Whether you prefer it spicier, sweeter, or with a protein of your choice, you can easily adjust the ingredients and seasonings.
The beauty of making Pad Thai at home is that you have control over the flavors, ensuring the perfect balance. It’s also a great way to incorporate fresh vegetables and protein into your meal. The dish comes together quickly, making it ideal for a fast weeknight dinner, a weekend treat, or even meal prep for the week ahead.
If you’re craving an authentic and delicious Pad Thai experience, gather your ingredients and get ready to create a dish full of bold flavors that everyone will love!
Why You Will Love Making This Recipe
Making Pad Thai at home allows you to customize the flavors and ingredients to suit your taste preferences. You can control the level of spiciness, sweetness, and tanginess, ensuring that every bite is perfect for you. Additionally, this recipe is versatile and can be adapted to include your favorite proteins and vegetables. Whether you prefer chicken, shrimp, tofu, or a combination of all three, this Pad Thai recipe has got you covered. Plus, it’s a great way to use up leftover ingredients in your fridge, making it a budget-friendly option for a delicious meal.
Ingredients
- 8 oz rice noodles (thin or medium width)
- 2 tablespoons vegetable oil
- 1/2 lb shrimp, chicken, or tofu (your choice of protein), cut into small pieces
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/2 cup bean sprouts (optional)
- 1/4 cup peanuts, chopped (optional)
- 2 green onions, chopped (for garnish)
For the Pad Thai Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon sugar (palm sugar preferred)
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (adjust to taste)
Equipment Used
- Wok or Large Skillet – A wok or large skillet is perfect for stir-frying the noodles and other ingredients quickly at high heat, giving your Pad Thai the ideal texture.
- Large Mixing Bowl – Used for preparing the sauce and marinating the protein (shrimp, chicken, or tofu) before cooking.
- Measuring Spoons and Cups – Essential for measuring the Pad Thai sauce ingredients, such as tamarind paste, fish sauce, and lime juice.
- Wooden Spoon or Spatula – A spatula is great for tossing the noodles and ingredients in the wok without sticking or breaking them apart.
- Knife and Cutting Board – For chopping the protein, vegetables, and garnishes like green onions and peanuts.
- Small Bowl – Used for beating the eggs before scrambling them in the wok and for mixing the Pad Thai sauce ingredients.
- Strainer or Colander – To drain the rice noodles after cooking and prevent them from sticking together.
- Lime Squeezer – To easily extract fresh lime juice for the Pad Thai sauce and garnishing.
Directions & Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Push the chicken to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the chicken.
- Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are well coated with the sauce.
- Stir in the bean sprouts and green onions, cooking for another 2-3 minutes until heated through.
- Serve the Pad Thai hot, garnished with crushed peanuts, lime wedges, and fresh cilantro.
Nutritional Information
- Calories: 450 per serving
- Protein: 25g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 5g
- Sugar: 10g
Variations
- Vegetarian Pad Thai: Replace the chicken with tofu or extra vegetables like bell peppers, carrots, and snap peas.
- Seafood Pad Thai: Use shrimp or a mix of seafood instead of chicken for a different flavor profile.
- Spicy Pad Thai: Increase the amount of chili flakes or add a splash of sriracha for an extra kick.
Frequently Asked Questions
Q: Can I make Pad Thai ahead of time? A: Yes, you can prepare the ingredients and sauce ahead of time. Cook the noodles and assemble the dish just before serving to ensure the best texture and flavor.
Q: What can I use instead of tamarind paste? A: If you can’t find tamarind paste, you can use a mixture of lime juice and brown sugar as a substitute.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Pro Tips By Emma
- Soak the rice noodles in warm water instead of boiling them to prevent them from becoming mushy.
- Use a combination of fresh and dried shrimp for an authentic Thai flavor.
- Adjust the sauce ingredients to suit your taste preferences. Add more lime juice for tanginess or more sugar for sweetness.
Serving Suggestions
Serve your homemade Pad Thai with a side of fresh spring rolls and a Thai iced tea for a complete meal. You can also pair it with a light cucumber salad to balance the flavors.
Easy Homemade Pad Thai Recipe: A Delicious Thai Classic
Equipment
- Wok or Large Skillet – A wok or large skillet is perfect for stir-frying the noodles and other ingredients quickly at high heat, giving your Pad Thai the ideal texture.
- Large Mixing Bowl – Used for preparing the sauce and marinating the protein (shrimp, chicken, or tofu) before cooking.
- Measuring Spoons and Cups – Essential for measuring the Pad Thai sauce ingredients, such as tamarind paste, fish sauce, and lime juice.
- Wooden Spoon or Spatula – A spatula is great for tossing the noodles and ingredients in the wok without sticking or breaking them apart.
- Knife and Cutting Board – For chopping the protein, vegetables, and garnishes like green onions and peanuts.
- Small Bowl – Used for beating the eggs before scrambling them in the wok and for mixing the Pad Thai sauce ingredients.
- Strainer or Colander – To drain the rice noodles after cooking and prevent them from sticking together.
- Lime Squeezer – To easily extract fresh lime juice for the Pad Thai sauce and garnishing.
Ingredients
- 8 oz rice noodles thin or medium width
- 2 tablespoons vegetable oil
- 1/2 lb shrimp chicken, or tofu (your choice of protein), cut into small pieces
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 1/2 cup bean sprouts optional
- 1/4 cup peanuts chopped (optional)
- 2 green onions chopped (for garnish)
- For the Pad Thai Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce or soy sauce for a vegetarian version
- 1 tablespoon sugar palm sugar preferred
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes adjust to taste
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Push the chicken to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the chicken.
- Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are well coated with the sauce.
- Stir in the bean sprouts and green onions, cooking for another 2-3 minutes until heated through.
- Serve the Pad Thai hot, garnished with crushed peanuts, lime wedges, and fresh cilantro.