Description
An easy, pantry-friendly Pad Thai recipe that delivers authentic restaurant-style flavors in just 30 minutes. This stir-fry balances sweet, sour, salty, and savory notes using simple ingredients like rice noodles, fish sauce, and fresh lime.
Ingredients
- 8 ounces (225g) flat rice noodles (pad thai noodles)
- Warm water (for soaking noodles)
- 3 tablespoons light soy sauce (or tamari for gluten-free)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar (or white wine vinegar)
- 1 tablespoon tamarind paste (optional)
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons neutral oil (avocado or vegetable)
- 1 pound protein (shrimp, chicken breast, flank steak, or extra-firm tofu)
- 2 large eggs, beaten
- 1 cup (60g) fresh bean sprouts
- 3 stalks green onions, sliced (white and green parts separated)
- 1/4 cup chopped garlic chives or regular chives
- 1/4 cup roasted peanuts, crushed
- 2 limes, cut into wedges
Instructions
- Soak rice noodles in warm water for 15-20 minutes until flexible but still firm (al dente). Drain and set aside.
- In a small bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, tamarind paste (if using), minced garlic, and red pepper flakes until sugar is dissolved. Taste and adjust seasoning if needed.
- Slice protein (chicken against the grain, shrimp peeled/deveined, or tofu cubed). Prep vegetables and have all ingredients ready.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook protein in a single layer for 2-3 minutes until just done. Remove and set aside.
- Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble into small curds until barely set. Remove and add to the plate with the protein.
- Increase heat to high. Add drained noodles to the hot pan. Pour sauce over noodles and toss vigorously for 2-3 minutes until noodles absorb sauce and darken.
- Add cooked protein, eggs, bean sprouts, and white parts of green onions back into the pan. Toss for 1-2 minutes until heated through.
- Remove from heat. Garnish with crushed peanuts, green onion tops, and chives. Serve immediately with lime wedges on the side.
Notes
Do not boil the rice noodles; soaking in warm water prevents them from breaking. High heat is essential for the ‘wok hei’ flavor. The sauce should taste slightly too sour and salty before adding to noodles, as it will balance out during cooking. Serve with fresh lime juice for brightness. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 12
- Sodium: 980
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 65
- Fiber: 3
- Protein: 28
Keywords: Pad Thai, Thai noodles, stir fry, weeknight dinner, easy recipe, restaurant style, gluten-free option, vegetarian option