Pad Thai fried rice takes the beloved sweet, tangy, and savory flavors of Thailand’s most famous noodle dish and pairs them with fluffy jasmine rice for a quick, satisfying meal. It’s a brilliant way to use leftover rice and delivers all the punchy, crave-worthy notes of pad thai—tamarind, fish sauce, and lime—in a fraction of the time. This recipe is a weeknight hero that’s both flexible and endlessly customizable.
Ingredients
- 3 cups (540 g) cooked jasmine rice, preferably day-old and cold
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 8 oz (225 g) medium shrimp, peeled and deveined, or chicken breast, thinly sliced
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) tamarind paste (or lime juice plus a pinch of brown sugar)
- 1 tablespoon (15 g) brown sugar, packed
- 1 teaspoon (5 ml) Sriracha or chili garlic sauce, plus more for serving
- 1 cup (70 g) bean sprouts
- 3 green onions, sliced into 1-inch pieces
- 1/4 cup (30 g) roasted peanuts, roughly chopped
- 1 lime, cut into wedges, for serving
- Fresh cilantro leaves, for garnish (optional)
Instructions
- If using day-old rice, break up any clumps with your fingers. If using freshly cooked rice, spread it on a baking sheet and let it cool for 10 minutes to release steam.
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, and Sriracha until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the beaten eggs and swirl to form a thin omelet. Cook for 30 seconds without stirring, then flip and cook for another 15 seconds. Transfer the omelet to a cutting board, roll it up, and slice into thin ribbons. Set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the shrimp (or chicken) and cook, stirring occasionally, until just opaque and cooked through. For shrimp, this takes about 2-3 minutes; for chicken, about 4-5 minutes. If using chicken, ensure it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Transfer to a plate.
- Add the garlic and shallot to the skillet and stir-fry for 30 seconds until fragrant.
- Add the rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, letting the rice get slightly toasted and heated through.
- Pour the sauce over the rice and toss to coat evenly. Cook for another minute, letting the sauce caramelize slightly.
- Add the cooked protein, egg ribbons, bean sprouts, and green onions. Toss everything together for 1-2 minutes until well combined and the sprouts are slightly wilted.
- Remove from heat and stir in the chopped peanuts. Serve immediately with lime wedges and extra Sriracha on the side.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will result in mushy fried rice. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes if you don’t have leftover.
- Substitute for tamarind: If you can’t find tamarind paste, mix 1 tablespoon lime juice with 1 teaspoon brown sugar. The flavor will be slightly brighter, but still delicious.
- Don’t overcrowd the pan: Cook in batches if your skillet is small. Overcrowding lowers the temperature and steams the rice instead of frying it.
- Adjust heat: For a milder dish, reduce the Sriracha to 1/2 teaspoon. For extra heat, add more at the end.
Serving Suggestions
Serve this pad thai fried rice as a complete meal on its own. For a fuller spread, pair it with a simple cucumber salad (sliced cucumbers with rice vinegar and a pinch of sugar) or a light tom yum soup. It also makes a great side dish to grilled chicken skewers or Thai-style fish cakes.
Variations
- Protein: Swap shrimp for chicken, pork, tofu, or a combination. For tofu, press and cube it, then pan-fry until golden before adding to the rice.
- Vegetarian: Omit the fish sauce and use soy sauce or tamari, and use extra firm tofu. Add a splash of mushroom broth for extra umami.
- Add vegetables: Stir in shredded carrots, bell peppers, or snap peas along with the bean sprouts for extra crunch and color.
- Make it spicier: Add a finely chopped Thai bird’s eye chili with the garlic for a fiery kick.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place the rice in a skillet over medium-high heat with a splash of water or oil, stirring frequently until hot. You can also microwave in 1-minute intervals, stirring in between. The texture will be slightly softer than freshly made, but the flavor remains excellent.
Frequently Asked Questions
Can I use brown rice? Yes, brown rice works well, but it will have a chewier texture. Use day-old brown rice for best results.
What if I don’t have fish sauce? Soy sauce is the closest substitute, but the flavor will be less authentic. Add a splash of lime juice to mimic the tanginess.
Can I make this ahead for meal prep? Absolutely. Prepare the recipe as directed, let it cool completely, and store in individual containers. It will keep for up to 4 days in the fridge.
Is tamarind paste the same as tamarind concentrate? Tamarind paste is thinner and has a more sour taste, while concentrate is thicker and sweeter. If using concentrate, reduce the amount to 1 1/2 teaspoons.
Why is my rice sticky? This usually happens when the rice is too fresh or too moist. Make sure to use cold, day-old rice and spread it out to dry before frying.
Can I use frozen shrimp? Yes, thaw them completely and pat dry before cooking to avoid excess water in the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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