This Authentic Pad Thai Recipe brings the bold, balanced flavors of Thailand straight to your kitchen. Made with rice noodles, tamarind sauce, scrambled egg, tofu or shrimp, and crunchy peanuts, this dish is sweet, tangy, savory, and just the right amount of spicy. With clear, step-by-step pictures, you’ll master this street food favorite in no time. Perfect for weeknight dinners or impressive weekend cooking!
Yields: 2 servings
Prep time: 20 minutes
Cook time: 20 minutes
Why You’ll Love This
✔ Uses traditional ingredients (tamarind, palm sugar)
✔ Customizable protein (tofu, shrimp, or chicken)
✔ Step-by-step photos for perfect results
✔ Ready faster than takeout
Ingredients:
- 8 ounces dried thin rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1/2 cup firm tofu, pressed and cubed
- 1/2 cup shrimp, peeled and deveined (or other protein like chicken or pork, thinly sliced)
- 1 egg, lightly beaten
- 1/4 cup Pad Thai sauce (store-bought or homemade – recipe below)
- 1/4 cup bean sprouts
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons chopped scallions
- Lime wedges, for serving
- Optional garnishes: chili flakes, cilantro leaves
Pad Thai Sauce Recipe (Makes about 1/2 cup):
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili garlic sauce (optional)
Instructions:
Step 1: Prepare the Noodles
- Soak the rice noodles in a bowl of lukewarm water for about 30-40 minutes, or until they are pliable but still firm to the touch. Drain well.
Step 2: Make the Pad Thai Sauce (if homemade)
- In a small saucepan, whisk together the fish sauce, tamarind paste, palm sugar (or brown sugar), rice vinegar, and chili garlic sauce (if using). Heat over low heat, stirring until the sugar is dissolved. Simmer for 2-3 minutes until slightly thickened. Set aside.
Step 3: Stir-fry Aromatics and Tofu
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and sliced shallot and stir-fry for about 30 seconds until fragrant. Add the cubed tofu and cook for 2-3 minutes, or until lightly golden brown. Remove the tofu from the skillet and set aside.
Step 4: Cook the Protein
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shrimp (or other protein) and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Step 5: Scramble the Egg
- Pour the beaten egg into the skillet and cook, stirring gently, until lightly scrambled.
Step 6: Add Noodles and Sauce
- Add the soaked and drained rice noodles to the skillet. Pour the Pad Thai sauce over the noodles. Toss everything together well to coat the noodles evenly with the sauce.
Step 7: Combine Ingredients
- Add the cooked tofu and shrimp (or other protein) back into the skillet with the noodles. Stir well to combine.
Step 8: Add Bean Sprouts and Peanuts
- Add the bean sprouts to the skillet and stir for about 30 seconds until they are slightly softened but still crunchy. Sprinkle in the chopped roasted peanuts and chopped scallions. Toss everything together.
Step 9: Serve
- Transfer the Pad Thai to serving plates. Serve immediately with lime wedges and optional garnishes like chili flakes and cilantro leaves.
Nutrition Facts
- Calories 650
- Protein 32g
- Carbs 85g
- Sugar 18g
Pro Tips
- Wok hei (breath of the wok): Cook in batches if needed
- No sticking: Keep noodles moving constantly
- Vegetarian: Use soy sauce instead of fish sauce
Enjoy your delicious homemade Stir-Fried Rice!
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