Discover how easy it is to recreate Thailand’s national dish at home! This simplified Pad Thai recipe delivers bold, authentic flavor with chewy rice noodles, sweet-savory tamarind sauce, crunchy peanuts, and your choice of protein. It’s a quick weeknight meal that’s always a crowd-pleaser—and tastes even better than takeout.
✨ Why This Recipe Works
✔ Restaurant-quality flavor with pantry-friendly ingredients
✔ Ready in 20 minutes – faster than takeout!
✔ Customizable protein (tofu, shrimp, chicken, or pork)
✔ Perfect noodle texture – no mush, just chew
Ingredients:
- 8 ounces dried flat rice noodles (about ¼ inch wide)
- 2 tablespoons vegetable oil, plus more if needed
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1 pound firm or extra-firm tofu, pressed and cut into ½-inch cubes
- 2 large eggs, lightly beaten
- ½ cup pad Thai sauce (store-bought or homemade – recipe follows)
- 1 cup bean sprouts
- ½ cup chopped dry-roasted peanuts
- ¼ cup chopped fresh cilantro
- 2 green onions, thinly sliced
- Lime wedges, for serving
Pad Thai Sauce (Homemade):
- ¼ cup tamarind paste
- ¼ cup fish sauce
- ¼ cup palm sugar (or brown sugar)
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha (optional, for heat)
Instructions:
Step 1: Prepare the Noodles
- Soak the dried rice noodles in hot tap water for 20-30 minutes, or until they are pliable but still firm (al dente). Drain the noodles well.
Step 2: Make the Pad Thai Sauce (if homemade)
- In a small saucepan, whisk together the tamarind paste, fish sauce, palm sugar (or brown sugar), rice vinegar, and sriracha (if using). Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the sauce has slightly thickened. Set aside.
Step 3: Cook the Aromatics and Tofu
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced shallot and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the cubed tofu to the skillet and cook, stirring occasionally, until golden brown and slightly crispy on all sides. This will take about 5-7 minutes. Remove the tofu from the skillet and set aside.
Step 4: Scramble the Eggs
- Add the remaining 1 tablespoon of vegetable oil to the skillet (add more if the skillet seems dry). Pour in the lightly beaten eggs and cook, stirring gently, until they are just set but still slightly soft. Push the eggs to one side of the skillet.
Step 5: Cook the Noodles and Sauce
- Add the drained rice noodles to the skillet next to the eggs. Pour the pad Thai sauce over the noodles and toss everything together to coat the noodles evenly.
- Continue to cook, tossing frequently, for 3-5 minutes, or until the noodles are tender and have absorbed most of the sauce. If the noodles seem dry, you can add a tablespoon or two of water or stock.
Pro Tips
✅ Tamarind is key – gives authentic tang (find at Asian markets)
✅ High heat = best texture – prevents soggy noodles
✅ No sticking: Keep noodles moving in the wok
📊 Nutrition (Per Serving)
| Calories 450 | Protein 18g | Carbs 60g |
| Sugar 12g | Fat 14g | Vegetarian Option ✔ |
🍽 Serving Ideas
Street Food Style: Serve in paper takeout containers
Dinner Upgrade: Pair with Thai iced tea
Meal Prep: Keeps well 2 days (reheat with a splash of water)
Enjoy your delicious meal!
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