Pad Thai Recipe – Easy Pad Thai

In this article, we will give information about how to make a Pad Thai Recipe. So read this article till the end to know about the easy Pad Thai Recipe.

Pad Thai is one of the world’s most loved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I spent the last week trying to find the “best” Thai restaurant in my area and it amused me greatly that Pad Thai was the baseline of favorable or unfavorable ratings for nearly every review!

What is Pad Thai?

Pad Thai is a Thai noodle stir fry with a sweet-sour-sweet sauce topped with crushed peanuts. It is made with thin, flattened rice noodles, and almost always contains bean sprouts, garlic chives, scrambled eggs, firm tofu, and a protein – most popularly chicken or prawns/shrimp.

How to Make Pad Thai:


  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic , minced
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper , thinly sliced
  • 3 green onions , chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar
  • 2 Tablespoons rice vinegar , or Tamarind Paste*
  • 1 Tablespoon Sriracha hot sauce , or more, to taste
  • 2 Tablespoons creamy peanut butter* (optional)


  • Cook noodles according to package directions until tender. Wash under cold water.
  • Make the sauce by mixing the sauce ingredients in a bowl. Cancel.
  • Stir Fry :: Heat 1½ tbsp oil in a large saucepan or over medium-high heat. Add shrimp, chicken or tofu, garlic and capsicum. Shrimp will cook quickly, about 1-2 minutes on each side, or until no longer pink. If using chicken, cook until cooked through, about 3-4 minutes, turning only once.
  • Push everything up the sides of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  • Add the noodles, sauce, bean sprouts and peanuts to the pan (reserving some for the topping at the end). Toss everything to combine.
  • Garnish the top with spring onions, extra peanuts, coriander and lime wedges. serve immediately!
  • Keep the leftover food in the fridge and eat it in 2-3 days.

Pad Thai Recipe

  • Make Ahead Instructions: Cut down on your proteins, and chop vegetables ahead of time. Whisk together sauce ingredients and refrigerate until ready to use.
  • Tamarind Paste: For a more authentic sauce, substitute 2 tablespoons tamarind paste in place of the vinegar. You can buy tamarind online or from international food markets.
  • Vegan or Vegetarian: Omit the eggs. Use tofu, and substitute fish sauce for more soy sauce.
  • Peanut Butter: In my recipe, I add a big scoop of peanut butter to the sauce because I find it gives the whole dish an extra creaminess and boost of flavor.
  • Calories: 624kcal
  • Carbohydrates: 77g
  • Protein: 21g
  • Fat: 27g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 14g
  • Trans Fat: 1g
  • Cholesterol: 153mg
  • Sodium: 1791mg
  • Potassium: 530mg
  • Fiber: 5g
  • Sugar: 20g
  • Vitamin A: 1406IU
  • Vitamin C: 57mg
  • Calcium: 116mg
  • Iron: 2mg

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