Pad Thai

Classic Thai stir-fried rice noodles with shrimp, tofu, peanuts, and tangy-sweet tamarind sauce.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cooking Method: Sauteing

Cuisine: Thai

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 375 F

Servings: 4

Calories: 420 kcal

Best Season: Suitable throughout the year

Description

Pad Thai is Thailand’s most beloved street food — a delicious mix of rice noodles stir-fried with shrimp or chicken, eggs, tofu, bean sprouts, and crushed peanuts. Tossed in a perfect balance of sweet, sour, and savory tamarind sauce, this dish delivers bold flavor in every bite. Whether for lunch or dinner, it’s a quick yet satisfying meal that never fails to impress.

Ingredients

For the Pad Thai Base

200 g rice noodles (soaked in warm water for 20 minutes)
2 tbsp vegetable oil (for stir-frying)
150 g shrimp or chicken (peeled and deveined if shrimp)
100 g firm tofu (diced)
2 pcs eggs (lightly beaten)
1 cup bean sprouts (fresh)
2 stalks green onions (chopped)
1 tbsp garlic (minced)
2 tbsp roasted peanuts (crushed)
1 pc lime (cut into wedges)

For the Pad Thai Sauce:

3 tbsp fish sauce (adjust to taste)
1/2 tbsp tamarind paste (gives tangy flavor)
1/2 tbsp palm sugar or brown sugar (for sweetness)
1 tbsp soy sauce (or light soy)
1 tsp chili flakes (optional, for spice)

Instructions

1
1. Prepare noodles: Soak rice noodles in warm water for about 20 minutes, until flexible but not too soft. Drain and set aside.
2. Make sauce: In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, soy sauce, and chili flakes until sugar dissolves.
3. Cook protein: Heat oil in a wok or large skillet over medium-high heat. Add shrimp or chicken and cook until just done, about 2–3 minutes. Remove and set aside.
4. Add tofu & garlic: In the same pan, add a little more oil if needed, then sauté garlic and tofu until golden brown.
5. Scramble eggs: Push tofu to one side, pour in beaten eggs, and scramble until almost set.
6. Add noodles & sauce: Add soaked noodles to the pan, pour in the Pad Thai sauce, and toss everything together until the noodles absorb the sauce.
7. Combine: Return the cooked shrimp/chicken to the pan, add bean sprouts and green onions, and toss quickly for 1–2 minutes.
8. Serve: Transfer to plates, sprinkle with crushed peanuts, and serve with lime wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 890mg38%
Total Carbohydrate 56g19%
Dietary Fiber 3g12%
Sugars 10g
Protein 22g44%

Vitamin C 9 mg
Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute shrimp with tofu or chicken for a different variation. For a vegetarian version, replace fish sauce with soy sauce and omit eggs.