Pad Thai is a beloved Thai street food made with stir-fried rice noodles tossed in a tangy, sweet, and savory sauce with a delightful crunch from peanuts and fresh lime. This recipe offers both shrimp and tofu options, making it versatile for any preference.
The combination of tamarind, fish sauce, and palm sugar creates the signature balance of flavors that make Pad Thai irresistible. Whether you’re a fan of seafood or prefer a vegetarian version, this Pad Thai recipe brings the vibrant taste of Thailand to your kitchen.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Ingredients:
For the Pad Thai Sauce:
- 3 tbsp tamarind paste (or 3 tbsp tamarind concentrate mixed with water)
- 3 tbsp fish sauce (or soy sauce for a vegetarian option)
- 2 tbsp sugar (preferably palm sugar)
- 1 tbsp lime juice
- 1 tbsp rice vinegar
For the Pad Thai:
- 200g (7 oz) rice noodles
- 2 tbsp vegetable oil
- 200g (7 oz) shrimp, peeled and deveined (or 200g (7 oz) tofu, cubed)
- 2 eggs, beaten
- 1/2 cup (50g) bean sprouts
- 2 spring onions, chopped
- 1/4 cup (30g) roasted peanuts, chopped
- 1/4 cup (30g) cilantro, chopped
- 1 lime, cut into wedges
- 1 tsp chili flakes (optional, for heat)
Instructions:
- Prepare the noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
- Make the sauce: In a small bowl, whisk together tamarind paste, fish sauce, sugar, lime juice, and rice vinegar. Adjust the sweetness or tanginess to taste.
- Cook the protein: Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the shrimp (or tofu) and cook for 3-4 minutes until cooked through and slightly browned. Remove from the pan and set aside.
- Scramble the eggs: In the same pan, add the remaining oil. Pour in the beaten eggs and scramble until fully cooked, about 1-2 minutes.
- Stir-fry the noodles: Add the cooked noodles to the pan and pour in the Pad Thai sauce. Toss everything together to coat the noodles in the sauce.
- Assemble the dish: Add the cooked shrimp or tofu back into the pan along with the bean sprouts and chopped spring onions. Stir-fry for an additional 2-3 minutes to combine all the ingredients.
- Garnish and serve: Remove from the heat and divide the Pad Thai between plates. Garnish with chopped peanuts, cilantro, lime wedges, and chili flakes if desired. Serve immediately.
- Love noodle recipes? You’ll also enjoy our Ramen Noodle Bowl for another quick and flavorful meal.
Pad Thai Tips:
- Use Tamarind Paste: Authentic Pad Thai uses tamarind paste for its signature tangy flavor.
- Balance the Flavors: Ensure your sauce has a good mix of sweet, sour, salty, and spicy elements—adjust to taste.
- Stir-Fry Quickly: Pad Thai cooks quickly over high heat, so have all ingredients prepped and ready to go.
- Use Rice Noodles: Choose wide rice noodles for the authentic texture and chewiness.
- Top with Peanuts and Lime: Finish with crushed peanuts and fresh lime wedges for crunch and freshness.
Pad Thai Variations:
- Vegetarian Pad Thai: Replace shrimp or chicken with tofu or more veggies for a vegetarian version.
- Chicken Pad Thai: Use chicken breast or thighs for a leaner protein alternative.
- Shrimp Pad Thai: Add shrimp for the traditional seafood version.
- Spicy Pad Thai: Add more chili or chili paste for extra heat.
- Vegan Pad Thai: Use a plant-based protein and substitute fish sauce with soy sauce or a vegan alternative.
- Pad Thai with Egg: Scramble an egg into the noodles for added richness.
This Pad Thai recipe captures the authentic flavors of Thailand, combining tangy tamarind, zesty lime, and crunchy peanuts for a satisfying stir-fry that’s both flavorful and versatile. Whether you choose shrimp or tofu, this Pad Thai is sure to be a favorite in your home!
Try more of our noodle and pasta favorites:
- Penne Arrabbiata: A spicy Italian classic.
- Mac and Cheese: Rich, gooey, and comforting.
- Fettuccine Alfredo: Creamy simplicity at its best.