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Easy Pad Thai Recipe

Easy Pad Thai

iamwinfred
This easy Pad Thai recipe delivers bold, restaurant-quality noodles right from your own kitchen in under 30 minutes. Flat rice noodles are tossed in a tangy-sweet tamarind sauce with tender shrimp, scrambled eggs, crunchy bean sprouts, and roasted peanuts — creating that perfect balance of savory, sweet, and citrusy flavors that makes Pad Thai so irresistible. It's simple enough for a weeknight dinner yet impressive enough to serve to guests.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Thai
Servings 2 servings
Calories 520 kcal

Equipment

  • 14-inch carbon steel wok A large skillet works as a substitute
  • Wok spatula Long-handled stainless steel, for tossing noodles safely
  • Large mixing bowl For soaking the rice noodles
  • Small mixing bowl For whisking the Pad Thai sauce
  • Chef's knife and cutting board
  • Measuring spoons
  • Tongs or chopsticks For separating noodles while soaking
  • Kitchen timer
  • Colander For draining soaked noodles

Ingredients
  

For the Noodles and Protein

  • 7 oz dried flat rice noodles 200g, about 3mm wide (rice stick noodles)
  • 0.5 lb medium shrimp 225g, peeled and deveined; substitute chicken breast or firm tofu
  • 2 large eggs

For the Pad Thai Sauce

  • 3 tbsp tamarind paste Not tamarind concentrate; if using concentrate, reduce to 1.5 tbsp
  • 3 tbsp fish sauce Use a gluten-free brand if needed
  • 1 tbsp palm sugar Or substitute brown sugar
  • 1 tsp soy sauce Use tamari for gluten-free

For the Stir-Fry

  • 2 tbsp vegetable oil Divided; canola or peanut oil also work
  • 2 cloves garlic Finely minced
  • 1 cup bean sprouts Fresh; about 90g
  • 3 green onions (scallions) Cut into 1-inch pieces; white and green parts separated

For Garnish and Serving

  • 0.25 cup roasted unsalted peanuts About 35g, roughly chopped
  • 1 lime Cut into wedges
  • dried chili flakes To taste
  • fresh cilantro Optional, for garnish

Instructions
 

  • Place the dried rice noodles in a large bowl and cover with room-temperature water. Soak for 20 to 30 minutes until pliable but still slightly firm, then drain in a colander — do not rinse.
  • In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and soy sauce until the sugar is fully dissolved. Taste and adjust — it should be tangy, salty, and slightly sweet.
  • Pat the shrimp dry, mince the garlic, separate the green onion whites and greens, and measure out the bean sprouts and peanuts. Have everything staged near the stove before you start cooking.
  • Heat the wok over high heat until just smoking, then add 1 tablespoon of oil. Cook the shrimp in a single layer for about 1 minute per side until pink and opaque, then remove to a plate.
  • Add the remaining 1 tablespoon of oil to the wok, then stir-fry the garlic and white scallion parts for 20 to 30 seconds. Push to the side, pour in the eggs, and scramble into soft curds before mixing with the garlic.
  • Add the drained noodles and pour the sauce evenly over the top. Toss vigorously over high heat for 2 to 3 minutes until the noodles absorb the sauce — add a splash of water if they start to stick.
  • Return the cooked shrimp to the wok, then add the bean sprouts and green scallion tops. Toss for 30 to 60 seconds until the sprouts are just slightly wilted but still have some crunch.
  • Divide the Pad Thai between two plates and top with chopped peanuts, dried chili flakes, and fresh cilantro if using. Serve immediately with lime wedges on the side.

Notes

  • Do not over-soak the noodles — they should be pliable but still slightly firm before going into the wok, as they finish cooking in the pan.
  • A very hot wok is essential. If your pan is not hot enough, the ingredients will steam rather than stir-fry and the dish will turn out limp and watery.
  • If doubling the recipe, cook in two separate batches. Overloading the wok drops the temperature and prevents proper caramelization.
  • Tamarind paste varies in tartness by brand. Always taste the sauce before adding it and adjust sugar or fish sauce to balance the flavors to your preference.
  • If using tamarind concentrate instead of paste, reduce the amount to about 1.5 tablespoons — concentrate is significantly more intense and sour.
  • Chicken or beef can replace the shrimp — slice thinly and cook through before proceeding with the recipe. For a vegetarian version, use pressed firm tofu and replace fish sauce with soy sauce or a vegan fish sauce alternative.
  • For gluten-free Pad Thai, use tamari in place of soy sauce and verify that your fish sauce brand is certified gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water, then freshen with a squeeze of lime and a handful of fresh bean sprouts.
  • Pad Thai does not freeze well — the noodle texture becomes mushy after thawing. Eat within a few days for best results.
  • You can prep the sauce and soak the noodles up to 4 hours ahead. Toss drained noodles with a few drops of oil and refrigerate until ready to cook.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 65gProtein: 28gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 245mgSodium: 1280mgPotassium: 380mgFiber: 2gSugar: 9gVitamin A: 8IUVitamin C: 18mgCalcium: 6mgIron: 15mg
Keyword easy pad thai recipe, homemade pad thai, pad thai noodles, shrimp pad thai, thai noodle recipe
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