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Best Pad Thai Recipe (Better-Than-Takeout, 30 Min) Recipe

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3.8 from 89 reviews

This Best Pad Thai Recipe offers a delicious, better-than-takeout version of the classic Thai noodle dish. Made with flat rice noodles, protein options like tofu, shrimp or chicken, fresh veggies, and a tangy, flavorful homemade Pad Thai sauce, it comes together quickly in about 30 minutes. Perfect for a satisfying and authentic meal at home.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 4 ounces flat rice noodles less than 1/4 inch (2-3 mm) wide
  • 1 1/2 tablespoon vegetable oil, divided (or 1/2 tbsp if using tofu or pre-cooked shrimp, chicken)
  • 8 ounces tofu, shrimp or chicken
  • 3 garlic cloves, minced (3 tsp)
  • 3 green onions, cut into 1 inch/2.5 cm pieces
  • 1 1/2 cup julienned carrots or red bell pepper or combination (about 1/2 pepper, 1 medium carrot)
  • 2 eggs
  • 1 cup bean sprouts

Pad Thai Sauce

  • 2 tablespoon fish sauce
  • 2 tablespoon soy sauce, low sodium
  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar (or 1 1/2 tbsp tamarind paste)
  • 1 tablespoon sriracha for mild-medium spicy
  • 2 tablespoon smooth peanut butter

Garnish

  • Lime wedges
  • 1/2 cup dry roasted peanuts, crushed
  • 1/4 cup chopped fresh cilantro (or parsley)

Instructions

  1. Soften/Cook Noodles: Prepare the rice noodles according to package instructions. Typically, soak them in hot water for 5-7 minutes until soft. Some varieties may require boiling. Drain and rinse under cold water if not using immediately to prevent sticking.
  2. Make Pad Thai Sauce: While the noodles are soaking, whisk together fish sauce, low sodium soy sauce, brown sugar, sriracha, smooth peanut butter, and rice vinegar in a small bowl until smooth. Set aside.
  3. Cook Protein: If using fresh chicken or shrimp, cook it first in a pan until fully cooked. Tofu can be used raw or cooked per preference. Alternatively, use precooked or leftover protein by cutting into small pieces and skipping this step.
  4. Sauté Vegetables: Heat 1/2 tablespoon vegetable oil in a pan over medium-high heat. Add green onions, carrots, and red bell peppers. Sauté for about 4 minutes until tender. Add minced garlic and cook for an additional 30 seconds.
  5. Cook Eggs: Push the sautéed vegetables to one side of the pan. Crack the eggs into the empty side and scramble them with a spatula or wooden spoon until cooked through and in small pieces, about 1 minute.
  6. Assemble Pad Thai: Add the cooked protein, half of the bean sprouts, cooked noodles (warmed under hot water if needed and cut in half for easier stirring), half of the chopped cilantro, and the prepared Pad Thai sauce to the pan. Toss everything together with tongs to coat the ingredients evenly and heat through. If the mixture seems dry, add 1-2 tablespoons of water. Transfer to a serving platter.
  7. Garnish and Serve: Top the Pad Thai with the remaining bean sprouts, crushed peanuts, chopped cilantro, and lime wedges. Serve immediately while hot.

Notes

  • Note 1: Tofu can be used raw or cooked. For cooked tofu, pan-fry until golden and crisp before adding.
  • Note 2: You can substitute fish sauce with soy sauce for a vegetarian version, though it will alter the traditional flavor.
  • If you prefer a tamarind flavor, substitute the rice vinegar with 1 1/2 tablespoons tamarind paste.
  • Leftover or rotisserie chicken or pre-cooked shrimp can be used to save time.
  • Adjust sriracha quantity based on desired spice level.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/best-pad-thai-recipe-better-than-takeout-30-min-recipe/