Ingredients
Main Ingredients
- 4 ounces rice noodles
- 3 tablespoons peanut oil, divided (or use avocado oil, or coconut oil)
- 8 ounces chicken breast, tofu, or prawns (peeled and deveined)
- Salt and pepper to taste
- 1 large shallot, finely diced
- 4 fat garlic cloves, roughly chopped
- 2 eggs, whisked with a fork with a generous 3-finger pinch salt (optional for vegan)
- 1 lime
- 1 ½ cups bean sprouts
Pad Thai Sauce
- 3 tablespoons fish sauce (or vegan fish sauce)
- 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar)
- 3 tablespoons rice wine vinegar (or tamarind water; do not substitute with white vinegar)
- 2 teaspoons soy sauce (or gluten free liquid aminos like Braggs)
Garnishes & Extras
- Lime wedges
- Fresh bean sprouts
- Chili flakes
- Chopped scallions
- Roasted peanuts
- Thai basil
Instructions
- Soak Rice Noodles: Place rice noodles in a shallow pan, cover with boiling water and soak for 4-7 minutes, stirring occasionally until noodles are al dente. Drain and rinse with cold water to stop cooking. They should be bendy and pliable, not fully soft.
- Whisk Eggs: In a small bowl, whisk the two eggs with a generous 3-finger pinch of salt. Set aside. Skip this step if vegan.
- Make Pad Thai Sauce: In a small bowl, whisk together fish sauce, rice wine vinegar, brown sugar, and soy sauce. Set aside.
- Prepare Protein: Slice chicken breast into thin strips; season with salt and pepper. For tofu, press and blot dry, cut into ¾ inch cubes, season with salt and pepper, and optionally dredge lightly in corn starch for extra crispiness. For shrimp, season with salt and pepper.
- Cook Protein: Heat 1 tablespoon oil in a large wok or saucepan over medium-high heat. Sear the chicken, tofu, or shrimp until cooked through. Remove and set aside.
- Stir Fry Aromatics and Eggs: Heat a little more oil in the wok over medium heat. Add diced shallots and chopped garlic, stir-fry for 2-3 minutes until fragrant. Push to the side, add more oil, pour in the whisked eggs, scramble and break into small bits, then push to the side again.
- Cook Noodles: Add more oil if needed, then add drained noodles to the wok. Stir-fry for 2-3 minutes until noodles soften and become pliable, allowing some edges to crisp slightly.
- Add Sauce and Combine: Turn on the stove hood vent. Pour the Pad Thai sauce over the noodles and stir to coat everything evenly. Cook for 1-2 minutes until the sauce starts caramelizing slightly.
- Return Protein: Add the cooked chicken, tofu, or shrimp back into the wok. Stir-fry for a few more minutes until everything is heated through and combined. Squeeze in fresh lime juice and turn off heat.
- Taste and Adjust: Adjust seasoning by adding more salt, soy sauce, lime juice, chili flakes, or sugar as desired to balance saltiness, sourness, heat, and sweetness.
- Add Bean Sprouts and Peanuts: Toss in half the bean sprouts and roasted peanuts (or serve peanuts on the side). Sprinkle with chili flakes and chopped scallions. Give everything a final toss.
- Garnish and Serve: Plate the Pad Thai and garnish with extra fresh bean sprouts, scallions, cilantro or Thai basil, lime wedges, crushed roasted peanuts, and additional chili flakes if desired. Serve immediately.
Notes
- If you want a vegan version, omit the eggs and use vegan fish sauce or tamari.
- You can substitute brown sugar with coconut sugar, palm sugar, or regular sugar depending on availability.
- Rice wine vinegar can be replaced with tamarind water for a more authentic tang, but do not use white vinegar as it will make the dish too sour.
- Using cornstarch on tofu before cooking will give an extra crispy texture.
- For extra heat, add fresh chilies or more chili flakes to taste.
- Use peanut or avocado oil for authentic flavor, but coconut oil also works well for cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
