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Pad Thai ingredients including rice noodles, shrimp, eggs, bean sprouts, peanuts, garlic, tamarind paste, fish sauce, soy sauce, and lime.

Pad Thai

Pad Thai is a classic Thai stir-fried rice noodle dish with a tangy tamarind sauce, tender chicken or shrimp, crunchy peanuts, bean sprouts, and fresh lime. Ready in 30 minutes, it’s weeknight-friendly and packed with authentic street-food flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g rice noodles (medium, flat)
  • 200 g chicken breast or shrimp (peeled & deveined if shrimp)
  • 2 eggs, lightly beaten
  • 100 g bean sprouts
  • 50 g roasted peanuts, crushed
  • 3 spring onions, sliced
  • 1 carrot julienned (optional)
  • 2 cloves garlic, minced
  • 30 ml neutral oil (vegetable/peanut)
  • Sauce:
  • 45 ml fish sauce
  • 30 ml light soy sauce
  • 30 g tamarind paste
  • 20 g brown sugar (or palm sugar)
  • 1 red chili, finely chopped (optional)
  • Garnish:
  • Lime wedges
  • Extra crushed peanuts
  • Fresh coriander (cilantro)

Equipment

  • Large wok or frying pan
  • Mixing bowls
  • Knife & cutting board
  • Wooden spatula

Method
 

  1. Soak the rice noodles in warm water for 20–25 minutes until pliable. Drain well.
  2. In a bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and chili.
    Preparing Pad Thai sauce in a small bowl with tamarind paste, fish sauce, soy sauce, brown sugar, and chili being mixed with a spoon.
  3. Heat oil in a large wok over medium-high. Add garlic; stir 30 seconds until fragrant.
  4. Add chicken or shrimp; stir-fry 4–5 minutes until cooked through.
  5. Push to one side; pour in eggs and gently scramble.
  6. Add drained noodles; pour the sauce over. Toss 1–2 minutes until evenly coated.
  7. Add bean sprouts, carrot, and half the spring onions; cook 1 minute.
  8. Off heat. Top with peanuts, remaining spring onions, coriander, and serve with lime.
    Authentic Pad Thai served with shrimp, rice noodles, peanuts, bean sprouts, spring onions, and lime on a plate.

Notes

  • Tamarind paste is key for authentic tang; lime juice is a last-resort substitute.
  • Make it vegetarian: replace meat with 200 g firm tofu, cubed and pan-seared.
  • Adjust sweetness/saltiness with sugar/fish sauce to taste before serving.