Best Pad Thai Recipe (30 Minutes)
“…Pad Thai is one of our favorites, but I have never been able to make it at home before finding this recipe… I rate it one of the top 10 things I have ever made a home.” Karen
Think of the best pad Thai recipe as perfect Asian comfort food. This easy 30-minute noodle stir fry delivers sweet, salty, umami flavor that is better than takeout, and totally adaptable for chicken, shrimp, tofu, or vegetarian.
I combined four highly-rated recipes to create this one. My goal for every recipe is to simplify to the greatest extent possible while still achieving maximum deliciousness. This one is a winner. If you love Thai food, it’s definitely worth a try.
What to expect
The recipe is a blend of authentic and Western styles. It includes the 5 tastes – sweet, sour, salty, bitter and savory/umami – but replaces a few of the ingredients you would typically use to make an authentic version.
The first time you make this recipe, it will take a little longer (all recipes do the first time). The next time, I promise it will be quick and easy. I make pad Thai every week!
Why this recipe works: It uses easy-to-find ingredients to build the pad Thai flavors, and the process helps avoid overcooked protein and mushy noodles.
So skip the takeout and make the best pad Thai recipe – it’s always in our top 3! This easy recipe really delivers. You’ll wonder why you didn’t try it sooner.
In a nutshell: How to make pad Thai
- Soak rice noodles in hot water until tender. Drain.
- Whisk the sauce – fish sauce, soy, brown sugar, vinegar, sriracha, peanut butter.
- Cook protein if using – chicken, shrimp, or tofu. Set aside.
- Sauté veggies, then scramble eggs in the same pan.
- Toss everything together with noodles, sauce, herbs, and sprouts.
- Finish with peanuts, cilantro, and lime. Serve immediately.
Ingredients – tailored to your taste
- Noodles: Buy fairly thin flat rice noodles (~2-3 mm wide).
- Sauce: We use sriracha, rice vinegar, soy sauce, fish sauce, peanut butter and brown sugar.
- Optional Protein: Traditional pad Thai recipes include firm tofu. Nowadays, Thai restaurants serve chicken pad Thai and shrimp pad Thai. The recipe notes have instructions for tofu, chicken and shrimp.
- Garnish: I like to use chopped peanuts, bean sprouts, extra cilantro and lime wedges.
Substitutions
- Noodles: Wheat noodles like spaghetti just aren’t the same in this dish, but you can use them in a pinch.
- Fish sauce: see substitutions (including for vegans and vegetarians) in recipe notes.
- Bean sprouts: Leave them out or use shredded nappa cabbage
- Red bell pepper or carrots: Leave them out or just use more of what you have. (I just use whatever veggies I have in the fridge)
- Peanuts: Use crushed roasted almonds in a pinch. Peanuts are better, though.
- Peanut butter: Leave it out, but it does add a nice richness and flavor.
- Sriracha: Use red pepper flakes instead.
- Rice vinegar: If you have tamarind, use it instead – about half the amount – as it’s a key ingredient in authentic pad Thai. I sometimes use Shaoxing wine.
- Protein: Try beef or these recipes for BBQ shrimp (grilled) or grilled chicken.
Variations
- Need a vegetarian version? Use tofu as the protein (traditional) and one of the substitutes for fish sauce in the recipe notes.
Step by step instructions
Finishing tip for perfect pad Thai texture
Before the last step of adding rice noodles to the pan:
- Rewarm the noodles by running them under hot tap water if they’ve cooled down after soaking.
- Drain again, leaving a little extra water so the sauce loosens and coats everything.
- Cut the noodles in half once softened for easier tossing with the veggies, protein, and sauce.
What to serve with pad Thai
Although this Thai noodle recipe is a complete meal on its own, you can round it out with one of these simple side dishes:
- a cucumber salad with everyone’s favorite Japanese salad dressing (carrot ginger),
- bang bang chicken,
- rice paper rolls (with a twist), or
- Thai mango salad.
Shortcuts
- Use cooked rotisserie or leftover chicken for a really great shortcut – instead of pan-frying fresh chicken. I do this all the time. Or leave out the chicken and make it vegetarian.
- You can also buy cooked shrimp.
Is this an authentic pad Thai recipe?
Partly. This recipe is inspired by authentic pad Thai, with a few substitutions to make it more accessible for home cooks. I figure most of you don’t have ground dried shrimp in your cupboard 🙂
Traditional pad Thai uses ingredients like tamarind pulp, dried shrimp, garlic chives, and preserved radish. This version keeps the classic sweet–sour–salty–umami balance, using grocery-store ingredients like rice vinegar, peanut butter, and fresh vegetables – without sacrificing flavor.
If you’re a purist, feel free to swap in tamarind and dried shrimp. If you want a reliable, crave-worthy pad Thai you can make any night of the week, this recipe delivers.
Recipe FAQs
Authentic pad Thai balances sweet, sour, salty, and umami flavors. Traditional versions use tamarind, fish sauce, palm sugar, dried shrimp, and chilis. This recipe keeps the balance but swaps in grocery-store ingredients so home cooks still get that classic pad Thai flavor.
Yes, you can use soy sauce or tamari (less depth), vegetarian “fish sauce,” or mushroom-based substitutes. See the recipe notes for specific instructions.
Rice noodles absorb sauce quickly. If they look too dry, just add 1-2 tablespoons of water while tossing. Rewarming noodles under hot water before adding them also helps the sauce loosen and coat evenly.
Final assembly is best done right before serving, but you can prep the sauce and protein 1-2 days ahead. If preferred, fully assemble the pad Thai up to 1 hour ahead and reheat gently with a splash of water to loosen it up.
You can make pad Thai as spicy or as mild as you want by adjusting the amount of sriracha you use. If preferred, leave it out and serve sriracha or chili flakes on the side.
Use thin flat rice noodles (2-3 mm wide). Thicker noodles won’t absorb the sauce as well and can throw off the texture.
Other Thai recipes you might like
- Thai grilled chicken
- chicken lemon orzo soup Thai-style
- Thai curried shrimp and vegetables
- 3 minute Thai green curry paste
- shrimp chowder Thai style
- Thai mango salad
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Best Pad Thai Recipe (30 Minutes)
Equipment
- non stick skillet or wok
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, Note 1
- 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 Note 2
- 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
- SOFTEN/COOK NOODLES: Make noodles according to package instructions. Typically, place in bowl with hot water for 5-7 minutes or until soft. Some have to be boiled. Drain and rinse under cold water if not using right away to keep them from sticking.
- MAKE PAD THAI SAUCE: While the noodles are soaking, whisk all sauce ingredients together is a small bowl or measuring cup. Set aside.2 tablespoon fish sauce Note 2, 2 tablespoon soy sauce, low sodium, 1/4 cup brown sugar, 1 tablespoon sriracha, 2 tablespoon smooth peanut butter, 2 tablespoon rice vinegar
- COOK PROTEIN if using fresh chicken or shrimp and/or tofu (Note 1 for cooking instructions). Tofu doesn't need to be cooked (up to you). Shortcut: Use leftover, rotisserie or precooked chicken or shrimp. Just cut into small pieces – and skip this step.
- SAUTE VEGGIES: Heat pan to medium-high heat and add 1/2 tablespoon oil. Add green onions, carrots and peppers. Saute 4 minutes. Add garlic and cook another 30 seconds.
- COOK EGGS: Move veggies to one side of pan. Crack eggs into pan. As they cook, break them up and scramble them with a spatula or wooden spoon into little pieces, about 1 minute.
- ASSEMBLE PAD THAI: Add protein (chicken, shrimp or tofu), half of bean sprouts, cooked noodles (I run them under hot tap water to warm them up and cut them in half for easier stirring), half of cilantro and sauce. Toss with tongs to coat everything with sauce and heat through. If too dry, add 1-2 tbsp water. Transfer to platter and garnish with remaining bean sprouts, crushed peanuts, cilantro and lime wedges. Serve immediately.
Recipe Notes
- To cook protein (tofu, shrimp, chicken).
- You can add one, two or all 3 proteins. If adding more than one, use less than 8 ounces (225g) of each to ensure adequate sauciness of pad Thai. Shortcut: use cooked chicken or shrimp, or just more veggies.
- Tofu – traditional and vegetarian option
- Squeeze water out of tofu, cut into small rectangles. Set aside if using uncooked which is fine. To pan fry, dust with salt and cornstarch, pan fry for a few minutes to crisp up. Set aside.
- Chicken
- Easiest way: chop up a rotisserie or leftover chicken breast or thighs.
- For fresh chicken, slice into thin slices, sprinkle with salt and pepper, heat oil in pan to medium high and stir fry for 2-3 minutes. Set aside.
- Shrimp
- For shortcut, buy cooked shrimp and cut into pieces
- For fresh shrimp, pat dry, sprinkle with salt and pepper, heat oil in pan to medium high, and stir fry for 2-3 minutes just until they turn opaque. Set aside.
- Fish Sauce substitutes
- If you can’t eat it or don’t want to use fish sauce, here are some substitutes you can use:
- Soy sauce or tamari (but it won’t have the same depth of taste).
- Worcestershire (note this has anchovies in it). Use half the amount.
- Recipe for Vegan Fish Sauce from Food52.
- Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.
- If you can’t eat it or don’t want to use fish sauce, here are some substitutes you can use:
- Other substitutes
- bean sprouts: Leave them out or use shredded nappa cabbage
- peanuts: Use crushed roasted almonds or cashews in a pinch. Peanuts are better though.
- vegetarian version: Use tofu and eggs for protein and one of the fish sauce substitutes.
- peanut butter: leave it out, but it does add a nice richness and flavor
- red pepper or carrots: Use whatever veggies you have e.g. bok choy, celery, baby spinach, zucchini, mushroooms.
- Make Ahead options
- Day ahead: The pad Thai sauce and any proteins you are going to use can be made a day or two ahead.
- Hour ahead: The finished Pad Thai dish is best fresh off the stove, but if necessary, you can make it up to an hour ahead then warm it up. I find the best way to reheat it is in the microwave for a minute or two. Alternatively, heat it in the skillet or wok on the stove, adding a tablespoon or two of water.
- Freezer option: Freeze pad Thai in a sealed container after it’s cooled. Reheat in the microwave with a splash of water.
Nutrition
This recipe was inspired by 4 others – My Modern Cookery, Tastes Better from Scratch, Feasting at Home and Cooking Classy.
Delicious
Easy & delicious
Made this and fell in love with it! So good and we had it for days!
Oooh that is high praise. Thank you so much Jenn!
This meal is my family’s most requested, this particular recipe is perfect, and I appreciate that it’s a bit simpler than some others. (I do, however, add the tamarind, as I usually have some in the fridge, also, I like to add green onions as garnish)
That’s our goal – simple but still delicious. Thanks so much for the feedback Mic – much appreciated 🙂
We thought it was super tasty. I gave it a four because I had to make a couple of substitutes. My bad, I’ll get all the items needed from the store next time
Glad you enjoyed it Theresa. Let us know if it’s worth 5 stars when you get the right ingredients! 🙂
The taste is better than our restaurant take out. Used tamarind paste, yum.
Thanks Sarah!
A family favorite!
I have made some other Pad Thai recipes and this one is the best that I’ve tried. I didn’t hav siracha so I used about 1/2 TBSP of Sambal Oelek and it was perfect!
Thanks for the kind words Debbie and for taking the time to leave a comment. Much appreciated! And great substitute you made 🙂
WOW! SO good! My husband gave it a 10/10 (he originally didn’t even want to try it – he said he doesn’t like Thai food). Definitely going to make this again!
I added about 4-5 cups of veg and skipped the egg. Very happy with that
High praise – thank you so much! So glad you enjoyed it.
Family loved it.