Making a restaurant-quality Pad Thai (or a better one) at home is absolutely doable. My favorite part is eating it fresh off the pan when it's hot, saucy, and the noodles are cooked just right.
What is Pad Thai? Pad Thai is a stir-fry of rice noodles, shrimp, chicken, and tofu tossed with scrambled eggs in a slightly sweet, tart, and savory sauce served with crushed peanuts and bean sprouts. Once you have all the ingredients ready, it will only take less than 15 minutes to stir-fry and enjoy a fresh, delicious plate of Pad Thai.
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Why you’ll love this recipe
- This pad Thai recipe is a protein-packed version that will leave you satisfied.
- With ingredients prepped, it takes less than 15 minutes to stir-fry!
- The chewy rice noodles soak up the flavorful, well-balanced sauce.
- You get to enjoy it fresh and hot off the pan.
What you'll need
Oil, salt, and pepper are not in the picture.
Ingredient notes and substitutions
- Dried rice noodles: Also called rice sticks, these pad Thai noodles are thin and flat. Choose the medium-width (Size M) variety.
- Dried shrimp: These are small sun-dried shrimp added to sautéed vegetables, stir-fries, or soups. They are salty, umami-rich with concentrated flavor compared to fresh ones — a little goes a long way. You can find them in Asian supermarkets. Store them in the fridge at home or in the freezer for longer shelf life.
- Tofu: You can buy baked tofu (usually pre-marinated) or use extra-firm tofu then pan-sear to firm them up so they don't break apart.
- Chicken: Use boneless chicken breast or thighs.
- Shrimp: Use peeled, deveined shrimp that are large enough so you can sear them without overcooking.
- Bean sprouts: Buy mung bean sprouts (not soybean sprouts) which have smaller beans with yellow leaves and thick, crunchy stems. They add freshness and make this noodle dish lighter.
- Tamarind concentrate/paste: I used liquid tamarind from a jar that is convenient and available around me. Depending on the ripeness of the tamarind fruit, its pulp tastes tangy or sour like citrus and has the texture and sweetness of dates. Go with a Thai brand as opposed to one from India which is much more concentrated.
- Brown sugar: Palm sugar is typically used in authentic Pad Thai, but light or dark brown sugar will work too.
- Sriracha: It adds color and just a touch of heat. If you don't already have this in your pantry, it's okay to omit – just add a little more paprika.
- Paprika: Adds color but won't make your Pad Thai spicy. Use regular or sweet paprika or one that just says "Paprika" – very mild flavor without any heat. You can use smoked paprika in a pinch but make sure it isn't the hot variety.
- Peanuts: Use homemade or store-bought, fried or roasted peanuts. It's okay to omit if unavailable or if you're allergic.
- Scallions or Green Onions: You can also use garlic chives, if available, which is traditional to aunthentic Pad Thai.
- Oil: Use neutral oil like canola and vegetable oil or light-flavored oil like olive oil for searing sautéing.
How to make this recipe
Prepare the Ingredients: Always practice Mise en place (a French term meaning "everything in its place") by preparing your ingredients before starting to cook. It is essential, especially when making stir-fries where cooking happens too fast.
(1)Soak the rice noodles in hot or boiling water for 3-5 minutes or warm water for 30 minutes or so until opaque and limp, but not too soft or cooked all the way. Drain in a colander and set aside. Rinsing under cold water is unnecessary since you're using them right away.
(2)Mince the garlic and shallot (or slice thinly).
(3)Chop the dried shrimp.
(4)Wash the scallions and cut them into 2-inch lengths.
(5)Crush the peanuts coarsely. Remove the skins, if you prefer.
(6)Cut up the tofu into small, bite-size pieces. If using extra-firm tofu, place on a paper towel-lined plate to drain excess water.
(7)Slice the chicken thinly across the grain into bite-size pieces. (8)Season with salt and pepper.
(9Place the shrimp on a paper towel and season with salt and pepper.
Prepare the pad Thai sauce: (10)In a cup or bowl, combine the tamarind concentrate, fish sauce, brown sugar, Sriracha, water, and paprika.
Sear the Shrimp and Tofu: Heat your wok, skillet, or sauté pan over high heat. When it is hot and almost smoking, add oil to coat the bottom. (11)Sear the shrimp quickly, about 45-60 seconds on each side depending on the size. Do not overcook. Transfer to a plate. (12)Add more oil, if necessary, and sear the tofu on both sides. Transfer and set aside. Skip this step if using baked tofu.
Stir-fry: Lower the heat to medium. (13)Add a little oil, sauté the garlic and shallot for about 30 seconds until softened. If using baked tofu, you add it in at this time. (14)Add the dried shrimp and chicken.
(15)Cook until the chicken is no longer pink for about a minute. (16)Add the noodles and the sauce.
(17)Toss them until the noodles mostly absorb the sauce. I like using two spoons or tongs when doing this. (18)Try the noodles to check if it's already cooked. You may add a splash of water if it begins to dry up.
(19)Push the noodles to the side of the pan to make some room for the eggs. Add a little oil and add the eggs. (20)Leave undisturbed for about a minute but don't cook them all the way. Break the egg yolks. (21)Mix the scrambled eggs into the noodles.
(22)Add the bean sprouts, crushed peanuts, and scallions. (23)Toss them together.
(24)Bring the shrimp and tofu back in. (25) Mix them all up.
Serve: Transfer to a plate and garnish with lime, crushed peanuts, chili powder (if you like), and more bean sprouts.
Frequently asked questions and tips
I would not recommend making Pad Thai in advance. It's best eaten right after it's cooked since the noodles clump together as they cool. What you could do instead is prepare the ingredients ahead. When you have them ready, you can have hot, delicious Pad Thai ready to enjoy in less than 15 minutes.
Using a wok gives you that smokiness (wok hei) and is ideal for stir-fries like Beef Stir-fry (with Onions and Peppers) and fried rice like Crab Meat Fried Rice. You can also use a skillet or a sauté pan large enough so the ingredients get lots of contact with the hot pan.
The key takeaway
A dish as delicious as Pad Thai can be made and should be made at home where you can enjoy it hot and fresh. Be sure to measure out the ingredients correctly and follow the detailed instructions to achieve the best Pad Thai.
Watch how I make it here
More noodles and pasta recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Homemade Pad Thai
Equipment
- A wok, large skillet, or large sauté pan
Ingredients
For the Stir-fry:
- 6 ounces dried rice noodles medium-width (Size M)
- 4 cloves garlic
- 1 small shallot
- 2 tablespoons dried shrimp
- 2 eggs
- 7 ounces (½ block) baked or extra-firm tofu
- 6 ounces boneless chicken breast or thighs
- 6 ounces large shrimp peeled and deveined
- 1 cup mung bean sprouts
- 4 scallions
- ¼ cup peanuts fried or roasted
- oil (canola, vegetable, or olive) for searing & sautéing
For the sauce:
- ¼ cup tamarind paste or concentrate
- 3 tablespoons fish sauce
- ¼ cup brown sugar
- 2 teaspoons Sriracha
- ¼ cup water
- 1 teaspoon paprika
To serve (optional)
- Lime wedges
- Crushed peanuts
- Mung bean sprouts
- Chili powder or Red pepper flakes
Instructions
- Prepare the Ingredients: Always practice Mise en place (a French term meaning "everything in its place") by preparing your ingredients before starting to cook. It is essential, especially when making stir-fries where cooking happens too fast.Soak the rice noodles in hot water for 3-5 minutes or warm water for 30 minutes or so until opaque and limp, but not too soft or cooked all the way. Drain in a colander and set aside.Mince the garlic and shallot (or slice thinly).Chop the dried shrimp.Wash the scallions and cut them into 2-inch lengths.Crush the peanuts coarsely. Remove the skins, if you prefer.Cut up the tofu into small, bite-size pieces. If using extra-firm tofu, place on a paper towel-lined plate to drain excess water.Slice the chicken thinly across the grain into bite-size pieces and season with salt and pepper.Place the shrimp on a paper towel and season with salt and pepper.
- Prepare the sauce: In a cup or bowl, combine the tamarind concentrate/paste, fish sauce, brown sugar, Sriracha, water, and paprika.
- Sear the Shrimp and Tofu: Heat your wok, skillet, or sauté pan over high heat. When it is hot and almost smoking, add oil to coat the bottom. Sear the shrimp quickly, about 45-60 seconds on each side depending on the size. Do not overcook. Transfer to a plate. Add more oil, if necessary, and sear the tofu on both sides. Transfer and set aside. Skip this step if using baked tofu.
- Stir-fry: Lower the heat to medium. Add a little oil, sauté the garlic and shallot for about 30 seconds until softened. If using baked tofu, you add it in at this time. Add the dried shrimp and chicken.Cook until the chicken is no longer pink for about a minute. Add the noodles and the sauce.Toss them until the noodles mostly absorb the sauce. I like using two spoons or tongs when doing this. Try the noodles to check if it's already cooked. You may add a splash of water if it begins to dry up.Push the noodles to the side of the pan to make some room for the eggs. Add a little oil and add the eggs. Leave undisturbed for about a minute but don't cook them all the way. Break the egg yolks. Mix the scrambled eggs into the noodles.Add the bean sprouts, crushed peanuts, and scallions. Toss them together.Bring the shrimp and tofu back in. Mix them all up.
- Serve: Transfer to a plate and garnish with lime, crushed peanuts, chili powder (if you like), and more bean sprouts.
Video
Notes
- Dried rice noodles: Also called rice sticks, these are thin, flat noodles. Choose the medium-width (Size M) variety.
- Dried shrimp: These are small sun-dried shrimp added to sautéed vegetables, stir-fries, or soups. They are salty, umami-rich with concentrated flavor compared to fresh ones — a little goes a long way. You can find them in Asian supermarkets. Store them in the fridge at home or in the freezer for longer shelf life.
- Tofu: You can buy baked tofu (usually pre-marinated) or use extra-firm tofu then pan-sear to firm them up that they break apart.
- Chicken: Use boneless chicken breast or thighs.
- Shrimp: Use peeled, deveined shrimp that are large enough so you can sear them without overcooking.
- Bean sprouts: Buy mung bean sprouts (not soybean sprouts) which have smaller beans with yellow leaves and thick, crunchy stems. They add freshness and make this noodle dish lighter.
- Tamarind concentrate/paste: I used liquid tamarind from a jar that is convenient and available around me. Depending on the ripeness, tamarind tastes tangy or sour like citrus with texture and sweetness like dates. Go with a Thai brand as opposed to one from India which is much more concentrated.
- Brown sugar: Palm sugar is typically used in authentic Pad Thai, but light or brown sugar will work too.
- Sriracha: It adds color and just a touch of heat. If you don't have this in your pantry, it's okay to omit – just add a little more paprika.
- Paprika: Adds color but won't make your Pad Thai spicy. Use regular or sweet paprika or one that just says "Paprika" – very mild flavor without any heat. You can use smoked paprika in a pinch but make sure it isn't the hot variety.
- Peanuts: Use homemade or store-bought, fried or roasted peanuts. It's okay to omit if unavailable or if you're allergic.
- Scallions: You can use scallions/green onions or garlic chives which are traditional to authentic Pad Thai.
- Oil: Use neutral oil like canola and vegetable or light-flavored oil like olive oil for searing sautéing.
Bim
One if my favorite Thai food. I cooked this today and my husband lives it. Easy to make and so yummy more tastier than the Pad Thai in the restaurant where we eat. Thank you Nora!