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    Home » Seafood

    Homemade Pad Thai

    Published: Oct 25, 2022 by Nora Rey · This post may contain affiliate links · 1 Comment

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    This Homemade Pad Thai recipe is restaurant-quality; it is delicious, saucy, and the noodles are perfectly cooked. With ingredients ready, stir-frying takes less than 15 minutes!

    If you like noodles, you may also like Pancit Canton or Stir-Fried Udon.

    Homemade Pad Thai served on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • Watch how I make it here
    • Other noodles and pasta recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Homemade Pad Thai
    Oil, salt, and pepper are not in the picture.

    Notes and substitutions

    • Dried rice noodles: These noodles, also called rice sticks, are thin and flat. Choose the medium-width (Size M) variety.
    A package of rice sticks.
    • Dried shrimp: These are tiny, umami-rich dehydrated shrimp with a concentrated flavor; a little goes a long way.
    Dried shrimp on a cutting board.
    • Bean sprouts: Use mung bean sprouts (not soybean sprouts) with their smaller beans and thick, crunchy stems. They add freshness and make the dish lighter.
    • Tamarind concentrate or paste: I used a Thai brand of liquid tamarind—its pulp tastes tangy or sour with the texture and sweetness of dates.
    Tamarind concentrate in a jar and in a bowl.
    • Sriracha: It adds color and a little heat. It's okay to omit it if you don't have it, add more paprika instead.
    • Paprika: It adds color but won't make it spicy. Use regular or sweet paprika with a very mild flavor. You can use smoked paprika but make sure it isn't the hot variety.

    How to make this recipe

    (1)Soak 6 ounces of dried rice noodles in hot water for about 5 minutes or in warm water for 30 minutes until opaque and soft. Drain and set aside.

    Taking the soaked rice noodles out of the water.

    (2)Finely chop 2 tablespoons of dried shrimp.

    Mincing dried shrimp on a cutting board.

    (3)Crush or finely chop ¼ cup of peanuts. (4)Place 7 ounces (½ block) of cut-up tofu on a paper towel to drain excess water.

    Crushing peanuts in a zip top bag using a meat mallet. Cut-up tofu on a paper towel-lined plate.

    (5)Season 6 ounces of boneless chicken with salt and pepper. (6)Dry 6 ounces of shrimp on a paper towel and season with salt and pepper.

    Seasoned slices of chicken in a bowl. Seasoned peeled shrimp on a paper towel-lined plate.

    (7)Make the sauce by combining ¼ cup tamarind concentrate, 3 tablespoons fish sauce, ¼ cup brown sugar, 2 teaspoons Sriracha, ¼ cup water, and 1 teaspoon paprika in a cup. Set it aside.

    Mixing pad Thai sauce in a measuring cup.

    Set a wok or skillet over high heat and add oil to coat the bottom. (8)Sear the shrimp quickly for about a minute on each side. Transfer to a plate. (9)Add more oil (as needed) and sear tofu on both sides. Set aside.

    Searing shrimp in a wok. Searing cut-up tofu in a wok.

    (10)Over medium heat, sauté 4 garlic cloves, 1 shallot, and dried shrimp for about a minute. If using baked tofu, add it at this time. Add the chicken and cook until no longer pink. (11)Add noodles and the sauce.

    Adding dried shrimp and chicken to the wok with sautéed garlic and shallot. Pouring sauce over the noodles in the wok.

    (12)Toss them together until the noodles mostly absorb the sauce. Try the noodles to see if they are cooked. You may add a splash of water if it begins to dry up.

    (13)Push the noodles to one side, add some oil, and then add 2 eggs. Break the yolks and let them partially cook for a minute. Scramble and mix them into the noodles.

    Tossing the noodles in the wok using two wooden spoons. Eggs starting to cook on one side while noodles are pushed to one side.

    (14)Add 1 cup bean sprouts, crushed peanuts, and 4 scallions. Toss them together.

    Added scallions, bean sprouts, and crushed peanuts to the noodles in the wok.

    (15)Mix in shrimp and tofu. Serve immediately.

    Tossing noodles with shrimp and tofu in the wok.

    Garnish your Homemade Pad Thai with lime, crushed peanuts, chili powder, and more bean sprouts.

    Homemade Pad Thai served on a white plate with a slice of lime.

    Frequently asked questions and tips

    What is Pad Thai?

    Pad Thai is a rice noodle stir-fry with shrimp, chicken, and tofu tossed with scrambled eggs and an umami-rich sauce. It is served with crushed peanuts, bean sprouts, and a squeeze of lime.

    Can I make Pad Thai ahead?

    Pad Thai is best eaten fresh to avoid the noodles from clumping together as they cool. You can prepare the ingredients in advance. It takes less than 15 minutes to stir-fry when everything is ready.

    What kind of pan should I use?

    If you have a wok, use it to get that smokiness or wok hei. You may also use a skillet or a sauté pan that is large enough for the ingredients to come in contact with the hot pan.

    Watch how I make it here

    Other noodles and pasta recipes you may like

    • Baked Macaroni
    • Meatballs with Marinara Sauce
    • Yaki Udon (Stir-Fried Udon)
    • Pancit Canton (Filipino Stir-Fried Noodles)
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    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!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Homemade Pad Thai on a plate

    Homemade Pad Thai

    A restaurant-quality Pad Thai at home allows you to enjoy it hot and fresh. With ingredients ready, stir-frying takes less than 15 minutes!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 650kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • A wok, skillet, or sauté pan

    Ingredients

    For the Stir-fry:

    • 6 ounces dried rice noodles medium-width
    • 6 ounces large shrimp peeled and deveined
    • 7 ounces (½ block) extra-firm tofu or baked tofu bite-size pieces
    • 4 cloves garlic minced
    • 1 small shallot sliced or minced
    • 2 tablespoons dried shrimp finely chopped
    • 6 ounces boneless chicken breast or thighs sliced thinly
    • 2 eggs
    • 1 cup mung bean sprouts
    • ¼ cup fried or roasted peanuts crushed or finely chopped
    • 4 scallions or garlic chives
    • 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 or palm sugar
    • 2 teaspoons Sriracha sub:more paprika
    • ¼ cup water
    • 1 teaspoon paprika regular or sweet

    To serve (optional)

    • Lime wedges
    • Crushed peanuts
    • Mung bean sprouts
    • Chili powder or red pepper flakes
    US Customary - Metric

    Instructions

    • Soak rice noodles in hot water for about 5 minutes or in warm water for 30 minutes until opaque and soft. Drain and set aside.
    • Make the sauce by combining tamarind concentrate, fish sauce, brown sugar, Sriracha, water, and paprika in a cup. Set it aside.
    • Place tofu on a paper towel to drain excess water.
    • Season chicken and shrimp with salt and pepper.
    • Over high heat, sear the shrimp in a bit of oil for about a minute on each side. Transfer to a plate.
    • Add more oil (as needed) and sear tofu on both sides. Set aside.
    • Over medium heat, sauté garlic, shallot, and dried shrimp for about a minute. If using baked tofu, add it at this time.
    • Add the chicken and cook until no longer pink.
    • Add noodles and the sauce. Toss them together until the noodles mostly absorb the sauce. Try the noodles to see if they are cooked. You may add a splash of water if it begins to dry up.
    • Push the noodles to one side, add some oil, and then add the eggs. Break the yolks and let them partially cook for a minute. Scramble and mix them into the noodles.
    • Add bean sprouts, crushed peanuts, and scallions. Toss them together.
    • Mix in shrimp and tofu. Serve immediately.
    • Garnish with lime, crushed peanuts, chili powder, and more bean sprouts.

    Video

    Nutrition

    Calories: 650kcalCarbohydrates: 62gProtein: 33gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 247mgSodium: 1816mgPotassium: 607mgFiber: 3gSugar: 21gVitamin A: 379IUVitamin C: 11mgCalcium: 143mgIron: 3mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
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    Comments

    1. Bim

      November 07, 2021 at 4:29 pm

      5 stars
      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!

      Reply

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