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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!
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


  • A wok, skillet, or sauté pan


For the Stir-fry:

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


  • Soak rice noodles in hot water for about five 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.
  • Stir in 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.



Calories: 650kcal | Carbohydrates: 62g | Protein: 33g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1816mg | Potassium: 607mg | Fiber: 3g | Sugar: 21g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 3mg