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Pad Thai

Quick and Easy Pad Thai That’ll Wow Your Taste Buds

Experience the magic of homemade Pad Thai—a quick, customizable, and authentic dish that will transport you to Bangkok.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Noodles Avoid larger noodles that may break easily.
For the Sauce
  • 3 tablespoons Tamarind Puree Key for authentic flavor; substitute if unavailable.
  • 1 tablespoon Brown Sugar Packed brown sugar enhances sauce flavor.
  • 2 tablespoons Fish Sauce May use light soy sauce, alters flavor slightly.
  • 1 tablespoon Oyster Sauce Not traditional but enhances flavor balance.
For the Stir-Fry
  • 2 tablespoons Vegetable or Canola Oil Essential cooking medium for high-heat stir-frying.
  • 1 medium Onion Brown or yellow onions are preferred.
  • 3 cloves Garlic Finely chopped for maximum aroma.
  • 300 grams Chicken Breast/Thigh Can substitute with tofu or shrimp.
  • 2 large Eggs Whisk lightly before adding.
For the Crunch
  • 100 grams Bean Sprouts Can be doubled for extra texture.
  • 200 grams Firm Tofu Use the firmest type to prevent breaking.
  • 50 grams Garlic Chives Substitutes include regular chives or scallions.
  • 50 grams Peanuts Finely chop for topping, or use nut-free options.
For Serving
  • 2 pieces Lime Wedges Essential for fresh acidity.
  • 1 teaspoon Chili/Cayenne Pepper Add according to your spice preference.

Equipment

  • non-stick pan or wok
  • Small Bowl
  • pot

Method
 

Step‑by‑Step Instructions for Pad Thai
  1. Soak the rice noodles in a pot of boiling water for about 5 minutes, stirring gently to separate them. Drain and rinse under cold water.
  2. In a small bowl, combine the tamarind puree, brown sugar, fish sauce, and oyster sauce. Whisk until smooth.
  3. Heat 2 tablespoons of vegetable or canola oil in a non-stick pan over medium-high heat until shimmering.
  4. Add sliced onion and minced garlic; stir for about 30 seconds until fragrant and lightly golden.
  5. Add sliced chicken to the pan, stirring continuously for about 1.5 minutes until mostly cooked through.
  6. Push the chicken to one side and pour the beaten eggs into the other side, scrambling until just set.
  7. Toss in the drained rice noodles, bean sprouts, tofu, and prepared sauce. Stir-fry for about 1.5 minutes.
  8. Add chopped garlic chives and half of the crushed peanuts. Toss together for a final 30 seconds and serve immediately.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 70mgIron: 2.5mg

Notes

Best enjoyed immediately. Store leftovers in an airtight container for up to 2 days.

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