Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz dried medium flat rice noodles (about 3 mm wide)
- 12 oz shrimp, peeled and deveined, or 10 oz boneless chicken thigh, thinly sliced
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 1 cup garlic chives or scallions, 1.5-inch pieces
- 3 garlic cloves, minced; 1 small shallot, thinly sliced
- 3 tbsp neutral oil (divided)
- 1/4 cup roasted unsalted peanuts, chopped; lime wedges
- Sauce: 3 tbsp tamarind concentrate (unsweetened), 3 tbsp fish sauce, 3 tbsp palm or light brown sugar, 2 tbsp water, 1 tbsp rice vinegar (optional), 1/2 tsp chili flakes
Do This
- 1) Soak noodles in hot tap water 20 minutes; drain well.
- 2) Whisk sauce ingredients until sugar dissolves; set aside.
- 3) Heat a wok over high until a water droplet evaporates in 1–2 seconds (about 400–450°F). Add 1 tbsp oil; stir-fry shrimp 1–2 minutes (or chicken 3–4 minutes). Remove.
- 4) Add 1 tbsp oil; cook shallot and garlic 30–45 seconds until fragrant.
- 5) Add noodles; pour in sauce and 2 tbsp water as needed. Toss 2–3 minutes until glossy and just tender.
- 6) Push noodles aside; add 1 tbsp oil and eggs. Scramble to set, then fold in. Return protein, add sprouts and chives; toss 30–60 seconds. Plate with peanuts and lime.
Why You’ll Love This Recipe
- Balanced sweet-tangy-savory sauce built on real tamarind and fish sauce.
- Chewy noodles with smoky wok-kissed bits, tender egg, and crunchy sprouts.
- Flexible protein: shrimp or chicken both work beautifully.
- Weeknight-fast: sauce whisked in minutes and stir-fry done in one pan.
Grocery List
- Produce: Garlic, shallot, bean sprouts, garlic chives or scallions, limes
- Dairy: Eggs
- Pantry: Dried rice noodles, tamarind concentrate (unsweetened), fish sauce, palm or light brown sugar, chili flakes, neutral oil, roasted unsalted peanuts, rice vinegar (optional), white pepper (optional)
Full Ingredients
Noodles & Protein
- 8 oz dried medium flat rice noodles (about 3 mm wide)
- 12 oz shrimp, peeled and deveined, patted dry, or 10 oz boneless skinless chicken thighs, thinly sliced
- 2 large eggs, lightly beaten
- 3 tbsp neutral oil (such as canola, peanut, or sunflower), divided
- 1/8 tsp white pepper (optional)
- Pinch of fine salt (for seasoning protein)
Pad Thai Sauce
- 3 tbsp tamarind concentrate (unsweetened)
- 3 tbsp fish sauce
- 3 tbsp palm sugar or packed light brown sugar
- 2 tbsp water
- 1 tbsp rice vinegar (optional, for brightness)
- 1/2 tsp red chili flakes (or to taste)
Aromatics & Vegetables
- 3 garlic cloves, finely minced
- 1 small shallot, thinly sliced
- 2 cups bean sprouts
- 1 cup garlic chives or scallions, cut into 1.5-inch pieces
To Finish
- 1/4 cup roasted unsalted peanuts, roughly chopped
- 2 limes, cut into wedges
- Extra chili flakes, to taste
Optional but Traditional Add-Ins
- 1/2 cup firm tofu, 1/2-inch cubes, pan-seared
- 1 tbsp dried shrimp, rinsed and patted dry
- 1 tbsp chopped sweet pickled radish
Step-by-Step Instructions
Step 1: Soak the noodles
Place the dried rice noodles in a large bowl and cover with very hot tap water (about 140–150°F). Soak for 20 minutes, stirring once or twice, until pliable but still a touch firm in the center. Drain well and set aside. If they stick later, splash with 1–2 tablespoons water to loosen.
Step 2: Make the Pad Thai sauce
In a small bowl, whisk together tamarind concentrate, fish sauce, palm or brown sugar, water, rice vinegar (if using), and chili flakes until the sugar fully dissolves. Taste: it should be tangy, salty, and gently sweet. Adjust to your preference by adding 1 teaspoon sugar for more sweetness or 1 teaspoon tamarind for more tang.
Step 3: Prep aromatics and protein
Mince the garlic and slice the shallot. Cut the chives or scallions into 1.5-inch pieces. Pat shrimp or chicken dry and season with a small pinch of salt and the white pepper (if using). Crack the eggs into a bowl and beat lightly. Have bean sprouts, peanuts, and lime wedges ready; Pad Thai cooks fast once you start.
Step 4: Sear the protein
Heat a wok or large 12-inch skillet over high heat until a droplet of water evaporates in 1–2 seconds (about 400–450°F if using an infrared thermometer). Add 1 tablespoon oil. Stir-fry shrimp for 1–2 minutes just until pink and opaque, or cook chicken for 3–4 minutes until just cooked through with browned edges. Transfer to a plate.
Step 5: Fragrant base
Add 1 tablespoon oil to the hot wok. Add shallot (and dried shrimp or tofu if using) and stir-fry 30–45 seconds until fragrant. Add garlic and cook 15–20 seconds more, just until aromatic; do not let it burn.
Step 6: Sauce the noodles
Add the drained noodles and pour in the sauce. Toss and stir constantly for 2–3 minutes until the noodles turn glossy and are just tender with a slight chew. If the pan looks dry before noodles are tender, sprinkle in 1–2 tablespoons water to help them soften without sticking.
Step 7: Add egg, finish, and serve
Push noodles to one side. Add the remaining 1 tablespoon oil, then the beaten eggs. Scramble until just set, 30–45 seconds, and fold into the noodles. Return the shrimp or chicken to the pan. Add bean sprouts and chives; toss 30–60 seconds to wilt slightly while staying crisp. Plate immediately. Top with peanuts and serve with lime wedges and extra chili flakes.
Pro Tips
- Preheat well: high heat is key for wok aroma. Aim for a hot pan where water sizzles off in 1–2 seconds.
- Don’t over-soak noodles. They should be pliable but underdone; they finish in the sauce.
- Work fast: have everything measured and within arm’s reach before heating the pan.
- Cook protein just to done and remove; this keeps it juicy when returned at the end.
- Tamarind strength varies. If your brand is very tart, start with 2.5 tbsp and adjust to taste.
Variations
- Chicken Pad Thai: Use 10 oz sliced chicken thighs, add 1 tsp soy sauce to the sauce for extra body.
- Tofu Pad Thai: Replace meat with 8 oz firm tofu, pressed and seared until golden; substitute 1–2 tbsp soy sauce for fish sauce to keep it vegetarian.
- Extra-Spicy: Add 1–2 tsp Thai chili powder or minced fresh Thai chilies with the garlic.
Storage & Make-Ahead
Pad Thai is best right after cooking. Leftovers keep 1–2 days in an airtight container in the refrigerator. Reheat in a nonstick skillet with 1–2 tablespoons water over medium-high heat for 2–3 minutes, tossing until hot. Make-ahead: the sauce can be mixed up to 2 weeks in advance and refrigerated; cook protein, noodles, and eggs just before serving. Avoid freezing, as rice noodles turn mushy.
Nutrition (per serving)
Approximate values using shrimp: 520 calories; 18 g fat; 68 g carbohydrates; 24 g protein; 3 g fiber; 14 g sugar; 1250 mg sodium. Values will vary with protein choice and brand of fish sauce.
