Sweet, savoury, tangy, and packed with fresh ingredients, Pad Thai is one of Thailand's most iconic dishes. Tender rice noodles are tossed with a flavourful sauce, crisp vegetables, eggs, and your choice of protein before being finished with crunchy peanuts, fresh bean sprouts, and a squeeze of lime. Ready in under 30 minutes, this homemade version delivers restaurant-quality flavour that's perfect for busy weeknights or entertaining.
Homemade Pad Thai
This authentic-inspired Pad Thai recipe combines a perfectly balanced sauce with tender noodles and fresh ingredients for a quick, satisfying meal that's full of bold flavour.
Ingredients
For the Pad Thai:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely sliced
- 2 eggs, lightly beaten
- 1 lb shrimp, chicken, or tofu
- 1 cup bean sprouts
- 3 green onions, sliced
- ¼ cup roasted peanuts, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Sauce:
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sriracha or chili flakes (optional)
Instructions
1. Soak the Noodles
Place the rice noodles in warm water and soak according to the package instructions until just tender. Drain and set aside.
2. Prepare the Sauce
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, and sriracha until the sugar has dissolved.
3. Cook the Protein
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp, chicken, or tofu and cook until fully cooked. Transfer to a plate.
4. Build the Dish
In the same pan, sauté the shallot and garlic for about 1 minute. Push them to one side, pour in the beaten eggs, and gently scramble until just set.
5. Toss Everything Together
Return the cooked protein to the pan. Add the soaked noodles and prepared sauce, tossing continuously until the noodles are evenly coated and have absorbed the sauce. Fold in the bean sprouts and green onions, cooking for another minute.
6. Garnish and Serve
Divide among serving plates and top with chopped peanuts, fresh cilantro, and a squeeze of lime. Serve immediately while hot.
Why This Recipe Works
The combination of tamarind, fish sauce, and brown sugar creates Pad Thai's signature balance of sweet, salty, and tangy flavours. Soaking the rice noodles instead of boiling them helps maintain their chewy texture, while cooking over high heat allows the sauce to coat every strand without becoming watery. Fresh garnishes like bean sprouts, peanuts, and lime add crunch, brightness, and contrast to every bite.
Tips for the Best Pad Thai
- Don't over-soak the noodles—they'll continue cooking in the wok.
- Prepare all ingredients before you begin cooking, as Pad Thai comes together quickly.
- Cook over medium-high to high heat for the best texture.
- Toss the noodles gently to prevent them from breaking apart.
- Add bean sprouts at the end to keep them crisp and fresh.
- Serve immediately with extra lime wedges and crushed peanuts for the best flavour.
Explore our selection of carbon steel woks to achieve the high heat and quick cooking needed for authentic Pad Thai, allowing ingredients to cook evenly while developing the signature flavours and texture of this classic Thai dish.
