Pad Thai Recipe: Quick & Authentic Thai Noodles Stir-Fry with Peanut Sauce
This Pad Thai Recipe is a quick and easy stir-fry that brings authentic Thai noodles, savory peanut sauce, and a touch of spicy goodness to your dinner table in under 30 minutes.
I first fell for Pad Thai on a balmy night in Chiang Mai, surrounded by lantern-lit stalls and the rhythm of sizzling woks. Back home, I tweaked that street-food magic into a family-friendly version that still packs the sweet-tangy punch of Thailand’s beloved noodle dish. It’s part comfort food, part vibrant Asian cuisine celebration—and honestly, it’s one of my go-to recipes when I’m juggling book deadlines, after-school carpools, and a hankering for something more exciting than spaghetti.
Here’s the thing: Pad Thai feels fancy, but it’s really just simple ingredients tossed together in a hot pan. With rice noodles soaking up a homemade blend of tamarind, fish sauce, palm sugar, and chili, each bite dances between sweet, salty, and sour. Toss in crisp vegetables, tender shrimp or tofu, and a sprinkle of peanuts—and bam—you’ve got a weeknight hero, a potluck standout, or even a solo lunch that feels like a mini vacation.
Why You’ll Love This Pad Thai Recipe
- Ready in under 30 minutes—perfect for busy weeknights
- Uses pantry staples like rice noodles, peanut sauce, and tamarind
- Customizable protein: succulent shrimp or golden tofu
- Vibrant crunch from bean sprouts, bell pepper, and scallions
- Balanced sweet, savory, and spicy notes deliver crave-worthy flavor
- One-pan stir-fry means minimal cleanup (hallelujah!)
- Authentic Thai noodles vibe without any exotic trips to specialty markets
- Family-friendly spice level—just dial up or down with chili sauce
Ingredients for Pad Thai Recipe
• 8 oz (225 g) dried rice noodles (14–16 mm width; Maifun brand works great)
• 2 tbsp vegetable oil (or peanut oil for extra flavor)
• 8–10 medium shrimp, peeled and deveined (sub: 1 cup firm tofu, cubed)
• 2 large eggs, lightly beaten
• 1 cup bean sprouts, rinsed and drained
• 3 scallions, sliced into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 1/4 cup crushed roasted peanuts (plus extra for garnish)
• 3 tbsp fish sauce (or gluten-free tamari/soy sauce for vegetarian version)
• 2 tbsp tamarind paste (sub: 2 tbsp lime juice + 1 tbsp brown sugar)
• 2 tbsp palm sugar (or light brown sugar)
• 1 tbsp chili garlic sauce (adjust for desired spice level)
• Fresh lime wedges (for serving)
• Cilantro or Thai basil leaves (optional garnish)
Tips:
– Soak noodles in warm water for 8–10 minutes until pliable but still firm.
– Look for unsalted roasted peanuts to control the salt in your peanut sauce.
– If you can’t find tamarind paste, mix lime juice and brown sugar for a close match.
Directions
-
Prep the noodles and sauce
Drain your soaked rice noodles and spread them on a tray so they don’t stick. In a small bowl, whisk fish sauce, tamarind paste, palm sugar, and chili garlic sauce until sugar dissolves—this is your signature peanut sauce base. -
Heat the wok
Place a sturdy wok or large nonstick skillet over medium-high heat. Pour in oil; when it shimmers and just starts to smoke, you’re ready. -
Cook the shrimp or tofu
Add shrimp (or tofu) and stir-fry for 2–3 minutes until edges curl or tofu turns golden-brown. Transfer to a plate and set aside. You want that sizzle without overcooking. -
Scramble the eggs
Pour beaten eggs into the hot wok. Using a flat spatula, gently stir until just set—small, soft curds are perfect. Push eggs to the side. -
Combine noodles and sauce
Return noodles to the wok, pour in your mixed sauce, and toss quickly. Use tongs or spatula to flip and coat every strand; noodles should soak up that nutty-tangy mix. -
Add veggies and protein
Toss in bell pepper, bean sprouts, scallions, shrimp or tofu, and crushed peanuts. Stir for another minute—veggies stay crisp, and everything melds together. -
Taste and adjust
Give it a quick taste. Need more tang? Squeeze lime. Want extra heat? Splash in more chili sauce. Little additions go a long way here—trust your palate. -
Garnish and serve
Slide Pad Thai onto warm plates. Top with fresh cilantro or Thai basil, scatter extra peanuts, and tuck lime wedges on the side for an authentic finish.
Servings & Timing
Makes: 3–4 servings
Prep Time: 10 minutes (soaking, chopping, sauce-whisking)
Cook Time: 15 minutes (stir-fry bliss)
Total Time: 25 minutes—yes, really!
Variations
• Veggie Deluxe: swap shrimp for extra broccoli, zucchini, or snap peas.
• Peanut-Free Twist: use almond or sunflower seed butter in place of peanuts.
• Gluten-Free Friendly: confirm fish sauce, tamari, and chili sauce are GF.
• Vegan Swap: replace eggs with a crumbled tofu scramble and fish sauce with soy.
• Fiery Heat: add sliced bird’s eye chilies or drizzle Sriracha before serving.
Storage & Reheating
• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze individual portions for up to 1 month; thaw overnight in the fridge.
• To reheat, warm in a skillet over medium heat with a splash of oil or water to revive moisture—no microwave mushiness here!
• Make-ahead hack: mix your sauce and slice veggies a day ahead; assembly takes just minutes.
Notes
• I learned that a hot wok is key—cold pans lead to soggy noodles.
• A pinch of extra palm sugar balances out the tamarind’s tang beautifully.
• If your noodles clump, drizzle a teaspoon of oil and gently pull them apart.
• For deeper peanut flavor, stir in 1 tbsp peanut butter with your sauce mix.
FAQs
Q: Can I use fresh rice noodles instead of dried?
A: Absolutely—fresh pads thai rice noodles need just a quick toss and skip the soak.
Q: Why are my noodles sticking together?
A: If they’re too soft before frying, rinse with cool water and toss with a little oil.
Q: What’s the best way to get that restaurant-style char?
A: Push noodles to the side and let them touch the hot surface briefly—char adds smoky depth.
Q: Is Pad Thai healthy?
A: It’s protein-packed with tofu or shrimp and loaded with veggies; just watch your sauce portions for sugar.
Q: Can I swap fish sauce for soy sauce?
A: Yes, soy or tamari works for a vegetarian twist, though it’s milder than fish sauce.
Q: How do I make it less spicy?
A: Cut back on chili garlic sauce and skip fresh chilies when serving.
Q: What should I serve alongside Pad Thai?
A: A crisp cucumber salad, fresh spring rolls, or mango sticky rice keeps the Thai theme alive.
Q: My Pad Thai is too dry—help!
A: Splash on a bit of water or extra sauce when reheating, or drizzle lime juice to perk it up.
Conclusion
There’s something so satisfying about a vibrant, quick and spicy Pad Thai Recipe that whips up in under half an hour—perfect for busy nights or when you want a taste of Thai at home. Give it a whirl this week, leave a comment on how it turned out, and peek at my Green Curry Chicken or Mango Sticky Rice posts next for more Asian cuisine adventures!
Pad Thai Recipe: Quick & Authentic Thai Noodles Stir-Fry with Peanut Sauce
Ingredients
- 8 oz dried rice noodles (14–16 mm width; Maifun brand works great)
- 2 tbsp vegetable oil (or peanut oil for extra flavor)
- 8-10 medium shrimp, peeled and deveined (sub: 1 cup firm tofu, cubed)
- 2 large eggs, lightly beaten
- 1 cup bean sprouts, rinsed and drained
- 3 scallions sliced into 1-inch pieces
- 1 red bell pepper thinly sliced
- 1/4 cup crushed roasted peanuts (plus extra for garnish)
- 3 tbsp fish sauce (or gluten-free tamari/soy sauce for vegetarian version)
- 2 tbsp tamarind paste (sub: 2 tbsp lime juice + 1 tbsp brown sugar)
- 2 tbsp palm sugar (or light brown sugar)
- 1 tbsp chili garlic sauce (adjust for desired spice level)
- Fresh lime wedges (for serving)
- Cilantro or Thai basil leaves (optional garnish)
Instructions
- Drain your soaked rice noodles and spread them on a tray so they don’t stick. In a small bowl, whisk fish sauce, tamarind paste, palm sugar, and chili garlic sauce until sugar dissolves—this is your signature peanut sauce base.
- Place a sturdy wok or large nonstick skillet over medium-high heat. Pour in oil; when it shimmers and just starts to smoke, you’re ready.
- Add shrimp (or tofu) and stir-fry for 2–3 minutes until edges curl or tofu turns golden-brown. Transfer to a plate and set aside. You want that sizzle without overcooking.
- Pour beaten eggs into the hot wok. Using a flat spatula, gently stir until just set—small, soft curds are perfect. Push eggs to the side.
- Return noodles to the wok, pour in your mixed sauce, and toss quickly. Use tongs or spatula to flip and coat every strand; noodles should soak up that nutty-tangy mix.
- Toss in bell pepper, bean sprouts, scallions, shrimp or tofu, and crushed peanuts. Stir for another minute—veggies stay crisp, and everything melds together.
- Give it a quick taste. Need more tang? Squeeze lime. Want extra heat? Splash in more chili sauce. Little additions go a long way here—trust your palate.
- Slide Pad Thai onto warm plates. Top with fresh cilantro or Thai basil, scatter extra peanuts, and tuck lime wedges on the side for an authentic finish.
