This easy Pad Thai stir-fry comes together in about 30 minutes and uses simple, fresh ingredients: rice noodles, roasted peanuts, scrambled eggs, crisp vegetables, and a balanced homemade sauce. It’s a flavorful weeknight meal that’s quick to make and easy to customize.
There’s something especially comforting about a warm bowl of noodles coated in a savory-sweet sauce. Pad Thai is a classic Southeast Asian noodle stir-fry that balances sweet, sour, and salty elements. You don’t need exotic tools or hard-to-find ingredients to make a delicious version at home—most items are available at regular grocery stores.
What is Pad Thai?
Pad Thai is a widely loved Thai street-food dish made with soaked rice noodles, eggs, and a distinctive sauce that combines fish sauce, tamarind or vinegar, sugar, and often peanut flavor. Typical additions include bean sprouts, green onions, cilantro, and roasted peanuts, and you can add protein like chicken, shrimp, or tofu if you like. The noodles and the sauce are the heart of the dish; used together, they create the signature sweet-sour-salty profile.
Recipe Ingredients
This recipe features crisp vegetables, flat rice noodles, and a simple sauce. Fresh garnishes—lime, cilantro, and extra peanuts—make a big difference, so don’t skip them.
For the Pad Thai
- Noodles: 8 ounces dried brown rice pad Thai noodles or any flat rice noodles.
- Olive oil: For sautéing.
- Garlic: 3 cloves, minced.
- Eggs: 2, lightly beaten.
- Carrots: 1 cup shredded or matchstick.
- Bell peppers: 1 large or 2 small red bell peppers, sliced.
- Bean sprouts: 1 cup, rinsed and drained.
- Green onions: 2, sliced (plus extra for garnish).
- Cilantro: 1/2 cup chopped (plus extra for garnish).
- Roasted peanuts: 1/2 cup dry roasted, crushed (plus extra for garnish).
- Limes: 2, cut into wedges for serving.
For the Pad Thai Sauce
- Fish sauce: 3 tablespoons.
- Soy sauce: 2 tablespoons (use tamari or coconut aminos if preferred).
- Extra virgin olive oil: 1 tablespoon.
- Rice wine vinegar: 2 tablespoons for brightness.
- Brown sugar: 5 tablespoons (or raw sugar, honey, or maple syrup).
- Peanut butter: 2 tablespoons for creaminess.
- Sriracha: 1 tablespoon, or more to taste for heat.
How to Make Pad Thai
The method is straightforward: cook the noodles, whisk the sauce, sauté the vegetables and eggs, then combine everything and finish with fresh garnishes.
- Prepare the noodles: Boil rice noodles for about 6 minutes or follow package directions. Rinse under cold water, toss with a little olive oil to prevent sticking, and set aside.
- Make the sauce: Whisk all sauce ingredients in a small bowl until smooth and set aside.
- Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add garlic, sliced bell peppers, and carrots. Cook 4–6 minutes until slightly tender, then remove to a plate.
- Scramble the eggs: Add a little more oil to the same pan, pour in beaten eggs, and scramble. Reduce heat to low once eggs are cooked and broken into small pieces.
- Combine: Return noodles and sautéed vegetables to the pan. Add peanuts, bean sprouts, cilantro, and green onions. Pour the sauce over everything and toss gently to coat and warm through.
- Serve: Remove from heat, garnish with extra peanuts, cilantro, and green onions, and serve with lime wedges.
Recipe Tips
- Use fish sauce: Fish sauce adds depth and umami. Its aroma can be strong at first, but it blends into the sauce and gives authentic savory flavor.
- Adjust heat: Omit or reduce sriracha to make the dish milder. If you remove it, consider adding an extra garlic clove or a small pinch of chili flakes for interest.
- Add protein: For more protein, stir in cooked chicken, cooked shrimp, or cooked ground meat at the end so it warms through without overcooking.
Serving Suggestions
Pad Thai is a satisfying main course on its own, but it pairs well with light appetizers or extra protein on the side. Garnish with plenty of lime, cilantro, and crushed peanuts for freshness and crunch.
How to Store and Reheat Leftovers
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- To reheat, warm the pad Thai gently in a covered skillet over low heat, stirring occasionally until heated through. Avoid overcooking to keep noodles tender.
More Asian Inspired Recipes
- Slow Cooker Asian Glazed Chicken Drumsticks
- Shrimp Tacos with Asian Cabbage Slaw
- Chicken Potstickers
- Asian Cabbage Slaw
Easy Pad Thai
Ingredients
For the Pad Thai
- 8 ounces brown rice pad thai noodles, or flat rice noodles of choice
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup carrots, shredded
- 2 small red bell peppers, sliced
- 1 cup fresh bean sprouts
- 2 green onions, plus more for garnish
- ½ cup fresh cilantro, plus more for garnish
- ½ cup dry roasted peanuts, plus more to garnish
- 2 limes
For the Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce, or coconut aminos
- 1 tablespoon extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 5 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 tablespoon sriracha sauce, or more to taste
Instructions
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Bring a pot of water to a boil and cook the rice noodles according to package directions (about 6 minutes). Rinse with cold water, toss with a little olive oil, and set aside.
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Whisk the sauce ingredients in a small bowl until smooth and set aside.
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Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add garlic, sliced red peppers, and carrots. Sauté 4–6 minutes until slightly tender, then remove to a plate.
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Add a little more oil to the pan, pour in the beaten eggs, and scramble until set. Lower the heat.
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Return noodles and cooked vegetables to the pan. Add peanuts, bean sprouts, cilantro, and green onions. Pour the sauce over the mixture and toss gently to coat and heat through.
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Remove from heat, garnish with extra peanuts, cilantro, and green onions, and serve with lime wedges.
Equipment
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Measuring cups and spoons
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Large skillet or wok
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation. Use your preferred nutrition calculator for detailed values.
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