Pad Thai is one of Thailand’s most iconic dishes, combining chewy rice noodles, tender shrimp or chicken, scrambled eggs, and crisp vegetables in a tangy tamarind sauce. Topped with crunchy peanuts and fresh lime, it’s a perfect balance of sweet, sour, salty, and umami. This homemade version is fast, flavorful, and tastes just like the street food favorite.
Place the rice noodles in a large bowl of warm water. Let them soak for 20–30 minutes until they’re pliable but not mushy. Drain and set aside. Don’t over-soak, as they will finish cooking in the pan.
In a small bowl, combine fish sauce, tamarind paste, lime juice, and sugar. Stir well until the sugar fully dissolves. Taste and adjust with extra lime or sugar to balance sourness and sweetness.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add shrimp or chicken and stir-fry until fully cooked (3–4 minutes). Push to the side, add a bit more oil, and pour in the beaten eggs. Scramble them gently, then mix with the protein.
Add the soaked noodles to the pan, followed by the prepared sauce. Toss everything together using tongs or a spatula. Stir-fry for 3–4 minutes, allowing the noodles to absorb the sauce and soften. If needed, splash in a bit of water to loosen.
Add bean sprouts and green onions. Stir-fry for 1 more minute until just wilted. Remove from heat and plate the noodles. Top with crushed peanuts and a lime wedge. Serve immediately.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
