Pad Thai—hands down, it’s one of the easiest recipes you can replicate at home. This quick and simple Pad Thai recipe is ready to serve in less than 30 minutes and tastes just like the one from your favorite Thai restaurant. Ideal for a quick weeknight meal, you won’t find yourself spending too much. Enjoy chewy noodles, crunchy peanuts, and vibrant veggie flavors, all drenched in a perfectly balanced sweet-and-sour sauce. You can follow the recipe as it is, or mix things up to personalize it!
What Is Pad Thai?
Pad Thai is arguably the most popular dish at Thai restaurants across the U.S., but did you know it actually originates from Chinese cuisine? The full name of the dish—kway teow pad thai—translates to “Thai-style stir-fried noodles.” The method of sautéing meat, vegetables, and noodles together in a luscious sauce is rooted more in Chinese traditions. Thailand embraced and promoted the recipe as its national dish back in the 1930s, thanks to Prime Minister Phibun, who encouraged citizens to adopt this nutritious, budget-friendly meal. Today, it’s a staple at food carts throughout the country.
Once you’ve savored Pad Thai, it’s easy to understand its popularity. While the ingredients may vary, they typically include rice noodles, peanuts, scrambled eggs, and an array of vegetables stir-fried in an unforgettable sauce. It’s packed with fresh flavors, and the sauce strikes the perfect note of sweet, sour, and savory.
Tips on Selecting Ingredients
The noodles are the star ingredient in Pad Thai. You could opt for zucchini noodles for a lighter dish, but rice noodles deliver that distinctive chewy texture that binds the meat, veggies, and sauce deliciously. Look for packages labeled rice stick noodles, banh pho, or thick-cut vermicelli.
Another vital ingredient is tamarind, a sweet-and-sour fruit often found in Worcestershire sauce. It can be challenging to find and tough to use up entirely, so we’ve excluded it from our recipe and recommend substituting lime juice for that same sour kick.
Let’s also discuss fish sauce. This unique sauce is made by fermenting fish (like anchovies) with salt, resulting in a flavor that’s hard to describe—definitely fishy, yet sweet, savory, and a bit funky. You can skip it and use extra soy sauce instead, but your Pad Thai might miss a depth of flavor. We highly recommend the Red Boat brand for its gluten-free, clean ingredients, but any fish sauce will work.
Don’t forget to explore other essential Thai ingredients you should know!
Chef Tip: How to Cook Rice Noodles Perfectly
Rice noodles can be a bit finicky compared to regular flour noodles. They’re delicate and can become mushy if mishandled. Thankfully, preparing rice noodles is a breeze as long as you avoid over-soaking them.
Start by soaking the noodles in a large bowl—just be careful not to break them. Pour enough boiling water over them to fully submerge. After a few minutes, use chopsticks or a fork to gently stir and separate the noodles.
When they appear limp and soft, give them a taste. They should no longer have a raw rice flour flavor. For thicker noodles, this process might take up to ten minutes. Remember, it’s best to undercook them slightly since they will cook further when added to the stir-fry.
Once they’re cooked to your liking, drain and rinse the noodles with cold water to halt the cooking process. If you plan to store them for later, toss in a little sesame oil to prevent sticking.
Essential Tools You’ll Need
When making Pad Thai, a large, wide skillet is your best friend. If stir-frying is your passion, consider picking up a wok. Carbon-steel woks are the most traditional, but they need initial seasoning and won’t work on electric or induction cooktops. On the other hand, stainless-steel woks can be used on any cooktop without seasoning.
You’ll also need a sturdy spatula. Whether you opt for a traditional wok spatula or use your existing spatula, ensure it’s robust enough to withstand high heat.
How to Make Easy Pad Thai
Ingredients
- 4 ounces uncooked thick rice noodles
- 2 teaspoons canola oil
- 1/2 pound pork tenderloin, cut into thin strips
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 3 cups coleslaw mix
- 4 green onions, thinly sliced
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped salted peanuts
- Chopped fresh cilantro leaves, lime wedges, and fresh bean sprouts for garnish
Yield: 4 servings
Instructions
Step 1: Cook the noodles
Begin by preparing the noodles as per package instructions. Carefully avoid breaking them as you place them in a large bowl, and ensure you use boiling water to rehydrate them. When they’re tender but still slightly al dente, drain and rinse with cold water to stop the cooking process.
Editor’s Tip: If you’re not using the noodles right away, sprinkle them with a little sesame oil to keep them from clumping together.
Step 2: Stir-fry the vegetables
Let’s get cooking! Heat the oil in a large nonstick skillet or wok over high heat. Add the pork and stir-fry until lightly browned, then remove and set aside. Without cleaning the pan, toss in the shallots and garlic, cooking until fragrant and tender—this should take about a minute. Next, make a well in the middle for the egg, stirring for 1-2 minutes until completely cooked through.
Step 3: Add the sauce and finish the dish
The dish is almost ready! Add the coleslaw mix and green onions along with the vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice, and peanuts. Stir-fry everything for about a minute until bubbling and the coleslaw has wilted. Reintroduce the cooked pork and heat through. Finally, toss in the noodles and briefly cook them to meld the flavors beautifully.
Divide the stir-fry into bowls and garnish with cilantro, additional peanuts, lime wedges, and fresh bean sprouts.
How to Make This Recipe Your Own
Pad Thai is wonderfully versatile! Instead of pork tenderloin, you could try shrimp, pressed tofu, or chicken. You’re welcome to skip the protein altogether for a vegetarian version that’s just as delightful. Consider adding sugar snap peas, zucchini, mushrooms, bell peppers, or any other veggies you fancy!
If you want to adjust the sauce, sweeten it with a bit of hoisin or brown sugar, or kick up the heat by increasing the chili garlic sauce or adding red pepper flakes. The possibilities are endless—have fun with it!
Nutrition Details
This quick Pad Thai is quite nutritious! Each serving, approximately 1-1/4 cups, contains 361 calories, with 8 grams of fat (2 grams saturated), 78 milligrams of cholesterol, 53 carbohydrates (23 grams sugar, 2 grams fiber), and 19 grams of protein. Do note, it does contain a fair amount of sodium—1669 milligrams, nearly 70% of the suggested daily limit. If you’re aiming to reduce sodium, you might consider halving the fish sauce and soy sauce quantities.
For a lighter version, substitute zucchini noodles for rice noodles. While you may sacrifice some chewiness, the dish will still taste fantastic. You could also reduce the sugar, but be sure to cut back on the vinegar as well to maintain flavor balance.
Storage Tips
Cooked Pad Thai keeps well in the refrigerator for around three days, though it may not be the best leftover choice. The noodles tend to absorb liquid over time, resulting in a mushy dish. If you’d like to make extra for later, we recommend storing the noodles separately. Instead of mixing them in during the final step, coat them lightly in sesame oil and store them in an airtight container. The next day, warm the stir-fry and add the noodles for a quick reheat!
What to Serve with Pad Thai
Pad Thai is delicious on its own, but feel free to complement it with some sides! Try pairing it with vegetable dishes like Asian-style green beans or Thai asparagus, kale, and mushrooms. You could also brighten your meal with a refreshing fruit salad or a cool cucumber side dish.
If you enjoyed this recipe, check out our chicken yakisoba recipe next! Craving takeout? Discover how to whip up amazing Thai-inspired recipes including Pad Thai and pork satay right in your kitchen.
