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A serving bowl of homemade Pad Thai garnished with cilantro, crushed peanuts, bean sprouts, and lime wedges, ready to eat.

Pad Thai

Authentic, restaurant-style Pad Thai with chewy rice noodles, bold sweet‑sour‑salty sauce, and that signature “wok hei” smoky flavor — ready in just 15 minutes of cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 approximate
Course: Dinner, Main
Cuisine: Asian, Thai
Calories: 417
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz Rice noodles - Soaked until pliable
  • 2 cups Bean sprouts - Freshfor crunch
  • 4–6 stalks Green onions - Sliced
  • 3 cloves Garlic - Minced
  • 1 small Shallot - Thinly sliced
  • 2–3 Eggs - Large
  • ¼ cup Tamarind paste - For tanginess
  • 3 tablespoon Fish sauce - Umami saltiness
  • 2 tablespoon Palm sugar - Sweet balance
  • 1 tablespoon Rice vinegar - Slight acidity
  • 1 tablespoon Soy sauce - Enhances flavor / vegetarian option
  • Protein shrimp, chicken, tofu - Optional
  • ¼ cup Roasted peanuts - Crushed garnishing
  • 1 wedge per serving Lime wedges - Fresh garnish
  • Cilantro chili flakes - Optional garnishes

Equipment

  • 1 Large wok/skillet (Needed for high‑heat stir‑fry)
  • 2 Spatulas (For tossing noodles and ingredients)
  • Multiple Small prep bowls (For mise en place organization)
  • 1 Sharp knife (For chopping vegetables & protein)

Method
 

  1. Soak rice noodles in warm water until soft but slightly firm; drain and set aside.
    A rustic wooden board with ingredients for Pad Thai including tofu cubes, shrimp, bean sprouts, peanuts, lime wedges, chili flakes, and fresh cilantro.
  2. In a bowl, whisk together tamarind paste, fish sauce, palm sugar, vinegar, and soy sauce.
    A stovetop wok with rice noodles beginning to cook, surrounded by bowls of broccoli, scallions, sauces, and seasonings, ready for stir-frying.
  3. In a hot wok, stir-fry your protein (shrimp, chicken, or tofu) until fully cooked, then remove.
    A close-up of fresh lime wedges, crushed peanuts, and herbs being drizzled with sauce, capturing the finishing flavors of Pad Thai.
  4. Add eggs, scramble briefly, then add noodles and sauce. Toss for 2–3 minutes until evenly coated.
    A wok of Pad Thai noodles being stir-fried with vegetables, eggs, and sauce, lifted with chopsticks.
  5. Add bean sprouts, green onions, and cooked protein. Toss briefly, then garnish and serve with lime.
    A serving bowl of homemade Pad Thai garnished with cilantro, crushed peanuts, bean sprouts, and lime wedges, ready to eat.

Nutrition

Serving: 350gCalories: 417kcalCarbohydrates: 55gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 720mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 800IUVitamin C: 14mgCalcium: 70mgIron: 7mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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