Pad Thai
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Pad Thai
This pad thai brings the sweet, sour, and savory balance of the Thai classic to your home kitchen in about 30 minutes. Soaked rice noodles get tossed in a quick tamarind sauce with shrimp, egg, bean sprouts, and crushed peanuts. The key is having everything prepped and within reach before the pan gets hot, since the stir-fry moves fast. Finish each plate with lime and extra peanuts.
Ingredients
- 8 ounces flat rice noodles
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 2 cups bean sprouts
- 4 green onions, cut into 1-inch pieces
- 1/2 cup chopped roasted peanuts
- Lime wedges for serving
Directions
- Soak the rice noodles in warm water for 20 minutes until pliable, then drain.
- Whisk the tamarind paste, fish sauce, and brown sugar in a small bowl to make the sauce.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the shrimp and cook until pink, about 2 minutes, then transfer to a plate.
- Add the remaining oil and the garlic to the pan. Push it to one side, pour in the beaten eggs, and scramble until just set.
- Add the drained noodles and the sauce. Toss constantly until the noodles soften and absorb the sauce, about 2 minutes.
- Return the shrimp to the pan with the bean sprouts and green onions. Toss for 1 minute until heated through.
- Serve topped with crushed peanuts and lime wedges.
Tips and variations
- Soak the noodles, do not boil them. Boiling turns them mushy once they hit the hot pan.
- Have every ingredient prepped and beside the stove. Pad thai cooks fast and there is no time to chop mid-stir-fry.
- Tamarind paste gives the signature tang. If you cannot find it, stir a little lime juice and extra brown sugar into the sauce.
- A pair of chopsticks makes tossing the noodles easy and keeps them from clumping in the pan.
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Common questions
- What noodles are used in pad thai
- Flat rice noodles, usually labeled rice stick noodles. Soak them in warm water until pliable rather than boiling them.
- Can I make pad thai vegetarian
- Yes. Swap the shrimp for tofu and use a vegan fish sauce or soy sauce in place of the fish sauce.
- Where do I find tamarind paste
- Look in the international aisle of most grocery stores or an Asian market. In a pinch, mix lime juice with extra brown sugar for a similar tang.
- Why are my noodles sticky
- Sticky noodles usually mean they soaked too long or the pan was not hot enough. Drain them while still firm and cook over high heat.
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