Pad Thai is one of my absolute favourite dishes. Whenever I go to a Thai restaurant, 9 out of 10 times, I’ll order the Pad Thai. What can I say? I am a creature of habit, and when I really like something, I order it whenever I can!
What many people do not realize is that Pad Thai is not an overly complicated dish to recreate in their own kitchens! It’s actually super easy!
My recipe sometimes changes a bit, depending on my mood or on what ingredients I have on hand. Sometimes I make my Pad Thai with chicken, and sometimes with tofu or shrimp. Some days, I make it with chicken, tofu, AND shrimp!
- 16 oz Pad Thai noodles (rice noodles/glass noodles)
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice (juice from about 1 medium lime)
- 3 tablespoons brown sugar
- 3 teaspoons fish sauce
- 3 tablespoons peanut butter
- ½ teaspoon red pepper flakes
- 4 green onions, sliced
- ¼ bunch fresh cilantro, leaves only, roughly chopped
- ¼ cup chopped, roasted unsalted peanuts
- handful of sprouts for garnish (optional)
- 2 chicken breasts, sliced thinly and stir-fried
- 1 package firm tofu, diced, and pan-seared
- shrimp (however many you wish), cleaned, deveined, and stir-fried
- OR ALL OF THE ABOVE.
- When using rice noodles/glass noodles, put noodles in a large pot or bowl and pour boiling water over them, and let soak. If you don't let the rice noodles soak, and just boil them straight, they will get clumpy because they are so starchy. After they have soaked, drain them and set aside. If you cannot find the right kind of noodles, you may use fettuccine noodles or the gluten-free rice fettuccine noodles. If using fettuccine noodles. bring a large pot of water to a boil. Add the noodles and cook for 10 minutes or until tender. Drain the noodles and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
- Whisk the eggs lightly with a fork. Pour them into wok or pan and cook just until they are lightly scrambled. Remove the skillet from the heat and set aside.
- In a small bowl, stir together the peanut butter, soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs and other additions (chicken, tofu, or shrimp...or all of those). Add the noodles and toss to coat in the sauce.
- To garnish, sprinkle the green onions, cilantro, and peanuts over the noodles. Sprouts are optional. Easy peasy! Serve and enjoy!
You can also add a wedge or two of lime when you plate your dish!
I don’t add any salt, because the soy and fish sauce are both salty enough.
I love this Pad Thai dish with some sweet yet tart Thai Mango Salad!
This is a family favourite in this house. Pad Thai seems to be everyone’s favourite Thai dish! If you make this, let me know in the comments how it turns out! Mmm! Pad Thai!