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This Pad Thai brings the vibrant flavors of Bangkok’s street food scene straight to your kitchen with tender rice noodles, succulent shrimp, crispy tofu, and the perfect balance of sweet, sour, and savory in every bite. Skip the takeout and master this iconic Thai dish in just 30 minutes with authentic ingredients and restaurant-quality results.
Pad Thai
Authentic Thai street food classic with tender rice noodles, shrimp, tofu, and crunchy peanuts in a sweet-savory tamarind sauce. Better than takeout and ready in 30 minutes.
Ingredients
Noodles and Protein
- 8 oz flat rice noodles pad Thai noodles
- 1 lb large shrimp peeled and deveined
- 8 oz firm tofu pressed and cubed
- 3 tbsp vegetable oil divided
Pad Thai Sauce
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sriracha or to taste
Vegetables and Aromatics
- 3 cloves garlic minced
- 2 large eggs beaten
- 3 cups bean sprouts divided
- 4 green onions cut into 2-inch pieces
- 1 cup carrots julienned
Garnishes
- 1/2 cup roasted peanuts crushed
- fresh cilantro chopped
- lime wedges for serving
- 1 tsp red pepper flakes optional
Instructions
- Soak rice noodles in warm water for 20-30 minutes until softened but still firm. Drain and set aside. If using dried noodles, follow package instructions.
- In a mixing bowl, whisk together all pad Thai sauce ingredients: tamarind paste, fish sauce, brown sugar, rice vinegar, soy sauce, and sriracha. Set aside.
- Heat 1 tablespoon oil in grill or cast iron skillet over high heat. Add tofu cubes and cook for 3-4 minutes using tongs until golden on all sides. Transfer to a plate.
- Add another tablespoon of oil and cook shrimp for 2 minutes per side until pink and opaque. Transfer to the plate with tofu.
- Add remaining oil to skillet with minced garlic. Cook for 30 seconds on cutting board until fragrant, stirring constantly with a wooden spoon.
- Push garlic to one side and pour beaten eggs into the empty space. Scramble for 1-2 minutes until just set, then mix with garlic.
- Add drained noodles to the skillet and pour pad Thai sauce over them. Toss with tongs for 2-3 minutes until noodles are coated and tender.
- Add tofu, shrimp, 2 cups bean sprouts, green onions, and julienned carrots. Toss everything together for 2 minutes until heated through and well combined.
- Remove from heat. Serve immediately garnished with crushed peanuts, remaining fresh bean sprouts, cilantro, lime wedges, and red pepper flakes if desired.
Notes
Tamarind paste is essential for authentic pad Thai flavor – find it at Asian markets or online. If unavailable, substitute with equal parts lime juice and brown sugar. Don’t skip soaking the noodles or they’ll be too hard. The key to great pad Thai is high heat and quick cooking – have everything prepped before you start. You can substitute chicken or just use tofu for vegetarian version. Fresh bean sprouts add crucial crunch – add half during cooking and half as garnish. Dried shrimp and preserved radish are traditional additions if you want extra authenticity. This dish is best served immediately while noodles are at perfect texture.
ALLERGEN INFORMATION: Contains shellfish (shrimp), fish (fish sauce), soy (tofu, soy sauce), eggs, and peanuts. This recipe is gluten-free if using gluten-free soy sauce. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 580kcalCarbohydrates: 68gProtein: 32gFat: 20gSaturated Fat: 3gCholesterol: 235mgSodium: 1180mgFiber: 4gSugar: 14g
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