If you crave a simple, satisfying homemade version of Pad Thai, this recipe delivers with everyday grocery store ingredients. Whether you prefer chicken or shrimp, this dish is packed with flavor and texture, making it a reliable favorite for busy weeknights.

• Cuisine: Thai
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy: Ready in just 35 minutes.
• Customizable proteins: Use chicken or shrimp based on your preference.
• Full of flavor: A balanced sauce with lime, soy, and fish sauce.
• Accessible ingredients: Everything you need is at your local store.

Ingredients

• 10 oz Thai rice noodles: Forms the base of the dish, providing a tender, chewy texture.
• 1 lb boneless skinless chicken breasts, or 1 lb extra large shrimp, (peeled and deveined): Choose your preferred protein; chicken for heartiness, shrimp for a lighter option.
• 2 Tbsp vegetable oil: Used for sautéing and adds a neutral frying base.
• 1/4 cup packed dark-brown sugar: Balances the savory elements with sweetness.
• 1/4 cup soy sauce: Adds umami and depth to the sauce.
• 2 Tbsp rice vinegar: Provides acidity to balance the dish.
• 1 Tbsp lime juice: Offers a fresh, tangy flavor.
• 1 Tbsp fish sauce: Essential for authentic Thai flavor; soy sauce can substitute if needed.
• 1 red bell pepper, sliced into thin strips and strips halved: Adds sweetness and color.
• 1 1/2 cups matchstick carrots: Adds crunch and a touch of sweetness.
• 2 cloves garlic, minced: Infuses the dish with aromatic flavor.
• 5 green onions, whites minced, greens sliced into 1-inch pieces: Provides an oniony kick and color contrast.
• 2 cups bean sprouts: Adds crunch and freshness.
• 3 large eggs: Adds richness and texture to the recipe.
• 1/2 cup unsalted peanuts, chopped: Adds a nutty crunch.
• 1/3 cup cilantro, chopped: Freshens the dish with herbaceous notes.
• Red pepper flakes and sesame seeds (optional): For additional heat and texture.

How to Make It

Step 1: Prepare the Noodles and Sauce

Cook the rice noodles according to package instructions until tender. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce to create a balanced savory-sweet sauce. Set it aside for when you combine everything later.

Step 2: Cook the Protein

In a wok or a large sauté pan over medium-high heat, warm the vegetable oil. Add chicken pieces and cook them until no longer pink, about 6 minutes. If using shrimp, sauté for about 1 1/2 minutes on each side until they turn opaque. Transfer the cooked protein to a plate, but keep the flavorful oil in the pan for the vegetables.

Step 3: Sauté the Vegetables

Add the red bell pepper and carrots to the same pan, sautéing for 1 to 2 minutes to retain some crispness. Incorporate the garlic, green onions, and bean sprouts, cooking for another minute until they are just tender and fragrant.

Step 4: Cook the Eggs and Combine

Push the sautéed vegetables aside, crack the eggs into the center of the pan, and scramble them until fully set. Add the earlier-cooked protein, the ready noodles, and your pre-mixed sauce. Toss everything together, ensuring thorough coating, and cook for 1 to 2 minutes to meld the flavors.

Step 5: Garnish and Serve

Serve the Pad Thai hot, garnished with chopped cilantro, peanuts for texture, and optional red pepper flakes and sesame seeds for a spice and flavor boost.

Recipe FAQs

Can I use tofu instead of chicken or shrimp?

Yes, tofu is a great vegetarian option. Ensure it’s well pressed to remove excess moisture and browns nicely when cooked.

Is there a substitute for fish sauce?

If you don’t have fish sauce, soy sauce or a mix of soy sauce and a bit of Worcestershire sauce can provide similar umami depth.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain texture.