Easy Pad Thai Recipe with Chicken or Shrimp (Better Than Takeout!)
This easy pad thai recipe is ready in 35 minutes with everyday ingredients. Choose chicken or shrimp for a sweet, savory, better-than-takeout noodle dinner the whole family loves!
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.
Instructions
- 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.
Notes
- Noodles: Don't overcook — pull them just before al dente since they'll continue cooking in the pan. Rinse with cold water immediately and toss with a drop of oil to prevent sticking.
- High heat is key: Pad thai needs high heat to get that slightly charred, restaurant-style flavor. Don't crowd the pan or it'll steam instead of sear.
- Prep everything first: This dish moves fast once it starts — have all your ingredients measured, chopped, and ready before you turn on the heat.
- Eggs: Push the vegetables to the side and scramble the eggs in the center of the pan before combining — this gives them the right texture.
- Peanuts: Don't skip these — they add essential crunch and flavor. Chop them coarsely for the best texture.
- Fish sauce: Use it if you have it — it's what gives pad thai its authentic depth. Most grocery stores carry it in the Asian foods aisle.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the noodles.