Easy Pad Thai (Chicken, Tofu or Shrimp) Recipe
An easy, 30-minute recipe for Pad Thai made with rice noodles, your choice of chicken, shrimp or tofu, scrambled eggs, and an incredible 'not too sweet' Pad Thai Sauce.
How to Make the Best Easy Pad Thai (Chicken, Tofu or Shrimp)
Pad Thai is one of the most beloved Thai dishes around the world, and for good reason. This easy Pad Thai recipe brings the authentic flavors of Thailand right to your kitchen in just 30 minutes. The beauty of this dish lies in its versatility—you can make it with chicken, shrimp, or tofu, making it perfect for any dietary preference.
The secret to great Pad Thai is the sauce. Unlike many restaurant versions that can be cloyingly sweet, this recipe strikes the perfect balance between sweet, sour, salty, and savory. The combination of fish sauce, brown sugar, rice wine vinegar, and soy sauce creates that unmistakable Pad Thai flavor that keeps you coming back for more.
Don’t skip the finishing touches—the fresh bean sprouts add a delightful crunch, the lime juice brightens everything up, and the roasted peanuts provide that essential nutty flavor. Serve it hot from the wok with all the garnishes on the side so everyone can customize their bowl to their liking.
Easy Pad Thai (Chicken, Tofu or Shrimp)
An easy, 30-minute recipe for Pad Thai made with rice noodles, your choice of chicken, shrimp or tofu, scrambled eggs, and an incredible 'not too sweet' Pad Thai Sauce.
Ingredients
Noodles & Protein
Aromatics & Eggs
Pad Thai Sauce
Toppings & Garnish
Instructions
Prepare the Ingredients
- Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally so they don't stick together, until al dente. Drain and rinse with cold water to stop cooking. They should be bendy and pliable.
- Whisk the two eggs in a bowl with a fork and add a generous 3-finger pinch of salt. Set aside.
- In a small bowl, whisk together fish sauce, rice vinegar, brown sugar, and soy sauce to make the Pad Thai sauce. Set aside.
- Slice chicken into very thin strips and season with salt and pepper. For tofu, blot with paper towels, cut into 3/4-inch cubes, and season with salt and pepper. For shrimp, simply season with salt and pepper.
Cook the Pad Thai
- Heat 1 tablespoon oil in a large saucepan or wok over medium-high heat. Sear the seasoned chicken, shrimp, or tofu until cooked through. Set aside.
- Heat a little more oil in the wok over medium heat. Add shallot and garlic and stir fry for 2-3 minutes. Scoot to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, then move them to the side.
- Add more oil and the noodles, stir frying for 2-3 minutes until noodles are soft, pliable, and even a little crispy.
- Turn the hood on. Pour in the Pad Thai sauce and stir everything together. Cook for 1-2 minutes, then add the cooked protein and stir fry for a few more minutes. When you start to smell the sugar caramelizing, you're there! Squeeze with a little lime juice and turn off the heat.
Finish & Serve
- Adjust salt, lime, heat, and sweetness to your liking. Add more soy sauce for depth, lime juice for brightness, chili flakes for heat, or a pinch of sugar for sweetness.
- Toss in bean sprouts and roasted peanuts. Sprinkle with chili flakes and scallions. Give one more toss and serve immediately.
- Garnish with more bean sprouts, fresh scallions, cilantro or Thai basil, chili flakes, lime wedges, and crushed roasted peanuts.
Notes
- For vegan Pad Thai, use tofu and vegan fish sauce, and omit the eggs.
- Do not substitute white vinegar for rice wine vinegar—it will be too sour.
- Shallots work much better than onion in this recipe for authentic flavor.
- For extra crispy tofu, dredge the cubes in a little cornstarch before frying.
