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Easy Homemade Pad Thai with Shrimp, Tofu, and Fresh Vegetables Recipe

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★★★★★

4.8 from 97 reviews

This authentic Pad Thai recipe features tender flat rice noodles stir-fried with your choice of shrimp, chicken, or tofu, combined with fresh vegetables and a tangy, slightly sweet sauce made from fish sauce, soy sauce, brown sugar, and lime. Garnished with crunchy peanuts and fresh cilantro, this quick and flavorful dish is perfect for an easy weeknight dinner or impressing guests with classic Thai cuisine at home.

Ingredients

Scale

Noodles and Protein

  • 8 ounces flat rice noodles
  • 3 tablespoons oil (vegetable or peanut oil preferred)
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
  • 2 eggs

Vegetables and Garnishes

  • 3 cloves garlic, minced
  • 1 cup fresh bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • ½ cup dry roasted peanuts
  • 2 limes, cut into wedges
  • ½ cup fresh cilantro, chopped

Pad Thai Sauce

  • 3 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 5 tablespoons light brown sugar
  • 2 tablespoons rice vinegar or tamarind paste
  • 1 tablespoon Sriracha hot sauce, or more to taste
  • 2 tablespoons creamy peanut butter (optional)

Instructions

  1. Prepare the Noodles: Soak the flat rice noodles in warm water for about 20-30 minutes until they are soft but still slightly firm to the bite. Drain and set aside.
  2. Make the Pad Thai Sauce: In a small bowl, whisk together fish sauce, low-sodium soy sauce, light brown sugar, rice vinegar (or tamarind paste), Sriracha, and optional creamy peanut butter until smooth. Set aside.
  3. Cook the Protein: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add your choice of shrimp, chicken, or tofu and stir-fry until fully cooked—shrimp should be pink and opaque, chicken cooked through, or tofu golden on all sides. Remove from skillet and set aside.
  4. Scramble the Eggs: Add remaining 1 tablespoon of oil to the skillet. Crack in the eggs and scramble gently until just set. Push the eggs to one side of the pan.
  5. Combine Noodles and Sauce: Add the drained noodles to the skillet with the eggs. Pour the prepared Pad Thai sauce over the noodles and toss gently to coat everything evenly. Stir-fry for 2-3 minutes so the noodles absorb the sauce and become tender.
  6. Add Vegetables and Protein Back In: Return the cooked shrimp, chicken, or tofu to the skillet along with the red bell pepper, bean sprouts, and chopped green onions. Toss everything together and cook for another 1-2 minutes until the vegetables are just tender but still crisp.
  7. Serve and Garnish: Remove from heat and plate the Pad Thai. Sprinkle generously with dry roasted peanuts and fresh cilantro. Serve with lime wedges on the side for squeezing over the top just before eating.

Notes

  • Soaking rice noodles rather than boiling them prevents overcooking and mushiness.
  • Sriracha heat level can be adjusted to taste or omitted for a milder dish.
  • Creamy peanut butter adds richness but can be left out for a more traditional Pad Thai flavor.
  • Use tamarind paste instead of rice vinegar for a more authentic tangy flavor if available.
  • For vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.

Keywords: Pad Thai, Thai noodles, shrimp stir-fry, chicken Pad Thai, tofu Pad Thai, homemade Pad Thai sauce, easy Thai recipe

Find it online: https://mjrecipe.com/easy-homemade-pad-thai-with-shrimp-tofu-and-fresh-vegetables-recipe/