Classic Pad Thai Noodles
A Quick and Easy Thai-Inspired Stir-Fry with Everyday Heat Option
This quick-cooking Pad Thai recipe brings the vibrant flavors of Thailand right to your kitchen in under 30 minutes. It features chewy rice noodles tossed with shrimp, crunchy peanuts, and a savory, sweet, and tangy sauce that’s perfect for a weeknight meal. The secret to a good Pad Thai is balancing the essential flavors—sweet, sour, and savory—which we achieve with a simple blend of fish sauce, tamarind, and brown sugar.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
8 oz (225 g) flat rice noodles (Pad Thai noodles)
2 tbsp (30 ml) vegetable oil, divided
8 oz (225 g) raw shrimp, peeled and deveined
2 cloves garlic, minced
1 large egg
1/2 cup (120 ml) Pad Thai sauce (see instructions for components)
1 cup (115 g) bean sprouts
1/4 cup (25 g) chopped scallions (green onions)
1/4 cup (30 g) chopped roasted peanuts, for garnish
1 lime, cut into wedges, for serving
For the Pad Thai Sauce:
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) tamarind paste
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) water
Heat It Up with Eleven Eleven Sauce: For a delicious, spicy twist on the classic, finish your Pad Thai with a drizzle of Blazing Citrus Medium. Its everyday heat and bright citrus notes integrate seamlessly into the sauce, adding a complex layer of flavor without overpowering the dish. Stir in 1 to 2 tablespoons (15-30 ml) right before serving.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1.Prepare Noodles: Soak the rice noodles in hot water for 5-8 minutes until softened but still firm (al dente). Drain immediately and set aside. In a small bowl, whisk together the Pad Thai sauce ingredients (fish sauce, tamarind paste, brown sugar, and water).
2. Sauté Aromatics and Shrimp: Heat 1 tablespoon (15 ml) of oil in a black cast iron skillet or wok over medium-high heat. Add the shrimp and garlic; stir-fry for 2-3 minutes until the shrimp are pink and cooked through. Remove the shrimp and set aside, leaving the oil in the skillet.
3. Cook Egg and Combine: Add the remaining 1 tablespoon (15 ml) of oil to the skillet. Crack the egg directly into the pan and scramble quickly for about 30 seconds until just set.
4. Toss the Pad Thai: Add the drained noodles and the prepared Pad Thai sauce to the skillet. Toss everything together vigorously for 1-2 minutes until the noodles are evenly coated and heated through.
5. Finish and Serve: Return the shrimp to the skillet. Stir in the bean sprouts and most of the scallions. Toss for another 30 seconds. Serve immediately, garnished with chopped peanuts and a fresh lime wedge.
Tips & Variations
Protein Swap: Replace shrimp with 8 oz (225 g) of sliced chicken breast or firm tofu, cut into cubes. Cook the protein completely before adding the noodles.
Vegetable Boost: For extra fiber and crunch, add 1/2 cup (75 g) of shredded carrot or sliced bell peppers along with the bean sprouts in the final step.
Regional Swap (Thai-inspired): For a spicier, more authentic flavor profile, incorporate a small pinch of dried chili flakes into the sauce mixture.
Other Users Suggest
Replacing: Tamarind Paste. Suggested Swap: 1 tbsp (15 ml) fresh lime juice and 1 tsp (5 ml) rice vinegar. Why:This substitution gives a similar necessary acidity when tamarind is hard to find, though the flavor will be less complex.
Replacing: Shrimp. Suggested Swap: 1 cup (150 g) pre-cooked, cubed chicken (added at the end). Why: Saves time and simplifies the cooking process.
Storage, Reheat & Freeze
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat gently in a skillet over medium heat, adding a splash of water or oil to prevent the noodles from drying out and sticking.
Freeze: Pad Thai does not freeze well, as the rice noodles become mushy upon thawing.
Nutrition Facts (per serving)
Calories: 410 Protein: 30g Carbs: 48g Fat: 10g
