Do you need a quick Asian noodle fix? This Easy Pad Thai uses simple ingredients but delivers bold and authentic flavors. It is guaranteed to be delicious, tasty and fast. If you love easy Asian noodles, also try Ground Pork Chow Mein.
This recipe was originally published on January 2019, and now republished with new photos and updated recipe. If in case you want the old recipe, shoot me an email and I will send it to you.
As a certified Pad Thai fan, I am so delighted to share this recipe. This can be an easy lunch or dinner, when you are craving an Asian noodle vibe. Plus, I know how we all love easy cooking and re-creating a restaurant favorite such as Pad Thai at home is such a joy.
There is nothing like Pad Thai: the sweet, sour, salty and spicy flavor that tickles the palate, with variations of meat and vegetables in it.
If love it, you are in for a real treat. It is not complicated to make, and with simple ingredients and simple stir fry, you can have this at home anytime you want.
Tamarind Paste
- Tamarind paste gives that distinct flavor to a Pad Thai recipe. The sour and sweet component, and fresh note that it gives the dish is simply incomparable.
- Tamarind paste can be tricky to find, or pricey. But one thing that is almost always available is the tamarind pulp that are compacted into blocks. You can use this to make tamarind paste.
- Since the pulp can have twigs and seeds in it, mix 4 tbsp of the pulp and 4 tbsp of boiling water in a bowl. Stir until a chunky paste is formed.
- Push this mixture against a fine mesh strainer using the back of the spoon. The paste that comes out of the other side of the strainer is your tamarind paste.
Let’s Make Pad Thai!
Cook the Noodles. Cook your rice noodles according to package directions. I am using flat, large rice noodles from Delicious Kitchen. Sometimes you ay find Pad Thai Noodles at the grocery. If not, just go for rice noodles that are flat, thick and translucent.
Make the Sauce. Whisk the sauce ingredients until smooth. The fish sauce adds salty and sharp note while the soy sauce gives that savory, salty flavor. The brown sugar imparts a subtle sweetness.
Cook the Shrimp. Shrimp cooks fast. Heat vegetable oil over medium high heat in wok or large sauté pan. Add the shrimps.
Once they change color, transfer them to a plate and set aside.
Make the Stir Fry. Sauté the garlic and onion, followed by the bell pepper and red pepper flakes. Push the veggies to the side and pour the beaten eggs.
Once set, break the eggs into bite size pieces. Then, add the shrimps, the noodles, bean sprouts and the sauce. Toss everything to fully distribute the sauce. Add the chives.
To serve, squeeze lime juice and top with chopped peanuts. So, so good!
Recipe Tips and Variations
- If you cannot find Pad Thai noodles (as mostly they are not labelled as such) go for thick and flat rice noodles that are white and translucent.
- If you cannot find tamarind paste, look for seedless tamarind (blocks) and see the notes in the post above on how to make tamarind paste ( it’s easy).
- To add chicken instead of shrimps, cook the chicken fully after sautéing the garlic and onion.
- To add tofu, cook it beforehand like the shrimps.
- You can use green onions instead of chives.
More Easy Meals for You:
- 5 Ingredient Lemon BBQ Chicken
- Soy Mustard Chicken
- Rosemary Chicken with Garlic
- Filipino Pancit Canton with Sardines
- Burger Steak with Mushroom Gravy
- Cheddar Cheese Chicken Fettucine Alfredo
- Tuna Pasta
Easy Pad Thai
Ingredients
- 8 oz large, flat rice noodles (or look for pad Thai noodles) see photo in the post
Easy Pad Thai Sauce
- ¼ cup coconut milk
- 3 tbsp soy sauce
- 3 tbsp tamarind paste see notes for making tamarind paste from a block of tamarind pulp
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 1 tbsp hot sauce
For the Stir Fry
- 3 tbsp canola oil
- ¾ lb medium or large shrimp 16 or 31 count, peeled
- 4 cloves garlic minced
- 1 small onion chopped thinly
- 1 small bell pepper sliced into strips
- 1 tsp red pepper flakes
- 1 cup bean sprouts fresh
- 2 large eggs lightly beaten
- ¼ cup chives cut to 2 inch length
For Garnish
- ½ cup chopped peanuts
- 1 lime cut into wedges
Instructions
- Cook your rice noodles according to package directions. Mine says to simmer in lightly boiling water for 4 minutes. Whatever your brand is, make sure to remove the noodles from the hot water once it is done to avoid overcooking. I like to cook it a few minutes shorter, because they are going to cook a bit more in the stir fry.
- Make the sauce. In a medium bowl, combine coconut milk, soy sauce, fish sauce, tamarind paste, hot sauce and brown sugar. Whisk together until the mixture turns into a smooth sauce.
- Heat oil in a large sauté pan or wok over medium heat. Cook the shrimp just until they start to change color. This will take less than a minute. Remove the shrimp from the pan and set aside.
- Add the garlic and onion and cook until softened and aromatic. Add the bell pepper and the red pepper flakes. Cook for 1-2 minutes. With your spatula, push the vegetables to the side and pour the beaten eggs to the the empty space. Cook the eggs until set, then break it apart into bite size pieces.
- Add the cooked shrimps, the noodles, bean sprouts and the sauce. Toss everything gently until the sauce is distributed. Add the chives, and toss briefly. Turn off heat,
- Serve Pad Thai with a drizzle of lime juice. Top with chopped peanuts.
Notes
- You can add diced chicken breast. After sautéing the garlic and onion, add your chicken cook until done. Then continue with the recipe.
- If you would like tofu, I would cook in first like the shrimp.
- Tamarind paste can be hard to find or pricey. You can use tamarind pulp that are compacted into blocks (found mine at Walmart). To make a tamarind paste, measure 4 tbsp. of hot water and 4 tbsp. of the tamarind pulp. Stir them in a bowl until the liquid is all absorbed. Push the mixture through a fine strainer using the back of a spoon. Scrape the paste that comes out of the other side of the strainer. This is your tamarind paste.
Jaclyn Blazanovic says
Hi Sanna
Going to make your pad Thai and along with your cream cheese garlic buns. Very excited!!
I am from Manitoba also and addicted to baking.
Thank your for the great recipes..
Jaclyn
sanna says
Hi Jaclyn! Thank you and I hope you enjoy the recipes. Also, enjoy the nicer Manitoba weather. Warmer days are soon upon us
Gret says
I have now made this recipe at least 5 times and it never fails to satisfy- it’s so flavorful. Thanks for making this dish so easy to make!
sanna says
Hi Gret! I am so happy you loved it!