My Homemade Pad Thai Recipe
This Homemade Pad Thai is a favorite version if we want the delicious Asian noodle with just a few pantry ingredients. Done in about 30 minutes, you will love this tasty, saucy version! If you are looking for more Asian noodles variation, also try Chicken Yaki Udon and the other suggestions mentioned below the post.
In the early days of my blogging I had a very simple Pad Thai recipe that I made just out of a whim. I was craving and I didn’t want anything elaborate so I whip up a very simple, somehow non-authentic Pad Thai recipe using simple ingredients from our pantry.
And my oh my, it was a hit! It has that distinct Pad Thai flavor and it was good! As the blog grew, I didn’t think anyone made that recipe, although we like it very much. So in the recent months, I updated that recipe and turned into this Pad Thai recipe with shrimp and all shenanigans.
After a few days into deleting the original pad Thai recipe and turning it into a more special one, a reader e-mailed asked me for the old recipe! Who would have thought that a simple, almost like a throw-together recipe will be missed!
So today, I apologize for my assumption and I am bringing that recipe back. Here, my friends, is my simple homemade Pad Thai that we so love! It is not in any way an authentic recipe but try it! You will be surprised at the flavor and simplicity of this noodle dish!
Let’s Make My Homemade Pad Thai
First, cook the rice noodles according to package directions. Mine says to cook in boiling water for 3-4 minutes, just until soft and separated.
Do not over cook your noodles. If you are unsure of what noodles to use, check the ingredients photo above. This is the that I use (affiliate).
In a medium bowl, combine coconut milk, peanut butter, red pepper flakes, hot sauce, soy sauce, fish sauce and ketchup. Whisk together until the mixture turns into a smooth sauce.
Heat oil in a wok or wide skillet over medium heat. I like using my wok (affiliate link) because it allows me to toss everything without ingredients flying off the pan. Sauté garlic, ginger and onion until they are softened. Add the sauce and the noodles. Toss the noodles around using tongs to distribute the sauce evenly.
Turn off heat. Top the servings with cilantro, green onions and chopped peanuts, if desired. Drizzle with lime.
Some Pointers
- The hot sauce amount in the sauce is completely up to you. Omit, increase or reduce depending on your preference.
- Note that the noodles will look very saucy at first. It will soak up nicely upon serving.
More Delicious Noodles
Easy Homemade Pad Thai
Ingredients
- 8 oz rice noodles flat and thick ( see ingredient photos in the post)
- 4 cloves garlic minced
- 1 small onion chopped thinly
- 2-3 tbsp cooking oil
For the Easy Pad Thai Sauce
- 1 cup coconut milk
- ⅓ cup peanut butter
- 3 tbsp. soy sauce
- 4 tbsp. tomato ketchup
- 3 tsp fish sauce
- 1 tsp red pepper flakes
- 3-4 dash hot sauce more or less, to your taste
- 1 inch piece ginger minced
- chopped onions, cilantro and peanuts for garnish
Instructions
- In a medium pot, boil enough water that can cover the noodles. Boil the noodles until for 3-4 minutes or until soft and separated. Drain immediately and set aside.
- In a medium bowl, combine coconut milk, peanut butter, red pepper flakes, hot sauce, soy sauce, fish sauce and ketchup. Whisk together until the mixture turns into a smooth sauce.
- Heat oil in a wok or wide skillet over medium heat. Sauté garlic, ginger and onion until they are softened. Add the sauce and the noodles. Toss the noodles around using tongs to distribute the sauce evenly. It will look very saucy at this point but the noodles will soak it up nicely later.
- Turn off heat. Drizzle with lime. Top the servings with cilantro, green onions and chopped peanuts, if desired.
Have you added chicken to the pad Thai, and if so, what did you season the chicken with?
Thank you.
Hello Kristiina! I chop the chicken into 1 inch pieces, add it and cook it after the saute, just seasoned with salt and pepper 🙂
Yummy and simple!