Easy Pad Thai
Toss rice noodles with chicken, eggs, bean sprouts, and a tangy tamarind sauce for a home-style pad Thai finished with peanuts and lime.
- Prep time
- 20 min
- Cook time
- 20 min
- Total time
- 1 hr
- Servings
- 4
Pad Thai moves quickly once the skillet is hot, so prepare the sauce and toppings before cooking. Use rice noodles labeled for stir-frying and soak them until flexible but still firm. Tamarind paste varies in strength; this recipe uses ordinary unsweetened paste rather than a concentrated extract. Divide the stir-frying into two batches for easier tossing.
Have everything ready before the noodles reach the pan
Rice noodles vary in thickness and preparation instructions. Follow the package and recipe together, checking the noodles before they become too soft. They still need to be tossed with the other ingredients, and over-softened noodles can break during that final step.
Measure the sauce and prepare the garnishes before you turn on the heat. Keep the pan load manageable so the ingredients can toss instead of steam in a crowded pile. The serving toppings add contrast, but check allergy needs before offering peanuts or other optional ingredients.
Troubleshooting this recipe
Why are my pad Thai noodles clumping?
They may have softened too far, sat too long after draining, or gone into an overcrowded pan. Prepare them close to cooking time and follow the specific soaking or cooking instructions for your noodles.
Can I replace every sauce ingredient with soy sauce?
That would change the balance of salty, sour, and sweet flavors. Use the listed substitutions if needed; soy sauce alone is not an equivalent replacement for the complete sauce.
Easy Pad Thai
Serves 4 · Prep 20 min · Cook 20 min · Rest 20 min · Total 1 hr
Ingredients
Step-by-step instructions
- Soak noodles in warm water for about 20 minutes, or as directed on the package. Drain. Mix tamarind, fish sauce, sugar, and measured water.
- Heat 1 tablespoon oil in a broad skillet. Cook chicken for 5 to 7 minutes, until 165°F (74°C); transfer to a plate.
- For each of two batches, heat 1 tablespoon oil. Add half the garlic; stir 30 seconds. Add half the eggs and scramble until set.
- Add half the noodles, sauce, chicken, sprouts, and scallions. Toss 3 to 4 minutes, until noodles are tender and sprouts are cooked. Repeat.
- Top with peanuts and serve with lime wedges.
A few kitchen notes
- Add a splash of water if the noodles remain firm.
Ingredient substitutions
- Replace chicken with cubed firm tofu for a different protein.
Storage & reheating
Refrigerate within 2 hours for 2 days. Reheat to 165°F (74°C); noodles will soften.
What to serve with it
Serve with sliced cucumber and extra lime.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Easy Pad Thai ahead?
Refrigerate within 2 hours for 2 days. Reheat to 165°F (74°C); noodles will soften.
What if I can’t find an ingredient?
Replace chicken with cubed firm tofu for a different protein.
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