Classic Pad Thai Recipe

Name: Classic Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 oz dried flat rice noodles (pad thai noodles); 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 tbsp lime juice; 1/2 tsp chili flakes; 2 tbsp vegetable oil; 2 cloves garlic, minced; 2 eggs; 4 oz shrimp or chicken, sliced; 1 cup bean sprouts; 2 green onions, sliced; 1/4 cup crushed peanuts; Lime wedges for serving

Thai · Main course · 30 min total

Noodle dishes recipe videos

A beloved Thai street food dish featuring stir-fried rice noodles with a sweet-savory tamarind sauce, crunchy peanuts, and fresh lime.

20
min prep

10
min cook

2
servings

550
kcal/serving

Ingredients

4 oz dried flat rice noodles (pad thai noodles)
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1/2 tsp chili flakes
2 tbsp vegetable oil
2 cloves garlic, minced
2 eggs
4 oz shrimp or chicken, sliced
1 cup bean sprouts
2 green onions, sliced
1/4 cup crushed peanuts
Lime wedges for serving

Instructions

Soak rice noodles in warm water for 15 minutes until pliable, then drain.
In a small bowl, mix tamarind paste, fish sauce, brown sugar, lime juice, and chili flakes to make the sauce.
Heat oil in a wok or large skillet over high heat. Add garlic and cook 30 seconds.
Add shrimp or chicken and stir-fry until cooked through (about 2 minutes). Push to the side.
Crack eggs into the pan and scramble until set. Mix with the protein.
Add drained noodles and the sauce. Toss and stir-fry for 2 minutes until noodles are coated and tender.
Add bean sprouts and green onions, toss for 30 seconds.
Serve immediately topped with crushed peanuts and lime wedges.

Tips

For extra heat, add more chili flakes or a dash of sriracha.
Use tamarind concentrate if paste is unavailable; adjust water to thin.
Leftovers can be refrigerated for up to 2 days; reheat in a hot pan.

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