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Simplest Homemade Pad Thai Recipe

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4.6 from 32 reviews

This Simplest Homemade Pad Thai recipe delivers authentic Thai flavors with minimal effort and ready in just 25 minutes. Featuring the perfect balance of tangy tamarind, savory fish and oyster sauces, and fresh ingredients like shrimp, tofu, and mung bean sprouts, this classic stir-fried noodle dish is garnished with crunchy peanuts and a splash of lime for a truly satisfying meal.

Ingredients

Main Ingredients

  • 120g dried Pad Thai rice stick noodles
  • 100g shrimp
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • ½ block fried tofu, cubed
  • 1 cup mung bean sprouts
  • 2 stalks scallions, chopped
  • 2 eggs

Sauce

  • ¼ cup water
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp dark soy sauce

Garnish

  • Bean sprouts
  • 1 lime wedge
  • Crushed peanuts
  • Chili powder (optional)

Instructions

  1. Soak the noodles: Soak the 120g dried rice stick noodles in hot boiling water for 5 minutes, ensuring not to exceed 6-8 minutes to avoid mushiness. Rinse under cold water and set aside.
  2. Prepare the sauce: In a bowl, combine ¼ cup water, tamarind paste, palm sugar, fish sauce, oyster sauce, and dark soy sauce. Stir well and set aside.
  3. Cook the shrimp: Heat 1 tablespoon cooking oil in a pan over medium-high heat. Spread the shrimp evenly and cook until pink and opaque, about 2 minutes. Remove and set aside.
  4. Sauté aromatics and tofu: In the same pan, add 2 tablespoons oil over high heat. Add shallots, garlic, and fried tofu. Sauté for about 1 minute until fragrant and lightly golden.
  5. Cook the eggs: Crack in 2 eggs to the pan and scramble them quickly, stirring continuously to combine with the sautéed ingredients.
  6. Add noodles and sauce: Toss the soaked noodles into the pan, then pour the prepared sauce over everything. Stir to coat all noodles evenly and achieve a glossy finish.
  7. Combine remaining ingredients: Add the cooked shrimp, chopped scallions, mung bean sprouts, and crushed peanuts. Toss thoroughly for another 1-2 minutes.
  8. Plate and garnish: Serve the Pad Thai on plates, topping with fresh bean sprouts, a lime wedge, extra crushed peanuts, and a sprinkle of chili powder if desired. Adjust seasoning to taste and enjoy.

Notes

  • Soaking noodles properly prevents them from becoming mushy during cooking.
  • If tamarind paste is unavailable, substitute with lime juice mixed with a little brown sugar.
  • Use firm tofu and fry it beforehand to maintain texture.
  • Adjust chili powder to preference—start with a small pinch if unsure about spice tolerance.
  • This recipe can be made vegetarian by omitting shrimp and using vegetarian oyster sauce.
  • Use palm sugar for authentic sweetness; brown sugar can be a substitute in a pinch.

Find it online: https://hotsavors.com/simplest-homemade-pad-thai-recipe/