Pad Thai Recipe

5 from 3 votes

Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!

Prep Time20

Cook Time5

Course: Main Course

Cuisine: Thai

Keyword: noodles, shrimp, sriracha, tofu

Servings:

Calories: 704kcal

Author: Mike Hultquist

Ingredients

4 ounces dry rice noodles

Bowl 1 (PAD THAI SAUCE)

3 tablespoons fish sauce
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons tamarind concentrate
2 tablespoons sriracha optional, for spicier – or more to taste
2 tablespoons palm sugar or use brown sugar
2 tablespoons water
1 tablespoon rice vinegar

Bowl 2

10 large shrimp peeled and deveined
2 tablespoons vegetable oil + more as needed
Salt to taste

Bowl 3

4 ounces firm tofu cut into bite-sized pieces (sub in chicken if desired)
¼ cup sweet preserved daikon radish chopped (optional, SEE NOTES)
1 shallot chopped
4 cloves garlic chopped
1 tablespoon dried shrimp minced (optional, SEE NOTES - use shrimp paste as an alternative)
1 tablespoon red pepper flakes optional

Bowl 4

2 eggs beaten

Bowl 5

2 cups bean sprouts + more for garnish
1 cup garlic chives or use scallions, chopped
2 tablespoons roasted peanuts + more for garnish

Instructions

Prep the Noodles. Soak the dried rice noodles for 1 hour in room temperature water, or until the noodles become pliable (or soak them 5-7 minutes, then boil for 10 minutes). Refer to your packaging directions for preparation to cook them through as needed.
Prep the Ingredients. Set up 5 bowls and add the ingredients into the bowls as listed above. Prepping makes the recipe much easier.
Make the Pad Thai Sauce (Bowl 1). Whisk together the sauce ingredients in a small bowl until well combined and set aside.
Cook the Shrimp (Bowl 2). Heat a large wok to medium heat. Toss the shrimp in bowl 2 with oil and salt, then add to the wok. Stir fry for 1-2 minutes, or until the shrimp is partially cooked through (they will continue to cook as we continue). Push the shrimp aside in the pan.
Add Bowl 3. Stir in the contents of the 3rd bowl and cook, stirring, for 1 minute, until the garlic becomes fragrant. Push the ingredients to the side of the pan.
Add Bowl 4. Add more oil if needed, stir in the eggs. Cook, stirring for 2-3 minutes, until the eggs are cooked and mixed with the ingredients.
Sauce and Noodles. Stir in the Pad Thai sauce and prepped rice noodles. Stir to coat the noodles with the sauce.
Add Bowl 5. Stir in the contents of the 5th bowl. Toss to combine.
Garnish with extra bean sprouts, roasted peanuts, chili flakes, and serve.

Notes

Paprika is good for color. Others include peanut butter (creamier, American solution), carrots, other vegetables.

I like to serve my Pad Thai with sriracha sauce on the side to use as I wish.

Nutrition