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30 · Dinner

Pad Thai

You need less than 30 minutes to whip this one up. It uses flat rice noodles, your choice of shrimp, chicken, or tofu, fresh bean sprouts and bell pepper, finished with peanuts, cilantro and lime. The homemade sauce combines fish sauce for the funk, soy sauce for the umami, brown sugar, rice vinegar and sriracha for a balanced sweet-salty-tangy flavor.

By Mitchell Kimbrough·November 4, 2025
Time

30

Serves

4

Difficulty
Easy

Ingredients

  • ·8 ounces flat rice noodles
  • ·3 Tablespoons oil
  • ·3 cloves garlic, minced
  • ·8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
  • ·2 eggs
  • ·1 cup fresh bean sprouts
  • ·1 red bell pepper, thinly sliced
  • ·3 green onions, chopped
  • ·1/2 cup dry roasted peanuts
  • ·2 limes
  • ·1/2 cup fresh cilantro, chopped
  • For the Pad Thai sauce
  • ·3 Tablespoons fish sauce
  • ·1 Tablespoon low-sodium soy sauce
  • ·5 Tablespoons light brown sugar
  • ·2 Tablespoons rice vinegar
  • ·1 Tablespoon Sriracha hot sauce, or more, to taste
  • ·2 Tablespoons creamy peanut butter, optional

Preparation

  1. Step 1

    Cook noodles according to package instructions just until tender. Rinse under cold water and drain.

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  • Step 2

    Mix the sauce ingredients together in a bowl. Set aside.

  • Step 3

    Heat 1 1/2 tablespoons of oil in a large saucepan or wok over medium-high heat.

  • Step 4

    Add the shrimp, chicken or tofu, garlic and bell pepper. Cook: shrimp about 1–2 minutes per side until pink; chicken about 3–4 minutes until just cooked through, flipping only once.

  • Step 5

    Push the cooked protein and vegetables to the side of the pan. Add a little more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.

  • Step 6

    Add the noodles, prepared sauce, bean sprouts and peanuts to the pan (reserve some peanuts for topping). Toss everything to combine and heat through.

  • Step 7

    Serve immediately topped with reserved peanuts, chopped green onions, fresh cilantro and lime wedges to squeeze over each portion.

    • Notes

    Use rice vinegar or rice wine vinegar. Peanut butter in the sauce is optional, but awesome!

    Inspired by Lauren Allen