Best Pad Thai Recipe (30 Minutes) Recipe

Prepare the rice noodles according to package instructions. Typically, soak them in hot water for 5-7 minutes until soft. Some varieties require boiling. Drain and rinse under cold water if not using immediately to prevent sticking.

While noodles soak, whisk together all sauce ingredients in a small bowl or measuring cup: fish sauce, soy sauce, brown sugar, sriracha, peanut butter, and rice vinegar. Set aside.

If using fresh chicken or shrimp, slice thinly, season with salt and pepper, heat 1 tbsp oil in a pan over medium-high heat, and stir fry for 2-3 minutes until cooked through. For tofu, optionally dust with salt and cornstarch and pan-fry until crisp. Alternatively, use pre-cooked proteins or tofu raw.

Heat pan over medium-high heat and add 1/2 tablespoon oil. Add green onions, carrots, and peppers, sautéing for 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Push veggies to one side of the pan. Crack eggs into the cleared space and scramble, breaking them into small pieces until cooked, about 1 minute.

Add the cooked protein, half of the bean sprouts, warmed noodles, half of the chopped cilantro, and the prepared sauce to the pan. Toss thoroughly with tongs to coat evenly and heat through. If the mixture seems dry, add 1 to 2 tablespoons of water. Transfer to a serving platter and garnish with remaining bean sprouts, crushed peanuts, cilantro, and lime wedges. Serve immediately.