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Pad Thai

An easy, tasty, and savory Shrimp Pad Thai recipe that calls for simple ingredients to make the perfect Thai Pad Thai noodles at home.|” width=

Pad Thai Recipe

An easy, tasty, and savory Shrimp Pad Thai recipe that calls for simple ingredients to make the perfect Thai Pad Thai noodles at home.
Prep Time: | Cook Time: | Total Time:


4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives, cut into 2-inch lengths
2 tablespoons crushed peanuts
Lime wedges


1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more, to taste

Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Pad Thai
Pad Thai pictures (2 of 5)

Pad Thai

Pad Thai is a Thai noodle that is tasty and savory. Easy Pad Thai recipe that calls for simple ingredients to make Thai Pad Thai noodles at home.

I wanted to thank Gina for giving me the opportunity to guess post on Skinny Taste and share my Pad Thai recipe with her readers. I’m very honored—and thrilled—to grace her very popular blog, which is about delicious and low fat recipes. Gina and I started talking late last year and become friends. I adore Gina and her work on Skinny Taste, so please check out her blog for the low fat recipe of Pad Thai.

I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand.

Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. The saltiness of most Thai food comes from fish sauce, or nam pla, while palm sugar lends the sweetness to the overall dish.

An easy, tasty, and savory Pad Thai recipe that calls for simple ingredients to make the perfect Thai Pad Thai noodles at home.

For this Pad Thai recipe, I opted to use vinegar in lieu of tamarind juice, as vinegar is commonly used by Pad Thai street vendors in Thailand. Palm sugar is not a common ingredient for many people, so I substituted it with sugar. The recipe is very versatile as you can make it healthier by adding more bean sprouts and reduce the rice noodles. Other than shrimp, you can also use chicken breast. The fried firm tofu is a key ingredient in authentic Pad Thai but you can’t find it at your local stores, feel free to opt it out.

I love eating my Pad Thai with a generous squirt (or two) of lime juice. It’s a delightful dish to make at home and a complete meal on its own. I hope you enjoy the recipe.

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35 COMMENTS... read them below or add one

  1. Michele

    I just picked up your new book yesterday at the Library. Easy Chinese Recipes I wanted to check out your blog. Then i saw this recipe for Pad Tai on FB via Asian Cuisine and it lead me here. Love your book I think you did a great job on the pictures by the way. It inspired me to take picture for my book…my husband is a film maker and photographer so I’ll have some help. Thank you for posting this recipe too.

  2. paulina

    This recipe looks so easy and delicious, the only thing I’m missing is the tofu. I can’t wait to try.

  3. via Facebook

    I love tai foods too…I found this the otherday and that link led me to your FB page. Yummy idea adding shrimp

  4. Chris

    If I had easy access to tamarind how much would I substitute in place of the vinegar? Equal amounts? There is an asian market here in Seattle (HT Market) which sells every type of Asian ingredient that you can think of. Do you know how you usually buy tamarind? I know I have seen the seed pods there, but do you know if they sell a liquid extract or juice that I would use in the recipe?

    Thanks! Love your blog, I read every new recipe! I also looked for you No Reservations as I saw your FB update about it but I didn’t see you on it. It was still good to learn more about your home, though, since I’ve been reading your blog for a few years now.

    • Chris, if you use tamarind concentrate which you can get from the store, start with a tablespoon and add more to taste. I love the original tamarind with seeds and all that and I soak in hot water and extract the juice but many people like the convenience of the concentrate. :)

      Yes, I was lurking at the background when Tony ate at Line Clear…I wasn’t featured in the show. ;)

  5. Philyra Chinaz via Facebook

    I’m Thai Thanks for you guys love my Thai food! We have so many delicious and healthy food. Thai food is the best food of the world!

  6. Margaret Eveleigh via Facebook

    Great recipe. Add a few of those dried itsy-bitsy thai DRIED shrimp & it would be PERFECT! Thanks. Imma try it soon!

  7. Tien

    Wow this recipe is delicious. I made this last night and it tasted just like the Pad Thai at our favorite Thai restaurant.
    Thank you so much for posting this. Your blog is awesome.

  8. Coral

    Hi! I love your blog so much, and have just discovered a Bangluck Market in Reseda, CA. I’m going to start my experimenting with Pad Thai because I have access to all the ingredients. Today I purchased Tamarind sour soup base. Will that work in place of the vinegar? I also purchased palm sugar. Are the measurements equal? <3

  9. yaffa ike

    Do you have a version of a vegeterian pad thai?

    In your Blog do you have a vegeterian receipies without sugar?


  10. Michelle

    Hi. Is there tamarind? I’m not seeing it listed for some reason. BTW, your book is amazing! Please make another soon! Cheers. :)

  11. Eileen

    Do you have any suggestions for a low carb substitute for the noodles? Do you think that the Shirataki noodles would work in this recipe?

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