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vibrant and flavorful pad thai

Pad Thai

This authentic Pad Thai balances tangy fish sauce, sweet sugar, and acidic rice vinegar to create that unmistakable flavor you crave. The combination of chicken and shrimp provides hearty satisfaction, while crunchy peanuts and fresh bean sprouts add delightful textural contrast in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces rice noodles medium width
  • 1/2 cup rice vinegar unseasoned
  • 1/2 cup sugar
  • 6 tablespoons fish sauce
  • 3 tablespoons tomato paste
  • 2 large eggs
  • 2 1/2 tablespoons canola oil
  • 5-6 cloves garlic minced
  • 1/4 cup baby carrots julienned
  • 4 ounces mushrooms sliced
  • 5 green onions chopped
  • 1/2 pound boneless skinless chicken breast cooked and cut into bite-size pieces
  • 1/2 pound shrimp cooked, peeled and deveined
  • 3/4 cup dry-roasted unsalted peanuts coarsely chopped
  • 4 ounces bean sprouts
  • 1 lime cut into wedges
  • crushed red pepper flakes optional

Equipment

  • Wok or large skillet
  • Mixing bowl
  • Cutting board

Method
 

  1. Combine fish sauce, rice vinegar, tomato paste, and sugar in a bowl to create your sauce. Mix well and set aside.
  2. Prepare rice noodles according to package directions, aiming for slightly al dente texture as they'll continue cooking later. Drain and set aside.
  3. Heat a portion of the canola oil in a large wok or skillet over medium-high heat. Scramble the eggs until fully cooked, then remove and set aside.
  4. Add remaining oil to the wok. Sauté minced garlic, julienned carrots, and sliced mushrooms for 2-3 minutes until fragrant and slightly softened.
  5. Pour the prepared sauce into the wok, stirring to combine with the vegetables.
  6. Add the chopped green onions, scrambled eggs, chicken pieces, shrimp, and chopped peanuts. Stir-fry for about 2 minutes to heat everything through.
  7. Incorporate the cooked rice noodles and bean sprouts, cooking for an additional 2 minutes until everything is well combined and heated through.
  8. Serve immediately with lime wedges for squeezing over top and crushed red pepper flakes on the side for those who enjoy extra heat.

Notes

For best results, prepare all ingredients before you begin cooking, as the stir-frying process moves quickly once started. The quality of fish sauce significantly impacts the final flavor, so use a good Thai brand if possible. For a vegetarian version, substitute tofu for the chicken and shrimp, and use soy sauce with a splash of lime instead of fish sauce. Leftovers can be refrigerated for up to 3 days but are best enjoyed fresh when the noodles maintain their ideal texture.