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Pad Thai

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Pad Thai

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By tastesbetterfromscratch.com

Pad Thai

Prep:15minCook:15min

This easy Pad Thai recipe has rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade sauce. It's packed with flavor and can be made in under 30 minutes!

Updated at: Fri, 30 May 2025 01:03:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

53

Low

Glycemic Load

40

High

Nutrition per serving

Calories579.8 kcal (29%)

Total Fat24.3 g (35%)

Carbs74.4 g (29%)

Sugars17.9 g (20%)

Protein18.7 g (37%)

Sodium1543.6 mg (77%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncesflat rice noodles

3 tablespoonsoil

8 ouncesshrimp

uncooked, chicken, or extra-firm tofu, cut into small pieces

1 cupbean sprouts

1red bell pepper

½ cupdry roasted peanuts

½ cupfresh cilantro

3 tablespoonsfish sauce

1 tablespoonlow-sodium soy sauce

5 tablespoonslight brown sugar

2 Tablespoonsrice vinegar

or Tamarind Paste

1 tablespoonsriracha hot sauce

or more, to taste

2 Tablespoonscreamy peanut butter

Instructions

View on tastesbetterfromscratch.com

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Notes

112 liked

7 disliked

Delicious

Go-to

Easy

Makes leftovers

Fresh

Dawn Cothran· 2 weeks ago

replaced the fish sauce with equivalent miso, adding some water. would try decreasing the brown sugar next time

Anguree Jansen Van Rensburg· last month

Used the sauce recipe and it was delicious

Robin· 2 months ago

Alia Q· 3 months ago

Makes leftovers

Special occasion

Could've used a little bit more sauce. Next time I think I would add more veggies too and perhaps bean sprouts.

Kathy Randall· 3 months ago

I did not add chili flakes, still delicious.

Jeremy Schmalz· 4 months ago

I like is sauce so I normally triple the sauce.

Jeffrey Vayo· 5 months ago

Emily Dianne· 6 months ago

I used 1 lb of chicken and to make it a little more spicy we added 3/4 tsp of cayenne pepper into the sauce. I would personally omit the cilantro and add more green onion.

Hannah· 9 months ago

Makes leftovers

I subtracted 1 tbsp of sugar and added shredded carrots and spinach. easy and yummy

Rhiannon Schmitt· 11 months ago

Under 30 minutes

I used ground turkey instead of shrimp. It was good and easy.

Marie Szport· 11 months ago

Makes leftovers

Under 30 minutes

Really tasty! Made 1.5x recipe (6 servings) Used half tofu and half shrimp Used Maggi Tamarind sauce Fried eggs separately and added to wok. Accidentally added extra peanut butter and less sugar but was still great

Nash Vedanaparti· last year

Used black and brown rice noodles. also added shredded carrots

Akira King· last year

JessEats· last year

Makes leftovers

Good go-to sauce recipe, minus one tbs sugar. I improvised the rest. (Mushroom, leek, spinach, red pepper, chicken, noodles, egg.). My grocery store doesn't support my proper-pad-thai addiction ;)

Good go-to sauce recipe, minus one tbs sugar. I improvised the rest. (Mushroom, leek, spinach, red pepper, chicken, noodles, egg.). My grocery store doesn't support my proper-pad-thai addiction ;)

Judy’s Eats and Sweets· last year

Oh my. Better than take out. I made a triple batch but next time done use all the noodles or bean sprouts it calls for

Oh my. Better than take out. I made a triple batch but next time done use all the noodles or bean sprouts it calls for

D A· last year

Wayyy to sweet. Did not taste authentic.

Matt· last year

Under 30 minutes

Did 1 yellow and 1 red bell pepper, no bean sprouts, Extra firm Tofu, Pan fry first(with corn starch Only 3 TBSP brown sugar 2TBSP Oyster sauce 2 to 3 TBSP soy sauce 1/2 TBSP Siracha

Melissa Christie· last year

For sauce, add T grated ginger, and a few cloves of garlic.

Andy Ryb· last year

I added carrots and used Kroger brand Pad Thai Sauce.

Anna Bernard· last year

Love this recipe..always fiddle about with it a bit but very quick and easy

Hannah K· last year

Makes leftovers

Under 30 minutes

Minus bean sprouts, double bell peppers

Karen Mayumi Abe· last year

Makes leftovers

Under 30 minutes

Needed to 3x the recipe to have enough sauce for the whole pack of rice noodles. Reduced the sugar and the Sriracha.

Emily Blake· last year

Under 30 minutes

Good recipe! I reduced the brown sugar to 3 tablespoons and may even do 2 next time. I’ll also plan on doubling the sauce to make it more saucy. Will be making again!

Andrew Hicks· last year

Makes leftovers

mon· last year

Makes leftovers

Doubled the recipe for extra leftovers. Used less sugar than it called for. Used chicken instead of shrimp

Doubled the recipe for extra leftovers. Used less sugar than it called for. Used chicken instead of shrimp

Dawn Divirgilio· 2 years ago

Added more sauce

Lezlee Garvey· 2 years ago

Makes leftovers

Under 30 minutes

I would add shredded carrot and purple cabbage for more veggie and extra crunch. I’d also add some extra spice to the seasonings.

Seema Desai Kumar· 2 years ago

Makes leftovers

Made with tofu. It was delicious, but I will add a little red pepper for a touch of spice. Still very flavorful!

Emily Joy· 2 years ago

We used twice the protein it calls for. Less sugar & added red pepper flakes because it needed for heat for us. But really good

A· 2 years ago

Only used 3 tbs brown sugar

Chelsea Eaton· 2 years ago

Double the sauce recipe! It was too dry with the amounts they say to use.

kilah ivany· 2 years ago

Double the sauce, except for the sugar

Caitlin Huber· 2 years ago

So so good I love it and make it regularly ❤️

Tracy· 2 years ago

Excellent. Agreed with previous reviewer, used only 1 1/2 Tbls of brown sugar instead of 5 the recipe called for. Added shredded slaw for extra crunch.

Lindsey K· 2 years ago

Don't need that much sugar

Laura Cowden· 2 years ago