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pad Thai on plate with chopsticks
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Homemade Pad Thai

This easy Pad Thai recipe is restaurant quality and can be changed based on whatever protein, vegetables and spice level you prefer.
Course Pasta
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 321kcal
Author Ryan Beck

Ingredients

Pad Thai

  • 1 lb brown rice noodles
  • 3 tablespoon olive oil, divided
  • 1 lb extra-firm tofu, uncooked beef, chicken, pork or shrimp cut into small pieces
  • 4 large eggs, whisked
  • 2 cups carrots, shredded (about 2 medium carrots)
  • 1 cup bean sprouts
  • 1 cup frozen peas
  • 3 green onions, thinly sliced
  • ½ cup peanuts, chopped
  • lime wedges, chopped cilantro and crushed red pepper flakes for garnish

Pad Thai Sauce

  • 1 cup coconut milk
  • ½ cup water
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • ¼ cup low-sodium soy sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoon lime juice (1 lime)
  • 1 tablespoon toasted sesame oil

Instructions

  • Heat a medium saucepan over medium heat and add coconut milk, water, peanut butter, maple syrup, soy sauce, fish sauce, chili garlic sauce, garlic and ginger. Simmer, stirring frequently, until sauce comes together and has thickened. Remove from heat and stir in lime juice and sesame oil and set aside.
  • Bring large pot of salted water to a boil and cook noodles according to package instructions to be al dente. Drain and rinse with cold water to stop cooking process. Toss with 1 tablespoon olive oil to prevent noodles from sticking and set aside.
  • Drain the water from the tofu and place on a paper-towel lined plate. Press down for 15-30 minutes with something heavy. I have a panini press that I use but also have heard tofu presses are great as well. Slice the tofu into ¾" pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes. Flip the tofu and cook on the other side for 2 minutes, until lightly browned.
  • Move tofu to the side of pan add 1 tablespoon olive oil over medium heat. Add the eggs and cook the eggs until scrambled.
  • Add bean sprouts, peas and carrots and sauté for 2 minutes. Add the noodles, sauce and scallions into the pan with the vegetables and eggs and toss to combine.
  • Serve immediately and garnish with some peanuts, cilantro, fresh lime juice and crushed red pepper flakes.

Notes

  • Rice noodles are the only way to go with this easy Pad Thai recipe. You can try other noodles but they don't work well with this dish.
  • Whatever protein you use, be consistent with the cuts so they cook evenly.
  • While it isn't traditional in a Pad Thai sauce, the peanut butter adds additional complexity to the dish and makes it a mix of Pad Thai and Satay.
  • If you don't have maple syrup for the sauce, you replace it with honey or brown sugar.
  • If you have a wok use it. This allows you to push eggs and protein to the sides without overcooking them as you are preparing this Pad Thai recipe.
  • Only cook the noodles till al dente and then throw in cold water to stop the cooking process. They will cook more as you add to the wok and toss with the sauce.
  • If you want some additional crunch for this Pad Thai recipe, toast the peanuts although it isn't a necessary step.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 31g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 74mg | Sodium: 541mg | Potassium: 230mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4550IU | Vitamin C: 14.9mg | Calcium: 120mg | Iron: 2.3mg