Some dinners come together so quickly yet leave a lasting impression. Classic Pad Thai is one of those dishes for me. It’s not just the noodles or the tangy sauce—it’s the entire experience that pulls me in every time.

One evening after a long day, the aroma of garlic sizzling in the pan filled the kitchen. As the shrimp turned pink and the tofu crisped up, I could almost taste the balance of sweet, sour, and savory that was about to come. The sound of noodles sizzling reminded me of bustling street markets in Thailand, a vivid memory from a past trip. When the final sprinkle of chopped peanuts and fresh cilantro hit the plate, it felt like a little celebration on my dinner table. The squeeze of lime added that perfect burst, waking up every bite. Moments like this, simple but full of flavor, make all the difference in winding down and savoring the night.

Ready in just 30 minutes, ideal for busy weeknights.
A harmonious blend of textures—from tender noodles to crunchy peanuts.
Fresh lime and cilantro brighten every bite with vibrant notes.
Versatile with shrimp and tofu for a satisfying protein mix.
Comforting, yet light enough to enjoy any time of day.

If you’re new to making Pad Thai, don’t worry—this recipe guides you through a straightforward process that feels more like cooking an enjoyable meal than following a strict formula.

Classic Pad Thai

Total Time: 30 minutes
Yield: 4

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Description

A traditional Thai stir-fried noodle dish featuring rice noodles, shrimp, tofu, eggs, and a tangy tamarind sauce, garnished with peanuts and fresh lime.

Ingredients

8 ounces dried rice noodles
2 tablespoons vegetable oil
8 ounces medium shrimp, peeled and deveined
4 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs
3 cloves garlic, minced
1 cup bean sprouts
3 green onions, sliced
1/4 cup roasted peanuts, chopped
1 lime, cut into wedges
1/4 cup fresh cilantro leaves
For the sauce:
3 tablespoons tamarind paste
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons palm sugar or brown sugar
1/2 teaspoon chili powder

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Instructions

Soak the rice noodles in warm water for 20 minutes or until softened but still firm. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, palm sugar, and chili powder until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 3-4 minutes. Remove tofu and set aside.
Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add shrimp to the wok and cook until pink and opaque, about 2-3 minutes. Push shrimp to one side of the wok.
Crack the eggs into the wok and scramble gently until just set.
Add the drained noodles to the wok along with the prepared sauce. Toss everything together gently to combine and cook for 2-3 minutes until noodles are tender and sauce is absorbed.
Return the cooked tofu to the wok. Add bean sprouts and green onions, tossing to combine and heat through for 1 minute.
Remove from heat and transfer Pad Thai to serving plates.
Garnish each serving with chopped peanuts, fresh cilantro leaves, and lime wedges on the side.

Prep Time: 15 minutes
Cook Time: 15 minutes

FAQ

Can I make this dish vegetarian? Absolutely. Simply omit the shrimp and use extra tofu or your favorite vegetables instead.

How spicy is the sauce? The chili powder adds a gentle heat that’s easy to adjust based on your preference.

Can I prepare Pad Thai ahead of time? Yes, it keeps well in the fridge for up to two days. Reheat gently to maintain the noodles’ texture.

What’s the best noodle to use? Rice noodles are essential for the authentic texture and flavor.

Give this Classic Pad Thai a try when you want a dish that’s both comforting and exciting. Save it for later, print it out, or jump right into cooking—it’s ready whenever you are.