Phat Thai

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Phat Thai
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This amazing Pad Thai recipe is easy, approachable and can be made in under 30 minutes, fresh ingredients and a delicious homemade pad thai sauce.
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▢ 8 ounces flat rice noodles ▢ 3 Tablespoons oil ▢ 3 cloves garlic , minced ▢ 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces ▢ 2 eggs ▢ 1 cup fresh bean sprouts ▢ 1 red bell pepper , thinly sliced ▢ 3 green onions , chopped ▢ 1/2 cup dry roasted peanuts ▢ 2 limes ▢ 1/2 cup Fresh cilantro , chopped
For the Pad Thai sauce: ▢ 3 Tablespoons fish sauce ▢ 1 Tablespoon low-sodium soy sauce ▢ 5 Tablespoons light brown sugar ▢ 2 Tablespoons rice vinegar * see note ▢ 1 Tablespoon Sriracha hot sauce , or more, to taste ▢ 2 Tablespoons creamy peanut butter , optional
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.
Calories: 596 kcal | Carbohydrates: 75 g | Protein: 23 g | Fat: 23 g | Saturated Fat: 2 g | Cholesterol: 224 mg | Sodium: 1991 mg | Potassium: 454 mg | Fiber: 4 g | Sugar: 19 g | Vitamin A: 1290 IU | Vitamin C: 58.8 mg | Calcium: 158 mg | Iron: 3.4 mg
Did you make this recipe? Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch !
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Read More

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By Lauren Allen on August 1, 2018 , Updated August 9, 2019
This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant.
I’ve not kept my love for Thai food a secret here (here are some of my favorite Thai recipes ), but I really can’t believe it’s taken me so long to share a homemade pad thai recipe. Just see the recipe card for proof of how easy it is to make from home!
Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious pad thai sauce. It’s common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.
To make vegan or vegetarian pad thai, leave out the egg and substitute the fish sauce for more soy sauce.
Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe. I also added a big scoop of peanut butter to my sauce, because I think it gives the whole dish an added creaminess and boost of flavor that I love.
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RATE this recipe and COMMENT below! I would love to hear your experience.

This was so good! I made it for family dinner night (15 people and a baby) in honor of my Thai food enthusiast brother in law’s birthday. Everyone (except some of the kids) loved it! My brother in law let me know he wasn’t sure if it was “authentic” but it was delicious. Maybe the Tamarind paste would have made it “authentic”? Whatever. It was amazing!

Excellent recipe! I added the peanut butter to the sauce and it def adds it extra flavour. Didn’t have sriracha because my bf finished it and didn’t add to the grocery list so I added another spicy sauce I have and it was great anyway!

I tried this today,.it’s pretty good! Very comparable to what you’d get from a restaurant. It just needs tamarind paste.

I never leave comments but felt the need here! I have a fussy husband who never tries different types of cuisine and he, and I loved it. I did the chicken but will try the shrimp also.
Thank you!

Wow, this was delicious!!! Best version of pad thai that I’ve tried!

This was so easy to make and was delicious!
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