Pad Thai is one of Thailand’s most beloved dishes, combining stir-fried rice noodles with a medley of flavors from tamarind, fish sauce, and lime. It’s a versatile dish that’s perfect for any occasion—whether you’re cooking for your family or hosting friends for dinner. Below are three diverse examples of how to make Pad Thai, catering to different tastes and cooking styles.
This version is a great introduction to Pad Thai, using chicken as the main protein. It’s a comforting dish that’s simple to prepare and bursting with authentic flavors.
Start by soaking 8 ounces of rice noodles in warm water for about 30 minutes until they’re soft. Meanwhile, heat 2 tablespoons of oil in a large pan over medium heat. Add 1 cup of sliced chicken breast and cook until browned. Toss in 2 cloves of minced garlic and cook for another minute until fragrant.
Next, add the soaked noodles to the pan, along with 1/4 cup of fish sauce, 3 tablespoons of brown sugar, and 2 tablespoons of tamarind paste. Stir everything together, letting it cook for about 3-5 minutes until the noodles absorb the sauce.
Finally, add 2 beaten eggs and stir gently until cooked through. Garnish with chopped green onions, crushed peanuts, and lime wedges.
Notes/Variations: You can swap chicken for shrimp or tofu to suit your preference. For a vegetarian option, simply omit the fish sauce and use soy sauce instead.
This example caters to plant-based eaters while still maintaining the classic Pad Thai flavors. Perfect for a quick weeknight dinner!
Begin by soaking 8 ounces of rice noodles in warm water for about 30 minutes. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 cup of sliced bell peppers, 1 cup of shredded carrots, and 1 cup of bean sprouts. Stir-fry the vegetables for about 5 minutes until they begin to soften.
Add the soaked noodles to the skillet along with 1/4 cup of soy sauce, 3 tablespoons of maple syrup, and 2 tablespoons of tamarind paste. Toss everything well, cooking for an additional 3-5 minutes until the noodles are well coated and hot.
To finish, incorporate 1/4 cup of chopped cilantro and the juice of one lime. Serve hot, garnished with more bean sprouts and peanuts.
Notes/Variations: Feel free to add other vegetables like zucchini or broccoli. You can also use rice paper wraps for a fresh spring roll version of Pad Thai!
For those busy nights when you want a fast and delicious meal without the fuss of multiple dishes, this one-pan method is a lifesaver!
Start with 8 ounces of rice noodles. Soak them in warm water for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add 1 cup of diced tofu and cook until golden brown. Toss in 2 cloves of minced garlic and cook for about 1 minute.
Now add the soaked noodles, 1/4 cup of fish sauce, 3 tablespoons of sugar, and 2 tablespoons of tamarind paste. Stir everything together and let it cook for about 5-7 minutes until the noodles are tender and all ingredients are well mixed.
Add 2 beaten eggs to the pan, stirring gently until set. Finish with a generous sprinkle of green onions and peanuts.
Notes/Variations: This recipe is great for using leftovers; just toss in any veggies you have on hand! You can also adjust the sweetness and saltiness to your taste by modifying the sugar and fish sauce amounts.
With these three examples of how to make Pad Thai, you can explore different flavors and techniques while enjoying this classic Thai dish. Happy cooking!