Best 7 Easy Pad Thai Recipes

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**Pad Thai: A Culinary Symphony of Sweet, Savory, and Tangy Flavors**

Embark on a culinary journey to the heart of Thailand with Pad Thai, a beloved noodle dish that tantalizes taste buds with its harmonious blend of sweet, savory, and tangy flavors. This iconic dish features stir-fried rice noodles, tossed with a symphony of ingredients that include succulent shrimp, tender chicken, vibrant vegetables, and a delectable peanut sauce. Pad Thai's versatility shines through in its variations, each offering a unique twist on this classic. From the traditional Pad Thai with its tamarind-based sauce to the modern variations that incorporate unique ingredients like pineapple or tofu, there's a Pad Thai for every palate. Whether you're a seasoned home cook or just starting your culinary adventures, this collection of Pad Thai recipes will guide you through the steps to create this delectable dish in the comfort of your own kitchen.

Let's cook with our recipes!

EASY PAD THAI



Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.

EASY HOMEMADE PAD THAI



Easy Homemade Pad Thai image

Delicious homemade Pad Thai doesn't get any more doable than this. Create the perfect blend of Asian-inspired pure flavor with ginger and red pepper. Add crunchy peanut butter and toss with vegetables and noodles for a flavor-loaded dish that rivals Thai restaurant cuisine.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 10m

Yield 4

Number Of Ingredients 11

4 ounces pad Thai rice noodles
2 teaspoons vegetable oil
1 egg
½ cup water
2 tablespoons crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
2 teaspoons packed brown sugar
½ teaspoon McCormick® Ginger, Ground
¼ teaspoon McCormick® Red Pepper, Crushed
1 cup bean sprouts

Steps:

  • Cook noodles as directed on package.
  • Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked).
  • Stir in cooked noodles and remaining ingredients, except bean sprouts. Cook and stir until most of the liquid has been absorbed by the noodles, about 1 minute. Stir in bean sprouts. Serve with crushed peanuts, sliced green onions and lime wedges, if desired.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 29.9 g, Cholesterol 46.5 mg, Fat 7.8 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 561.7 mg, Sugar 4 g

EASY PAD THAI



Easy Pad Thai image

Provided by Beth Moncel

Categories     Dinner     Lunch     Pescatarian     Dairy Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 12

8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts

Steps:

  • Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
  • In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
  • Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
  • In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
  • Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
  • Budget Byte:
  • Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.

QUICK & EASY SHRIMP PAD THAI



Quick & Easy Shrimp Pad Thai image

With 10 minutes of active preparation and 20 minutes for soaking the noodles, this easy Pad Thai comes together in no time flat. Not a fan of shrimp? Toss some cooked chicken in with the 5-ingredient sauce to make a delicious alternative.

Provided by Food.com

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb pad Thai rice noodles
1/3 cup crunchy peanut butter
2 tablespoons sambal oelek chili paste
1 lime, zest of, plus 3 tablespoons lime juice
1/4 cup fish sauce, plus additional, to taste
1 tablespoon dark brown sugar
2 tablespoons vegetable oil (or olive oil)
1 lb shrimp (16-20 count, peeled and deveined)
3/4 cup cherry tomatoes, halved
1 1/4 cups bean sprouts
3/4 cup roughly chopped cilantro, plus additional for serving
roasted peanuts, coarsely chopped for garnish
lime slice, for serving

Steps:

  • Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
  • Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
  • In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
  • Serve immediately, garnished with peanuts, cilantro and sliced limes.

EASY CHICKEN PAD THAI (WITHOUT TAMARIND)



Easy Chicken Pad Thai (Without Tamarind) image

Recipe I found on About.com for Thai easy recipes that I am posting for ZWT. Here is what is stated about the recipe: "If you're one of the many people who has trouble finding special Asian ingredients like tamarind paste, not to worry - you can still create delicious pad Thai without it. In fact, the original pad Thai didn't contain tamarind at all (the makings of pad Thai being brought to Thailand via the Chinese), and the following recipe is based on this earlier version of the dish. When I was last in Thailand, I went back to the same pad Thai street seller everyday because of her amazing pad Thai, and it wasn't until just before I left that she told me how she makes it (without tamarind). If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. ENJOY!"

Provided by diner524

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

9 ounces pad Thai rice noodles
3/4 lb boneless chicken thighs, cut into small strips (or breast)
1 1/2 tablespoons soy sauce
4 garlic cloves, minced
ginger, grated (thumb size)
4 green onions, sliced
1 egg
2 -3 cups bean sprouts
1/3 cup dry-roasted unsalted peanuts, roughly chopped (or cashews)
1 fresh lime, sliced into wedges
2 tablespoons vegetable oil
1/3 cup chicken stock (good-tasting)
3 tablespoons rice vinegar (or substitute white vinegar)
1 tablespoon lime juice
3 -4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper

Steps:

  • Place prepared chicken in a bowl and toss with 1.5 tablespoons soy sauce. Set aside.
  • Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
  • Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
  • Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tablespoons of the pad Thai sauce, just enough to keep ingredients frying nicely.
  • Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
  • Add prepared noodles plus 3-4 tablespoons of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
  • Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 tablespoons fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!
  • *Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand.
  • *Use wheat-free soy sauce for gluten-free diets.

NAT'S VERSION OF CROCK POT EASY PAD THAI



Nat's Version of Crock Pot Easy Pad Thai image

This was created one evening, when I was in "need" of a Pad Thai. These were the things I had on hand, thus it's creation. It can easily be made on stove top (much faster).Don't be afraid to add ingredients, or to leave any out. It's all a matter of taste, but this is the way we enjoy it most!I enjoy this more than going out for a Pad Thai now!

Provided by Nat Da Brat

Categories     Chicken Breast

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 17

3 boneless skinless chicken breasts
1 cup salsa (any kind)
1/2 cup peanut butter (I use crunchy)
1 lime, juice and zest of
2 tablespoons soya sauce
1 teaspoon grated fresh ginger
3 cloves grated fresh garlic
1/4 cup coconut milk (I've made it without)
8 ounces mushrooms (sliced)
1 red bell pepper, chopped (optional)
1 yellow bell pepper, chopped (optional)
1 cup chopped snow peas (optional)
1 cup bean sprouts
1/4 cup peanuts (crushed)
fresh cilantro
salt and pepper
egg noodles (cooked)

Steps:

  • Heat crock to med.
  • Cut chicken into chunks.
  • Heat frying pan on high.
  • Sear chicken, throw into crock pot.
  • In a bowl mix:.
  • Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
  • Pour over chicken.
  • Salt and Pepper to taste.
  • Put lid on crock.
  • After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
  • When at a slow simmer, add mushrooms.
  • After another hour, add chopped bell peppers and chopped snow peas.
  • Should have about and 45 minutes to an hour left to cook.
  • Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
  • Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ) I've added a bit of chicken broth to it, to make it "smoother".

EASY PAD THAI WITH SHRIMP AND HILLSHIRE FARM® SMOKED SAUSAGE



Easy Pad Thai with Shrimp and Hillshire Farm® Smoked Sausage image

Shrimp and smoked sausage play well together in this easy and flavorful take on pad Thai. Fresh cilantro and lime juice add just the perfect amount of bright flavors, while chopped peanuts provide a nice crunch. Serve with sriracha and lime wedges, if desired.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 10

Number Of Ingredients 12

1 (14-ounce) package stir-fry rice noodles
1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/2-inch-thick slices
2 tablespoons vegetable oil
½ pound peeled and deveined small shrimp
6 green onions, chopped into 1-inch pieces
2 cloves garlic, finely chopped
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons brown sugar
2 teaspoons fish sauce
¼ cup chopped fresh cilantro leaves
½ cup chopped roasted salted peanuts

Steps:

  • Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
  • Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
  • Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
  • Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
  • Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 42 g, Cholesterol 59.3 mg, Fat 18 g, Fiber 1.9 g, Protein 12.3 g, SaturatedFat 5.3 g, Sodium 855.8 mg, Sugar 4.7 g

Tips:

  • Use wide rice noodles. These noodles are flat and have a chewy texture that is perfect for pad Thai.
  • Soak the noodles before cooking. This will help to soften them and make them easier to stir-fry.
  • Use a well-seasoned wok or large skillet. This will help to prevent the noodles from sticking.
  • Cook the noodles in batches. This will help to prevent them from clumping together.
  • Use a variety of vegetables in your pad Thai. Some good options include carrots, bell peppers, onions, and broccoli.
  • Use a store-bought pad Thai sauce or make your own. If you are making your own sauce, be sure to use fish sauce, tamarind paste, and chili paste.
  • Add protein to your pad Thai. Some good options include shrimp, chicken, or tofu.
  • Serve pad Thai immediately. This dish is best when it is fresh and hot.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With a little planning and preparation, you can have a delicious pad Thai dinner on the table in no time. So next time you are looking for a new and exciting dish to try, give pad Thai a try. You won't be disappointed!

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