Pad Thai

My homemade version of our takeout favorite Pad Thai brings together silky rice noodles, tender slices of chicken, crisp bean sprouts, and colorful peppers all tossed in a sauce that perfectly balances sweet, tangy, and savory with just the right hint of heat and bright lime. Ready in just about 30 minutes using pantry staples and fresh ingredients. It’s restaurant-quality Thai flavor at home that saves money, time, and tastes even better!

We love Thai food so much that we planned an entire trip around it! When we took our girls to Thailand, I made sure to schedule multiple Thai cooking classes in different parts of the country so that I could learn to make some of our favorite Thai dishes like pad see ew, tom kha gai (Thai Coconut Chicken Soup), mango sticky rice, yellow curry, and Thai pineapple fried rice when we came home.

As part of those classes I visited Thai open-air markets to shop for fresh vegetables, meats, and noodles, then learned about balancing the five main flavors of Thai cuisine: sour, sweet, salty, bitter, and spicy. Balancing those five flavors is a core concept behind Thai cooking and something I think about when testing Thai recipes back in my home kitchen.

This pad thai recipe is my take on one of Thailand’s most famous dishes and it’s made just the way we like it with just the right amount of sauce to noodle ratio, all our favorite toppings, and strips of tender chicken breast.

For more bold Thai-inspired noodle dishes and quick Asian stir-fries, check out my Thai Drunken Noodles (pad kee mao), Thai Peanut Sauce Noodles, and Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce!

Why you’ll love this family favorite recipe!

This Pad Thai tastes just as good as your favorite takeout but comes together in just over 30 minutes.
It’s wonderfully versatile – swap the chicken for shrimp or tofu, add extra veggies, or adjust the heat to suit whoever’s at the table.
It’s genuinely easy for weeknights yet impressive enough for guests, and it scales beautifully for family dinners or leftovers.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Brown Sugar – Provides the essential sweetness that balances the tangy and savory notes in the sauce.
Rice Wine Vinegar – Gives that signature bright Thai tang and acidity.
Fish Sauce – The key ingredient for authentic umami depth. Don’t skip it if you want real Pad Thai flavor.
Tamari Sauce – Tamari is less salty than soy sauce. You can use soy sauce if you need to, just make sure you use low sodium to better control the saltiness.
Oyster Sauce – Adds rich savory flavor and helps the sauce cling nicely to the noodles.
Creamy Peanut Butter – Creates the subtle peanut flavor we all love in Pad Thai. Microwave it for 5-10 seconds if it’s hard to stir into the sauce.
Lime – Fresh lime juice brightens everything up. You’ll want extra for serving too.
Sriracha Sauce – Adds gentle heat. Start with the amount listed and adjust to your family’s spice preference.
Rice Noodles – The classic chewy base for this dish. Check your package – some need soaking, others a brief boiling.
Peanut or Canola Oil – Best for high-heat stir-frying without adding strong flavor.
Chicken Breasts – Slice them thinly against the grain for the most tender results. Freezing them for 20 minutes makes slicing much easier.
Kosher Salt & Freshly Ground Black Pepper – Enhances the flavors and adds a touch of spice to the chicken.
Sesame Oil – Brings wonderful aromatic nuttiness. Add it after cooking the chicken.
Shallot – Milder and sweeter than onion. One large shallot is perfect here.
Garlic – Use fresh cloves for the best flavor.
Eggs – Create soft, golden ribbons that add richness.
Fresh Bean Sprouts – Give that essential crisp crunch. Look for fresh, firm sprouts.
Red Bell Pepper – Adds sweet crunch and nice color. Thinly sliced works best.
Green Onions – Finish the dish with fresh flavor and color.
Dry Roasted Peanuts – Chopped peanuts add the classic crunch and nutty taste.
Optional Garnishes – Lime wedges, chili flakes, additional chopped peanuts, and sliced green onions let everyone customize their bowl exactly the way they like it.

How to Make Pad Thai

Make sauce. Whisk brown sugar, rice wine vinegar, fish sauce, tamari, oyster sauce, creamy peanut butter, lime juice, and sriracha together in a small bowl until smooth and fully combined. Microwave the peanut butter for a few seconds if it resists mixing.
Prepare noodles. Soak or cook the rice noodles according to package directions so they’re ready when needed. If the noodles sit too long after being softened, they may stick together. If you soak them in hot water or boil them, and they’re done before you need them, drain and run cold water over them to prevent them from sticking together or over-cooking.

Combining ingredients in a glass mixing cup for the sauce for pad thai.

Cook chicken. Heat peanut or canola oil in a large skillet or wok over medium heat. Add thinly sliced chicken breast, season with salt and pepper, and stir-fry until just cooked through. Remove to a clean bowl and set aside.

Chicken pieces being seared in a skillet.

Sauté garlic and shallot. Add sesame oil to the pan, then toss in diced shallot and chopped garlic. Cook for 1-2 minutes until fragrant.
Add egg. Push the mixture to one side, pour in beaten eggs, and scramble them gently into soft ribbons while stirring the aromatics on their side.

Chopped onions and garlic being cooked in a pan with oil.

Adding beaten eggs to sauteed onions in a pan.

Add vegetables. Toss in fresh bean sprouts and thinly sliced red bell pepper. Stir-fry for 2-3 minutes so they stay crisp-tender.
Combine everything. Return the cooked chicken to the pan along with the drained noodles and prepared sauce. Toss well and cook 5-7 minutes until the sauce simmers and soaks into the noodles. Add chopped green onions and peanuts, give everything one final toss, then remove from heat and let it rest 5 minutes.

Adding veggies to a pan with cooked egg and onions.

Adding softened rice noodles and cooked chicken to a pan with veggies.

Serve. Pile into bowls and finish with lime wedges, chili flakes, extra chopped peanuts, and sliced green onions so everyone can customize their perfect bite.

Recipe FAQ’s

Why do my rice noodles turn out mushy or stuck together?

Over-soaking or overcrowding the pan traps too much steam. Follow your package directions exactly, rinse with cold water if they finish early, and cook in smaller batches so they stay nicely chewy.

How can I adjust the spice level?

The sriracha in the sauce gives a gentle background heat. Start light and let everyone add extra chili flakes or sriracha at the table. A squeeze of lime or extra peanuts also helps cool things down if it gets too spicy.

Can I make this vegetarian or use a different protein?

Yes – skip the chicken and fish sauce and use extra-firm tofu or more vegetables instead. Shrimp works great too; just cook it separately and add it back at the end so it stays tender.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb sauce, so add a splash of water or a little extra lime when reheating to loosen everything up.

Can I freeze Pad Thai or make it ahead?

You can freeze leftovers for up to 2 months in a freezer-safe container, though the rice noodles and bean sprouts will soften a bit after thawing. For the best texture, I usually recommend enjoying it fresh or just refrigerating it for up to 4 days.

A plate of pad thai next to the rest of the food in a pan.

Tips for Success

Prep absolutely everything before you turn on the heat – chop the vegetables, slice the chicken, whisk the sauce, and have the noodles ready – because once the wok or pan is hot this dish moves fast and timing makes all the difference.
Microwave the peanut butter for 5-10 seconds before stirring it into the sauce so it blends smoothly instead of leaving little clumps.
Slice the chicken thinly against the grain (and pop it in the freezer for 20 minutes first if it’s tricky to cut) so it stays tender and cooks evenly.
Don’t walk away during the final 5-7 minutes when the noodles and sauce come together – toss frequently so everything gets coated nicely and nothing overcooks.
Remember the sauce continues to thicken and absorb as it sits, so pull it off the heat while it still looks a little saucy for the best texture when you serve it.

A plate of pad thai garnished with lime wedges.

Substitutions and Variations

You can use shrimp instead of chicken. Remove the shrimp from the pan once it’s cooked through or your shrimp will be rubbery. Add the shrimp back into the dish right before serving.
For a vegetarian version, skip the chicken and fish sauce and use extra-firm tofu or more vegetables like mushrooms and broccoli. Substitute the fish sauce with additional tamari or a vegetarian oyster sauce.
If you prefer beef, thinly sliced flank steak works well – just stir-fry it quickly over higher heat for a nice sear while keeping it tender.
Make it spicier by increasing the sriracha in the sauce or adding fresh Thai chilies with the garlic and shallot.
You can leave out the peanut butter if someone has an allergy and still get great flavor, or swap it with almond butter or sesame butter for a different nutty twist.
Add more vegetables like shredded carrots, zucchini noodles, or baby bok choy during the stir-fry step to boost freshness and stretch the dish even further.