Unless there’s a Thai restaurant next door, you can likely make this easy pad Thai recipe faster than it would take to place an order, tie your shoes, and pick up some takeout. There are many riffs on Thailand’s most iconic dish, including ones with sauce ingredients like peanut butter, soy sauce, and even ketchup cut with rice vinegar—but authentic pad Thai gets its balance of flavors from fruity-tangy tamarind, umami-rich fish sauce, and palm sugar.
While palm sugar can be swapped for brown sugar, fish sauce and tamarind are non-negotiable. You can find both at most Asian markets and increasingly at larger grocery stores. For the tamarind paste or concentrate, be sure it’s a Southeast Asian variety, as the ones from India have a different concentration.
Since this is a noodle stir-fry, you want to have everything prepped—including the chopped green onions and peanuts, soaked rice sticks, and the pad Thai sauce—before you start cooking the scrambled eggs. The Thai dish is also a great vehicle for leftover proteins like poached chicken breasts or pan-fried firm tofu. Simply toss them in when you add the noodles so they can warm through without overcooking. You could also sauté shrimp last minute. Fresh lime juice adds a nice brightness, so don’t forget to garnish this noodle dish with a lime wedge and, if you like, some cilantro, crispy shallots, crushed red pepper flakes, or extra chili garlic sauce.
What you’ll need
Measuring Cups
$18 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Medium Bowl
$29 At Amazon
Whisk
$14 At Amazon
Tongs
$18 $14 At Amazon
Colander
$15 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
First, some prep: Cut 1 bunch scallions crosswise to separate dark greens parts from light green parts and bulbs. Thinly slice scallions crosswise, keeping ends separate.
Step 2
Crack 4 eggs into a medium bowl and whisk to blend.
Step 3
Coarsely chop ⅓ cup peanuts.
Step 4
Place 8 oz. noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again.
Step 5
Whisk ¼ cup tamarind concentrate, 3 Tbsp. brown sugar, 2 Tbsp. fish sauce, 2 tsp. chili-garlic sauce, and ¼ cup hot water in same bowl you used to soak noodles.
Step 6
Pour 3 Tbsp. oil in a large skillet (at least 12" in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
Step 7
Add scallion whites, fish sauce mixture, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes.
→ Wait, what is fish sauce, anyway?
Step 8
Toss in scallion greens, 2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
Step 9
Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
Step 10
Serve immediately—and any time you’re thinking about ordering delivery.
Editor’s note: This recipe was first printed in March 2018. Head this way for more of our best Thai recipes →
