I’m sharing a Simple Pad Thai made with authentic pantry staples that comes together in just 30 minutes and can be made with shrimp, chicken, or tofu.

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I love a Pad Thai that tastes like you waited all day, but was actually ready in half an hour. This Easy Pad Thai sings with chewy flat rice noodles and bright tamarind paste, the flavors somehow both tangy and sweet.

I’ve chased the Best Pad Thai recipe for years, tried a million versions and this Simple Pad Thai keeps winning for flavor and speed. I won’t pretend it is always perfect, sometimes the noodles stick, but that’s part of the fun, right?

If you like bold tangy noodle dishes you’re gonna want to give this a try.

Ingredients

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Rice noodles: Soft chewy carbs that soak up sauce, give satisfying bulk and steady energy.
Protein (shrimp chicken or tofu): Lean protein for muscle, tofu gives plant based protein and a bit of healthy fat.
Tamarind paste: Sour fruity punch that brightens the whole dish and adds tangy depth.
Fish sauce: Salty savory umami, a little goes a long way to deepen flavor.
Palm sugar: Caramel sweetness that balances sour and salty, melts into the sauce smoothly.
Roasted peanuts: Roasted crunch, good fats and protein for texture, also a nutty finish.
Bean sprouts: Fresh crisp sprouts, low calorie, add crunch and light refreshing bite.
Lime: Bright citrus zing that cuts richness, you squeeze it right before serving.

Ingredient Quantities

8 oz (225 g) flat rice noodles

8 oz (225 g) shrimp, peeled and deveined OR 8 oz (225 g) chicken breast OR 8 oz (225 g) firm tofu, pressed and cubed

2 large eggs

3 tbsp neutral oil (vegetable, canola or peanut)

3 cloves garlic, minced

1 small shallot (optional)

2 cups bean sprouts

3 scallions (green onions)

1/3 cup roasted peanuts, coarsely chopped

3 tbsp tamarind paste (or tamarind concentrate)

3 tbsp fish sauce

2 tbsp palm sugar or packed brown sugar

1 tbsp rice vinegar or lime juice, your call

1 to 2 tsp chili flakes or 1 tsp sambal oelek

2 to 4 tbsp water (or reserved noodle soaking liquid)

2 limes (for serving)

small handful fresh cilantro or coriander leaves (optional)

salt and black pepper to taste (optional)

How to Make this

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1. Soak the flat rice noodles in warm water for 20 to 30 minutes until pliable but still a little firm, drain and reserve 2 to 4 tbsp of the soaking liquid for later.

2. Whisk the sauce together in a small bowl: 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar or packed brown sugar, 1 tbsp rice vinegar or lime juice, 1 to 2 tsp chili flakes or 1 tsp sambal oelek and 2 to 4 tbsp water (or use some reserved noodle soaking liquid). Taste and adjust sweet, sour, salty, spicy.

3. Prep everything: peel and devein shrimp or thinly slice chicken breast or press and cube firm tofu, mince 3 cloves garlic, slice 3 scallions, finely chop 1 small shallot if using, coarsely chop 1/3 cup roasted peanuts, wash 2 cups bean sprouts, cut 2 limes, and pick a small handful of cilantro if you want it.

4. Heat a wok or large skillet over medium high heat until very hot, add 3 tbsp neutral oil, swirl to coat. Add garlic and shallot and stir for 20 to 30 seconds till fragrant but not browned.

5. Add your protein and cook until just done: shrimp a minute or two per side, chicken about 3 to 4 minutes until cooked through, tofu until golden on all sides. Push protein to one side of the pan.

6. Crack in 2 large eggs into the empty side, scramble quickly until just set, then toss everything together. Add the drained noodles and pour the sauce over top, toss or stir fry quickly on high heat so noodles soak up the sauce; add a splash of reserved soaking liquid if noodles seem dry or clump.

7. Stir in 2 cups bean sprouts and most of the scallions, toss for 30 seconds so the sprouts stay crunchy but warm through.

8. Remove from heat, fold in most of the chopped peanuts and cilantro if using, taste and season with a little salt or black pepper only if needed, squeeze in a bit more lime juice if it needs brightness.

9. Serve immediately with lime wedges, extra chopped peanuts, extra scallions and sambal on the side for people who want more heat. Quick tips: press tofu well before cubing, work fast on high heat, dont over soak the noodles or they’ll go mushy, and use the reserved noodle water to loosen the sauce not to water it down.

Equipment Needed

1. Large bowl for soaking the flat rice noodles
2. Colander or fine mesh strainer to drain and reserve some soaking liquid
3. Small mixing bowl plus a whisk or fork for the sauce
4. Wok or large heavy skillet for high heat stir-frying
5. Heatproof spatula or wooden spoon, plus tongs for tossing and flipping
6. Cutting board and a sharp chef’s knife for proteins and aromatics
7. Measuring spoons and a measuring cup for tamarind, fish sauce, sugar and water
8. Plate or tray for prepped ingredients and a small bowl for cracked eggs
9. Citrus juicer or reamer and small serving bowls for peanuts, sambal and lime wedges

FAQ

How do I soak and cook the rice noodles so they dont turn to mush?

Soak flat rice noodles in warm water for 20 to 30 minutes until pliable but still slightly firm in the center. Drain, reserve 2 to 4 tbsp of the soaking water. Stir fry on very high heat, add the sauce and a splash of the reserved liquid and toss 1 to 2 minutes until tender. Dont over-soak or overcook once they hit the pan.

Can I make this vegetarian or vegan?

Yes. Use firm tofu instead of shrimp or chicken, press and cube it first. Replace fish sauce with soy sauce or tamari plus an extra squeeze of lime and a little mushroom soy if you have it for more umami. Skip the egg for vegan or use crumbled firm tofu scrambled in the pan.

What can I use if I dont have tamarind paste?

Mix lime juice with a bit of brown sugar as a quick swap. Start with 1 tbsp lime juice plus 1/2 tbsp brown sugar, taste and adjust. Rice vinegar plus a teaspoon of sugar also works in a pinch, but tamarind is more fruity and complex so adjust sweetness and acidity to taste.

How do I prevent clumping and keep noodles glossy?

Toss drained noodles with a teaspoon of oil before stir frying, use very high heat, and keep everything moving in the pan. Add sauce gradually and a little reserved soaking liquid if they look dry. Quick cooking on high keeps them separate and glossy.

Can I prep ahead or freeze leftovers?

You can prep components ahead: chop veggies, make the sauce, press tofu. Finished Pad Thai keeps 2 to 3 days in the fridge in an airtight container. Reheat in a hot skillet with a splash of water or oil, add fresh bean sprouts and lime when serving. Freezing is not recommended, noodles get mushy.

I have a peanut allergy what can I use instead?

Swap roasted peanuts for toasted sesame seeds, chopped cashews if not allergic, or sunflower seeds for crunch. You can also omit nuts and add extra scallions and crushed crisp shallot for texture. Adjust seasoning since nuts add salt and fat.

Easy Pad Thai Recipe Substitutions and Variations

Protein swap (shrimp, chicken, or tofu): thinly sliced pork tenderloin; flank or skirt steak seared quickly; tempeh or extra firm tofu pressed and cubed for more chew; mixed seafood like scallops and squid if you got it.
Tamarind paste: no tamarind, mix equal parts fresh lime juice and packed brown sugar with a splash of rice vinegar to taste; dilute tamarind concentrate with warm water; pomegranate molasses gives a similar sweet sour punch.
Fish sauce: soy sauce or tamari for a vegetarian option, add a squeeze of lime for brightness; coconut aminos for lower sodium and gluten free; a tiny splash of Worcestershire for extra umami if you are not vegetarian.
Roasted peanuts: crushed cashews or roasted almonds for similar crunch; toasted sesame seeds for a nuttier finish; toasted sunflower seeds or crushed roasted chickpeas if you need a nut free option.

Pro Tips

1) Don’t over soak the noodles. Get them pliable but still with a little bite, or they turn into mush when stir fried, and keep 2 to 4 tablespoons of the soaking water to loosen the sauce later — trust me, that little splash is magic.

2) Taste the sauce before it hits the pan, cause tamarind and fish sauce strength vary a lot. Start a bit shy on salt and heat, add sugar if it’s too sour, add lime or a touch more tamarind if it’s too flat, and add chili last so you don’t overdo it.

3) Heat the pan until it’s really hot, cook proteins fast and in small batches so they brown not steam, and press the tofu well so it gets a golden crust. Working fast on high heat keeps the noodles from getting gummy, just dont burn the garlic.

4) Add the bean sprouts and scallions at the very end so they stay crunchy and bright, and squeeze lime over the finished dish not while it’s cooking or the brightness will fade. Also fold in most of the peanuts but save some for a crunchy finish.

5) If you want more control over texture and saltiness, cook the eggs separately or push everything to one side to scramble them quick, and keep sambal or extra lime on the side so people can customize.