This authentic and Easy Pad Thai Recipe is one of the best, quick, Asian dishes you can make at home. Throw this meal healthy together in under 30 minutes with ingredients like rice noodles, lime juice, soy sauce, and peanuts. Skip the takeout and try this delicious vegetarian Pad Thai recipe!
Pad Thai was my introductory meal into the vast world of Thai food.
This authentic street food dish originated in Thailand and has since become largely popular in the states.
And my initial encounter? That was on my very first date with my husband on the back porch of what would soon become our newlywed home.
Since then, Thai food has become our go-to when ordering out.
However, there are some nights when you’re craving that Asian takeout but also still want to eat a healthy dinner.
Well, you can look no further! This Easy Pad Thai Recipe tastes as authentic as your favorite Asian restaurant…Is ready in under 30 minutes…LOADED with vegetables…
And is a healthy, vegetarian, and gluten-free 30-minute dinner! It’s quicker to make than ordering takeout!
The ingredients needed for this pad Thai recipe are relatively easy to find and can be located at your local grocery store.
- Noodles. Rice noodles, sometimes called Pad Thai noodles, make up the base of this stir-fry dish. These are typically found in the Asian or ethnic section. You might see wide or thin, either one is fine. I would not recommend trying to substitute with any other non-rice-based noodle. You can also make these Thai Rice noodles!
- Pad Thai Sauce. Sweet and savory, it is made from lime juice, sugar, and soy sauce.
- Vegetables. A variety of types can be added to this stir-fry. Carrots and green onions are used in the recipe you’ll see below. Sometimes harder to find, but bean sprouts are another authentic vegetable that can be included.
- Garlic. Opt for fresh. If absolutely necessary, you can sub ¼ teaspoon garlic powder. Here’s how to mince garlic
- Eggs. Scrambled eggs give this dish an added bit of protein. If vegan, feel free to substitute with a vegan egg replacement or leave them out completely.
- Peanuts. Crushed and added right at the end, they give this noodle dish a great crunch and texture. You can use salted or unsalted peanuts.
How to Make Easy Pad Thai
These are the basic steps for making Easy Pad Thai. See the recipe card below for more detailed ingredient amounts.
Cook the Noodles
For this recipe simply boil the rice noodles in a large pot according to the package directions.
These can be prepared before you start the rest of the dish or during if you’re a multi-tasker. Just be sure not to overcook them.
Sauté the Vegetables
First, prepare the veggies. Here’s how to cut green onions and separate the white parts from the green.
Using a peeler, remove the outside of the carrots and then finely dice them.
You can use different types of pans for this dish. Stainless steel, non-stick, and woks all work. I recommend a non-stick wok for ease of cooking and cleanup.
In your pan, add 2 tablespoons of olive oil over medium heat with the carrots. Sauté for 5-6 minutes. Then, mix in the white parts of the green onions along with the crushed garlic. Continue cooking for 1 minute.
Push the vegetables to the side of the pan.
Crack the eggs into a bowl and lightly whisk.
Pour in 1 tablespoon of olive oil to the open area of the pan. Add the whisked eggs and cook until done. Be sure to consistently stir to promote even cooking.
Remove eggs from the skillet to a plate and set aside.
Pad Thai Sauce
This sweet and savory Thai sauce is what absolutely makes this dish so incredibly good! Plus, it’s super easy to pull together.
In a clean bowl, whisk together lime juice, brown sugar, soy sauce, and a touch of Sriracha.
This step can be done ahead of time. Store the sauce in the fridge until ready to use.
For the best flavor, be sure to stick with fresh lime juice since it brings the majority of the flavor.
Mix it Together
Add the mixed sauce and cooked rice noodles into your pan on medium-low heat. Toss until everything is combined and coated well.
Put the chopped green ends of the onions along with the scrambled eggs into the skillet with the noodles and sauce. Cook for another 2-3 minutes.
Garnish with crushed peanuts, additional green onions, or cilantro. Or top with a drizzle of this Peanut Sauce Recipe to kick the flavor up a notch!
Meal Prep & Storage
- To Prep-Ahead: Dice vegetables and mix the sauce up to 1-2 days before using.
- To Store: Much like other rice noodle dishes, pad Thai is best when it is served immediately after making. You can store leftovers in an airtight container for up to 3-5 days.
- To Freeze: It is not recommended to freeze as the texture of the noodles will break down.
- To Reheat: Add noodles and a bit of water to a skillet and warm over medium-low heat. Stir as little as possible. Or, you can always microwave the leftovers.
The recipe you’ll find below is already Gluten-free, Dairy-free, and Vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements.
- Gluten-free: Be sure the brand of noodles and soy sauce you use are free of gluten.
- Vegan: Skip the eggs and be sure to avoid fish sauce.
- Paleo: Swap in a veggie, like zucchini noodles.
- Nut-free: Leave out the peanuts as garnish.
Traditionally, pad Thai sauce has soy sauce or tamarind, brown sugar, and sometimes fish or oyster sauce.
Pad Thai is made with rice noodles, scrambled eggs, vegetables, and topped with a soy sauce and brown sugar sauce. Often, it is served with different meats or tofu.
This authentic Thai dish can be relatively healthy when loaded with vegetables such as carrots, bean sprouts, or snap peas. To make this recipe keto or low-carb friendly simply substitute the rice noodles for zucchini noodles.
More Easy Asian Recipes
You might also enjoy these other quick dinner recipes:
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Easy Pad Thai Recipe
- 8 oz. rice noodles cooked according to package directions
- 3 Tbsp. olive oil divided
- ¾ cup carrots peeled and finely diced
- 5 green onions finely chopped, white and green parts separated
- 2 cloves garlic crushed
- 2 eggs scrambled
- ¼ cup soy sauce gluten free, or Tamari sauce
- 3 Tbsp. brown sugar packed, or coconut sugar
- 3 Tbsp. lime juice freshly squeezed
- ½ tsp. Sriracha sauce optional
- ¼ cup chopped peanuts salted
- Green onions chopped
- Cook the rice noodles according to package directions.
- Add 2 tablespoons of olive oil to a large skillet or wok over medium heat along with the diced carrots. Sauté for 5-6 minutes.
- Add the white parts of the green onions along with the crushed garlic and continue cooking for 1 minute.
- Push vegetables to the side and pour in 1 tablespoon of olive oil. Add whisked eggs and cook until done. Remove eggs from the skillet.
- Combine sauce ingredients in a small bowl and whisk until combined. Place cooked rice noodles and sauce in the skillet over medium-low heat and toss until coated. Add in chopped green onions and cook for another 2-3 minutes.
- Mix eggs with noodles and vegetables.
- Serve each dish with chopped peanuts, extra green onions, and a lime wedge. Enjoy!
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Meal Prep & Storage
- To Prep-Ahead: Dice vegetables and mix the sauce up to 1-2 days ahdead of time.
- To Store: Much like other rice noodle dishes, pad Thai is best when it is served immediately after making. You can store leftovers in an airtight container for up to 3-5 days. But oftentimes the rice noodles will break down while reheating.
- To Freeze: I don’t recommend freezing at the texture of the noodles will break down.
- To Reheat: Add noodles and a bit of water to a skillet and warm over medium-low heat. Stir as little as possible. Or, microwave leftovers.
Nutrition information is automatically calculated, so should only be used as an approximation.