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The Best Easy Homemade Pad Thai Recipe

The Best Easy Homemade Pad Thai Recipe. Whether you're a lover of all things Thai and ethnic food related or you've never tried your hand at this kind of thing before, this recipe is accessible and easy.

A recipe for easy homemade pad thai featuring a delicious homemade pad thai sauce. Whether you’re a lover of all things Thai and ethnic food related or you’ve never tried your hand at this kind of thing before, this recipe is accessible and easy. 

After years of making homemade pad thai and being asked for the recipe, I’m finally sharing it today. It’s not that I never wanted to share the recipe before but this is something that I cook without a recipe so it takes some discipline to actually make myself measure everything out and write it down. I also struggle with getting dinner made before it gets dark outside and I don’t like sharing recipe posts with less than stellar photos. I was determined to finally make the recipe yesterday so when I got home from the gym at 7 p.m. it was like an episode of Iron Chef to get this dish together before it got dark. (You should have seen the aftermath in the kitchen…)

Homemade Pad Thai

So here’s my homemade pad thai in all its glory! This is a crazy delicious recipe that’s relatively easy and doesn’t call for too many special ingredients. Well, I do have one special ingredient.

Peanut Butter

Peanut butter! But when is peanut butter not my special ingredient?

Pad Thai Sauce

It’s the key ingredient to the super tasty homemade pad thai sauce. And let me take a pause to state that in no way is this an “authentic” pad thai recipe. I’m definitely not claiming that…but it is really good cheater pad thai.

Rice Noodles

I also want to note that the rice noodles make a big difference in this recipe so seek them out. They’re usually in the ethnic section of the store with the Asian ingredients. They seem to be more readily available these days since they are gluten-free.

Homemade Pad Thai 2

The recipe I’m sharing with you today is a shrimp and chicken pad thai but note that you can use any combo of proteins that you would like. Sometimes I do tofu for a vegetarian option, sometimes chicken only, shrimp only…depends on my mood and what I have on hand.

Pad Thai Toppings

These things really take the pad thai to a new level. You stir the bean sprouts in at the end of cooking for a little crunch and then top the pad thai with chopped peanuts, cilantro and fresh lime wedges. These four items create really nice flavor dimension along with different textures.

Homemade Pad Thai Recipe

Whether you’re a lover of all things Thai and ethnic food related or you’ve never tried your hand at this kind of thing before, this recipe is accessible and easy. Try, enjoy and let me know what you think!

Easy Homemade Pad Thai

From at

http://www.peanutbutterrunner.com/wp-content/uploads/2015/04/Homemade-Pad-Thai-2.jpg
Prep: Cook: Yield: 3 servings (dinner for two and someone gets yummy leftovers the next day!)Total:

A recipe for easy homemade pad thai featuring a delicious homemade pad thai sauce. Whether you're a lover of all things Thai and ethnic food related or you've never tried your hand at this kind of thing before, this recipe is accessible and easy.

You'll Need...

  • FOR THE SAUCE
  • 1/3 cup chicken or vegetable stock (or water would even work in a pinch)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (if you don't have this, just use 2 tablespoons of soy and omit the fish sauce)
  • 3 tablespoons brown sugar
  • 3 tablespoons natural style peanut butter
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
  • 1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
  • 1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you don't have this)
  • 1 teaspoon minced garlic

  • FOR THE PAD THAI
  • 4 ounces of rice noodles, cooked to package directions and rinsed
  • 1 teaspoon olive oil
  • 1 large egg, beaten
  • 1 chicken breast, cubed
  • 1/2 pound shrimp, peeled, deveined and cut in half
  • 1/2 cup bean sprouts

  • FOR THE GARNISH
  • Chopped cilantro
  • Chopped peanuts
  • Lime wedges
  • Sriracha

Directions

  1. Whisk together sauce ingredients and set aside.
  2. Cook noodles according to package direction. Rinse and set aside in a colander.
  3. Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you've created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
  4. Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
  5. Top with desired toppings and adjust spice level with Sriracha.
{ 49 comments… add one }
  • 1
    Dani @ DaniCaliforniaCooks April 30, 2015, 1:00 pm

    I’ve been waiting for you to share this! 🙂

  • 2
    Cassie April 30, 2015, 1:38 pm

    PAD THAI. OMG YES!

  • 3
    Parita @ myinnershakti April 30, 2015, 3:38 pm

    Love the simplicity of this recipe! Making soon!

  • 4
    amy April 30, 2015, 4:18 pm

    yum, I can’t wait to make this!

  • 5
    elaine April 30, 2015, 4:29 pm

    YESSSSSSSSSSS! Thank you for posting this. I LOVE pad thai but have never tried to make it before. I’ll try this over the weekend. Yay!

  • 6
    Christin April 30, 2015, 5:14 pm

    I saw the title of this post and said “YESSSSS!” 🙂 Thai is my absolute favorite ethnic food – I frequently make coconut curry at home. Thanks for sharing!

    I’m the same way with recipes. I’m always telling my friends “ooo I made this delicious thing for dinner last night” and when they ask for the recipe I’m like… well, it’s up here. *taps head* Haha. I grew up learning “little of this, little of that” cooking.

  • 7
    Danielle April 30, 2015, 8:56 pm

    OMG Jen – this recipe is AMAZING! Coincidentally, I was looking for a recipe for dinner when I saw this post as your Facebook status, and had to check it out. Within half an hour, my fiance and I went to the grocery store to get the ingredients. We actually used extra chicken (my fiance eats A LOT) and tofu and the recipe came out AMAZING! I also forgot to buy the chicken/vegetable stock and the store didn’t have any bean sprouts so we got bok choy as a substitution. I have tried a couple of pad thai recipes at home before that came out awful, but this was SO GOOD! And it’s all gone – no leftovers for lunch oops LOL. Thank you for posting this – we absolutely loved it! 🙂

  • 8
    Hayley May 1, 2015, 11:16 am

    Love pad thai but it’s always intimidated me to make! This definitely looks doable – thanks lady!

  • 9
    Half Marathon James May 3, 2015, 8:54 am

    I’ll be attempting this recipe this week, thank you… it looks delicious… 🙂

  • 10
    Kathryn @ FoodieGirlChicago May 3, 2015, 4:45 pm

    I love Pad Thai though for some reason I rarely make it at home; your post has inspired me to put it on my list of dinners for this week or next! Thanks for sharing!

  • 11
    elaine May 4, 2015, 9:23 pm

    So I made this for dinner tonight and it was SOOOOO good! This will definitely be in rotation now!

    • 12
      Jen May 4, 2015, 9:46 pm

      yay! glad it was a hit for you!

  • 13
    Betsey May 5, 2015, 1:48 pm

    I made this last night and it was AWESOME! Thanks for the recipe!

  • 14
    Meg May 6, 2015, 1:02 pm

    thanks so much for putting this together- I made it last night and took leftovers to work for lunch today and it’s delicious! I used zucchini “noodles” instead of rice noodles this time but I’m sure I’ll make it the traditional way sometime soon too.

  • 15
    Lisa May 6, 2015, 7:02 pm

    YUM! Made it for dinner tonight. I made too many noodles, so it ended up a bit dry, but the flavor was spot on! I also used tofu instead of meat. Will be keeping this one in our meal rotation for a while. Thanks for sharing!

  • 16
    Katja May 7, 2015, 10:28 pm

    Thanks so much for sharing the recipe. I made it tonight for my husband & I, and it was so, so good!! Previous attempts at making Pad Thai didn’t turn out so well, and I had “given up” on it for quite a while. Thanks to your recipe I am sure this dish is going to be added to our regular “dinner rotation”.

    • 17
      Jen May 8, 2015, 4:59 pm

      katja…i’m so happy to hear this! glad it was a hit!

  • 18
    Bonie August 3, 2015, 11:04 am

    I made this last night for my husband and myself. So good — thank you for posting this recipe!

  • 19
    Anshika October 30, 2015, 2:23 am

    Definitely making this for my love today! So eager. Thanks heaps for the recipe!

  • 20
    Jen October 31, 2015, 7:29 pm

    Made this tonight. Didn’t have limes; used dried coriander & splash of lemon juice. Used ground ginger; didn’t have fresh. Didn’t have any bean sprouts. Didn’t miss any of it – this was phenomenal!

  • 21
    CHRISTINA October 31, 2015, 8:34 pm

    This was very good. I did not have the fish sauce or the lime and made it anyways. Delicious! Even my picky boyfriend finished off the third serving! Thanks for sharing.

  • 22
    Natalie January 8, 2016, 2:43 pm

    I’ve made this recipe a few times now and it is delicious! I love how simple it is. I didn’t have fish sauce or rice vinegar, so I used more soy sauce and white vinegar and it turned out great!

  • 23
    Heather January 16, 2016, 12:59 pm

    This was great!!! I added some thinly sliced green onion at the same time as the bean sprouts. Thanks for the recipe!

  • 24
    Rachel January 23, 2016, 2:23 pm

    Just made this with stuff out of my pantry! Didn’t have shrimp or bean sprouts or rice noodles, although I had everything else, so I used water chestnuts, and spaghetti I already had cooked. Even the 9 year old said it was ok! Made for a nice dish, in the middle of winter storm Jonas….

  • 25
    Kellie Mooney February 8, 2016, 1:30 pm

    Where do you get bean sprouts?? I looked at Trader Joes and Whole Foods this weekend and could only find alfalfa sprouts.

    • 26
      Jen DeCurtins February 8, 2016, 1:44 pm

      They are usually in the produce department loose and you bag them yourself. I have never seen them with the sprouts. They can be hard to find because they spoil incredibly quickly. I have never seen them at TJs but I can usually find them at my local Harris Teeter or hit or miss at Whole Foods.

  • 27
    Kelli February 25, 2016, 9:05 pm

    Yummy!!! We followed the recipe and it was delicious!!

  • 28
    Giovanni February 27, 2016, 7:18 pm

    Very tasty, will definitely prepare it again. Omitting the chicken and eggs will make it vegan. Did use the bok choi instead of cilantro.

    Thank you for your hard work.

  • 29
    Deirdre April 12, 2016, 9:20 am

    I’ve made this a couple of times so far, using different recipes. This was by far the best recipe!!

  • 30
    Alicia June 5, 2016, 10:56 am

    Made this with tofu and used a thai hot chili sauce in place of sriracha – so freakin’ yummy! And best part – simple! Thanks for sharing. <3

    • 31
      Jen DeCurtins June 7, 2016, 3:43 pm

      Thanks for sharing your substitutions and I’m so happy to hear it turned out well for you!

  • 32
    Peggy Church June 14, 2016, 10:45 pm

    Finally made this Friday night- everyone loved it and my husband said it was one of the best things I’ve ever made. Thank you so much for sharing!

  • 33
    Carolyn October 2, 2016, 11:04 am

    I loved the sauce for this recipe. The peanut butter makes it nutty and creamy. The only thing I’d change for next time is to do one and a half times the sauce recipe for the same amount of noodles. The sauce to noodle ratio wasn’t quite right.

  • 34
    Janis October 13, 2016, 4:31 pm

    I just made your Pad Thai sauce & oh my word! It’s delicious! I’ve been wanting to make Pad Thai for awhile now, & while I’m not following the rest of your recipe, because I have something a little different in mind, your sauce sounded perfect for what I’m aiming for. I just want to keep eating it! It’s perfect, it’s delicious & I’m writing it down so I never ever lose. Thank you so much for the inspiration!

    • 35
      Janis October 13, 2016, 4:34 pm

      Forgot to mention, I didn’t have fish sauce, either, but I have oyster sauce, so used that instead. Also didn’t have fresh lime juice, so left that out. Didn’t hurt it one bit!

      • 36
        Jen DeCurtins October 18, 2016, 6:59 pm

        Awesome! Always helpful to know the modifications that have worked for others!

  • 37
    Carmen October 17, 2016, 11:12 pm

    Wow–a winner in my book! I made it with tofu and I made it with only 1 tsp sugar and Bragg’s aminos instead of the fish sauce, and it was phenomenal. My husband loved it, too. And you know what you said about leftovers? Nope, not here!

    • 38
      Jen DeCurtins October 18, 2016, 3:18 pm

      So glad it turned out well for you and thank you so much for sharing your modifications!

  • 39
    Kate November 10, 2016, 10:16 pm

    The whole family loved it, I had to add a little more soy sauce. I really appreciated the fact that you gave substitute options for the items that I never have in the fridge (I.e. Fish sauce).

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