Description
This Easy Pad Thai recipe offers a quick and flavorful way to enjoy the classic Thai street food at home. Made with tender rice noodles, fresh vegetables, scrambled eggs, and a tangy-sweet sauce, this dish comes together in just 20 minutes, making it perfect for a weeknight dinner. Garnished with chopped peanuts and green onions, it balances savory, sweet, and spicy elements for an authentic taste.
Ingredients
Scale
Noodles
- 8 oz. rice noodles (cooked according to package directions)
Vegetables and Aromatics
- ¾ cup carrots (peeled and finely diced)
- 5 green onions (finely chopped, white and green parts separated)
- 2 cloves garlic (crushed)
Eggs
- 2 large eggs (scrambled)
Sauce
- ¼ cup soy sauce or Tamari (gluten free, or Tamari sauce)
- 3 Tbsp. packed brown sugar (packed, or coconut sugar)
- 3 Tbsp. lime juice (freshly squeezed)
- ½ tsp. Sriracha sauce (optional)
Oils and Garnishes
- 3 Tbsp. olive oil (divided)
- ¼ cup chopped peanuts (salted)
- Green onions (chopped, for garnish)
- Lime wedge (for serving)
Instructions
- Cook Noodles: Prepare the rice noodles according to the package directions, then drain and set aside to be added later.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add the diced carrots and sauté for 5-6 minutes until they begin to soften.
- Add Aromatics: Stir in the white parts of the green onions and the crushed garlic, cooking together for about 1 minute until fragrant.
- Cook Eggs: Push the vegetables to the side of the skillet, pour in the remaining 1 tablespoon of olive oil, and add the whisked eggs. Cook the eggs until fully set, then remove them from the skillet and set aside.
- Make Sauce & Combine: In a small bowl, whisk together soy sauce (or Tamari), brown sugar, lime juice, and Sriracha sauce (if using). Add the cooked rice noodles and sauce to the skillet over medium-low heat. Toss carefully until noodles are well coated with the sauce.
- Add Green Onions & Heat Through: Stir in the green parts of the chopped green onions and cook for an additional 2-3 minutes to heat everything through and meld flavors.
- Mix in Eggs and Vegetables: Return the scrambled eggs to the skillet and mix thoroughly with the noodles and vegetables.
- Serve: Divide the Pad Thai among plates, topping each serving with chopped peanuts, extra green onions, and a lime wedge. Enjoy while warm!
Notes
- For a gluten-free version, use Tamari sauce instead of soy sauce.
- Adjust Sriracha quantity to control the spice level or omit if you prefer no heat.
- Rice noodles can be soaked or boiled depending on package instructions to ensure perfect texture.
- Try adding cooked shrimp, chicken, or tofu for added protein.
- Substitute brown sugar with coconut sugar for a more natural sweetener option.
