20 Delicious Pad Thai Recipes You Need to Try

Pad Thai is a beloved dish hailing from Thailand, known for its perfect blend of sweet, sour, and savory flavors. Whether you’re a fan of shrimp, chicken, or prefer a vegetarian version, these recipes will guide you through making this classic stir-fried noodle dish at home.

Get ready to whip up some delicious Pad Thai that will impress your taste buds and brighten up your dinner table!

Pad Thai with Veggies and Cashews

Pad Thai with veggies and cashews is a delightful twist on the classic Thai dish, combining stir-fried rice noodles with fresh vegetables and crunchy cashews. This recipe is packed with flavor, thanks to a savory sauce that balances sweet, sour, and salty notes. It’s not only delicious but also easy to whip up, making it a great option for a quick weeknight dinner.

Perfect for those who enjoy a mix of textures, the crunchy cashews add a satisfying bite to the soft noodles and crisp veggies. Plus, this dish is versatile; feel free to toss in your favorite vegetables or adjust the sauce to suit your taste. You can have a restaurant-quality meal right at home in no time!

Vegetarian Pad Thai with Tofu

Vegetarian Pad Thai with Tofu is a delightful twist on the classic dish that packs a punch of flavor while being meat-free. The combination of tender rice noodles, colorful vegetables, and crispy tofu creates a satisfying meal that’s both nutritious and tasty. It has a great balance of sweet, sour, and savory flavors, making it a favorite among both vegetarians and meat lovers alike.

This recipe is not only easy to follow but also quick to prepare, making it perfect for weeknight dinners or casual get-togethers. With just a few simple ingredients, you’ll have a vibrant, homemade Pad Thai ready in no time!

Ingredients

• 8 oz rice noodles
• 1 block firm tofu, cubed
• 2 tablespoons soy sauce
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 green onions, chopped
• 1 cup bean sprouts
• Fresh cilantro, for garnish
• Chili flakes, to taste

Instructions

1. Cook the Noodles: Begin by boiling water in a pot. Add the rice noodles and cook according to package instructions. Drain and set aside.
2. Prepare the Tofu: In a pan, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.
3. Cook the Vegetables: In the same pan, add minced garlic and sliced bell pepper. Sauté for about 2-3 minutes until the vegetables are tender.
4. Combine Ingredients: Add the cooked noodles, tofu, soy sauce, tamarind paste, and sugar to the pan. Toss everything together over medium heat until well combined and heated through.
5. Finish and Serve: Stir in the bean sprouts and green onions. Remove from heat, garnish with fresh cilantro and chili flakes, and serve hot.

Low-Carb Pad Thai with Zoodles

If you’re looking for a tasty twist on classic Pad Thai, this low-carb version using zucchini noodles (zoodles) is perfect. It combines the familiar flavors of traditional Pad Thai—like tangy tamarind and savory peanuts—while being light and fresh. The shrimp adds a nice protein boost, making this meal both satisfying and healthy.

Making this dish is a breeze! All you need are a few ingredients and about 30 minutes to whip up a delicious dinner that will impress your family or friends. It’s a fun way to enjoy your favorite takeout flavor without the carbs!

Ingredients

• 4 medium zucchinis, spiralized
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 eggs, lightly beaten
• 1 red bell pepper, sliced
• 3 green onions, chopped
• 1/4 cup peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey or a sugar substitute
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
2. In the same skillet, add the sliced bell pepper and cook for a few minutes until tender. Add the spiralized zucchini noodles and cook for another 2-3 minutes until just tender.
3. Push the veggies to the side of the skillet and pour in the beaten eggs, scrambling them gently until cooked through.
4. In a bowl, mix together the peanut butter, soy sauce, lime juice, fish sauce, and honey until smooth. Add this sauce to the skillet, stirring to combine with the shrimp and veggies.
5. Serve hot, topped with crushed peanuts and fresh cilantro.

Traditional Pad Thai with Shrimp

Traditional Pad Thai with shrimp is a delightful dish that perfectly balances sweet, sour, and savory flavors. It’s an easy recipe that brings a taste of Thailand to your kitchen without requiring expert culinary skills.

The rice noodles soak up the tangy tamarind sauce, while the shrimp adds a juicy texture. Topped with crushed peanuts and fresh lime, this dish is not just tasty but also visually appealing, making it great for both casual dinners and special occasions.

Ingredients

• 8 oz rice noodles
• 1 lb shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 3 green onions, chopped
• 1/4 cup crushed peanuts
• 2 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• Juice of 1 lime
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Noodles: Soak the rice noodles in warm water for about 30 minutes until soft. Drain and set aside.
2. Sauté the Shrimp: In a large pan, heat vegetable oil over medium heat. Add minced garlic and sauté for about a minute. Then, add the shrimp and cook until they turn pink, about 3-4 minutes.
3. Add Eggs and Noodles: Push the shrimp to one side and pour the beaten eggs into the pan, scrambling them until cooked. Add the soaked noodles, fish sauce, tamarind paste, sugar, and lime juice. Stir well to combine.
4. Finish with Toppings: Toss in the green onions and cook for an additional 2-3 minutes until everything is heated through. Serve topped with crushed peanuts and fresh cilantro, with lime wedges on the side.

Sweet Potato Pad Thai

Sweet Potato Pad Thai is a delightful twist on the classic noodle dish. It combines the rich, sweet flavor of sweet potatoes with the familiar taste of traditional Pad Thai, creating a unique and satisfying meal. This recipe is simple to make and is perfect for both busy weeknights and casual get-togethers.

The dish is packed with fresh ingredients, bringing together the sweetness of the sweet potatoes, the tang of lime, and the crunch of vegetables. It’s a comforting and delicious option that everyone will love!

Ingredients

• 8 ounces rice noodles
• 1 medium sweet potato, peeled and diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/4 cup crushed peanuts
• Cilantro for garnish
• Fresh lime wedges for serving

Instructions

1. Cook the Noodles: Prepare rice noodles according to package directions, then drain and set aside.
2. Cook Sweet Potato: In a large pan, heat vegetable oil over medium heat. Add diced sweet potato and cook for about 10 minutes, or until tender.
3. Add Vegetables: Stir in minced garlic, bell pepper, and green onions. Cook for an additional 3-4 minutes until the vegetables are tender.
4. Make the Sauce: In a small bowl, whisk together soy sauce, peanut butter, lime juice, and brown sugar until smooth.
5. Combine: Toss the cooked noodles into the pan with the vegetables, then pour the sauce over everything. Mix well and heat through for about 2-3 minutes.
6. Serve: Garnish with crushed peanuts and cilantro. Serve with lime wedges on the side.

Spicy Chicken Pad Thai

Spicy Chicken Pad Thai is a delightful twist on the classic Thai dish, bringing together tender chicken, fresh vegetables, and the irresistible flavors of tamarind and chili. This recipe is packed with savory goodness, making it perfect for those who enjoy a bit of heat in their meal. It’s simple to make, so you can whip it up for a weeknight dinner or impress your friends on the weekend.

The combination of ingredients creates a symphony of tastes that is both satisfying and energizing. With a balance of spicy, sweet, and tangy flavors, your taste buds will be dancing with every bite. Follow this easy recipe and get ready to enjoy a homemade version of this beloved dish!

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 eggs, lightly beaten
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon chili powder (or to taste)
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• Peanuts, crushed, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Noodles: Boil the rice noodles according to package instructions, then drain and set aside.
2. Sauté the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Stir-Fry the Veggies: In the same skillet, add minced garlic and sliced bell pepper. Sauté for a few minutes until the peppers soften.
4. Scramble the Eggs: Push the veggies to one side of the skillet and pour in the beaten eggs. Scramble until cooked, then mix everything together.
5. Combine and Season: Add the cooked noodles and chicken back into the skillet. Stir in tamarind paste, fish sauce, sugar, and chili powder. Toss until everything is well coated and heated through.
6. Garnish and Serve: Remove from heat and mix in green onions and cilantro. Serve hot with crushed peanuts and lime wedges on the side.

Pad Thai with Peanut Sauce

Pad Thai with peanut sauce is a delightful twist on this classic Thai dish. The combination of soft noodles, crunchy peanuts, and a creamy, savory sauce creates a satisfying flavor profile that hits all the right notes. It’s not just tasty; this recipe is also simple to whip up, making it perfect for a weeknight dinner or a casual gathering with friends.

The peanut sauce adds a rich depth to the traditional Pad Thai, bringing a nutty sweetness that pairs beautifully with the fresh ingredients. You’ll love how quickly it comes together, letting you enjoy a delicious homemade meal in no time!

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup cooked chicken, shrimp, or tofu
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish

Peanut Sauce Ingredients

• 1/2 cup smooth peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• Water to thin, as needed

Instructions

1. Cook the Rice Noodles: Soak the rice noodles in warm water for about 20-30 minutes until they soften. Drain and set aside.
2. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, and sesame oil. Add water gradually until you reach your desired consistency.
3. Stir-Fry: Heat the vegetable oil in a large pan or wok over medium heat. Add garlic and stir for about 30 seconds. Then, add your choice of protein and cook until heated through.
4. Scramble the Eggs: Push the protein to the side of the pan and add the beaten eggs. Scramble until cooked, then mix everything together.
5. Add Noodles and Sauce: Add the soaked noodles and peanut sauce to the pan. Toss everything together, ensuring the noodles are well coated.
6. Add Bean Sprouts and Green Onions: Stir in the bean sprouts and green onions. Cook for another minute or two until everything is heated through.
7. Serve: Plate the Pad Thai and garnish with crushed peanuts and fresh cilantro. Enjoy your meal!

Seafood Pad Thai with Mixed Seafood

Seafood Pad Thai is a delightful twist on the classic Thai dish that combines the rich flavors of shrimp, mussels, and squid with a perfect blend of rice noodles and tangy sauce. This version offers a fresh and satisfying taste, with each ingredient adding its unique touch. Making it at home is surprisingly simple and quick, perfect for a weeknight dinner or a special occasion.

The mix of seafood not only enhances the flavor profile but also provides a variety of textures, making every bite enjoyable. With its balance of sweet, salty, and sour notes, this dish is bound to impress anyone who tries it. Let’s get started on this delicious recipe!

Ingredients

• 8 oz rice noodles
• 1 cup shrimp, peeled and deveined
• 1 cup mussels, cleaned
• 1 cup squid, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/4 cup roasted peanuts, crushed
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 1 lime, cut into wedges
• Cilantro, for garnish

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the rice noodles according to package instructions. Drain and set aside.
2. Sauté Seafood: In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and sauté until fragrant. Then, add shrimp, mussels, and squid, cooking until shrimp are pink and mussels open.
3. Add Eggs: Push seafood to one side of the skillet and pour the beaten eggs into the other side. Scramble until cooked, then mix everything together.
4. Combine Ingredients: Add the cooked noodles, bean sprouts, green onions, fish sauce, tamarind paste, and sugar. Toss everything to combine and heat through.
5. Serve: Plate the Seafood Pad Thai, topping with crushed peanuts and cilantro. Serve with lime wedges on the side.

Mushroom Pad Thai for Mushroom Lovers

Mushroom Pad Thai is a delicious twist on the classic dish, perfect for those who can’t get enough of earthy, savory mushrooms. With a medley of textures and flavors, it offers a comforting yet vibrant dining experience, making it a favorite for both mushroom enthusiasts and newcomers alike.

This recipe is simple to whip up, featuring fresh ingredients, a quick stir-fry method, and the iconic tangy-sweet flavors that Pad Thai is famous for. It’s a fantastic option for a weeknight dinner or a cozy weekend meal!

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 1 cup mixed mushrooms (shiitake, oyster, and button), sliced
• 2 cloves garlic, minced
• 1/2 cup firm tofu, cubed
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 1/2 teaspoon chili powder (optional)
• 1 cup bean sprouts
• 1/4 cup green onions, sliced
• 1/4 cup crushed peanuts
• Cilantro leaves for garnish

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Stir-Fry the Tofu and Mushrooms: In a large skillet or wok, heat vegetable oil over medium-high heat. Add cubed tofu and sauté until golden. Then, toss in the sliced mushrooms and garlic, cooking until the mushrooms are tender.
3. Scramble the Eggs: Push the tofu and mushrooms to one side of the pan, and pour the beaten eggs into the other side. Scramble them until just set.
4. Add Noodles and Sauce: Add the cooked noodles to the skillet. In a small bowl, mix soy sauce, tamarind paste, sugar, and chili powder. Pour over the noodles and toss everything together until well combined.
5. Finish with Sprouts and Green Onions: Stir in the bean sprouts and green onions, cooking for another minute until heated through. Serve hot, topped with crushed peanuts and cilantro leaves.

Pad Thai with Spinach and Eggs

Pad Thai with Spinach and Eggs is a delicious twist on the classic Thai noodle dish. The combination of chewy rice noodles, fresh spinach, and perfectly cooked eggs creates a satisfying meal that is both nutritious and flavorful. This recipe is beginner-friendly and can be prepared in under 30 minutes, making it a great option for a quick weeknight dinner.

The balance of textures and tastes in this dish is delightful. The soft noodles pair beautifully with tender spinach and the richness of the eggs. A hint of tang from lime juice and a sprinkle of peanuts add the finishing touch. It’s a simple yet tasty way to enjoy Pad Thai.

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 2 large eggs
• 1/4 cup soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 cup chopped peanuts
• 1/4 cup chopped green onions
• Red pepper flakes (optional)

Instructions

1. Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
2. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add Spinach: Toss in the fresh spinach and stir-fry until wilted, about 2 minutes.
4. Cook the Eggs: Push the spinach to one side of the skillet and crack the eggs into the pan. Scramble them until fully cooked, then mix with the spinach.
5. Combine: Add the cooked noodles to the skillet, followed by soy sauce, fish sauce, and lime juice. Toss everything together until heated through.
6. Serve: Plate the Pad Thai and top with chopped peanuts, green onions, and red pepper flakes if desired. Enjoy!

Classic Pad Thai with Rice Noodles

Classic Pad Thai is a beloved Thai street food dish that bursts with flavor. It combines the chewy texture of rice noodles with a harmonious mix of sweet, salty, and tangy tastes, often enhanced by the vibrancy of fresh herbs and lime. This recipe is straightforward, making it perfect for home cooks looking to recreate a classic taste in their own kitchens.

Making Pad Thai is not only easy but also versatile. You can customize it with your favorite proteins, be it shrimp, chicken, or tofu, and include an array of vegetables. The dish is typically garnished with crushed peanuts and fresh lime, adding a delightful crunch and zesty kick. Here’s how to whip up this delicious meal!

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 1 cup shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup green onions, chopped
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 1/4 cup roasted peanuts, crushed
• Fresh lime wedges
• Fresh cilantro, for garnish

Instructions

1. Cook the Noodles: Soak the rice noodles in warm water for about 20-30 minutes until softened. Drain and set aside.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant.
3. Add the Shrimp: Toss in the shrimp and cook until they turn pink, about 3-5 minutes. Push them to one side of the pan.
4. Scramble the Eggs: Pour the beaten eggs into the pan and scramble until fully cooked, then mix them with the shrimp.
5. Combine: Add the softened noodles, bean sprouts, green onions, fish sauce, tamarind paste, and sugar. Stir-fry everything together for about 2-3 minutes until heated through.
6. Serve: Plate the Pad Thai and garnish with crushed peanuts, fresh lime wedges, and cilantro before enjoying!

Pad Thai with Coconut Milk

Pad Thai with coconut milk is a creamy twist on the classic Thai noodle dish. The combination of tender rice noodles, savory proteins, and a rich coconut sauce creates a deliciously comforting meal that’s both satisfying and easy to make. The flavors come together beautifully, offering a hint of sweetness alongside the tanginess of lime, making each bite a delight.

This recipe is great for any weeknight dinner or a special occasion. It’s simple enough for home cooks of all levels, and it allows for plenty of customization based on your taste preferences. Whether you prefer chicken, shrimp, or tofu, this dish is sure to impress.

Ingredients

• 8 ounces rice noodles
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 cup cooked shrimp or chicken (or tofu)
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 1/4 cup bean sprouts
• Cilantro and lime wedges for garnish

Instructions

1. Cook the Noodles: In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and set aside.
2. Prepare the Sauce: In a medium saucepan, combine coconut milk, fish sauce, tamarind paste, sugar, and lime juice. Cook over medium heat until the mixture is well combined and heated through.
3. Add Proteins: Stir in the cooked shrimp or chicken (or tofu) into the sauce and let it simmer for a few minutes.
4. Combine: In a large bowl, toss the cooked noodles with the sauce and protein mixture. Add chopped green onions and bean sprouts, mixing until everything is well coated.
5. Serve: Dish out the Pad Thai into bowls and top with crushed peanuts, cilantro, and lime wedges. Enjoy!

Vegan Pad Thai without Eggs

Vegan Pad Thai is a vibrant and satisfying dish that packs a flavor punch. With a base of rice noodles, it’s tossed with fresh veggies and a savory sauce that brings everything together. This version skips the eggs, making it perfect for anyone following a plant-based diet. It’s not only simple to whip up but also quick, making it great for a weeknight dinner.

The dish is characterized by its combination of sweet, tangy, and slightly spicy flavors. Each bite bursts with freshness from the vegetables and herbs, while the rich sauce coats the noodles beautifully. Whether you’re a seasoned cook or a newbie in the kitchen, you’ll find this recipe easy to follow and deliciously rewarding!

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 carrot, julienned
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons maple syrup
• 1 teaspoon chili flakes (adjust to taste)
• 1 lime, juiced
• Fresh cilantro for garnish
• Crushed peanuts for topping

Instructions

1. Cook the Rice Noodles: Begin by boiling the rice noodles according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the garlic and onions, cooking until the onions are translucent. Then, add the bell peppers and carrot, stirring frequently until they are tender.
3. Prepare the Sauce: In a small bowl, mix together the soy sauce, tamarind paste, maple syrup, and chili flakes. Pour this sauce over the sautéed vegetables and stir to combine.
4. Add Noodles: Toss the cooked rice noodles into the pan with the veggies and sauce. Gently mix everything together until the noodles are well coated and heated through.
5. Serve: Remove from heat and squeeze fresh lime juice over the top. Garnish with cilantro and crushed peanuts before serving.

Pineapple Pad Thai with Tropical Flavors

Pineapple Pad Thai brings a fresh twist to the classic dish, combining the savory flavors of traditional Pad Thai with the sweet and tangy notes of pineapple. It’s a vibrant, tropical-inspired meal that’s not only delicious but also super easy to whip up. Perfect for a quick weeknight dinner or a casual gathering, this recipe will surely impress your family and friends.

The harmony of flavors in this dish is simply delightful. The sweetness of the pineapple complements the savory stir-fried noodles, while the crunch of the vegetables adds texture. The dish stands out with its bright colors and refreshing taste, making it a feast for both the eyes and the palate.

Ingredients

• 8 ounces rice noodles
• 1 cup fresh pineapple, diced
• 1 red bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 eggs, beaten
• 1/4 cup peanuts, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Noodles: Boil the rice noodles according to package instructions, then drain and set aside.
2. Stir-Fry the Veggies: In a large pan, heat vegetable oil over medium heat. Add sliced onion and bell pepper, cooking until softened. Stir in minced garlic and cook for another minute.
3. Add Pineapple: Toss in the diced pineapple and stir-fry for a few more minutes, allowing the flavors to meld.
4. Create the Sauce: In a small bowl, mix together soy sauce, fish sauce, and brown sugar. Pour this mixture over the stir-fried vegetables and stir well.
5. Combine Everything: Push the vegetables to one side of the pan and pour in the beaten eggs, scrambling them until cooked. Then, add the cooked noodles and toss everything together to coat with the sauce.
6. Serve: Top with chopped peanuts and fresh cilantro. Serve hot with lime wedges on the side for an extra kick!

Beef Pad Thai with Tender Strips

Beef Pad Thai is a delightful twist on the classic Thai stir-fry. This version showcases tender strips of beef combined with rice noodles, fresh vegetables, and a tangy sauce that brings everything together. The balance of flavors—savory, sweet, and a hint of spice—makes this dish a favorite for many.

Not only is this recipe flavorful, but it’s also quite simple to make. Perfect for a weeknight dinner, you can whip it up in no time. The beef cooks quickly, and the noodles soak up all the delicious sauce, making every bite satisfying.

Ingredients

• 8 oz rice noodles
• 1 lb beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 eggs, lightly beaten
• 3 green onions, chopped
• 1/4 cup fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish

Instructions

1. Cook the Rice Noodles: Follow package instructions to cook the rice noodles. Drain and set aside.
2. Cook the Beef: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the beef strips and cook for 3-4 minutes until browned. Remove and set aside.
3. Sauté Vegetables: In the same skillet, add garlic and red bell pepper. Cook for 2 minutes until tender.
4. Add Eggs: Push the vegetables to one side and pour in the beaten eggs. Scramble until just set, then mix with the vegetables.
5. Combine Ingredients: Return the cooked beef to the skillet. Add the cooked noodles, fish sauce, soy sauce, brown sugar, and lime juice. Toss everything together until well mixed and heated through.
6. Garnish and Serve: Remove from heat, garnish with crushed peanuts and fresh cilantro. Serve hot and enjoy your Beef Pad Thai!

Green Curry Pad Thai

Green Curry Pad Thai combines the traditional flavors of Thai cuisine with a spicy twist. This dish features the classic stir-fried noodles enhanced with vibrant green curry paste, making it a flavorful option that’s both comforting and exciting. It’s quick to prepare, perfect for a weeknight dinner, and a great way to impress friends with minimal effort.

The balance of heat from the green curry, the sweetness from the vegetables, and the tangy notes from lime create a delightful harmony. Whether you’re a seasoned chef or just starting out, this recipe is simple enough to tackle and brings a taste of Thailand right to your kitchen!

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 3 tablespoons green curry paste
• 1 can (14 ounces) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant. Then add the red bell pepper, broccoli, and snow peas, cooking until just tender.
3. Add the Curry: Stir in the green curry paste, mixing well with the vegetables. Pour in the coconut milk, fish sauce, and brown sugar, stirring until everything is well combined.
4. Combine with Noodles: Add the cooked rice noodles to the pan, tossing everything together until the noodles are coated in the sauce and heated through.
5. Serve: Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor!

Classic Pad Thai with Bean Sprouts

Classic Pad Thai is a delightful stir-fried noodle dish that perfectly balances sweet, salty, and tangy flavors. The combination of soft rice noodles, crunchy bean sprouts, and vibrant lime creates a satisfying meal that’s simple to prepare. Whether you’re a novice in the kitchen or an experienced cook, this recipe offers a quick and tasty way to enjoy Thai cuisine at home.

Every bite of Pad Thai bursts with flavor, thanks to the addition of fresh ingredients and a savory sauce. It’s a crowd-pleaser that can be customized with your choice of protein, making it versatile for any occasion. Let’s get cooking!

Ingredients

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup bean sprouts
• 1/2 cup green onions, chopped
• 1/4 cup peanuts, crushed
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon tamarind paste
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Instructions

1. Cook the Noodles: Soak the rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
2. Prepare the Sauce: In a small bowl, mix fish sauce, sugar, and tamarind paste until well combined.
3. Stir-Fry: Heat oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Add the soaked noodles and pour the sauce over them. Toss everything together until well coated.
4. Add Bean Sprouts: Stir in the bean sprouts and green onions, cooking for an additional 2-3 minutes until heated through.
5. Serve: Plate the Pad Thai, garnishing with crushed peanuts, lime wedges, and fresh cilantro. Enjoy your homemade Pad Thai!

Pad Thai with Tamarind Sauce

Pad Thai with tamarind sauce is a delightful mix of sweet, sour, and savory flavors. This dish is not only tasty but also simple to make, making it a favorite for weeknight dinners. With its vibrant ingredients and rich sauce, it brings a taste of Thailand to your table.

The key to this dish is the tamarind sauce, which adds a unique tanginess that elevates the overall flavor. Tossed with rice noodles, fresh vegetables, and crunchy peanuts, each bite is a burst of deliciousness that will have everyone asking for more!

Ingredients

• 8 oz rice noodles
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 1 egg, lightly beaten
• 1/4 cup roasted peanuts, chopped
• Fresh basil leaves for garnish
• Lime wedges for serving

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix tamarind paste, fish sauce, and sugar. Stir until well combined.
3. In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add the sliced bell pepper and green onions, cooking for 2-3 minutes until slightly tender.
5. Push the vegetables to one side of the pan, pour the beaten egg into the other side, and scramble until cooked through.
6. Add the cooked noodles and tamarind sauce to the pan, tossing everything together for a few minutes until heated through.
7. Serve garnished with chopped peanuts, fresh basil leaves, and lime wedges on the side.

Pad Thai with Avocado and Lime

This Pad Thai recipe with avocado and lime brings a fresh twist to the classic dish. The creamy avocado complements the savory flavors of the noodles while the lime adds a bright kick. It’s a simple and quick meal to whip up, perfect for a weeknight dinner or a casual gathering with friends.

With vibrant colors and a mix of textures, this dish is not only delicious but visually appealing as well. Whether you’re a longtime Pad Thai fan or trying it for the first time, this version is sure to impress!

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 ripe avocado, sliced
• Juice of 1 lime
• Fresh cilantro, for garnish
• Crushed peanuts, for garnish

Instructions

1. Cook the Rice Noodles: Boil water in a large pot, add the rice noodles, and cook according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds. Then, add the sliced red bell pepper and green onions, cooking until they are tender.
3. Add the Noodles: Toss the cooked noodles into the skillet with the sautéed vegetables. Stir in the soy sauce, fish sauce, and sugar, mixing everything together until well combined.
4. Finish with Avocado: Gently fold in the avocado slices and lime juice. Cook for another minute to warm everything through.
5. Serve: Plate the Pad Thai and garnish with fresh cilantro and crushed peanuts. Enjoy your delicious meal!

Pad Thai with Crispy Tempeh

Pad Thai with crispy tempeh is a delightful twist on a classic favorite. This dish offers a perfect balance of flavors, with the tangy tamarind sauce complementing the crunchy texture of the tempeh and the freshness of herbs and vegetables. It’s simple to prepare and makes for a quick weeknight dinner that’s both satisfying and nutritious.

This version of Pad Thai is not only packed with taste but also caters to those looking for a plant-based option. The crispy tempeh adds a hearty element, making it a filling meal. With bright flavors and a bit of spice, this recipe will have you coming back for seconds!

Ingredients

• 8 ounces rice noodles
• 1 cup tempeh, cubed
• 2 tablespoons soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 1/2 cup red bell pepper, sliced
• 1/4 cup green onions, chopped
• 1/4 cup peanuts, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Noodles: Cook the rice noodles according to package instructions until al dente. Rinse under cold water and set aside.
2. Prepare the Tempeh: In a bowl, marinate the cubed tempeh with soy sauce and set aside for about 10 minutes. Heat 1 tablespoon of oil in a pan over medium heat, add the tempeh, and fry until golden and crispy. Remove from pan and set aside.
3. Make the Sauce: In the same pan, add another tablespoon of oil and sauté minced garlic until fragrant. Stir in tamarind paste and sugar, mixing until well combined.
4. Combine Ingredients: Add the cooked noodles to the pan along with the crispy tempeh, bean sprouts, and sliced bell pepper. Toss everything together until well coated in the sauce and heated through.
5. Serve: Remove from heat and garnish with chopped green onions, peanuts, and fresh cilantro. Serve with lime wedges on the side.