20 Delicious Pad Thai Recipes Amazing

Craving something irresistibly tasty and wonderfully easy to whip up? Look no further! Our roundup of 20 Delicious Pad Thai Recipes is here to transform your dinner routine into an exciting culinary adventure. Whether you’re a Pad Thai newbie or a seasoned pro, these recipes promise to bring the vibrant flavors of Thailand right to your kitchen. Let’s dive in and discover your next favorite dish!

Classic Pad Thai with Shrimp

Bring the vibrant flavors of Thailand to your kitchen with this Classic Pad Thai with Shrimp, a dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb medium shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak the rice noodles in warm water for 20 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add garlic and shrimp, cooking for 2 minutes until shrimp turns pink. Remove from pan.
3. Add remaining 1 tbsp oil to the pan. Pour in eggs, scrambling until just set.
4. Add the drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Toss everything together and cook for 3 minutes.
5. Return the shrimp to the pan, adding bean sprouts and green onions. Cook for another 2 minutes until everything is well combined and heated through.
6. Serve garnished with crushed peanuts. The magic of this dish lies in the perfect balance of sweet, sour, and spicy flavors, all tangled up in those irresistibly chewy noodles.

Tip: For an extra crunch, serve with additional bean sprouts and lime wedges on the side.

Vegetarian Pad Thai with Tofu

Craving the vibrant flavors of Pad Thai but want to keep it vegetarian? This tofu version is packed with all the tangy, sweet, and savory notes you love, without the meat.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 14 oz firm tofu, pressed and cubed
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 1/4 cup chopped peanuts
• 2 tbsp lime juice
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sriracha
• 1 tsp garlic, minced

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add tofu and cook until golden, about 5 minutes per side. Remove from pan.
3. In the same pan, add remaining 1 tbsp oil and scrambled eggs until just set. Push to one side.
4. Add noodles, tofu, bean sprouts, carrots, and green onions to the pan. Stir to combine.
5. In a small bowl, whisk together lime juice, soy sauce, brown sugar, sriracha, and garlic. Pour over the noodle mixture and toss to coat evenly. Cook for 2-3 minutes until everything is heated through.
6. Garnish with chopped peanuts and serve immediately.

The secret to this dish’s depth of flavor lies in the balance of lime juice and brown sugar, creating a perfect harmony of tangy and sweet with every bite.

Tip: For extra crunch, add more bean sprouts and peanuts right before serving.

Spicy Chicken Pad Thai

Get ready to spice up your dinner routine with this vibrant Spicy Chicken Pad Thai that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add the chicken and garlic, cooking for 5 minutes until the chicken is no longer pink.
3. Push the chicken to one side of the pan, add the remaining 1 tbsp oil and the eggs. Scramble the eggs until just set, then mix with the chicken.
4. Add the drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and chili flakes. Toss everything together and cook for 2 minutes.
5. Stir in the bean sprouts and green onions, cooking for another minute until everything is well combined and heated through.
6. Serve topped with crushed peanuts for a crunchy finish.

The secret to this dish’s depth of flavor lies in the perfect balance of sweet, salty, and spicy, all tied together with a squeeze of fresh lime.

Tip: For an extra kick, add an extra teaspoon of chili flakes or serve with sliced fresh chili on the side.

Peanut-Free Pad Thai for Allergies

Craving the vibrant flavors of Pad Thai but need a peanut-free version? This allergy-friendly twist doesn’t skimp on taste or texture, making it a weeknight favorite.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 eggs, lightly beaten
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp fish sauce
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until soft. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add shredded carrots and bean sprouts to the skillet. Cook for 2-3 minutes until slightly softened.
4. Push vegetables to one side of the skillet. Pour beaten eggs into the other side. Scramble until fully cooked, about 2 minutes.
5. Stir in the drained noodles, soy sauce, brown sugar, lime juice, fish sauce, and crushed red pepper flakes. Toss everything together and cook for another 2-3 minutes until heated through.
6. Remove from heat and garnish with chopped green onions and cilantro before serving.

The secret to this dish’s depth of flavor lies in the balance of tangy lime juice, savory soy sauce, and a hint of sweetness from brown sugar—all without a single peanut in sight.

Tip: For an extra crunch, sprinkle some sunflower seeds on top before serving.

Quick and Easy Pad Thai for Weeknights

Craving the vibrant flavors of Pad Thai but short on time? This Quick and Easy Pad Thai is your weeknight savior, blending sweet, tangy, and savory notes in under 30 minutes.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour eggs into the pan, and scramble until just set.
4. Add drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Toss everything together and cook for 2 minutes.
5. Stir in bean sprouts and green onions, cooking for another minute until sprouts are slightly wilted.
6. Serve immediately, garnished with crushed peanuts.

The magic of this dish lies in the perfect balance of flavors and textures, from the chewy noodles to the crunchy peanuts and sprouts.

Tip: For an extra kick, add a splash of sriracha sauce before serving.

Authentic Thai Street Food Pad Thai

Bring the vibrant flavors of Thailand right into your kitchen with this easy-to-follow Authentic Thai Street Food Pad Thai recipe, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp chili powder

Instructions

1. Soak the rice noodles in warm water for 10 minutes until soft, then drain.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Push the garlic to one side, pour the beaten egg into the wok, and scramble until just set.
4. Add the drained noodles, fish sauce, soy sauce, brown sugar, and chili powder. Toss everything together and stir-fry for 2 minutes.
5. Mix in the bean sprouts and green onions, cooking for another minute until the vegetables are slightly softened.
6. Serve hot, garnished with crushed peanuts and lime wedges on the side for squeezing over.

What sets this Pad Thai apart is the perfect balance of sweet, salty, and spicy flavors, all coming together in under 15 minutes. The crunch of peanuts and freshness of lime elevate it to street food perfection.

Tip: For an extra kick, add a dash of sriracha sauce before serving.

Pad Thai with a Twist: Mango and Cashew

Get ready to tantalize your taste buds with this Pad Thai that brings a sweet and nutty twist to the classic dish, thanks to juicy mango and crunchy cashews.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup diced mango
• 1/2 cup roasted cashews
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro
• 2 green onions, sliced

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour in the lightly beaten egg, and scramble until just set.
4. Add the drained noodles, diced mango, and roasted cashews to the pan. Toss gently to combine.
5. In a small bowl, whisk together fish sauce, brown sugar, lime juice, and red pepper flakes. Pour over the noodle mixture and stir-fry for 2-3 minutes until everything is well coated and heated through.
6. Remove from heat and garnish with chopped cilantro and sliced green onions.

The combination of sweet mango and crunchy cashews adds a delightful contrast to the savory noodles, making every bite a surprise. Tip: For an extra crunch, sprinkle some additional cashews on top before serving.

Low-Carb Zoodle Pad Thai

Craving Pad Thai but watching your carbs? This Low-Carb Zoodle Pad Thai swaps noodles for zucchini spirals, offering all the flavor without the guilt.

Ingredients

• 2 medium zucchinis, spiralized
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 egg, beaten
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Push garlic to one side of the skillet and pour the beaten egg into the other side. Scramble the egg until fully cooked, about 2 minutes.
3. Add the spiralized zucchini to the skillet. Toss with the garlic and egg, cooking for 3 minutes until zoodles are just tender.
4. Stir in bean sprouts, green onions, soy sauce, lime juice, honey, and red pepper flakes. Cook for another 2 minutes, tossing everything together.
5. Remove from heat and sprinkle with crushed peanuts before serving.

The magic of this dish lies in the perfect balance of sweet, spicy, and tangy flavors, all wrapped up in crisp-tender zoodles.

Tip: For an extra protein boost, add cooked shrimp or chicken to the skillet along with the zoodles.

Vegan Pad Thai with Tamarind Sauce

Dive into the vibrant flavors of Thailand with this Vegan Pad Thai, a dish that’s as colorful as it is delicious, featuring a tangy tamarind sauce that’s sure to impress.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup firm tofu, cubed
• 1 cup bean sprouts
• 1/2 cup carrots, julienned
• 2 green onions, sliced
• 1/4 cup roasted peanuts, crushed
• 2 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/2 tsp red pepper flakes
• Lime wedges, for serving

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the tofu cubes and cook for 5 minutes, stirring occasionally, until golden.
4. Stir in the drained noodles, tamarind paste, soy sauce, maple syrup, and red pepper flakes. Cook for 3 minutes, tossing to combine.
5. Add the bean sprouts, julienned carrots, and sliced green onions. Cook for another 2 minutes until the vegetables are just tender.
6. Serve hot, garnished with crushed peanuts and lime wedges on the side.

The magic of this dish lies in the tamarind sauce, offering a perfect balance of sweet, sour, and spicy that clings beautifully to every noodle.

Tip: For an extra crunch, sprinkle additional bean sprouts and peanuts on top just before serving.

Pad Thai with Crispy Pork Belly

Transform your dinner routine with this indulgent Pad Thai topped with crispy pork belly, a dish that balances sweet, savory, and crunchy textures in every bite.

Ingredients

• 8 oz rice noodles
• 1/2 lb pork belly, sliced into 1/2-inch pieces
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1/2 tsp red pepper flakes
• Lime wedges, for serving

Instructions

1. Soak rice noodles in warm water for 20 minutes until soft. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add pork belly and cook for 5 minutes per side until crispy. Remove and set aside.
3. In the same pan, add remaining 1 tbsp oil and garlic. Sauté for 30 seconds until fragrant.
4. Push garlic to one side, pour eggs into the pan. Scramble until just set, about 1 minute.
5. Add drained noodles, fish sauce, brown sugar, tamarind paste, and red pepper flakes. Toss everything together and cook for 2 minutes.
6. Stir in bean sprouts and green onions, cook for another minute.
7. Serve topped with crispy pork belly, crushed peanuts, and lime wedges on the side.

The crispy pork belly adds a luxurious crunch that contrasts beautifully with the soft noodles and tangy sauce, making this Pad Thai a standout dish.

Tip: For extra crispy pork belly, pat the slices dry with paper towels before cooking to remove excess moisture.

Gluten-Free Pad Thai with Rice Noodles

Dive into the vibrant flavors of Thailand with this gluten-free Pad Thai, a dish that’s as colorful as it is delicious, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 eggs, lightly beaten
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce (ensure gluten-free)
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1/2 tsp red pepper flakes
• Lime wedges, for serving

Instructions

1. Soak the rice noodles in warm water for 10 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add the beaten eggs to the pan, scrambling until just set. Remove from the pan and set aside.
4. Heat the remaining 1 tbsp oil in the same pan. Add bell pepper and green onions, sautéing for 2 minutes until slightly soft.
5. Stir in the drained noodles, fish sauce, brown sugar, tamarind paste, and red pepper flakes. Toss everything together and cook for 3 minutes.
6. Return the scrambled eggs to the pan, add bean sprouts, and toss gently to combine. Cook for another minute until everything is heated through.
7. Serve immediately, garnished with crushed peanuts and lime wedges on the side.

What sets this Pad Thai apart is the perfect balance of sweet, sour, and spicy, all wrapped up in a dish that’s naturally gluten-free without compromising on flavor.

Tip: For an extra crunch, add more bean sprouts just before serving.

Pad Thai with Fresh Crab Meat

Craving something exotic yet comforting? This Pad Thai with Fresh Crab Meat brings the vibrant streets of Thailand right to your kitchen, with a luxurious twist.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup fresh crab meat
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• Lime wedges, for serving

Instructions

1. Soak the rice noodles in warm water for 20 minutes until soft, then drain.
2. Heat the vegetable oil in a large wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Push the garlic to one side, pour in the beaten egg, and scramble until just set.
4. Add the drained noodles, crab meat, fish sauce, brown sugar, and tamarind paste. Stir-fry for 3-4 minutes until everything is well combined and heated through.
5. Toss in the bean sprouts and green onions, cooking for another minute until the sprouts are slightly wilted.
6. Serve immediately, garnished with crushed peanuts and lime wedges on the side.

The magic of this dish lies in the balance of sweet, sour, and savory flavors, all highlighted by the delicate sweetness of fresh crab meat.

Tip: For an extra kick, serve with a side of chili flakes or hot sauce to let everyone adjust the heat to their liking.

Sweet and Sour Pad Thai

Get ready to twist your taste buds with this Sweet and Sour Pad Thai, a vibrant dish that balances tangy and sweet flavors perfectly.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 lime, juiced

Instructions

1. Soak the rice noodles in warm water for 20 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour the beaten egg into the pan, and scramble until fully cooked.
4. Add the drained noodles, fish sauce, brown sugar, rice vinegar, soy sauce, and red pepper flakes. Stir well to combine and cook for 3 minutes.
5. Toss in bean sprouts and green onions, cooking for another 2 minutes until vegetables are slightly softened.
6. Remove from heat, drizzle with lime juice, and sprinkle crushed peanuts on top before serving.

The magic of this dish lies in the harmony of tangy lime and vinegar with the sweetness of brown sugar, all hugged by the crunch of fresh bean sprouts and peanuts.

Tip: For an extra kick, add a dash more red pepper flakes or serve with sliced chili peppers on the side.

Pad Thai with Grilled Beef

Bring the vibrant flavors of Thailand to your kitchen with this easy Pad Thai recipe, featuring succulent grilled beef for a smoky twist.

Ingredients

• 8 oz rice noodles
• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in warm water for 20 minutes until soft. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add beef and cook for 3-4 minutes until browned. Remove and set aside.
3. In the same pan, add remaining 1 tbsp oil and garlic. Cook for 30 seconds until fragrant.
4. Push garlic to one side, pour eggs into the pan. Scramble until just set, about 1 minute.
5. Add noodles, beef, bean sprouts, green onions, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Toss everything together and cook for 2-3 minutes until heated through.
6. Serve topped with crushed peanuts. The smoky grilled beef adds a depth of flavor that pairs perfectly with the tangy, sweet, and spicy sauce.

Tip: For an extra char on the beef, grill the slices for 1-2 minutes per side before adding to the pan.

Healthy Pad Thai with Lots of Veggies

Who says comfort food can’t be healthy? This veggie-packed Pad Thai brings all the flavor without the guilt, perfect for a quick weeknight dinner.

Ingredients

• 8 oz rice noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 1 cup bean sprouts
• 2 eggs, lightly beaten
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped peanuts
• 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat olive oil in a large pan over medium heat. Add garlic, carrots, and bell peppers, cooking for 3 minutes until slightly soft.
3. Push veggies to one side of the pan. Pour eggs into the other side, scrambling until just set.
4. Add drained noodles, soy sauce, lime juice, brown sugar, and red pepper flakes to the pan. Toss everything together and cook for 2 minutes.
5. Stir in bean sprouts and cook for another minute.
6. Garnish with chopped peanuts and green onions before serving.

The crunch of fresh veggies paired with the tangy sauce makes this dish a standout. It’s a colorful, satisfying meal that’s as fun to make as it is to eat.

Tip: For an extra protein boost, add tofu or shrimp in step 3.

Pad Thai with a Creamy Peanut Sauce

Dive into the rich flavors of Thailand with this Pad Thai recipe, featuring a lusciously creamy peanut sauce that’s sure to become a weeknight favorite.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 1/4 cup cilantro, chopped
• For the sauce: 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp sriracha, 1/4 cup water

Instructions

1. Soak the rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Push the garlic to one side of the pan and pour the beaten egg into the other side. Scramble the egg until just set, then mix with the garlic.
4. Add the drained noodles to the pan. Pour in the sauce mixture (peanut butter, soy sauce, lime juice, brown sugar, sriracha, and water). Toss everything together until the noodles are evenly coated and heated through.
5. Stir in the bean sprouts and green onions, cooking for another 2 minutes until the vegetables are slightly softened.
6. Garnish with crushed peanuts and cilantro before serving.

The magic of this dish lies in the balance of tangy, sweet, and spicy flavors, all brought together by the creamy peanut sauce.

Tip: For an extra crunch, serve with additional bean sprouts and lime wedges on the side.

Seafood Lover’s Pad Thai with Mixed Seafood

Dive into the flavors of the ocean with this Seafood Lover’s Pad Thai, a twist on the classic that’s packed with mixed seafood for an unforgettable meal.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup mixed seafood (shrimp, squid, and scallops)
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• Lime wedges, for serving

Instructions

1. Soak rice noodles in warm water for 10 minutes until soft. Drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour in the beaten egg, and scramble until just set.
4. Add mixed seafood to the wok and stir-fry for 2-3 minutes until just cooked through.
5. Stir in the drained noodles, fish sauce, brown sugar, and tamarind paste. Toss everything together and cook for another 2 minutes.
6. Add bean sprouts and green onions, tossing to combine, and cook for 1 minute more.
7. Serve hot, garnished with crushed peanuts and lime wedges on the side.

The tamarind paste adds a tangy depth that perfectly balances the sweetness of the brown sugar and the umami of the seafood, making every bite a harmony of flavors.

Tip: For an extra kick, sprinkle some red pepper flakes over your Pad Thai before serving.

Pad Thai with a Kick: Extra Chili

Spice up your dinner routine with this fiery Pad Thai that packs a punch, perfect for those who love their noodles with an extra kick of heat.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb chicken breast, thinly sliced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1-2 tsp chili flakes (adjust to taste)
• Lime wedges, for serving

Instructions

1. Soak the rice noodles in warm water for 20 minutes until soft, then drain.
2. Heat vegetable oil in a large wok over medium-high heat. Add garlic and chicken, stir-frying until the chicken is cooked through, about 5 minutes.
3. Push the chicken to one side of the wok, pour the beaten eggs into the other side. Scramble until just set, then mix with the chicken.
4. Add the drained noodles, bean sprouts, green onions, fish sauce, brown sugar, soy sauce, lime juice, and chili flakes. Toss everything together and stir-fry for another 3-4 minutes until well combined and heated through.
5. Serve hot, garnished with crushed peanuts and lime wedges on the side.

The secret to this Pad Thai’s irresistible heat lies in the chili flakes, which can be adjusted to suit your spice tolerance, making it a customizable feast for the senses.

Tip: For an even more authentic touch, serve with a side of pickled vegetables to balance the heat.

Simple Pad Thai for Beginners

Dive into the world of Thai cuisine with this Simple Pad Thai recipe, perfect for beginners looking to whip up something exotic yet easy at home.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak the rice noodles in warm water for 30 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour in the beaten eggs, and scramble until just set.
4. Add the drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Stir well to combine and cook for 2 minutes.
5. Toss in bean sprouts and green onions, cooking for another minute until vegetables are slightly softened.
6. Remove from heat, sprinkle with crushed peanuts, and serve immediately.

This Pad Thai shines with its perfect balance of sweet, sour, and spicy flavors, all coming together in under 30 minutes.

Tip: For an extra kick, add a splash of sriracha sauce before serving.

Pad Thai with a Side of Spring Rolls

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-follow Pad Thai recipe, paired perfectly with crispy spring rolls for a complete meal.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 6 spring roll wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 tbsp sesame oil

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain.
2. Heat 1 tbsp vegetable oil in a pan over medium heat. Add eggs and scramble until just set. Remove from pan.
3. In the same pan, add remaining 1 tbsp vegetable oil. Stir in noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Cook for 3 minutes.
4. Add bean sprouts, green onions, and scrambled eggs back to the pan. Toss everything together for 2 minutes.
5. For the spring rolls, mix cabbage, carrots, and cilantro with sesame oil. Place a spoonful on each wrapper, fold, and seal with water. Fry in oil until golden, about 2 minutes per side.
6. Serve Pad Thai topped with crushed peanuts and spring rolls on the side.

The magic of this dish lies in the balance of sweet, sour, and spicy flavors, all wrapped up in a meal that’s as fun to make as it is to eat.

Tip: For an extra crunch, add more bean sprouts and peanuts right before serving.

Conclusion

We hope this roundup of 20 Delicious Pad Thai Recipes has inspired you to explore the vibrant flavors of this classic dish. Whether you’re a novice or a seasoned cook, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love for Pad Thai. Happy cooking!