This Easy Homemade Pad Thai is a quick, weeknight-friendly version of the classic Thai favorite—brimming with savory, sweet, and tangy flavors, juicy chicken, tender shrimp, chewy rice noodles, and a luscious peanut-lime sauce. It’s satisfying, balanced, and ready in 30 minutes!
Why You Will Love This Recipe
- Better-than-takeout quality at home.
- Comes together in just 30 minutes.
- Made with pantry staples.
- Rich in flavor, texture, and aroma.
- Adaptable for dietary needs and spice preferences.
Easy Homemade Pad Thai
Craving Thai food but short on time and patience for takeout? This Easy Homemade Pad Thai recipe brings the bold flavors of Thailand straight to your kitchen—no delivery app required. It’s the perfect balance of nutty, tangy, savory, and a little sweet, with just a hint of heat.
Pad Thai is one of Thailand’s most beloved dishes—and for good reason. It’s that magical combination of stir-fried rice noodles coated in a flavor-packed sauce, tossed with juicy proteins and crunchy veggies, then garnished with fresh herbs and chopped peanuts. Every bite is a mouthful of textures and vibrant flavors.
Our version simplifies the process without compromising on taste. The sauce is made from scratch, featuring a blend of soy sauce, peanut butter, lime juice, rice vinegar, brown sugar, and garlic. You don’t need any exotic ingredients—just a few staples from your pantry and fridge.
The protein lineup features both diced chicken breast and shrimp, giving you a duo of flavors and textures in one dish. We use minimal oil and rely on the umami-rich sauce to bring everything together.
The rice noodles soak up the sauce beautifully, making every bite flavorful and chewy. Fresh bean sprouts are stirred in at the end for crunch and freshness, while lime wedges, chopped peanuts, and cilantro add finishing touches.
One of the best things about this Pad Thai is how customizable it is. Leave out the shrimp if you prefer chicken only—or make it vegetarian by skipping both and adding tofu. Adjust the heat level with more or less Sriracha. Want it gluten-free? Swap in gluten-free soy sauce or tamari.
With a total cooking time of just 30 minutes, it’s perfect for busy weeknights. And unlike takeout, you can control the ingredients, salt, sugar, and portion size.
Once you try this homemade version, you may never go back to the restaurant version. It’s a winner on all counts—flavor, texture, speed, and simplicity.
Whether you’re feeding the family, meal-prepping for the week, or just treating yourself, this Pad Thai is a reliable, delicious favorite.
Let’s bring Thailand to your dinner table tonight—with minimal effort and maximum flavor.
Servings: 3–4
Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Sauce:
- 1/3 cup low-sodium chicken broth (or vegetable broth)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (or substitute with more soy sauce)
- 3 tbsp brown sugar
- 3 tbsp natural peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar (or white vinegar)
- 1 tsp to 1 tbsp Sriracha (adjust to taste)
- 1 tsp grated ginger
- 1 tsp minced garlic
For the Pad Thai:
- 4 oz flat rice noodles, cooked and rinsed
- 1 tsp olive oil
- 1 large egg, beaten
- 1 chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined, halved
- 1/2 cup bean sprouts
Garnish:
- Chopped cilantro
- Chopped roasted peanuts
- Lime wedges
- Extra Sriracha (optional)
Instructions
- Prepare Sauce: In a bowl, whisk together chicken broth, soy sauce, fish sauce, brown sugar, peanut butter, lime juice, vinegar, Sriracha, ginger, and garlic. Set aside.
- Cook Noodles: Boil rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Sauté Protein: Heat a large skillet over medium heat. Add olive oil and cook chicken until golden and mostly cooked through. Push to the side of the skillet.
- Scramble Egg: Pour beaten egg into the empty side of the skillet. Scramble until just set.
- Add Shrimp: Add shrimp to the skillet. Cook until pink and opaque, about 2–3 minutes.
- Combine and Sauce: Add noodles to skillet and pour sauce over everything. Lower heat to medium-low and toss to coat. Let cook for 3–5 minutes until the sauce thickens and coats noodles.
- Add Sprouts: Stir in bean sprouts at the end for crunch and freshness.
- Serve: Divide into bowls and garnish with peanuts, cilantro, and lime wedges.
Tips
- Add julienned carrots or bell peppers for extra crunch.
- Swap shrimp or chicken for tofu or omit for vegetarian.
- Control heat by adjusting Sriracha.
- Soak rice noodles in warm water instead of boiling if preferred.
- Leftovers reheat well in a skillet with a splash of water.
Easy Homemade Pad Thai
Ingredients
For the Sauce:
- 1/3 cup low-sodium chicken broth or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce or substitute with more soy sauce
- 3 tbsp brown sugar
- 3 tbsp natural peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar or white vinegar
- 1 tsp to 1 tbsp Sriracha adjust to taste
- 1 tsp grated ginger
- 1 tsp minced garlic
For the Pad Thai:
- 4 oz flat rice noodles cooked and rinsed
- 1 tsp olive oil
- 1 large egg beaten
- 1 chicken breast cubed
- 1/2 lb shrimp peeled and deveined, halved
- 1/2 cup bean sprouts
Garnish:
- Chopped cilantro
- Chopped roasted peanuts
- Lime wedges
- Extra Sriracha optional
Instructions
- Prepare Sauce: In a bowl, whisk together chicken broth, soy sauce, fish sauce, brown sugar, peanut butter, lime juice, vinegar, Sriracha, ginger, and garlic. Set aside.
- Cook Noodles: Boil rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Sauté Protein: Heat a large skillet over medium heat. Add olive oil and cook chicken until golden and mostly cooked through. Push to the side of the skillet.
- Scramble Egg: Pour beaten egg into the empty side of the skillet. Scramble until just set.
- Add Shrimp: Add shrimp to the skillet. Cook until pink and opaque, about 2–3 minutes.
- Combine and Sauce: Add noodles to skillet and pour sauce over everything. Lower heat to medium-low and toss to coat. Let cook for 3–5 minutes until the sauce thickens and coats noodles.
- Add Sprouts: Stir in bean sprouts at the end for crunch and freshness.
- Serve: Divide into bowls and garnish with peanuts, cilantro, and lime wedges.
Notes
- Add julienned carrots or bell peppers for extra crunch.
- Swap shrimp or chicken for tofu or omit for vegetarian.
- Control heat by adjusting Sriracha.
- Soak rice noodles in warm water instead of boiling if preferred.
- Leftovers reheat well in a skillet with a splash of water.
