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Easy Homemade Pad Thai

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!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.