When it comes to flavorful dinners, few dishes can rival the popularity of Pad Thai. This classic Thai stir-fry has captured the hearts and taste buds of people around the world with its sweet, sour, salty, and umami flavors. And the best part? You can easily customize your Pad Thai recipe to suit your taste preferences and dietary needs.
From classic chicken and shrimp options to vegetarian and vegan twists, we’ve got you covered with our collection of 18 delicious Pad Thai recipes. Whether you’re a seasoned cook or just starting out in the kitchen, these mouthwatering dishes are sure to become new favorites. In this article, we’ll take you on a culinary journey through the world of Pad Thai, exploring different ingredients, cooking techniques, and flavor combinations that will elevate your dish-making skills.
Classic Chicken Pad Thai
A staple of Thai cuisine, this beloved dish is a flavorful combination of stir-fried noodles, chicken, and an array of vegetables.
Ingredients:
• 1 cup rice noodles
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups mixed vegetables ( bean sprouts, carrots, green onions, etc.)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Stir-fry garlic, ginger, and mixed vegetables for 2-3 minutes, or until tender-crisp.
4. Add cooked noodles, chicken, tamarind paste, soy sauce, palm sugar, red pepper flakes, salt, and black pepper to the wok. Stir-fry everything together for about 2-3 minutes, ensuring all ingredients are well combined.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 20-25 minutes
Spicy Shrimp Pad Thai
A flavorful and spicy twist on the classic Thai dish, this recipe combines succulent shrimp with a savory sauce, crunchy peanuts, and springy noodles.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups cooked Pad Thai noodles
– 1/4 cup chopped peanuts
– 2 tablespoons soy sauce
– 2 tablespoons palm sugar (or brown sugar)
– 1 tablespoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the Pad Thai noodles according to package instructions.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, ginger, and curry paste; cook for an additional minute.
4. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. In a small bowl, whisk together the soy sauce, palm sugar, and fish sauce (if using). Pour the sauce over the shrimp mixture and stir to combine.
6. Add the cooked noodles, peanuts, and cilantro; toss everything together until well combined.
7. Season with salt and pepper to taste.
8. Serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Tofu Pad Thai
A classic Thai dish gets a vegetarian twist with this easy-to-make recipe, featuring crispy tofu and flavorful vegetables.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, green beans, snow peas)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups cooked rice noodles
– 2 tablespoons tamarind paste
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar (or brown sugar)
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Set aside.
2. In a large skillet, heat 1 tablespoon of oil over medium-high. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same skillet, add remaining oil. Add garlic and ginger; cook for 30 seconds.
4. Add mixed vegetables to the pan and cook until tender, about 2-3 minutes.
5. Stir in tamarind paste, soy sauce, and palm sugar. Cook for an additional minute.
6. Add cooked noodles and tofu back into the pan. Toss everything together until well combined.
7. Season with salt and pepper to taste.
8. Garnish with chopped nuts if desired. Serve hot.
Cooking Time: 20-25 minutes
Peanut Butter Pad Thai
Peanut Butter Pad Thai Recipe
A twist on the classic Thai dish, this Peanut Butter Pad Thai combines creamy peanut butter with savory noodles and crunchy vegetables.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts, etc.)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, combine peanut butter, soy sauce, honey, cumin, paprika, turmeric, and red pepper flakes (if using). Whisk until smooth.
3. Add the mixed vegetables to the skillet and stir-fry until they are tender-crisp.
4. Add the cooked noodles to the skillet and toss with the peanut sauce until well coated.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Zucchini Noodle Pad Thai
A creative twist on traditional Pad Thai, this recipe uses zucchini noodles instead of rice noodles for a low-carb and gluten-free version.
Ingredients:
– 2 medium zucchinis
– 1 tablespoon coconut oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, green onions)
– 1/4 cup chopped peanuts or cashews
– 2 tablespoons Pad Thai sauce (homemade or store-bought)
– Salt and pepper to taste
– Optional: 1-2 eggs, beaten (for added protein)
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. Heat the coconut oil in a large skillet over medium-high heat.
3. Add the onion and garlic; cook until softened, about 2 minutes.
4. Add the mixed vegetables; cook for an additional minute.
5. Add the zucchini noodles, Pad Thai sauce, and peanuts or cashews. Stir-fry for 2-3 minutes or until the noodles are slightly tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, with beaten eggs on top if desired (optional).
Cooking Time: 10-12 minutes
Pineapple Pad Thai with Cashews
This sweet and savory recipe combines the classic flavors of pad thai with the tropical sweetness of pineapple, all wrapped up with crunchy cashews. A perfect fusion of East meets West!
Ingredients:
– 1 cup cooked rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 cup pineapple chunks
– 2 tablespoons tamarind paste
– 1 tablespoon soy sauce
– 1 teaspoon palm sugar
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1/2 cup roasted cashews
Instructions:
1. Cook rice noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened, 2-3 minutes.
3. Add mixed vegetables; stir-fry for an additional 3-4 minutes.
4. Add pineapple chunks; stir-fry for 1 minute.
5. In a small bowl, whisk together tamarind paste, soy sauce, palm sugar, and red pepper flakes. Pour into the wok; stir-fry to combine.
6. Add cooked noodles; stir-fry until well coated with the sauce.
7. Season with salt and pepper to taste.
8. Sprinkle roasted cashews on top; serve immediately.
Cooking Time: 15-20 minutes
Beef and Broccoli Pad Thai
A classic Thai dish with a twist! This recipe combines the flavors of beef, broccoli, and tamarind with the familiar goodness of pad thai noodles.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 cup pad thai noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– 1 teaspoon palm sugar
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish (optional)
Instructions:
1. Cook pad thai noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from wok and set aside.
3. Add more oil if needed, then sauté onion and garlic until softened.
4. Add broccoli and cook until tender-crisp, about 2-3 minutes.
5. Stir in tamarind paste, palm sugar, salt, and pepper. Cook for 1 minute.
6. Add cooked beef back into the wok, stirring to combine with sauce.
7. Combine cooked noodles with the beef mixture. Serve hot, garnished with peanuts and lime wedges if desired.
Cooking Time: 20-25 minutes
Coconut Curry Pad Thai
A flavorful and aromatic twist on the classic Pad Thai recipe, this Coconut Curry version adds a rich and creamy element to the dish.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bean sprouts, carrots, peas)
– 1 cup cooked chicken or tofu, sliced
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat coconut oil over medium-high heat. Add garlic and ginger; cook 1 minute.
3. Add mixed vegetables and cooked chicken or tofu; stir-fry 2-3 minutes.
4. Stir in coconut milk, curry paste, fish sauce (if using), salt, and pepper. Bring to a simmer.
5. Add cooked noodles to the skillet or wok; stir-fry until well coated with the curry sauce.
6. Serve hot, garnished with chopped peanuts and lime wedges.
Cooking Time: 20-25 minutes
Sweet and Sour Pad Thai
Experience the perfect balance of sweet and sour flavors in this iconic Thai dish. With just a few simple ingredients, you can create a delicious and authentic-tasting pad thai that’s sure to please.
Ingredients:
– 1/2 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables ( bean sprouts, carrots, and peas)
– 1/2 cup tamarind paste
– 2 tablespoons palm sugar
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish
Instructions:
1. Cook rice noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add mixed vegetables; stir-fry until they’re tender-crisp.
5. In a small bowl, whisk together tamarind paste, palm sugar, soy sauce, and fish sauce (if using).
6. Pour the sauce into the wok or skillet; stir-fry until everything is well coated.
7. Add cooked noodles to the wok or skillet; stir-fry until they’re fully incorporated.
8. Season with salt and pepper to taste.
9. Garnish with chopped peanuts and a squeeze of lime juice.
Cooking Time: 20-25 minutes
Garlic Lime Pad Thai
Elevate your stir-fry game with this aromatic and zesty Garlic Lime Pad Thai recipe, packed with succulent shrimp and crunchy vegetables.
Ingredients:
– 1/2 cup tamarind paste
– 2 cloves garlic, minced
– 2 tablespoons fresh lime juice
– 1 tablespoon vegetable oil
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 pound large shrimp, peeled and deveined
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. In a small bowl, whisk together tamarind paste, garlic, and lime juice.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes.
5. Pour in the tamarind-garlic mixture and stir to combine.
6. Cook for an additional minute, then season with salt and pepper to taste.
7. Serve over cooked rice or noodles, garnished with cilantro.
Cooking Time: 15-20 minutes
Spicy Peanut Pad Thai with Chicken
A flavorful and spicy twist on the classic Thai dish, this recipe combines tender chicken, crunchy peanuts, and a savory sauce with a kick of heat.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1/2 cup peanuts
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp palm sugar or brown sugar
– 1 tsp ground cumin
– 1 tsp chili flakes
– Salt and pepper, to taste
– Cooked rice, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. In the same skillet, add onion and garlic; cook until softened, about 2 minutes.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Stir in peanut butter, soy sauce, palm sugar, cumin, chili flakes, salt, and pepper.
6. Add chicken back to the skillet and stir to coat with the sauce.
7. Serve over cooked rice.
Cooking Time: 20-25 minutes
Lemongrass Tofu Pad Thai
This vegan twist on the classic Thai dish combines tender tofu, crunchy lemongrass, and flavorful pad thai noodles for a deliciously savory meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised and chopped
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar
– 1 tablespoon rice vinegar
– 1/4 teaspoon black pepper
– 8 oz. pad thai noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed vegetables ( bean sprouts, carrots, and green onions)
– Salt to taste
Instructions:
1. Cook pad thai noodles according to package instructions. Set aside.
2. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from wok and set aside.
3. In the same wok, add remaining 1 tablespoon of oil. Add chopped lemongrass, garlic, and mixed vegetables. Cook for 2-3 minutes or until vegetables are tender-crisp.
4. Add cooked noodles, soy sauce, palm sugar, rice vinegar, and black pepper to the wok. Stir-fry for 1-2 minutes, ensuring everything is well coated.
5. Return tofu to the wok and stir-fry for another minute. Season with salt to taste.
6. Serve immediately, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Pad Thai with Crispy Shallots
A classic Thai dish gets a crunchy twist with crispy shallots adding a satisfying texture to this flavorful stir-fry.
Ingredients:
– 1/2 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 cup cooked shrimp
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Crispy shallots (see below)
Crispy Shallot Recipe:
– 2 large shallots, thinly sliced
– 1/4 cup cornstarch
– 1/4 cup vegetable oil
– Salt to taste
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, mixed vegetables, and cooked shrimp. Stir-fry for 2-3 minutes.
4. In a small bowl, whisk together tamarind paste, soy sauce, and palm sugar. Pour into the wok and stir-fry for an additional minute.
5. Add cooked noodles to the wok and toss to combine with the sauce.
6. Garnish with fresh cilantro leaves and crispy shallots.
Cooking Time: 15-20 minutes
Thai Basil Pad Thai
A classic Thai dish, Pad Thai combines sweet, sour, and savory flavors with a harmonious balance of textures. This recipe serves 4-6 people.
Ingredients:
– 1 cup rice noodles (Pad Thai noodles)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, carrots, green onions)
– 1/4 cup tamarind paste
– 2 tablespoons palm sugar or brown sugar
– 1 tablespoon fish sauce (optional)
– 1/4 teaspoon ground white pepper
– Salt to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened.
3. Add mixed vegetables, tamarind paste, palm sugar, fish sauce (if using), and white pepper. Stir-fry for 2-3 minutes.
4. Add cooked noodles to the wok; stir-fry for 1-2 minutes to combine with the vegetable mixture.
5. Season with salt to taste.
6. Garnish with fresh Thai basil leaves.
7. Serve immediately.
Cooking Time: 15-20 minutes
Carrot Ribbon Pad Thai
A vibrant and flavorful twist on traditional pad thai, this recipe features carrot ribbons adding natural sweetness and a pop of color.
Ingredients:
– 1 cup rice noodles
– 2 medium carrots, peeled and spiralized into ribbons
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 tablespoon tamarind paste
– 2 teaspoons fish sauce (or omit for vegan option)
– 1 teaspoon palm sugar
– Salt and pepper, to taste
– Chopped peanuts or cashews, for garnish (optional)
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add bell peppers; cook until tender, 5 minutes.
4. Add carrot ribbons; stir-fry for 1-2 minutes.
5. In a small bowl, whisk together tamarind paste, fish sauce (if using), and palm sugar. Pour mixture over the wok contents; stir-fry for 1 minute.
6. Add cooked noodles; stir-fry until combined with the vegetable mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Pad Thai with Tamarind Sauce
A flavorful and popular Thai dish, Pad Thai is a stir-fry made with rice noodles, vegetables, and your choice of protein. This recipe adds a tangy twist with the addition of tamarind sauce.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bean sprouts, carrots, green onions)
– 1/4 cup cooked chicken or tofu
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup tamarind sauce
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the oil in a large wok or frying pan over medium-high heat. Add garlic and ginger; stir-fry until fragrant, 30 seconds.
3. Add the mixed vegetables and cooked chicken or tofu. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
4. Add the cooked noodles to the wok and stir-fry for 1 minute, combining with the vegetables.
5. Pour in the tamarind sauce and season with salt and pepper to taste.
6. Serve hot, garnished with chopped peanuts and lime wedges if desired.
Cooking Time: 10-12 minutes
Spicy Mango Pad Thai
Experience the harmonious balance of sweet, sour, and spicy flavors in this twist on the classic Thai dish.
Ingredients:
– 1 cup cooked rice noodles (Pad Thai)
– 2 cups mixed vegetables (bean sprouts, carrots, green onions)
– 1/2 cup diced mango
– 1/4 cup chopped peanuts
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon red curry paste
– 1/4 teaspoon palm sugar
– Salt and pepper, to taste
– 2 tablespoons fish sauce (optional)
– 2 tablespoons lime juice
– Chopped cilantro, for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; stir-fry until fragrant.
3. Add mixed vegetables, mango, peanuts, curry paste, palm sugar, salt, and pepper. Stir-fry for 2-3 minutes.
4. Add cooked noodles, fish sauce (if using), and lime juice. Toss to combine.
5. Serve immediately, garnished with cilantro.
Cooking Time: 15-20 minutes
Pad Thai with Fried Egg and Scallions
This recipe combines the classic Thai dish with a runny fried egg and crunchy scallions for added texture and flavor.
Ingredients:
– 1/2 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, green onions)
– 1 tablespoon tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– 2 eggs
– Scallions, thinly sliced for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened.
3. Add mixed vegetables and stir-fry for 2 minutes.
4. Push the vegetables to one side of the pan. Crack in an egg and scramble it until cooked through.
5. Mix the egg with the vegetables. Add noodles, tamarind paste, soy sauce, and palm sugar; stir-fry for 1-2 minutes or until combined.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with scallions.
Cooking Time: 15-20 minutes
Summary
Get ready to tantalize your taste buds with these 18 mouth-watering Pad Thai recipes! From classic chicken and spicy shrimp options to vegetarian tofu and unique peanut butter variations, there’s something for everyone. Try adding some zucchini noodles or crispy shallots for a twist on the traditional dish. For a sweet and sour take, add pineapple and cashews. Or go all out with coconut curry or tamarind sauce. With these recipes, you’ll never get bored of Pad Thai again! Explore the world of flavors and find your new favorite dish.
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