Copycat Authentic Pad Thai! Loaded with veggies, fresh herbs, thai rice noodles and an easy tangy sweet sauce. This Pad Thai recipe is restaurant quality and can be made in less than 30 minutes!

pad thai noodles topped with fresh herbs in large skillet with metal tongs.
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I made this recently and it was soooo good! We made it again the next week because we liked it so much. It will definitely go into our rotation of meals. rn–Carrie

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Use Any Protein and Veggies. The best thing about this homemade pad thai is you can use what you have on hand. I always throw in whatever proteins (chicken, beef, tofu, shrimp) or veggies I have on hand that week. It’s light, healthy and loaded with tons of fresh veggies and herbs!
    • Don’t Overcook the Noodles. Rice noodles can turn mushy fast. Undercook slightly, since they’ll finish cooking in the sauce.
    • Use a Wok or Large Skillet:. Space matters with this Pad Thai recipe! You want everything to sauté, not steam.
    Kelley

    Ingredients

    Pad Thai

    • Noodles – This pad thai recipe calls for flat rice noodles. I use brown rice noodles and they are amazing! If you cannot find them substitute spaghetti or fettuccine.
    • Herbs – I love adding fresh chopped cilantro and scallions for tons of fresh flavor.
    • Eggs – Add a protein boost to the veggie packed dish.
    • Peanuts – Add the perfect crunch and peanut flavor to the dish.
    • Vegetables – I add in red bell pepper, green onion, bean sprouts and carrots!
    • Lime – I love adding fresh squeezed lime juice for acidity. The lime juice and the brown sugar from the sauce help to mimic tamarind paste which is typically used in thai cooking.

    Sauce

    • Soy Sauce – I highly recommend using low sodium soy sauce in this recipe. This keeps the dish from being too salty. If you only have regular soy sauce replace some of it with water. If you are gluten free substitute coconut aminos in place of the soy sauce.
    • Light Brown Sugar – Adds a nice sweetness to the sauce. The light brown also adds a nice caramel flavor to the sauce however if you do not have brown sugar granulated sugar or honey can be substituted.
    • Sriracha – I add in Sriracha to taste. I recommend starting at 1 teaspoon and working your way up to the desired heat level. You can also add in chili garlic oil or crushed red peppers as well!
    • Fish Sauce – You can find fish sauce in the International isle of the supermarket or at the farmer’s market. The fish sauce gives this dish so much flavor and the perfect amount of saltiness.
    • Oyster Sauce – Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store. Here is an awesome recipe for homemade vegetarian oyster sauce!
    • Rice Vinegar – Resist the urge to substitute with other vinegars. I find that rice vinegar works the best in this recipe.

    How to Make Pad Thai

    • Cook the Pad Thai Noodles: According to package instructions. Rinse the rice noodles in cold water then toss in a bit of olive oil. This keeps the rice noodles from sticking together.
    rice noodles in pink colander.
    1. Make the Pad Thai Sauce: Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside.
    pad thai sauce in white bowl with spoon.
    1. Stir Fry Veggies: Heat olive oil in a large skillet or wok over medium high heat. Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside. Add in garlic and cook for an additional minute. Make a well in the center of the veggies and add 1 tbsp of oil. Add in eggs and cook.
    adding eggs to sautéed veggies in pan.
    1. Toss / Serve: Add in the sauce as well as the noodles to the pan and toss to combine. Stir in the green parts of the green onions, cilantro, and the juice of one lime. Serve immediately with lime wedges for serving, if desired.
    overhead shot of pad Thai in skillet.

    What to Serve with Pad Thai

    using metal tongs to scoop up a portion of pad Thai out of skillet.

    Frequently Asked Questions

    How do I store and reheat leftover Pad Thai?

    • Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
    • Reheat: Leftover vegetarian pad thai in a skillet with a splash of water and soy sauce until warmed though.

    What’s a good substitute for fish sauce?

    You can use extra soy sauce or try a vegan fish sauce substitute (many are made from seaweed and mushrooms). It won’t taste quite the same, but still tasty.

    Is this recipe vegetarian?

    As written, this recipe is pescatarian due to the fish and oyster sauces. To make it vegetarian, use soy sauce instead of fish sauce and a vegetarian oyster sauce (often mushroom-based).

    Can I make the Pad Thai gluten-free?

    Yes! Use tamari or coconut aminos instead of soy sauce, and make sure your fish and oyster sauces are certified gluten-free.

    using chop sticks to scoop up pad Thai out of white bowls.

    More Thai Recipes to Try

    Recipe

    Pad Thai

    5 from 2 votes
    Copycat Authentic Pad Thai! Loaded with veggies, fresh herbs, thai rice noodles and an easy tangy sweet sauce. This Pad Thai recipe is restaurant quality and can be made in less than 30 minutes!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Serves 4
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      Ingredients 

      • 8 ounces flat thai rice noodles
      • 1 tbsp olive oil
      • 1 medium bell pepper, thinly sliced
      • 1 cup carrots, julienned
      • 4 green onions, white and green parts
      • 1 cup bean sprouts
      • 4 cloves garlic, minced
      • 2 large eggs, whisked
      • 1/2 cup cilantro, chopped
      • 1 medium lime
      • lime wedges for serving, if desired
      • chopped peanuts, for serving

      Pad Thai Sauce

      Instructions

      • Cook noodles according to package instructions. Rinse in cold water then toss in a bit of olive oil so they don't stick together.
      • Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside.
      • Heat olive oil in a large skillet or wok over medium high heat. Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside.
      • Add in garlic and cook for an additional minute. Make a well in the center of the veggies and add 1 tbsp of oil. Add in the whisked eggs and stir until the eggs are cooked.
      • Add in the sauce as well as the noodles to the pan and toss to combine.
      • Stir in the green parts of the green onions, cilantro, and the juice of one lime. Serve immediately with lime wedges for serving, if desired.

      Nutrition Information

      Calories: 362kcalCarbohydrates: 68gProtein: 8gFat: 7gSaturated Fat: 1gCholesterol: 93mgSodium: 1073mgPotassium: 375mgFiber: 4gSugar: 14gVitamin A: 6667IUVitamin C: 53mgCalcium: 65mgIron: 2mg

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