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!
My husband and I are huge fans of anything Thai. You can search some of my favorite Thai Recipe’s here! Out of all the thai recipes I’ve made this one has to be my favorite! I love pad thai and almost always get it when I go out to eat at a Thai restaurant. It’s always loaded with veggies and beans sprouts and tossed in a light sweet and tangy sauce.
The best thing about this homemade pad thai is you can use what you have on hand. I always throw in whatever proteins or veggies I have on hand that week. It’s light, healthy and loaded with tons of fresh veggies and herbs! Serve this easy pad thai by itself or along side my Thai Chicken Satay or Grilled Thai Chicken!
This healthy pad thai recipe is perfect for busy weeknights and can be made in less than 30 minutes and in 1 pan!
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The full ingredient list and measurements are listed in the printable recipe below.
- 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.
- 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.
- 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.
- 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.
- 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.
Storing and Reheating 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 to Serve With Pad Thai
- Beef Fried Rice
- Spring Rolls
- Egg Rolls
- Thai Salmon
- Asian Pork Lettuce Wraps
- Thai Basil Beef
- Grilled Asian Chicken
- Garlic Fried Rice
- Thai Grilled Chicken
- Add other veggies: Use whatever vegetables you have on hand! You can add in celery, zucchini, bok choy or cabbage!
- Add protein! Chicken, beef, tofu or shrimp would be amazing in this!
- To make this vegan: Omit the eggs and the fish sauce and replace with extra soy sauce.
- For a low carb version: Omit the rice noodles and substitute zucchini noodles or spaghetti squash.
- To make this recipe gluten free: Make sure to use gluten free rice noodles and substitute the soy sauce for coconut aminos.
Vegetarian: To make this a vegetarian pad thai recipe omit the fish sauce!
Here are more Thai Inspired Recipes to enjoy!
- Thai Basil Chicken Stir Fry
- Thai Red Curry Chicken Meatballs
- Easy Thai Basil Beef
- Thai Coconut Soup
- Thai Salmon Cakes
- Easy Thai Grilled Chicken
- 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
- Cook noodles according to package instructions. Rinse in cold water then toss in a bit of olive oil so they don't stick together.
- 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.