Easy 20-Minute Pad Thai

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Pad Thai is one of the world’s most beloved noodle dishes, and for good reason! It’s a vibrant stir-fry with the perfect balance of sweet, sour, salty, and savory flavors. While an authentic Pad Thai can have a long ingredient list, this recipe is a simplified weeknight version that delivers all the classic flavors you crave in just 20 minutes. Chewy rice noodles, shrimp (or chicken), and tofu are tossed in a delicious, tangy sauce and finished with classic toppings like peanuts, bean sprouts, and cilantro. It’s faster, healthier, and more delicious than takeout!

A plate of easy 20-minute Pad Thai with shrimp, garnished with crushed peanuts, cilantro, and a lime wedge.

Table of Contents

Why You’ll Love This Recipe

  • Incredibly Fast: A full, satisfying meal on the table in just 20 minutes.
  • Authentic Flavor Profile: Hits all the classic sweet, sour, and savory notes of traditional Pad Thai.
  • Healthier Than Takeout: You control the ingredients, sugar, and salt content.
  • Easily Customizable: Swap the protein or add more vegetables to make it your own.

Ingredients You’ll Need

For the Pad Thai Sauce:

  • 3 tbsp fish sauce
  • 3 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp tamarind concentrate (or substitute with 2 tbsp lime juice)
  • 1-2 tsp Sriracha or chili garlic sauce (to taste)

For the Stir-Fry:

  • 8 oz (225g) flat rice noodles
  • 2 tbsp vegetable oil
  • 8 oz (225g) shrimp, peeled and deveined (or chicken, sliced thin)
  • 4 oz (115g) firm tofu, cubed
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
  • Lime wedges, for serving

Step-by-Step Instructions

  1. Prepare Noodles and Sauce: Cook the rice noodles according to package directions (usually by soaking them in hot water). While they soak, whisk all the Pad Thai sauce ingredients together in a small bowl and set aside.
  2. Start the Stir-Fry: Heat the oil in a large wok or skillet over medium-high heat. Add the shrimp (or chicken) and tofu and stir-fry for 2-3 minutes until the shrimp is pink and cooked through. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Scramble the Eggs: Push the shrimp and tofu to one side of the pan. Pour the beaten eggs into the empty side and scramble them until just cooked.
  4. Combine Everything: Drain the soaked rice noodles and add them to the pan along with the prepared Pad Thai sauce. Toss everything together vigorously for 1-2 minutes until the noodles have absorbed the sauce.
  5. Add Final Touches: Turn off the heat. Add half of the bean sprouts, half of the cilantro, and half of the peanuts to the pan and toss to combine.
  6. Serve: Divide the Pad Thai among serving plates. Garnish with the remaining bean sprouts, cilantro, peanuts, and a fresh lime wedge on the side.

Pro Tips for the Best Pad Thai

  • Don’t Overcook the Noodles: Rice noodles are delicate. It’s better to slightly undercook them during the soaking stage, as they will continue to cook in the hot pan with the sauce.
  • Have Everything Ready (Mise en Place): Stir-frying moves very quickly. Have all your ingredients chopped, measured, and ready to go before you turn on the heat.
  • Use a Wok or Large Skillet: You need plenty of room to toss the ingredients without them steaming.
  • Tamarind is Key: For the most authentic flavor, try to find tamarind concentrate (available in Asian markets or online). It provides a unique sweet and sour flavor that lime juice can’t fully replicate, but lime is a good substitute.

Frequently Asked Questions (FAQ)

Q: How can I make this vegetarian?
A: Easily! Omit the shrimp and use extra firm tofu or other vegetables like broccoli and bell peppers. Substitute the fish sauce with a vegetarian fish sauce alternative or extra soy sauce.

Q: What kind of rice noodles should I use?
A: Look for flat rice noodles that are about ¼-inch wide, sometimes labeled as « Pad Thai » noodles.

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