Lunch

Pad Thai

The national dish of Thailand: chewy rice noodles tossed with a balanced sauce of tamarind, fish sauce, and lime, loaded with shrimp or chicken, peanuts, and vegetables, finished with a squeeze of fresh lime and crushed peanuts. Sweet, sour, salty, and spicy in one plate.

517calper serving 35gprotein 68gcarbs 12gfat 25min prep 8min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Pad Thai — common questions

What can I use if I can't find tamarind paste?

Mix 2 tablespoons lime juice with 1 tablespoon extra soy sauce and 1 teaspoon Worcestershire sauce as a substitute. The flavor will be slightly different but still delicious; tamarind paste is ideal but not essential.

Can I make Pad Thai vegetarian?

Yes. Replace the shrimp with tofu (pressed and cubed) or additional vegetables like bell pepper, carrots, and mushrooms. Omit fish sauce or replace with soy sauce (use 4 tablespoons total soy sauce as the base).

Why are my noodles mushy or gluey?

You either soaked them too long (over 1 hour), overcooked them in the wok, or are not using enough heat. Soak until pliable but still slightly firm, and stir-fry over high heat to keep noodles separated and chewy.

Can I prep Pad Thai ahead?

Soak and drain noodles up to 2 hours ahead. Make the sauce ahead and refrigerate. Cook everything together just before serving; Pad Thai is best eaten immediately and does not reheat well.

What should I serve with Pad Thai?

Serve with extra lime wedges, crushed peanuts, chili flakes, and fresh bean sprouts on the side so diners can adjust flavors. A crisp Thai beer or jasmine tea pairs well.

Can I make this in a regular skillet instead of a wok?

Yes, a large skillet works fine. The cooking technique is the same; just use a wooden spoon instead of a wok spatula and make sure the pan is large enough that noodles are in a single layer for even cooking.