Best Ever Pad Thai

delicious Thai noodle dish
Delicious Thai noodle dish
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For Pad Thai:
4 oz Pad Thai noodles dry rice noodles
Water boiling to cover noodles
1 Shallots large, finely diced
4 cloves Garlic chopped
1 tsp Fresh ginger chopped, optional
2 Eggs
8 oz Chicken Breast or tofu, or peeled prawns
Salt to taste
Black pepper to taste
2 tbsp Coconut oil or peanut oil, or wok oil
1 Lime
For Pad Thai Sauce:
3 tbsp Fish sauce or vegan fish sauce
3 tbsp Brown sugar or coconut sugar, palm sugar or regular sugar
3 tbsp Rice wine vinegar or tamarind water
1 tsp Soy sauce or gluten free liquid aminos
For garnish:
Lime wedges , to taste
Bean sprouts fresh, to taste
Chili flakes
Scallions chopped, to taste
Peanuts roasted, to taste

Nutritional information

  • For Pad Thai:

  • For Pad Thai Sauce:

  • For garnish:

Best Ever Pad Thai


Best Ever Pad Thai is a simple classic Thai dish full of outstanding flavors! The ingredient list is long, but don’t let that put you off! It actually only requires 15 minutes of cooking time! I love to top my pad thai with bean sprouts, chopped scallions, cilantro, lime wedges and roasted crushed peanuts but you can use your imagination to create more amazing toppings!

To make this, start by cooking noodles and preparing the Pad Thai sauce. Next prepare the protein – I like to use a mix of tofu, chicken and shrimp in my noodles, but you can just use one depending on your taste! Stir fry shallots, garlic and ginger before whisking in eggs and adding the cooked noodles and Pad Thai sauce. Cook gently in the wok and garnish with a selection of lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts before serving.

To make the Best Ever Pad Thai, you will need the following ingredients:

Ingridiens for Best Ever Pad Thai

Steps to make Best Ever Pad Thai


Cook noodles


Cook the noodles in boiling water according to the package instructions. They don’t have to be totally soft, just bendy and pliable.


Whisk eggs with salt


In a small bowl, whisk two eggs together with a fork. Add a generous pinch of salt and whisk again.


Prepare Pad Thai sauce


In a separate bowl, whisk 3 tablespoons of fish sauce with 3 tablespoons of brown sugar, 3 tablespoons of rice wine vinegar, and 1 teaspoon of soy sauce.


Cook protein


Season chicken, tofu or shrimp with salt and pepper. Sear the seasoned protein in a wok with hot oil over medium-high heat. Remove from the wok once cooked and set to one side, on a plate lined with a paper towel. Use a paper towel to wipe out the pan and turn the heat off.


Stir fry vegetables


Heat 2 tablespoons of peanut or vegetable oil in the same wok over medium heat. Add the chopped shallot, garlic, and ginger to the wok and cook while stirring until golden and fragrant.


Scramble eggs


Push the shallot mixture to the edges of the wok to make a well in the center. Add the whisked eggs and scramble them, using a spatula to break them apart into little bits. Once they brown a little, incorporate them into the shallots continuing to break the egg mixture into small bits.


Add noodles


Add the drained noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until the noodles are soft.


Add sauce and protein


Pour in the Pad Thai sauce and cook for 1 minute. Stir in the cooked protein and turn and toss the noodles for a few more minutes. Cook until the noodles are soft. Add a little water if it seems too dry.


Garnish and adjust seasoning


Add the bean sprouts and roasted peanuts and sprinkle chili flakes and scallions over the top. Squeeze in some lime. Taste and adjust the salt, lime, and sweetness to your liking.



Serve immediately in large bowls.

This Best Ever Pad Thai is a delicious Thai classic that you will adore. It’s easy to make too! Try it soon and come back to leave a review.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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