Quick and Delicious Pad Thai Ready in Just 15 Minutes

This quick Pad Thai balances sweet, tangy, and umami flavors for a satisfying meal.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

200 g Rice Noodle Use wide, flat rice noodles for best texture.

For the Sauce

3 tbsp Tamarind Concentrate Substitute with lime juice if needed.
2 tbsp Brown Sugar or Palm Sugar Traditional palm sugar works best.
2 tbsp Dark Soy Sauce Opt for low-sodium soy sauce for health.
2 tbsp Fish Sauce Use soy sauce for a vegetarian version.

For the Proteins

300 g Chicken Thighs Cut into bite-sized pieces.
200 g Prawns Ensure they are peeled and deveined.
150 g Tofu Marinate before cutting for flavor.

For the Aromatics

1 medium Shallot Yellow onion can be a substitute.
2 cloves Garlic Using fresh minced garlic yields best taste.
2 stalks Green Onion Chives can be used as a substitute.

For the Veggies

100 g Bean Sprouts Provide a crunchy texture.

For Cooking

1 tbsp Neutral Oil (Canola or Vegetable) Avoid olive oil.

Garnish

50 g Crushed Roasted Peanuts Optional but recommended.

Equipment

large pan or wok

Method

Step-by-Step Instructions for Easy Pad Thai

Soak the wide, flat rice noodles in warm water for about 5 minutes until they soften but are still a bit firm. Drain well before using.
In a mixing bowl, combine tamarind concentrate, brown sugar, dark soy sauce, and fish sauce. Whisk until sugar dissolves; set aside.
Heat a tablespoon of neutral oil in a large pan or wok over medium-high heat. Add bite-sized chicken thighs and sauté for 2-3 minutes.
Add the peeled and deveined prawns and cook for another 1-2 minutes until they turn pink and opaque.
Stir in marinated tofu, minced shallots, and fresh garlic. Sauté everything for 1-2 minutes.
Add soaked and drained noodles to the pan and pour the prepared sauce over them. Toss for about 1-2 minutes.
Push the noodle mixture to one side, crack in the eggs, let sit for 30 seconds before scrambling and mixing into the noodles.
Add fresh bean sprouts and sliced green onions to the pan, sauté for an additional 30 seconds to 1 minute.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Great for busy weeknights and versatile with protein options. Don't skip the crushed peanuts for garnish!

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