Thai Noodle Recipe: A Taste of Bangkok

When I think about recreating those incredible street food flavors from Thailand, I always come back to this noodle dish that somehow manages to be both comforting and exciting at the same time. You know that perfect balance of sweet, salty, and tangy that makes your taste buds do a little happy dance? Well, turns out you don’t need a plane ticket to Bangkok to experience it, and the secret might surprise you.

Why You’ll Love these Thai Noodles

Because this Pad Thai recipe delivers restaurant-quality flavors without the hefty price tag or long wait times, you’re going to find yourself making it way more often than you’d expect.

I’m talking about that perfect sweet-salty-tangy balance that makes your taste buds do a little happy dance.

The fish sauce and rice vinegar create this incredible umami depth, while the tomato paste adds richness you won’t find in most home recipes.

Plus, you control the spice level. Want it mild? Skip the red pepper flakes. Feeling adventurous? Go wild.

It’s honestly easier than ordering takeout.

What Ingredients are in Thai Noodles?

This Pad Thai recipe uses ingredients you can find at most grocery stores, though you might need to make a quick trip to the Asian food aisle for a couple key items.

The beauty of this dish lies in how these simple ingredients transform into something that tastes like it came from your favorite Thai restaurant.

What I love about this ingredient list is that nothing here is too exotic or intimidating. Sure, fish sauce might sound a little adventurous if you’ve never used it before, but trust me, it’s the secret weapon that makes everything taste amazing.

For the Sauce:

• 6 tablespoons fish sauce
• 1/2 cup rice vinegar (unseasoned)
• 3 tablespoons tomato paste
• 1/2 cup sugar

For the Noodles and Proteins:

• 8 ounces medium-width rice noodles
• 2 eggs
• 1/2 lb boneless skinless chicken breast, cooked and cut into bite-size pieces
• 1/2 lb shrimp, cooked, peeled and deveined (thawed)

For the Vegetables and Aromatics:

• 2 1/2 tablespoons canola oil
• 5-6 garlic cloves, minced
• 1/4 cup baby carrots, julienned
• 4 ounces sliced mushrooms
• 5 green onions, chopped
• 4 ounces bean sprouts

For Garnish and Heat:

• 3/4 cup dry-roasted unsalted peanuts, coarsely chopped
• 1 lime, cut into wedges
• Crushed red pepper flakes

About the Fish Sauce and Rice Vinegar

Don’t let fish sauce scare you off. Yes, it smells pretty intense straight from the bottle, but when it cooks with everything else, it creates this incredible savory depth that you just can’t get from regular salt.

Think of it like the Thai version of Worcestershire sauce.

For rice vinegar, make sure you grab the unseasoned kind. The seasoned version has sugar and salt already added, which will throw off the carefully balanced flavors in your sauce.

Protein Flexibility

This recipe calls for both chicken and shrimp, but you can absolutely mix things up based on what you have or what you prefer.

Leftover rotisserie chicken works perfectly here, and honestly, it saves you a ton of time. If you’re using frozen shrimp, just make sure they’re completely thawed and patted dry before you add them to the pan.

Vegetable Prep Tips

Julienning those baby carrots might sound fancy, but it just means cutting them into thin matchstick pieces. They cook faster that way and blend better with the noodles.

If baby carrots feel like too much work, regular carrots cut thin work just fine. The bean sprouts should go in at the very end since they get soggy quickly, and nobody wants mushy bean sprouts in their Pad Thai.

How to Make these Thai Noodles

Making Pad Thai at home is way less intimidating than you might think, though I’ll warn you upfront that timing is everything here. You’ll want to have all your ingredients prepped and ready to go because once you start cooking, things move pretty fast.

Start with the Foundation

First things first, mix together your sauce ingredients: 6 tablespoons fish sauce, 1/2 cup rice vinegar, 3 tablespoons tomato paste, and 1/2 cup sugar. Give it a good stir until that sugar dissolves completely, then set it aside. This sauce is going to be your flavor bomb, so don’t skip this step.

Next up, prepare your 8 ounces of rice noodles according to the package directions, but here’s the key – leave them slightly al dente. They’re going to cook a bit more in the pan later, and nobody wants mushy noodles. Trust me on this one.

The Egg Scramble

Now we’re getting to the fun part. Grab your largest skillet or wok if you have one, and scramble those 2 eggs completely. I like to season them lightly with a bit of garlic powder, but that’s totally optional. Once they’re cooked through, remove them from the pan and set aside.

Don’t worry if they look a little plain right now – they’re going to get so much better.

Building the Flavor Base

Add 2 1/2 tablespoons canola oil to your pan and let it heat up. When it’s nice and hot, toss in your 5-6 minced garlic cloves, 1/4 cup julienned baby carrots, and 4 ounces sliced mushrooms. Cook this aromatic trio for about 2-3 minutes until the garlic smells amazing and the vegetables start to soften.

The Magic Moment

Here comes the sauce. Pour that mixture you made earlier into the pan and stir everything together.

Watch how it bubbles and thickens slightly – that’s pure flavor happening right there.

Bringing It All Together

Time to add the star players: 5 chopped green onions, your scrambled eggs, 1/2 lb cooked chicken pieces, 1/2 lb cooked shrimp, and 3/4 cup coarsely chopped peanuts.

Cook and stir everything for about 2 minutes until it’s heated through. The kitchen should smell absolutely incredible at this point.

The Final Assembly

Add your cooked noodles and 4 ounces bean sprouts to the pan. This is where things get a little crowded, but that’s normal.

Cook for approximately 2 minutes more, gently tossing everything together so the noodles get coated in that gorgeous sauce.

Serving Time

Serve immediately with lime wedges on the side – seriously, don’t skip the lime.

That bright citrus squeeze makes everything pop. Keep some crushed red pepper flakes handy for anyone who wants to add a little heat. The beauty of this dish is how all those flavors come together in perfect harmony, sweet and salty and tangy all at once.

Thai Noodles Substitutions and Variations

While I absolutely love the classic Pad Thai recipe I just shared, let’s be real – sometimes you don’t have every single ingredient on hand, or maybe you’re dealing with dietary restrictions that make you want to shake things up a bit.

No rice noodles? I’ll grab linguine or even spaghetti. They work surprisingly well.

Vegetarian? I’ll swap the chicken and shrimp for extra mushrooms, tofu, or whatever veggies are hanging out in my fridge.

Can’t find fish sauce? Soy sauce mixed with a tiny bit of anchovy paste does the trick, though the flavor shifts slightly.

What to Serve with Thai Noodles

When I’m staring at a steaming plate of Pad Thai, I’ll be honest – it’s pretty much a complete meal on its own.

But if I’m feeding a crowd or want to stretch the portions, I love adding some crispy spring rolls on the side.

Fresh cucumber slices work beautifully too. They cut through all that rich, tangy sauce perfectly.

And if you’re feeling fancy, a simple Thai cucumber salad with rice vinegar brings that cool, revitalizing contrast.

Really though, don’t overthink it.

Maybe grab some extra lime wedges and call it a day.

Final Thoughts

Pad Thai isn’t just another weeknight dinner – it’s your ticket to restaurant-quality Thai food without leaving your kitchen.

I can guarantee this recipe will become your go-to when you’re craving something special but don’t want the hassle.

The beauty lies in the balance. Sweet, salty, tangy, spicy.

Each bite delivers that perfect harmony that makes Thai cuisine so addictive.

Don’t stress if your first attempt isn’t picture-perfect. Mine never are.

The flavors will still be incredible, and honestly, messy Pad Thai tastes just as amazing as the Instagram-worthy version.

Recipe Card

Introduction: This authentic Pad Thai brings all the flavors of your favorite Thai restaurant straight to your kitchen. With tender rice noodles, succulent shrimp and chicken, and a perfectly balanced sweet-tangy sauce, this dish delivers that addictive harmony of flavors that makes Thai cuisine so irresistible. Ready in just 30 minutes!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4

Ingredients:

*For the Sauce:*

• 6 tablespoons fish sauce
• 1/2 cup rice vinegar (unseasoned)
• 3 tablespoons tomato paste
• 1/2 cup sugar

For the Pad Thai:

• 8 ounces rice noodles (medium width)
• 2 eggs
• 2 1/2 tablespoons canola oil
• 5-6 garlic cloves, minced
• 1/4 cup baby carrots, julienned
• 4 ounces sliced mushrooms
• 5 green onions, chopped
• 1/2 lb boneless skinless chicken breast, cooked and cut into bite-size pieces
• 1/2 lb shrimp, cooked, peeled and deveined (thawed)
• 3/4 cup dry-roasted unsalted peanuts, coarsely chopped
• 4 ounces bean sprouts
• 1 lime, cut into wedges
• Crushed red pepper flakes

Instructions:

1. Mix together all sauce ingredients in a bowl and set aside.
2. Prepare rice noodles according to package directions, leaving slightly al dente. Drain and set aside.
3. Scramble eggs in a large skillet or wok until completely cooked. Remove eggs from pan and set aside.
4. Add oil to the same pan and heat. Add minced garlic, carrots, and mushrooms. Cook for 2-3 minutes.
5. Add sauce mixture to pan and stir to combine.
6. Add green onions, scrambled eggs, chicken, shrimp, and peanuts to pan. Cook and stir for about 2 minutes until heated through.
7. Add cooked noodles and bean sprouts to pan. Cook for approximately 2 minutes more, tossing to combine.
8. Serve immediately with lime wedges and crushed red pepper flakes on the side.

Notes:

• Soak rice noodles in warm water for 30 minutes before cooking for easier handling and better texture
• Cook proteins ahead of time and store in refrigerator – rotisserie chicken works perfectly for quick prep
• Don’t overcook the noodles as they’ll continue cooking when combined with other ingredients
• Tapioca starch or brown sugar can substitute regular sugar for different flavor profiles
• Make sauce up to 3 days ahead and store covered in refrigerator
• For vegetarian version, substitute soy sauce for fish sauce and omit meat proteins
• Bean sprouts should be added last to maintain their crisp texture

Nutritional Information:

Frequently Asked Questions

Can I Make Pad Thai Vegetarian or Vegan?

I can easily make pad thai vegetarian by omitting chicken and shrimp, substituting soy sauce for fish sauce. For vegan versions, I’ll also skip the eggs and use extra vegetables like tofu instead.

How Long Does Leftover Pad Thai Last in the Refrigerator?

I store leftover pad thai in the refrigerator for 3-4 days maximum. I make certain it’s in an airtight container and reheat it thoroughly before eating to guarantee food safety.

What’s the Difference Between Pad Thai and Other Thai Noodle Dishes?

I’ll explain how Pad Thai differs from other Thai noodle dishes. It’s stir-fried with a sweet-tangy tamarind sauce, while dishes like Pad See Ew use soy sauce and Drunken Noodles feature spicy basil.

Can I Use Fresh Rice Noodles Instead of Dried Ones?

I’d recommend sticking with dried rice noodles for this pad thai recipe. Fresh noodles are more delicate and can break apart easily during the stir-frying process, affecting your dish’s texture.

Is It Safe to Reheat Pad Thai With Shrimp?

I’d recommend reheating pad thai with shrimp carefully. You can safely reheat it once within 2-3 days if stored properly refrigerated, but don’t reheat multiple times since shrimp becomes rubbery.