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A Single Serving of Pad Thai in a Bowl Beside a Skillet Containing the Rest of the Dish
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5 from 2 votes

Easy Pad Thai

Authentic rice noodles mingle with scrambled eggs, roasted peanuts and a medley of colorful veggies in this easy recipe for Pad Thai. It's smothered in a sweet, salty and sour sauce that will rock your socks off!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Thai
Keyword: how to make pad thai, pad thai sauce, thai rice noodles
Servings: 4
Calories: 436kcal


  • Stove


For the Pad Thai

For the Pad Thai Sauce


  • In a pot, bring water to a boil and cook the rice noodles for 6 minutes (or according to the package directions).
    Rinse under cold water, and add a drizzle of olive oil to prevent sticking. Set aside.
  • In a small bowl, mix all the sauce ingredients together until smooth. Set the sauce aside.
  • In a large frying pan or wok, drizzle 1 tablespoon of olive oil and heat on medium-high heat. Add the garlic, sliced red peppers, and carrots. Saute for 5 minutes, or until the veggies are slightly tender.
    Remove from the pan to a bowl or plate.
  • Using the same pan, add another drizzle of olive oil, and place beaten eggs in the center. With a spatula, scramble the eggs and break them up into smaller pieces as they cook. Turn the heat to low.
  • Add the cooked noodles and sauteed veggies back to the pan. Top with peanuts, sprouts, cilantro, and green onion. Pour the prepared sauce over the top, and toss gently to combine. Allow the noodles and other ingredients to warm up slightly.
  • Remove the pad thai from the heat and garnish with additional peanuts, cilantro, and green onions. Serve with lime wedges.


Calories: 436kcal | Carbohydrates: 35g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1641mg | Potassium: 621mg | Fiber: 6g | Sugar: 23g | Vitamin A: 7552IU | Vitamin C: 96mg | Calcium: 85mg | Iron: 2mg