Pad Thai Classic Thai Noodle Stir Fry Recipe (Easy Step-by-step) 2026

Today we bring you a pad thai stir-fry, a dish full of flavors and textures, reflecting Thai cuisine. The base of this dish is rice noodles accompanied by a protein such as chicken or tofu, or a mix of several. We have used prawns, which are also very common in this recipe and easy to find.

You might think that some of the ingredients in this recipe are too exotic, however, nowadays they are all easily found in large supermarkets or Asian food stores.

One of the most curious ingredients in this recipe is tamarind paste, which provides a special bitter taste to this recipe that must be counterbalanced with a little brown sugar. We have also used fish sauce, very concentrated and potent, which along with soy sauce gives an umami flavor to the dish, making us want to keep eating.

In this recipe, mise en place is very important, that is, preparing and weighing all the ingredients and arranging them neatly before starting the stir-fry, because once the pan or wok is on the heat, the process is quick and before we know it, it will be ready.

Pad thai should be served very hot to perceive the play of contrasting sour and sweet flavors, and soft and crunchy textures. You can make it without spice or add it with some chili flakes in the stir-fry. Let's go with the recipe!

Recipe information

• Preparation time: 30 minutes
• Cooking time: 10 minutes
• Total time: 40 minutes
• Servings: 4
• Category: main course
• Cuisine type: Thai
• Calories per serving (kcal): 585

Pad thai ingredients for 4 people

• 250 g peeled prawns
• 1 pinch of freshly ground pepper
• 50 ml soy sauce
• 1/2 teaspoon fish sauce
• 1 spring onion
• 2 cloves of garlic
• 1 lime
• 1 tablespoon brown sugar
• 50 g tamarind paste
• 200 g rice noodles
• 1 tablespoon salt
• 30 ml vegetable oil
• 100 g bean sprouts
• 2 eggs
• 1 pinch of chives
• 30 g peanuts

Necessary utensils

• 1 wok or frying pan

How to make pad thai

We start by marinating 250 g of peeled and deveined prawns. To do this, mix them with 1 pinch of freshly ground black pepper, 20 ml of soy sauce (about one tablespoon), and 1/2 teaspoon of fish sauce.

On the other hand, cut 1 spring onion into thin julienne strips and chop 2 cloves of garlic into small pieces.

To prevent the pad thai from becoming too dry, we will make a sauce by mixing 30 ml of soy sauce, the juice of half a lime, 1 tablespoon of brown sugar, and 50 g of tamarind paste. Mix well until it becomes an emulsified sauce and set aside.

Once all the ingredients are prepared, we start cooking. The first thing we will cook is 200 g of rice noodles. To do this, prepare a pot with water and 1 tablespoon of salt. Bring the water to a boil and add the noodles. Remove the pot from the heat and leave the noodles in the pot for 8 or 9 minutes, depending on the thickness of the noodles (these noodles do not need to be cooked, only rehydrated). After this time, drain them from the water and set aside.

The next step is to cook the marinated prawns. In a frying pan or wok, put 30 ml of vegetable oil and when it is hot but not smoking, add the prawns. Sauté them lightly without waiting for them to be fully cooked as they will continue to cook as we add the rest of the ingredients. Once sautéed, remove them from the pan and set aside.

In the same pan, sauté the onion and garlic we had prepared. Add 1 pinch of salt and cook them partially, without letting the onion become translucent.

Add the reserved prawns back in and add 100 g of bean sprouts.

Move the prawns with the vegetables to one side of the pan and add 2 eggs on the other side. Stir them until cooked, as if making scrambled eggs.

Next, add the reserved rice noodles and the tamarind sauce we had prepared.

Mix all the ingredients and finish the stir-fry by adding 1 pinch of chopped chives and 30 g of chopped peanuts.

Like all pasta dishes, pad thai should be served very hot. Serve with some lime wedges and, if desired, an extra of peanuts and bean sprouts.

If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.

When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.

For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.

And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

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I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

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For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.

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