Pad Thai is a one-pot dish made with flat rice noodles, chicken or shrimp, bean sprouts, and a sweet-savory sauce. It’s healthy and easy to make!
You only need one pan and less than 30 minutes to make this quick dinner! One Pot Pad Thai is healthy, nutritious and can easily be made Vegan/Gluten-free with some easy substitution. It’s one of my favorite Thai dishes, along with Thai sweet chili sauce and chicken, and is perfect for busy weeknights!
ONE POT PAD THAI
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Quick stir fry noodles or pasta is one of my go-to dinners on busy days. You don’t need any fancy ingredients, easy to hide veggies and you can just use any kind of protein you have on hand. Prepare the veggies, noodles, stir fry sauce and stir fry everything takes barely 15 minutes.
What is Pad Thai?
- Pad Thai is a stir-fried rice noodle dish from Thailand. Commonly served as street food and in restaurants, Pad Thai is made with stir-fried eggs, tofu or shrimp, and flavored with a tamarind, soy, and fish sauce based Pad Thai sauce.
Pad Thai noodle is one such versatile recipe with refreshing flavors. Most of the ingredients are a pantry staple. One of the special and important ingredients is fish sauce. But Thai food being one of the popular cuisines around the world, it is easily available in Asian stores. To make this Pad Thai Noodles exactly the way you get on the streets of Thailand you need to do a couple of things right. First is cooking the Rice noodles perfectly and second is a good Pad Thai Sauce.
Pad Thai Ingredients
- Rice Noodles
- Shrimp or Tofu
- Bell Pepper
- Bean Sprouts
- Lime or lemon wedges
- Pad Thai Sauce
Preparing Rice Noodles for Pad Thai
Rice noodles being gluten-free is easy to handle. But you don’t want overcooked mushy Noodles for the stir fry. My favorite way of cooking rice noodles is to soak it in how water for about 10 minutes. I soak the noodles until they are almost 3/4th done. Drain and rinse with cold water. Then while stir frying the noodles in the sauce and veggies, it gets cooked to the point without getting mushy.
You get rice noodles of different thickness(width). Traditionally Noodles with ribbon like width is used for Pad Thai. I like to use the once with medium wide flat rice noodles. You might find recipes using rice vermicelli noodles as well.
Pad Thai Sauce
It is the sauce that brings out the flavor and binds all the ingredients in any stir fry recipes. The Pad Thai sauce is sweet, savory with a hint of tang from the tamarind. Fish sauce and soy sauce brings out the umami flavors.
You would need soy sauce, fish sauce, rice vinegar, tamarind paste, sugar and vegetable stock/water. Mix everything, check the seasoning. You taste buds should first taste salty/savory, then sweetness and then a hint of tang.
Few recipes call for peanut butter in the sauce. Personally, I like a crunchy roasted peanut on the top. If you prefer a creamy and nutty sauce you can add peanut butter to the sauce. If using sweetened Peanut butter then adjust the amount of sugar while adding.
If you’re not a seafood lover, that’s okay, you can substitute shredded chicken or cooked raw chicken in your wok until done for Chicken Pad Thai. The chicken pad thai recipe is interchangeable with this pone pot shrimp pad thai.
One pot meals are my favorite on busy weeknights!
- One Pot Thai Chicken
- One Pot Alfredo Pasta
- One Pot Chicken and Broccoli Rice
- One Pot Mexican Chicken
- One Pot Enchilada Soup
- More dinner recipes…
Tools used to make this One Pot Pad Thai recipe
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Wok: Perfect for high-heat and Asian cuisine recipes!
Tongs: A good pair of tongs is a kitchen essential. I like having a couple of sizes – a longer set for grilling and a shorter set for stovetop cooking.
For Pad Thai
- 9 ounces flat rice noodles
- 3 tablespoon peanut oil (or any cooking oil)
- 7 ounces raw shrimp peeled, deveined & tails removed
- 2 large eggs
- 1 tablespoon garlic minced
- 1 red bell pepper
- 1/2 cup bean sprouts
- 1/2 cup roasted peanuts
- 1/2 cup fresh cilantro chopped
- Lemon wedges for serving
For Pad Thai Sauce
- 2 teaspoon soy sauce
- 3 tablespoon fish sauce
- 5 tablespoon light brown sugar (tightly packed)
- 1/2 teaspoon tamarind paste
- 1 teaspoon rice wine vinegar
- 1/4 cup vegetable stock
- 1/2 teaspoon red chili flakes
- Mix all the ingredients for Pad Thai sauce in a bowl. Set aside.
- Start by soaking the rice noodles in hot water for about 10 minutes. Then drain and set aside.
- While the noodles are soaking, heat a heavy bottom pan or a wok over high heat. Add a tablespoon of oil.
- Add shrimps to the pan and stir for about 2 minutes. The shrimps will start to change color and look pink. Remove from the pan to a bowl for later.
- Beat two eggs with a pinch of salt. Add beaten eggs to the same pan. Toss eggs to until almost cooked and scrambled. Remove to a bowl for later.
- Add remaining 2 tablespoons oil to the pan. Add minced garlic and cook (about 30 seconds) until it is fragrant.
- Toss in red bell pepper and stir it for 30 seconds.
- Add cooked shrimps back to the pan along with soaked rice noodles. scrambled eggs, bean sprouts, and half of the roasted peanuts.
- Pour in the sauce and using tongs or a spatula toss until everything is combined.
- Top with remaining roasted peanuts, chopped cilantro, and serve with lemon wedges.
Try some of my other favorite noodle recipes!
CHICKEN RAMEN NOODLES
CHICKEN ASPARAGUS STIR FRY NOODLES
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