18 Delicious Pad Thai Recipes for Every Occasion

Get ready to spice up your meal rotation with our roundup of 18 Delicious Pad Thai Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, planning a festive gathering, or simply in the mood for some comforting noodles, we’ve got a Pad Thai variation that’ll hit the spot. Dive in to discover flavors that’ll transport your taste buds straight to the streets of Thailand!

Classic Chicken Pad Thai

Feeling like whipping up something delicious and satisfying? Classic Chicken Pad Thai is your go-to for a flavorful, quick meal that brings the taste of Thailand right to your kitchen.

Ingredients

• Rice noodles – 8 oz
• Chicken breast – 1 lb, sliced
• Eggs – 2
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Pad Thai sauce – ½ cup
• Bean sprouts – 1 cup
• Green onions – ¼ cup, chopped
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add chicken, cook for 5 minutes until no longer pink. Remove and set aside.
3. In the same pan, add remaining oil and garlic. Sauté for 30 seconds until fragrant.
4. Push garlic to one side, crack eggs into the pan. Scramble until just set, about 1 minute.
5. Add drained noodles, chicken, and Pad Thai sauce to the pan. Toss everything together and cook for 2 minutes. Tip: Use tongs for easy mixing.
6. Stir in bean sprouts and green onions, cook for another minute.
7. Serve hot, topped with crushed peanuts and lime wedges. Tip: Squeeze lime over for a fresh zing.

Ready to dig in? This dish boasts a perfect balance of sweet, tangy, and savory flavors with a satisfying crunch from the peanuts and sprouts. Try serving it with extra lime wedges on the side for those who love an extra punch of citrus.

Vegetarian Pad Thai with Tofu

So, you’re craving something deliciously tangy and packed with veggies? This Vegetarian Pad Thai with Tofu is your go-to for a quick, flavorful meal that doesn’t skimp on the goodness.

Ingredients

• Rice noodles – 8 oz
• Firm tofu – 14 oz, cubed
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Eggs – 2, beaten
• Bean sprouts – 1 cup
• Green onions – 3, sliced
• Pad Thai sauce – ½ cup
• Crushed peanuts – ¼ cup
• Lime wedges – for serving

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain. Tip: Don’t over soak to avoid mushy noodles.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add tofu cubes, cook until golden on all sides, about 5 minutes. Remove from pan.
3. In the same pan, add remaining oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Push garlic to one side, pour beaten eggs into the pan. Scramble until just set, about 1 minute.
5. Add drained noodles, cooked tofu, bean sprouts, and green onions to the pan. Pour Pad Thai sauce over everything.
6. Toss everything together on medium heat for 2-3 minutes until well combined and heated through. Tip: Use tongs for easy mixing.
7. Serve hot, garnished with crushed peanuts and lime wedges on the side. Tip: Squeeze lime juice over just before eating for a fresh zing.

Light, yet satisfying, this dish offers a perfect balance of sweet, sour, and savory flavors. The crispy tofu and soft noodles make every bite interesting. Try wrapping leftovers in lettuce cups for a fun twist the next day.

Spicy Shrimp Pad Thai

Dig into this Spicy Shrimp Pad Thai for a quick, flavorful dinner that’s sure to impress. You’ll love the perfect balance of sweet, spicy, and tangy flavors, all ready in under 30 minutes.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Shrimp – 1 lb, peeled and deveined
• Garlic – 2 cloves, minced
• Eggs – 2, lightly beaten
• Bean sprouts – 1 cup
• Green onions – ¼ cup, chopped
• Pad Thai sauce – ½ cup
• Crushed red pepper flakes – 1 tsp
• Lime – 1, cut into wedges
• Peanuts – ¼ cup, chopped

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan over medium-high heat.
3. Add shrimp and garlic, cook for 2 minutes until shrimp is pink.
4. Push shrimp to one side, pour eggs into the pan, and scramble until just set.
5. Add drained noodles and Pad Thai sauce to the pan, toss to combine.
6. Stir in bean sprouts and green onions, cook for 1 minute.
7. Sprinkle with crushed red pepper flakes, toss to distribute the spice evenly.
8. Remove from heat, squeeze lime wedges over the top, and garnish with peanuts.

Out of this world, the noodles are perfectly chewy, and the shrimp adds a juicy bite. Serve it straight from the pan for a fun, family-style meal, or plate it up with extra lime wedges on the side for that extra zing.

Peanut-Free Pad Thai for Allergies

Just when you thought your peanut allergy meant saying goodbye to Pad Thai forever, here’s a game-changer. You’ll love this peanut-free version that’s just as flavorful and satisfying, without the worry.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Eggs – 2, beaten
• Carrots – 1 cup, julienned
• Green onions – ½ cup, sliced
• Soy sauce – 3 tbsp
• Lime – 1, juiced
• Brown sugar – 1 tbsp
• Crushed red pepper – ½ tsp

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat vegetable oil in a large pan over medium-high heat. Add garlic, sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour beaten eggs into the pan. Scramble until fully cooked, about 2 minutes.
4. Add carrots and green onions, stir-fry for 3 minutes until slightly soft.
5. Mix in drained noodles, soy sauce, lime juice, brown sugar, and crushed red pepper. Stir well to combine. Tip: Adjust heat to prevent sticking.
6. Cook for another 5 minutes, stirring occasionally, until everything is heated through and well mixed. Tip: For extra flavor, let it sit for a minute off the heat before serving.

Every bite offers a perfect balance of tangy, sweet, and spicy, with a satisfying chew from the noodles. Try topping it with extra lime wedges and green onions for a fresh crunch.

Quick and Easy Pad Thai for Weeknights

Even on the busiest weeknights, you deserve a meal that’s both delicious and doable. This Quick and Easy Pad Thai is your ticket to a flavorful dinner without the fuss.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Eggs – 2
• Garlic – 2 cloves, minced
• Green onions – 3, sliced
• Bean sprouts – 1 cup
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges
• Pad Thai sauce – ½ cup

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain. Tip: Don’t oversoak or they’ll get mushy.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the eggs, scramble until just set, and remove from the pan.
3. In the same pan, add the remaining 1 tbsp of oil. Sauté the garlic and green onions for 1 minute until fragrant.
4. Add the drained noodles and Pad Thai sauce to the pan. Stir-fry for 3 minutes, ensuring everything is well combined. Tip: Keep the heat high to avoid soggy noodles.
5. Toss in the scrambled eggs, bean sprouts, and half of the crushed peanuts. Cook for another 2 minutes.
6. Serve immediately, garnished with the remaining peanuts and lime wedges on the side. Tip: Squeeze lime juice over the top for an extra zing.

Light, tangy, and with just the right amount of crunch, this Pad Thai is a weeknight winner. Try topping it with extra veggies or a sprinkle of chili flakes for a personalized twist.

Authentic Thai Street Food Pad Thai

Dig into the vibrant flavors of Thailand with this easy-to-make Authentic Thai Street Food Pad Thai. You’ll love how simple ingredients come together for a dish that’s bursting with sweet, tangy, and savory notes.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Eggs – 2
• Garlic – 2 cloves, minced
• Tofu – ½ cup, cubed
• Fish sauce – 2 tbsp
• Sugar – 1 tbsp
• Lime – 1, juiced
• Peanuts – ¼ cup, crushed
• Bean sprouts – 1 cup
• Green onions – 2, sliced

Instructions

1. Soak rice noodles in warm water for 10 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium-high heat.
3. Add minced garlic and cubed tofu, stir-fry for 2 minutes until golden.
4. Push ingredients to one side, crack eggs into the pan, and scramble until just set.
5. Add drained noodles, fish sauce, and sugar, tossing everything together for 3 minutes.
6. Squeeze lime juice over the noodles, then add crushed peanuts, bean sprouts, and green onions, stirring for another minute.
7. Tip: For extra flavor, let the noodles sit for a minute after adding the lime juice to absorb the tanginess.
8. Tip: If the noodles stick, add a splash of water to loosen them.
9. Tip: Serve immediately for the best texture, as the noodles can soften over time.

Great texture comes from the slight chewiness of the noodles paired with the crunch of peanuts and sprouts. Try serving it with extra lime wedges and a sprinkle of chili flakes for a spicy kick.

Pad Thai with a Twist of Mango

Oh, you’re going to love this Pad Thai with a twist of mango—it’s the perfect blend of sweet and savory that’ll make your taste buds dance. It’s quick, easy, and brings a tropical vibe to your dinner table.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Eggs – 2
• Garlic – 2 cloves, minced
• Shrimp – 1 cup, peeled and deveined
• Bean sprouts – 1 cup
• Green onions – 2, sliced
• Mango – 1, diced
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges
• Pad Thai sauce – ½ cup

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain. Tip: Don’t overcook them now; they’ll finish cooking in the pan.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the eggs and scramble until just set, about 2 minutes. Remove and set aside.
3. In the same pan, add the remaining oil and garlic. Cook for 30 seconds until fragrant.
4. Add the shrimp and cook until pink, about 2 minutes per side. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
5. Add the drained noodles and Pad Thai sauce to the pan. Toss everything together and cook for 3 minutes.
6. Stir in the scrambled eggs, bean sprouts, and green onions. Cook for another minute.
7. Remove from heat and gently fold in the diced mango. Tip: Adding mango at the end keeps its texture fresh and vibrant.
8. Serve garnished with crushed peanuts and lime wedges on the side.

Great for a summer night, this dish is all about the contrast—chewy noodles, juicy shrimp, and the sweet pop of mango. Try serving it in a hollowed-out pineapple for an extra fun presentation.

Low-Carb Zoodle Pad Thai

Kickstart your low-carb journey with this zoodle pad thai that’s as easy to make as it is delicious. You’ll love how the zucchini noodles soak up all the flavors, making it a perfect guilt-free alternative to the classic.

Ingredients

• Zucchini – 2 large
• Chicken breast – 1 lb, thinly sliced
• Eggs – 2
• Pad thai sauce – ½ cup
• Peanuts – ¼ cup, crushed
• Green onions – 2, sliced
• Olive oil – 1 tbsp

Instructions

1. Spiralize the zucchini into noodles and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the chicken to one side of the pan. Crack the eggs into the other side and scramble until fully cooked, about 2 minutes.
4. Add the zucchini noodles and pad thai sauce to the pan. Toss everything together and cook for 2-3 minutes, just until the zoodles are tender but still have a bite. Tip: Overcooking the zoodles will make them mushy.
5. Remove from heat and top with crushed peanuts and green onions. Tip: For extra crunch, toast the peanuts before crushing.

Fresh and vibrant, this dish offers a satisfying crunch from the peanuts and a delightful chew from the zoodles. Serve it with a wedge of lime for an extra zing that brightens up the flavors.

Vegan Pad Thai with Tamarind Sauce

Perfect for those nights when you’re craving something tangy, sweet, and a bit spicy, this Vegan Pad Thai with Tamarind Sauce is a game-changer. You’ll love how the flavors come together in under 30 minutes.

Ingredients

• Rice noodles – 8 oz
• Tamarind paste – 2 tbsp
• Maple syrup – 1 tbsp
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tofu – 14 oz, firm, cubed
• Bean sprouts – 1 cup
• Green onions – 2, sliced
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain. Tip: Don’t overcook; they’ll soften more when stir-fried.
2. Whisk tamarind paste, maple syrup, and soy sauce in a bowl. Set aside.
3. Heat oil in a large pan over medium-high. Add garlic, stir for 30 seconds until fragrant.
4. Add tofu cubes. Cook for 5 minutes, flipping until golden. Tip: Press tofu well to avoid splattering.
5. Toss in noodles and sauce. Stir-fry for 3 minutes, coating evenly.
6. Mix in bean sprouts and green onions. Cook for 1 minute until just wilted.
7. Serve hot, topped with peanuts and lime wedges. Tip: Extra lime juice brightens the flavors.

This dish boasts a perfect chew from the noodles, with a sauce that’s boldly sweet and sour. Try it with extra veggies for a colorful twist.

Pad Thai with Crispy Pork Belly

Craving something that’s both comforting and a bit indulgent? This Pad Thai with Crispy Pork Belly is your answer. It’s a twist on the classic, adding a crunchy, savory layer that makes every bite exciting.

Ingredients

• Rice noodles – 8 oz
• Pork belly – 1 lb
• Eggs – 2
• Garlic – 3 cloves
• Tamarind paste – 2 tbsp
• Fish sauce – 2 tbsp
• Brown sugar – 2 tbsp
• Peanuts – ¼ cup
• Bean sprouts – 1 cup
• Green onions – 2
• Lime – 1

Instructions

1. Preheat your oven to 375°F. Place the pork belly on a baking sheet, skin side up. Roast for 45 minutes until the skin is crispy.
2. Soak the rice noodles in warm water for 10 minutes until soft. Drain and set aside.
3. Chop the crispy pork belly into bite-sized pieces. Tip: Let it rest for a few minutes before cutting to keep it juicy.
4. Mince the garlic. Heat a pan over medium heat, add the pork belly pieces, and cook until slightly browned.
5. Push the pork to one side of the pan. Crack the eggs into the other side and scramble until just set.
6. Add the noodles to the pan. Stir in tamarind paste, fish sauce, and brown sugar. Mix well to coat everything evenly. Tip: Adjust the heat to prevent the sugar from burning.
7. Toss in bean sprouts and chopped green onions. Cook for another 2 minutes until the sprouts are slightly wilted.
8. Serve hot, garnished with crushed peanuts and lime wedges. Tip: Squeeze lime over the top just before eating for a fresh zing.

This dish is a delightful mix of textures—silky noodles, crispy pork, and crunchy peanuts. The flavors are bold and balanced, with a perfect hint of sweetness. Try serving it with extra lime wedges and a cold beer for the ultimate experience.

Gluten-Free Pad Thai with Rice Noodles

Alright, let’s dive into making this gluten-free pad thai that’s as easy as it is delicious. You’ll love how these rice noodles soak up all the flavors, making every bite a perfect mix of sweet, tangy, and savory.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Eggs – 2
• Garlic – 2 cloves, minced
• Green onions – ¼ cup, chopped
• Bean sprouts – 1 cup
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges
• Tamarind paste – 1 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain. Tip: Don’t over-soak to avoid mushy noodles.
2. Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant.
3. Push garlic to one side, crack eggs into the pan, and scramble until just set, about 1 minute.
4. Add drained noodles, tamarind paste, fish sauce, and brown sugar. Toss everything together for 2 minutes. Tip: Use tongs for easy mixing.
5. Throw in green onions and bean sprouts, cooking for another minute. Tip: Keep the sprouts crisp for texture.
6. Serve hot, topped with crushed peanuts and lime wedges on the side.

So there you have it—a dish that’s all about the balance of textures and flavors. The noodles are perfectly chewy, the sprouts add a fresh crunch, and the peanuts give it that extra bit of richness. Squeeze some lime over the top to brighten it all up.

Pad Thai Salad with Fresh Herbs

Oh, you’re going to love this twist on a classic! Pad Thai Salad with Fresh Herbs is your go-to for a light, flavorful meal that’s ready in no time. It’s packed with all the goodness of traditional Pad Thai but served fresh and crisp.

Ingredients

– Rice noodles – 8 oz
– Chicken breast – 1 lb, thinly sliced
– Lime – 2, juiced
– Fish sauce – 2 tbsp
– Brown sugar – 2 tbsp
– Fresh cilantro – ½ cup, chopped
– Fresh mint – ½ cup, chopped
– Peanuts – ¼ cup, crushed

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 8 minutes, or until al dente. Drain and rinse under cold water.
2. Heat a skillet over medium-high heat. Add the chicken slices and cook for 5-7 minutes, until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a small bowl, whisk together lime juice, fish sauce, and brown sugar until the sugar dissolves.
4. In a large bowl, combine the cooked noodles, chicken, and dressing. Toss well to coat. Tip: Let it sit for 5 minutes to absorb the flavors.
5. Add the cilantro, mint, and peanuts to the bowl. Gently toss to combine. Tip: Crush the peanuts with your hands for a rustic texture.

Ready to dig in? This salad is a crunchy, tangy delight with a perfect balance of sweet and savory. Serve it in lettuce cups for a fun, hands-on meal.

Seafood Lover’s Pad Thai with Scallops

Looking for a twist on the classic Pad Thai? This Seafood Lover’s version with scallops is a game-changer. It’s quick, flavorful, and perfect for a weeknight dinner that feels special.

Ingredients

• Rice noodles – 8 oz
• Scallops – 1 lb
• Pad Thai sauce – ½ cup
• Vegetable oil – 2 tbsp
• Eggs – 2
• Green onions – ¼ cup, chopped
• Peanuts – ¼ cup, crushed

Instructions

1. Soak rice noodles in warm water for 10 minutes, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat 1 tbsp oil in a pan over medium-high heat. Add scallops, cook for 2 minutes per side until golden. Remove and set aside.
3. In the same pan, add remaining oil. Crack eggs into the pan, scramble until just set, about 1 minute.
4. Add drained noodles and Pad Thai sauce to the pan. Toss everything together for 2 minutes until noodles are coated and heated through. Tip: Keep the heat high to prevent noodles from sticking.
5. Return scallops to the pan, add green onions, and toss gently for 1 minute to combine.
6. Serve immediately, topped with crushed peanuts. Tip: For extra crunch, add more peanuts right before serving.

Silky noodles, tender scallops, and that signature sweet-tangy sauce make this dish irresistible. Try serving it with a squeeze of lime for an extra zing.

Pad Thai Soup for Cold Days

Got a chill you just can’t shake? This Pad Thai Soup is your cozy blanket in a bowl, blending the comfort of Thai flavors with the warmth you crave on cold days.

Ingredients

• Rice noodles – 8 oz
• Chicken broth – 4 cups
• Peanut butter – ¼ cup
• Soy sauce – 2 tbsp
• Lime – 1, juiced
• Egg – 1
• Green onions – 2, sliced
• Bean sprouts – 1 cup
• Crushed peanuts – ¼ cup

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain. Tip: They should be flexible but not fully soft.
2. In a pot, bring the chicken broth to a boil over medium-high heat.
3. Whisk in the peanut butter and soy sauce until smooth. Tip: This is your soup base, so take your time to blend it well.
4. Add the drained noodles to the pot and cook for 3 minutes.
5. Push the noodles to one side, crack the egg into the broth, and stir quickly to scramble. Tip: This adds richness and body to the soup.
6. Remove from heat, stir in the lime juice, green onions, and bean sprouts.
7. Serve hot, topped with crushed peanuts.

Warm, tangy, and nutty, this soup is a hug in a bowl. Try garnishing with extra lime wedges and a drizzle of sriracha for an extra kick.

Sweet and Sour Pad Thai with Pineapple

Today’s the perfect day to shake up your dinner routine with something sweet, tangy, and utterly satisfying. This Sweet and Sour Pad Thai with Pineapple is a quick fix for your craving, combining the classic flavors of Pad Thai with a fruity twist.

Ingredients

• Rice noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Egg – 1, beaten
• Pineapple chunks – 1 cup
• Pad Thai sauce – ½ cup
• Bean sprouts – 1 cup
• Green onions – 2, sliced
• Crushed peanuts – ¼ cup

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat vegetable oil in a large pan over medium-high heat. Add garlic, sauté for 30 seconds until fragrant.
3. Push garlic to one side, pour beaten egg into the pan. Scramble for 1 minute until just set.
4. Add drained noodles and Pad Thai sauce to the pan. Toss everything together for 2 minutes. Tip: Use tongs for easy mixing.
5. Stir in pineapple chunks and bean sprouts, cook for another 2 minutes until everything is heated through.
6. Garnish with sliced green onions and crushed peanuts before serving. Tip: For extra crunch, add peanuts right at the end.

Vibrant and packed with textures, this dish is a delightful mix of chewy noodles, juicy pineapple, and crunchy peanuts. Serve it straight from the pan for a fun, family-style meal that’s sure to impress.

Pad Thai Stuffed Peppers

Vegging out on weeknights just got a whole lot tastier with these Pad Thai Stuffed Peppers. They’re a fun twist on the classic noodle dish, packed into sweet bell peppers for a handheld meal that’s as easy to make as it is to love.

Ingredients

– Rice noodles – 8 oz
– Bell peppers – 4 large
– Chicken breast – 1 lb, diced
– Eggs – 2
– Pad Thai sauce – ½ cup
– Green onions – ¼ cup, chopped
– Peanuts – ¼ cup, crushed
– Lime – 1, wedged

Instructions

1. Preheat your oven to 375°F.
2. Cook the rice noodles according to the package instructions, then drain and set aside.
3. While the noodles cook, cut the tops off the bell peppers and remove the seeds.
4. In a large skillet over medium heat, cook the diced chicken until no longer pink, about 5-7 minutes.
5. Push the chicken to one side of the skillet and scramble the eggs on the other side.
6. Mix the chicken and eggs together, then add the cooked noodles and Pad Thai sauce. Stir until everything is well coated.
7. Stuff the bell peppers with the Pad Thai mixture and place them in a baking dish.
8. Bake for 20-25 minutes, until the peppers are tender.
9. Garnish with chopped green onions, crushed peanuts, and a squeeze of lime before serving.
Tip: For extra crispy peanuts, toast them in a dry skillet for a few minutes before crushing.
Tip: If you like a bit of heat, add a sprinkle of red pepper flakes to the Pad Thai mixture before stuffing the peppers.
Tip: To save time, use pre-cooked chicken or shrimp instead of raw chicken.
The peppers come out tender yet firm, with the Pad Thai filling offering a perfect balance of sweet, savory, and tangy flavors. Serve them with extra lime wedges on the side for a fresh, zesty kick.

Breakfast Pad Thai with Eggs

Unbelievable but true, you can whip up a delicious Breakfast Pad Thai with Eggs in no time. It’s the perfect twist to your morning routine, combining the comfort of eggs with the exotic flavors of Pad Thai.

Ingredients

• Rice noodles – 8 oz
• Eggs – 2
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime – 1, juiced
• Crushed peanuts – ¼ cup
• Green onions – 2, sliced

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan over medium heat.
3. Whisk eggs in a bowl, then pour into the pan. Scramble for 2 minutes until just set, then remove from pan.
4. In the same pan, add the drained noodles, soy sauce, brown sugar, and lime juice. Stir fry for 3 minutes.
5. Tip: Keep the heat medium to prevent the sugar from burning.
6. Add the scrambled eggs back into the pan. Mix gently to combine.
7. Tip: If the noodles stick, a splash of water can help loosen them.
8. Remove from heat. Sprinkle with crushed peanuts and green onions.
9. Tip: For extra crunch, toast the peanuts before crushing.

Craving something different? This dish offers a delightful mix of sweet, tangy, and savory, with a satisfying chew from the noodles. Serve it with extra lime wedges on the side for a bright finish.

Pad Thai Pizza with a Thai Twist

Alright, you’re in for a treat with this Pad Thai Pizza with a Thai Twist. It’s the perfect mashup of your favorite Thai flavors and the comfort of pizza, all in one bite.

Ingredients

• Pizza dough – 1 lb
• Peanut butter – ½ cup
• Sriracha – 2 tbsp
• Lime juice – 1 tbsp
• Cooked chicken – 1 cup, shredded
• Bean sprouts – 1 cup
• Green onions – ¼ cup, chopped
• Crushed peanuts – ¼ cup

Instructions

1. Preheat your oven to 425°F. Tip: For a crispier crust, place a pizza stone in the oven while it preheats.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: If the dough springs back, let it rest for 5 minutes before rolling again.
3. Mix peanut butter, sriracha, and lime juice in a bowl. Spread this sauce evenly over the dough.
4. Top with shredded chicken, bean sprouts, and green onions.
5. Bake for 12-15 minutes, or until the crust is golden and crispy. Tip: Rotate the pizza halfway through baking for even cooking.
6. Sprinkle crushed peanuts over the hot pizza before serving.

Kind of amazing how the creamy peanut sauce pairs with the crunch of the peanuts and sprouts, right? Serve it with extra lime wedges for a zesty kick.

Conclusion

Looking for the perfect Pad Thai to match any occasion? Our roundup of 18 delicious recipes offers something for everyone, from quick weeknight dinners to impressive dishes for special gatherings. We hope you find a new favorite and can’t wait to hear which one it is! Don’t forget to share your picks in the comments and pin this article on Pinterest for your next culinary adventure.

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