The Easiest Homemade Recipe for Pad Thai
Serves: 4
  • 1 (8oz) box of Pad Thai Noodles
  • 2 Eggs
  • ¾ cup Peanuts, roughly chopped
  • ½ cup Cilantro, chopped
  • ½ cup Basil, torn
  • ¼ cup Scallions, thinly sliced
  • Peanut or Avocado Oil, as needed for cooking
  • Lime Wedges, for garnish
  • Fresh Jalapeno slices, optional garnish
  • Sriracha, optional garnish
  • Firm Tofu, cut into small cubes
  • Shredded Chicken (crockpot chicken link above)
  • Red Bell Pepper, thinly sliced or spiralized
  • Broccoli, cut into small trees
  • Carrots, shaved into strips
  • Yellow Onion, thinly sliced or spiralized
  • Sprouts
  • 3 Tbsp. Fish Sauce
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Dark Brown Sugar
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Chili Sauce
  • 2 Garlic Cloves, minced
  1. Soak noodles according to packaged directions and set aside.
  2. If adding recommended vegetables, prep them next.
  3. In a medium size bowl, whisk together all sauce ingredients.
  4. In a large wok over medium heat, add a dab of olive oil and desired vegetables (+ optional chicken and tofu); stir fry for 2-3 minutes. Note: these items will continue cooking once the noodles are added, so do not overcook them during this step.
  5. Drain noodles and add to wok (+ more oil, if needed). Stir Fry for 1 minute and then pour sauce over all ingredients.
  6. Cook all ingredients with sauce for 1 - 2 minutes.
  7. While the sauce is cooking (thickening) scramble and cook the eggs in a separate small frying pan over medium heat.
  8. Add scrambled eggs to wok and gently toss to combine.
  9. Top with peanuts, fresh herbs and serve with lime wedges + optional spicy enhancers. Enjoy immediately.
Recipe by Slice of Jess at