Easy Pad Thai Inspired Noodles
These easy Pad Thai inspired noodles are sweet, tangy, savory, and spicy with tamarind concentrate, pantry sauces, eggs, protein, bean sprouts, peanuts, and a simple rice noodle soaking method for a chewy glossy texture.
Equipment
- Large bowl for soaking noodles
- Colander
- Small mixing bowl
- Whisk
- Large skillet or wok
- Tongs
- Cutting board
- Measuring spoons
Ingredients
For the noodles
- 8 ounces flat rice noodles about 227 g
- Cold water for soaking
- Warm water for finishing the soak
For the sauce
- 3 tablespoons tamarind concentrate about 45 g
- 3 tablespoons brown sugar about 38 g
- 2 tablespoons fish sauce about 30 ml
- 1 tablespoon soy sauce about 15 ml
- 1 tablespoon oyster sauce about 15 ml
- 1 tablespoon sweet chili sauce about 15 ml
- 1 to 2 teaspoons sriracha or chili garlic sauce about 5 to 10 ml, more to taste
- 1 tablespoon lime juice about 15 ml
For the stir fry
- 2 tablespoons neutral oil about 30 ml
- 2 cloves garlic minced, about 6 g
- 2 eggs lightly beaten
- 1 cup cooked chicken shrimp, tofu, or another protein of choice, about 140 g
- 1 cup bean sprouts about 100 g
- 3 green onions sliced, about 45 g
- ⅓ cup chopped roasted peanuts about 45 g
- Lime wedges for serving
- Fresh cilantro optional
- Extra chili flakes or sriracha optional
Instructions
Soak the rice noodles in cold water
- Place the rice noodles in a large bowl and cover them completely with cold water. Let them soak for 45 minutes to 1 hour, or until they are bendable but still firm in the center.
- They should not be fully soft at this point. You want them hydrated enough to bend, but still sturdy enough to finish cooking in the pan.
- Finish the noodles with warm water
- Drain the cold water. Cover the noodles with warm water for 5 to 10 minutes, just until they are flexible and slightly softened.
- Drain well and set aside. Do not let the noodles sit in hot water until fully tender. They will continue cooking in the pan with the sauce.
Make the sauce
- In a small bowl, whisk together the tamarind concentrate, brown sugar, fish sauce, soy sauce, oyster sauce, sweet chili sauce, sriracha, and lime juice.
- Taste and adjust as needed. Add more brown sugar if it tastes too sharp, more tamarind or lime if it needs brightness, more fish sauce if it needs saltiness, or more sriracha if you want extra heat.
Cook the eggs
- Heat a large skillet or wok over medium high heat. Add 1 tablespoon of oil.
- Pour in the beaten eggs and gently scramble until just set. Transfer the eggs to a plate and set aside.
Cook the garlic and protein
- Add the remaining tablespoon of oil to the pan. Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the cooked chicken, shrimp, tofu, or protein of choice and toss briefly to warm through.
Add the noodles and sauce
- Add the drained rice noodles to the pan. Pour the sauce over the noodles and toss everything together.
- Cook for 2 to 4 minutes, tossing constantly, until the noodles are tender, glossy, and coated in sauce. If the pan gets dry before the noodles are fully tender, add a splash of water, 1 tablespoon at a time.
Finish the noodles
- Add the scrambled eggs back to the pan along with the bean sprouts and green onions. Toss for another 30 to 60 seconds, just until everything is combined and the bean sprouts are slightly softened but still crisp.
Garnish and serve
- Top with chopped peanuts, cilantro if using, extra green onions, chili flakes, and a squeeze of fresh lime.
- Serve immediately while the noodles are glossy and hot.
Notes
Chef tips
Soak the noodles in cold water first for better control. Hot water can soften the outside of the noodles too quickly, which can make them sticky before they ever reach the pan.
Do not fully cook the noodles during soaking. The goal is to hydrate them so they finish cooking in the sauce.
Keep the noodles moving once they hit the pan. Tossing helps them cook evenly and prevents clumping. Substitutions
Use chicken, shrimp, tofu, or a mix of leftover proteins.
Use tamari instead of soy sauce if needed.
Use chili garlic sauce instead of sriracha for a chunkier heat.
Use palm sugar instead of brown sugar if you have it. Variations
Add shredded carrots, snap peas, mushrooms, or bell peppers.
Use tofu and vegetarian sauce substitutions for a vegetarian version.
Add extra lime and chili flakes for a brighter spicier finish. Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating
Reheat in a skillet with a splash of water to loosen the sauce and help the noodles soften again. Microwave reheating works, but the skillet gives a better texture. Make ahead guidance
The sauce can be mixed up to 4 days ahead and stored in the refrigerator.
The noodles can be soaked in cold water ahead of time, drained, and refrigerated for a few hours before cooking. Finish with warm water right before stir frying. Serving ideas
Serve with lime wedges, extra peanuts, cilantro, chili flakes, and quick pickled red chili peppers and onions.
Soak the noodles in cold water first for better control. Hot water can soften the outside of the noodles too quickly, which can make them sticky before they ever reach the pan.
Do not fully cook the noodles during soaking. The goal is to hydrate them so they finish cooking in the sauce.
Keep the noodles moving once they hit the pan. Tossing helps them cook evenly and prevents clumping. Substitutions
Use chicken, shrimp, tofu, or a mix of leftover proteins.
Use tamari instead of soy sauce if needed.
Use chili garlic sauce instead of sriracha for a chunkier heat.
Use palm sugar instead of brown sugar if you have it. Variations
Add shredded carrots, snap peas, mushrooms, or bell peppers.
Use tofu and vegetarian sauce substitutions for a vegetarian version.
Add extra lime and chili flakes for a brighter spicier finish. Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating
Reheat in a skillet with a splash of water to loosen the sauce and help the noodles soften again. Microwave reheating works, but the skillet gives a better texture. Make ahead guidance
The sauce can be mixed up to 4 days ahead and stored in the refrigerator.
The noodles can be soaked in cold water ahead of time, drained, and refrigerated for a few hours before cooking. Finish with warm water right before stir frying. Serving ideas
Serve with lime wedges, extra peanuts, cilantro, chili flakes, and quick pickled red chili peppers and onions.
Nutrition
Serving: 335gCalories: 525kcalCarbohydrates: 67gProtein: 23gFat: 18gSaturated Fat: 3.1gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 8.1gCholesterol: 125mgSodium: 1240mgPotassium: 410mgFiber: 3.5gSugar: 17gVitamin A: 85IUVitamin C: 11mgCalcium: 72mgIron: 2.5mg
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