Easy Pad Thai Recipe

1. Soak the noodles. Put rice noodles in a large bowl and cover with very warm water. Soak until pliable but still a bit firm, about 8 to 12 minutes depending on thickness. Drain well. If they are extra long, snip once or twice with kitchen shears for easier tossing. If your noodles feel very starchy after soaking (some brands do), rinse quickly, then drain very well.
2. Mix the sauce. In a small mixing bowl, whisk fish sauce, brown sugar, lime juice, rice vinegar, sriracha, and water until the sugar mostly dissolves. Set by the stove.
3. Cook the shrimp. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add shrimp in a single layer and cook 60 to 90 seconds per side until just opaque. Transfer to a plate.
4. Aromatics, then eggs. Add remaining 1 tablespoon oil. Add garlic and the white parts of the green onions, stir for 15 to 20 seconds until fragrant. Push everything to one side, pour in the eggs, and scramble quickly. You want soft curds, not dry crumbs.
5. Toss noodles and sauce. Add drained noodles to the skillet and pour in the sauce. Toss constantly with tongs for 2 to 3 minutes. If it looks dry or the noodles are still too firm, add 1 to 3 tablespoons water, a splash at a time, while tossing until glossy and tender.
6. Finish the stir-fry. Add the cooked shrimp back in, plus half the bean sprouts, the green parts of the onions, and the peanuts. Toss for 30 to 60 seconds just to warm everything through.
7. Serve like you mean it. Plate immediately and top with remaining sprouts, more peanuts, cilantro, and a big squeeze of lime. Taste first, then adjust. More lime for brightness, more sriracha or chili flakes for heat, or a tiny pinch of sugar if you want it sweeter. Add salt only if it truly needs it. Optional: finish with a little lime zest for extra pop.

Matt’s little rescue trick: If your sauce goes too salty, add more lime and a teaspoon of brown sugar. If it goes too sweet, add more lime and a splash of rice vinegar. Balance is everything.