Recipe

Light Pad Thai Recipe

A warm, spiced Thai-inspired noodle stir-fry with a bright lime finish and crisp veggies. Big flavor, lighter feel, weeknight-friendly.

By Matt Campbell

•

4.8

A bowl of light Thai-inspired rice noodles tossed with chicken, bell peppers, carrots, and herbs with lime wedges on the side

Jump to Recipe

This is my weeknight version of that takeout craving: glossy noodles, cozy heat, a little sweetness, and a limey pop that makes you go back in for “just one more fork.” The difference here is the light part. We keep the sauce punchy but not heavy, load in crisp vegetables, and lean on herbs for that fresh Thai-inspired energy.

Also, this recipe is built for real life. If your knife cuts are a little chaotic, you are in good company. The goal is fast cooking and bold flavor, not a Pinterest audition.

Fresh ingredients on a cutting board including lime, garlic, scallions, cilantro, and sliced bell peppers ready for a Thai noodle stir-fry

Why It Works

Big flavor, lighter sauce: fish sauce, lime, and a touch of brown sugar bring the classic sweet salty tang without needing a ton of oil.
Warm and spiced: chili garlic sauce plus a pinch of toasted spices gives you that cozy heat that lingers in a good way.
Crisp edges and tender noodles: quick high-heat stir-fry, plus a simple trick to keep rice noodles springy.
Flexible proteins: chicken, shrimp, tofu, or just vegetables all work with the same sauce.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. Rice noodles firm up as they chill, totally normal.

Reheat (best method): Warm in a skillet over medium heat with 1 to 3 tablespoons water. Toss until the noodles relax and the sauce looks glossy again. A quick squeeze of lime at the end wakes everything up.

Microwave method: Add a splash of water, cover loosely, then heat in 30-second bursts, tossing between.

Freezing: I do not recommend freezing rice noodle stir-fries. The noodles tend to turn brittle or mushy after thawing.

Common Questions

Is this authentic Pad Thai?

No. This is Thai-inspired and built for home kitchens. It borrows the sweet salty tangy balance, but keeps ingredients accessible and the method low drama. If you want classic Pad Thai vibes, add a spoonful of tamarind paste and skip the sesame oil.

What makes this “light”?

We keep oil modest, use a thinner sauce (lime, fish sauce, soy, and a little sweetness), and bulk up with vegetables and herbs. It still tastes rich because it is seasoned aggressively on purpose.

Can I make it without fish sauce?

Yes. Swap in extra soy sauce plus a small squeeze of lime. If you have it, a tiny bit of miso or mushroom powder can add that savory depth fish sauce usually brings.

How do I keep rice noodles from turning to paste?

Soak them until just pliable, then finish them in the pan with the sauce. If they are fully cooked before the wok time, they can break down and go gummy.

How spicy is it?

With 1 tablespoon chili garlic sauce, it usually lands at medium, depending on brand. If you are spice-sensitive, start with 1 to 2 teaspoons, then add more at the end.

Is this gluten-free?

It can be. Use tamari or a certified gluten-free soy sauce, and double-check your chili garlic sauce label. Rice noodles are typically gluten-free, but it is still worth a quick ingredient check.

Nut-free topping ideas?

Skip the peanuts and finish with toasted sunflower seeds, toasted sesame seeds, or extra herbs and a squeeze of lime.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok
Medium bowl for soaking noodles
Small bowl for mixing sauce
Tongs or two wooden spoons for tossing
Microplane or fine grater (optional for ginger)
Instant-read thermometer (optional, helpful for chicken)

I started making versions of this when I realized my “quick dinner” habit was basically: order noodles, eat noodles, immediately wish I had also eaten a vegetable. This is the fix. It has the same cozy, spicy, limey satisfaction, but it does not leave you feeling like you need a nap and an apology letter to your future self.

Also, this dish rewards the kind of cooking I love most. Taste, adjust, taste again. Add a little lime. Add a little heat. Chase the balance until it clicks.

Light Pad Thai Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

8 oz flat rice noodles (medium rice sticks work best)
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon fish sauce (or see FAQ for swap)
1 tablespoon low-sodium soy sauce (use tamari for gluten-free)
1 to 1 1/2 tablespoons brown sugar (start with 1 tablespoon)
1 tablespoon chili garlic sauce (start with 1 to 2 teaspoons if sensitive, depending on brand)
1 teaspoon toasted sesame oil (optional, Thai-inspired twist)
2 tablespoons neutral oil (avocado, canola, or grapeseed), divided
1 lb chicken breast or thighs, thinly sliced (or shrimp or tofu)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional but excellent)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups sliced bell pepper
1 cup shredded carrots
2 cups thinly sliced cabbage (or a bagged coleslaw mix)
3 scallions, sliced
1 cup bean sprouts (optional)
1/2 cup chopped cilantro, plus more to finish
1/3 cup chopped roasted peanuts (optional but recommended, see FAQ for nut-free)
1 to 2 eggs (optional)
Salt and black pepper as needed

A small bowl of mixed Thai-inspired stir-fry sauce with lime juice, soy sauce, fish sauce, chili garlic sauce, and brown sugar

Instructions

Soak the noodles. Place rice noodles in a large bowl and cover with hot (not boiling) water. Soak until pliable but still slightly firm, 6 to 10 minutes for medium rice sticks (thicker noodles can take longer). Drain and set aside.
Mix the sauce. In a small bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, chili garlic sauce, and sesame oil (if using). Taste it. You want it a little intense since it will mellow once it hits the noodles.
Cook the chicken. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add chicken in a single layer, season lightly with salt and pepper, and cook until browned and cooked through, 3 to 6 minutes depending on thickness (target 165°F/74°C). Transfer to a plate.
Optional egg step. If using eggs, add them to the hot pan (add a tiny splash of oil if the pan is dry). Scramble just until set, then push to the side or transfer to the same plate as the chicken.
Build the aromatics and spice. Add the remaining 1 tablespoon oil to the pan. Add garlic and ginger and cook for 20 to 30 seconds. Stir in coriander and cumin and toast for 10 to 20 seconds, stirring constantly, until fragrant.
Stir-fry the vegetables. Add bell peppers, carrots, and cabbage. Cook, tossing often, until crisp-tender, 2 to 3 minutes. If the pan looks dry, add 1 tablespoon water to keep things moving.
Add noodles and sauce. Add drained noodles and pour in the sauce. Toss continuously with tongs until the noodles soften fully and turn glossy, 1 to 3 minutes. If needed, splash in 1 to 3 tablespoons water to loosen.
Finish and adjust. Return chicken (and eggs, if using) to the pan. Add scallions, bean sprouts (if using), and cilantro. Toss for 30 seconds. Taste and adjust: more lime for brightness, more chili for heat, a pinch more sugar for balance, or a small splash of soy or fish sauce for salt.
Serve. Top with peanuts and extra cilantro. Serve with lime wedges and let everyone customize at the table.

Nutrition information is estimated.

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