Pad Thai (no fish sauce)
Make restaurant-quality Pad Thai at home with this easy recipe made without fish sauce. It’s full of fresh flavor, colorful veggies, and the perfect balance of sweet, salty, and tangy. This simple noodle dish uses pantry ingredients to create authentic Thai taste in minutes. Great for vegetarians or anyone craving a lighter version of classic Pad Thai. Save this healthy weeknight dinner idea.
Ingredients
- 8 oz dry pad thai noodles (rice noodles)
- 3 tbsp oil divided
- 8 oz chicken (or protein choice: tofu, shrimp, etc.)
- 1 shallot or onion
- 4 cloves garlic chopped
- 2 tsp ginger chopped
- 0.5 cup bean sprouts
- 2 eggs whisked
- 1 lime
- salt & pepper
Pad Thai Sauce:
- 3 tbsp brown sugar
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp sriracha
Garnish:
- lime wedges
- scallions
- cilantro
- peanuts roasted, chopped
- bean sprouts
- chili pepper flakes
Instructions
- Cook the pad thai noodles in boiling water for 4-6 minutes, drain, and set aside.
- Meanwhile prep the rest of your ingredients. Chop your vegetables (shallots, garlic, ginger), cut chicken into thin slices, and whisk eggs. Add a pinch of salt into the eggs.
- Whisk sauce ingredients together until mostly smooth.
- Heat a skillet with oil and cook chicken. Once chicken is fully cooked, set aside.
- Add more oil to the pan and cook the vegetables until soft, about 5 minutes. Add in bean sprouts and cook for another 2 minutes.
- Move vegetables to one side of the pan and scramble the eggs, breaking apart into little pieces.
- Add in the cooked rice noodles and the cooked chicken. Stir fry for a few minutes until fully integrated.
- Stir in the pad thai sauce and cook until caramelized and the sauce is soaked into noodles. After a few minutes, squeeze half a lime into the pan and mix.
- Serve warm and garnish with lime wedges, chopped peanuts, green onion, cilantro, chili pepper flakes, and bean sprouts.