Easy Noodles & Co. Pad Thai Recipe
This easy copycat recipe brings the beloved Noodles & Co. Pad Thai straight to your kitchen. With tender rice noodles, a savory-sweet sauce, and your favorite proteins, this dish is a flavorful weeknight winner.
Ingredients
- 8 oz flat rice noodles (Pad Thai noodles) dried
- 1 lb boneless skinless chicken breast or shrimp or firm tofu
- 2 cloves garlic minced
- 1 medium shallot or 1/4 red onion thinly sliced
- 2 large eggs beaten
- 2 cups bean sprouts fresh
- 1/2 cup green onions chopped
- 1/4 cup roasted peanuts crushed
- 1 whole lime cut into wedges
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar packed
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce optional
Instructions
- Soak rice noodles in hot water for 10-15 minutes or until al dente; drain and set aside.
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha (if using) to make the Pad Thai sauce; set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken (or protein of choice) and cook until browned and cooked through, about 3-5 minutes. Remove from wok and set aside.
- Add a little more oil to the wok if needed, then add beaten eggs. Scramble until cooked, then break into small pieces and push to one side of the wok.
- Add garlic and shallots (or red onion) to the other side of the wok and stir-fry for 1 minute until fragrant.
- Add the soaked and drained noodles to the wok, along with the cooked chicken and scrambled eggs. Pour the Pad Thai sauce over everything.
- Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
- Stir in the fresh bean sprouts and most of the green onions, tossing for another minute until just softened.
- Remove from heat and serve immediately, garnished with crushed peanuts and lime wedges.
Notes
Feel free to swap chicken for shrimp, tofu, or extra vegetables. Adjust sriracha for more or less spice. Serve immediately with extra lime wedges and crushed peanuts. For a richer flavor, you can add a tablespoon of reserved noodle water to the sauce if it's too thick.