Quick and Easy Pad Thai Recipe (30 Minutes)

Name: The 30-Minute Pad Thai I Make All the Time for Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound rice noodle sticks; 3/4 cup prepared pad Thai sauce; 1/3 cup fish sauce; 3 tablespoons canola or vegetable oil, plus more as needed; 2 small chicken breasts, sliced 1/4-inch thick; 3 large eggs, beaten; 8 scallions, cut into 1 1/2-inch segments; 1 1/2 cups mung bean sprouts; 1/4 cup dry-roasted peanuts, coarsely chopped; 1 lime, cut into 8 wedges

Pad Thai made at home is easier and quicker than you might expect for weeknights.
Bottled pad Thai sauce from major stores makes the process simple and accessible.
This recipe delivers great flavor using easy-to-find ingredients.

Plate of pad Thai with noodles and garnishes in a bowl with a fork — Simply Recipes / Frank Tiu

If you’ve never thought about making pad Thai at home, consider this your sign. I certainly never planned to—I always assumed my local Thai restaurants had perfected it so completely that it felt silly to try recreating it myself. Why fix what already works?

But when the world came to a halt during the pandemic and restaurant doors temporarily closed, my pad Thai cravings didn’t. With no takeout menu to rely on, I finally gave it a shot—and ended up wondering why I hadn’t tried it sooner.

Pad Thai was my first love within Thai cuisine. Even though I grew up around a wide range of Asian flavors, this dish stood out for its salty, sweet, and sour flavor combo. This flavor defines an excellent pad Thai—an idea famously echoed by Chef Chang of London’s Blue Elephant when he critiqued Gordon Ramsay’s version on The F Word. That scene lives rent-free in my mind: Gordon smirking with confidence one moment and being roasted (and stir-fried) into oblivion the next.

A bowl of pad Thai with lime wedges and a fork on the side — Simply Recipes / Frank Tiu

Making a Weeknight-Friendly Pad Thai

Traditionally, the saltiness in pad Thai comes from fish sauce, the sweetness from palm sugar, and the signature sour tang from tamarind and lime juice. While these ingredients are common in many Asian markets, they aren’t always easy to track down—especially tamarind paste, which can feel like a scavenger hunt.

That’s why, for this recipe, I use a bottled pad Thai sauce, which you can find in most major American grocery stores, including Walmart. Purists may prefer mixing each element themselves for total flavor control, but the bottled sauce provides a reliable, flavorful base—and with just a few simple tweaks, this pad Thai tastes every bit as good as a custom-made version. It also saves valuable time, something I always appreciate on a busy weeknight or when I’m prepping a quick lunch for work.

Buying a Good Pad Thai Sauce

One thing I look for is a sauce made with anchovy, just like a proper fish sauce should be. Some brands rely only on salt for their savory base, which mimics the salinity but lacks the deep, rounded umami that gives pad Thai its soul. Choose a sauce with anchovy, and you’ll get closer to that authentic flavor without the extra steps.

A bowl of Pad Thai with noodles and green onions a fork lifting a portion — Simply Recipes / Frank Tiu

Tips for Making My Easy Pad Thai

To identify the best fish sauce (made with anchovies), look at the nutritional facts. Good fish sauce uses anchovies, which has protein in it, about 2g per serving.
You can make this Pad Thai with noodle sticks. These shorter noodles are less likely to stick together during the soaking and stir frying process. If preferred, you can also you use the traditional rice noodle bundles.
For reheating, I add two teaspoons of water and cover the pad Thai before microwaving it. The water will steam and rehydrate the rice noodles quickly and evenly.

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