Weeknight Pad Thai

I don’t know why it’s taken me so long to get this up here. A) I love pad thai and B) it’s really easy to make. I’m not going to have you seek out tamarind paste or juice…because this is a perfect mid-week meal and I want you to be able to make it with stuff you can stock your cupboards and fridge with. We’re going to use a fresh-squeezed lime juice + dark brown sugar combo to compensate. A purist might find fault in my pad thai because of this. That’s fine, I’m cool with that.

This all comes together quickly, is pretty healthy and tastes delicious. I don’t need any more in a meal. If you don’t want shrimp, use chicken. Or you can just use tofu…maybe veggies only? You make the call on what goes inside. Consider this a master recipe, change the add-ins to suit your tastes. Make sure you have everything chopped and ready to go before you get started and dinner will be ready before you finish that beer you just opened. I’m thinking it’s time for another…

easy weeknight pad thai | Recipe via DisplacedHousewife

easy weeknight pad thai | Recipe via DisplacedHousewife

weeknight pad thai

Serves 4


For the Sauce

  • 1/4 cup plus 1 tablespoon dark brown sugar
  • ¼ cup fresh lime juice
  • ¼ cup fish sauce
  • 3 tablespoons chicken broth
  • 3 teaspoon chili garlic paste
  • 3 teaspoons soy sauce
  • 1 tablespoon corn starch

For the Noodles

  • 8 ounces pad thai noodles (rice noodles that look similar to fettuccini)
  • 1 12-ounce package extra-firm tofu
  • ¼ cup sunflower or canola oil (or other veggie oil), separated
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger root, peeled and minced
  • 1 cup green onions, green part cut in 1-inch pieces and white part minced
  • 3 large eggs, beaten
  • 8 ounces uncooked medium shrimp (peeled and deveined with the tail on)
  • 3 cups fresh spinach, julienne (optional…I love to shove veggies in stuff)
  • 2 cups mung bean sprouts, rinsed
  • ½ cup lightly salted + roasted peanuts, chopped

For Serving

  • Hella limes
  • Cilantro to spinkle on top
  • More Chili Garlic Paste (if you like it hot!)
  • More peanuts!!


  1. Put on a large pot of water on the stovetop to boil your noodles.
  2. Prepare tofu by draining it and slicing it longways through the middle so that you now have 2 pieces. Set 3 folded paper towels on the counter, set the tofu on top and then cover with 3 more folded paper towels. Set a bowl on top of the paper towels to assist in pressing the moisture out of the tofu.
  3. Mix the sauce and set aside.
  4. Cut your garlic, ginger, onions, spinach and tofu (cut the drained tofu into small 1/2-inch cubes) and set aside.
  5. In a small bowl beat together the 3 eggs and set aside.
  6. Throw your pad thai noodles in the boiling water for 4 minutes. Drain and rinse with cold water and set aside.
  7. Heat 1 tablespoon of the oil in a large wok (or nonstick skillet) over medium high heat.
  8. Set a large serving bowl (in which you’re going to serve the pad thai) next to the stove top.
  9. Sauté the garlic, white part of the green onions and ginger in the wok for 60 seconds and then put in the large serving bowl.
  10. Add another tablespoon of oil to the wok, let it heat up for 30 seconds and add the eggs. Quickly sauté until soft cooked, about 1 minute and add to the large serving bowl.
  11. Add another 1 tablespoons of oil to the wok, let it heat up  for 30 seconds and add the tofu and shrimp. Brown the tofu and cook the shrimp until it is opaque. This should take about 4-5 minutes. When cooked, put in the serving bowl.
  12. Add the last tablespoon of oil and add the spinach (if using) and quick sauté until wilted, about 1 minute. Pour into the serving bowl.
  13. Turn the heat to high and add the sauce to the wok and cook until slightly thickened; should take about 1-2 minutes.
  14. Take the wok off of the heat and add the noodles. Toss to coat with the sauce.
  15. Pour the noodles into the serving bowl. Add the green onions, mung beans, peanuts and toss so that everything is incorporated. Sprinkle the top with more peanuts and cilantro.
  16. Squeeze the juice of one lime on top.
  17. Serve with extra lime, cilantro, peanuts and chili garlic paste so that people can add more to their bowls if they want…I like more of everything. Please. Thanks. And another beer while you’re at it. I hope this made your week better.

on my mind

  • Does it already feel like the holiday season has begun? I guess Halloween is like the kick-off…I feel hella busy.
  • My chocolate chunk cookies (that I think I’ve made every day this week??) are finalist in the feedfeed and Simply Organics Fall Cooking Contest. I hope you’ll cast your vote!!
  • More DisplacedHousewife (aka DisplacedTaiTai) Asian grub: thai beef lettuce wraps, chicken + veggie chow mein, honky kung pao chicken and cashew + spicy tofu stir-fry. More is coming…I want a slurpy, spicy noodle Sichuan thing…but it’s a work-in-progress.
  • Fasten your seatbelts, the next three months are going to be filled with equal parts sloth and gluttony…I can’t apologize…it is what it is. Grab a drink, put on a leisure suit and recline the barca lounger.
  • This weekend will be filled with lots of cookies, pumpkin carvings, trick-or-treating, corn-mazing, cocktailing and cookie eating…I hope yours will be the same! xoxo

easy weeknight pad thai | Recipe via DisplacedHousewife

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  • kate 2016/10/21 at 12:30 AM

    i made this for dinner last night and my husband – the resident (picky) pad thai connoisseur – declared it the best pad thai recipe we’ve tried at home! and we didn’t even have to order any ingredients on amazon. LOVE! will definitely be making this again.

    • DisplacedHousewife 2016/10/21 at 2:13 AM

      Kate — This is music to my ears!!! Makes me so so sooo happy!!! xoxo

  • Amy K Musson 2015/10/29 at 10:06 PM

    I just admire you. Well, really envy and feel intimidated by your cooking skills. And your clever wit. And your abandon. :)

    • DisplacedHousewife 2015/10/29 at 10:20 PM

      Thanks Amy!!! You always say the nicest things — made my night!! xx


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