Cast iron skillet of Pad thai featuring noodles, vegetables, mint and lime, set on a marble surface.

Easy Pad Thai Noodles

Trust me, once you try this recipe, you will not have to order take out anymore. Pad Thai is one of the most popular street dishes in Thailand, and for good reason!

What is Pad Thai?

If you have not eaten Pad Thai before, it is a rice noodle dish that can be made with a variety of proteins and vegetables. This recipe keeps things fairly basic, but you can definitely add more vegetables or protein to suit your needs! I love to add bell peppers and pea pods when I’m craving more veggies.  Pad Thai also has a sweet and tangy sauce that gives it the signature Pad Thai taste. The main flavor comes from tamarind, which is a fruit that has been harvested to create this sauce!


Are Pad Thai noodles gluten free?

This is a very common question, and yes — rice noodles are gluten free since they are made out of rice flour instead of regular flour.  However, if you have issues with gluten, always check the label first. Many noodle makers also make other noodles, so some brands of rice noodles may be exposed to gluten.


Can Pad Thai be reheated?

Yes, most definitely!  Once you create your Pad Thai, you can put it in an airtight container and leave it in the fridge for about 3 days. Any longer than that, I find the noodles get a little too dry.  To keep the right textures to this dish when warming it up, I suggest adding a few drops of water before you microwave it.


Can you freeze Pad Thai?

Again, this is a big yes!!  You can freeze your noodles and simply defrost them overnight, the night before you want to eat them. Once defrosted, follow the instructions above to reheat. However, I prefer to just make a big batch of the Pad Thai sauce and keep it in the fridge. Then I can easily use it whenever I feel like having a taste of Thailand and the noodles are always fresh and tasty!


Is Pad Thai spicy?

This specific recipe is not spicy but if you’d like to give it a little heat, you can simply add some of your favorite Asian hot sauce before serving. If you want to go the extra mile, slice up some Thai chili peppers and stir-fry them into the noodles while you are cooking the vegetables.  If you are using Thai chili peppers for the first time, be careful! These little peppers might be small, but they pack quite a lot of heat — a little goes a long way! Oh, and remember to never rub your face or touch your eyes, after touching any hot peppers. Ouch!


If you have tried this recipe or any of our others, tag @powerblockdumbbells & @joyceofcooking , when you post your creation on social media! We love to see it!


Easy Pad Thai Noodles

Get the taste of takeout, while still getting your necessary protein & vegetables.

SERVINGS: 4 servings

CALORIES: 431 kcal per serving



Pad Thai Sauce

3 TBSP fish sauce

1 cup water

1 TBSP Garlic powder

3 TBSP Tamarind Paste (without seeds)

1/4 cup white sugar

pinch Salt

Pad Thai Noodles

1/2 pack dried rice noodles (about 227 grams)

Vegetable oil for sautéing

1 medium onion diced

3 cloves garlic finely minced

1 tsp fresh ginger (roughly chopped or grated)

2 carrots (peeled and thinly sliced)

1 lb Turkey Breast, cooked & sliced

2 eggs (scrambled and thinly sliced)

2 sprigs green onion (finely sliced)

1 cup bean sprouts

1/4 cup peanuts (roughly chopped)

1 lime (wedged for garnish)



Pad Thai Sauce

Combine all ingredients in the pad Thai sauce and bring to a boil. Whisk until sugar is dissolved, and let the sauce reduce, and then turn off heat.

Pad Thai Noodles

1.) In a large bowl, pour enough warm water to cover half a pack of dried rice noodles. Let sit for 10-20 minutes, or until the noodles are soft. (The soaking time may vary depending on the humidity of your kitchen and how “fresh” your dried noodles are.) If you don’t want to use the soaking method (recommended), you can boil the noodles for about 1 minute and drain.

2.) In a large skillet, heat oil to medium heat and sauté onion, garlic, carrots and ginger, until the onions are soft.

3.) Add cooked turkey breast to pan & combine with onion mixture.

4.) Remove this mixture and set aside on a plate.

5.) Scramble the eggs and cook an omelette. Remove from pan once cooked and cut eggs into strips.

6.) Add your softened noodles, onion mixture, eggs, and turkey to your large skillet (on medium heat).

7.) Stir fry for a minute or two and then gradually add the Pad Thai sauce. Add this just a little bit at a time to give the noodles a chance to soak up the sauce.

8.) Add green onions, bean sprouts and mix together until combined. Before serving, sprinkle with chopped peanuts for some crunchiness. You can also add a slice of lime for garnish & extra tang!



Serving: 1 portion

Calories: 431 kcal

Carbohydrates: 57g

Protein: 34g

Fat: 9g

Saturated Fat: 2g

Polyunsaturated Fat: 3g

Monounsaturated Fat: 4g

Trans Fat: 1g

Cholesterol: 143mg

Sodium: 1411mg

Potassium: 741mg

Fiber: 5g

Sugar: 24g

Vitamin A: 5316IU

Vitamin C: 15mg

Calcium: 95mg

Iron: 3mg

About the Author:

Joyce Leung

Joyce is the founder of the Joyce of Cooking blog, where she provides recipes, writes about her food adventures, and reviews local eateries. She has worked in the food and beverage industry for over 10 years, in every position from dish washer to general manager. Now retired from the restaurant world, she is a marketing manager for a greenhouse.