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One Pot Pad Thai2
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One Pot Pad Thai

This One Pot Pad Thai recipe simplifies the traditional Thai favorite into a quick, flavorful meal cooked in a single pot, perfect for busy weeknights with minimal cleanup.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Easy, Gluten-Free Option, One-Pot, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 oz flat rice noodles (225g)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 small onion thinly sliced
  • 1 cup firm tofu cubed (or chicken breast, thinly sliced)
  • 2 large eggs lightly beaten
  • 1 cup bean sprouts
  • 3 green onions chopped
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup fresh cilantro chopped (optional)
  • 1 lime cut into wedges

For the sauce:

  • 3 tablespoons tamarind paste
  • 3 tablespoons soy sauce (use low sodium if preferred)
  • 2 tablespoons brown sugar or palm sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce (adjust to taste)
  • Salt to taste
  • Water as needed to cook noodles

Instructions

  • In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, and chili garlic sauce. Adjust the sweetness or spice level according to your preference. Set aside.
  • Place the rice noodles in a large pot or deep skillet and cover with warm water. Let them soak for about 10 minutes until they soften but are still slightly firm. Drain and set aside.
  • Heat vegetable oil in the same pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, about 2-3 minutes. Add tofu cubes (or chicken slices) and cook until golden and cooked through, about 5-6 minutes, stirring occasionally.
  • Push the tofu and veggies to one side of the pot. Pour the beaten eggs into the empty side and scramble gently until just set. Then combine everything evenly.
  • Add the softened noodles back into the pot. Pour the prepared sauce over the noodles and toss everything together gently but thoroughly. If the mixture seems dry, add a splash of water to help soften and coat the noodles evenly. Cook for an additional 2-3 minutes, allowing the noodles to absorb the sauce.
  • Stir in bean sprouts and chopped green onions. Cook for another minute to slightly wilt the bean sprouts but keep their crunch.
  • Remove from heat. Serve the pad thai immediately topped with chopped roasted peanuts, fresh cilantro if using, and lime wedges on the side for squeezing over the top.

Equipment

  • Large Pot or Deep Skillet
  • Small Bowl

Notes

Use fresh flat rice noodles if possible and soak dried noodles properly to avoid mushiness. Feel free to swap tofu for shrimp or chicken. Adjust chili garlic sauce to your preferred spice level. Adding a splash of water or broth while tossing helps prevent sticking and keeps the noodles saucy. Toast peanuts for extra flavor. Variations include making it vegan by skipping eggs, adding extra veggies, or substituting noodles for low-carb options. Store leftovers in an airtight container in the fridge up to 2 days and reheat gently with added liquid.