This well-loved sweet, sour, savory noodle dish is one of Thailand's favorite exports for good reason. We keep a batch of the sauce, tofu, and pickled radishes in the fridge all the time, so on any given night we can make a batch of Pad Thai for dinner in about 20 minutes. Once you get the hang of it, you'll find you like homemade Pad Thai better than any restaurant version!
Pad Thai is best made in small batches, so this recipe is just designed to serve 2 people. This will help prevent the noodles from overcooking and turning soft. If you want to cook this for more people, prep extra ingredients and set them by the stovetop. It cooks so fast that you can make several batches in a row which will impress anyone nearby!
I am often asked if I recommend store-bought Pad Thai Sauce. And I say, if it will save you time and give you that boost you need to make Pad Thai at home, go for it! Look at the ingredients and make sure that tamarind and/or fish or shrimp sauce are high on the list. I've also seen some sauces that include kaffir lime which isn't in traditional Pad Thai, but is a delicious addition!