Pad Thai, Thailand’s most iconic street food dish, is loved around the world. But its bold, fishy, spicy flavors may be a bit much for some European palates. That’s why we’ve created a milder version of Pad Thai, keeping its delicious spirit but making it easier to enjoy—and easier to cook at home with common ingredients.

?️ Why You’ll Love This Recipe

• Milder, balanced flavor (less spicy)

• No hard-to-find exotic ingredients

• Cooks in just 30 minutes

• Great for both meat lovers and vegetarians

? Ingredients (serves 2–3)

? Main:

• 200g dried rice noodles

• 200g peeled shrimp (or sliced chicken breast / tofu for vegetarian)

• 2 eggs

• 100g bean sprouts

• 1/2 onion or shallot, thinly sliced

• 2 spring onions, chopped

• 50g roasted peanuts, crushed

• 2 tbsp vegetable oil

? Milder Pad Thai Sauce:

• 2 tbsp fish sauce (or soy sauce for vegetarian)

• 1.5 tbsp brown sugar or palm sugar

• 2 tbsp tamarind paste (or 1.5 tbsp vinegar + 0.5 tsp honey)

• 1 tbsp light soy sauce

• 0.5 tsp mild chili powder (optional)

• 3 tbsp water

?‍? Instructions

1. Soak the noodles in warm water for 20–30 minutes until softened. Drain and set aside.

2. Mix the sauce: Combine all sauce ingredients in a small bowl.

3. Stir-fry the main ingredients:

   • Heat oil, sauté onion until fragrant.

   • Add shrimp/chicken/tofu and cook through.

   • Push aside, add eggs and scramble.

4. Add noodles, stir-fry for 2–3 minutes.

5. Pour in the sauce, toss everything until well coated.

6. Add bean sprouts and spring onions, stir quickly and remove from heat.

7. Serve, topped with crushed peanuts and lime wedge on the side.

? Tips

• For picky eaters, reduce fish sauce and increase soy sauce.

• Tamarind can be replaced with vinegar + honey.

• Use sweet paprika for color without the heat.

Pad Thai doesn’t have to be complicated. With this Western-friendly version, you can enjoy authentic Thai flavors at home, without overpowering spices or hard-to-find ingredients.