Name: Wagamama Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 tablespoons fish sauce; 1/2 tablespoon light soy sauce; 2 1/2 tablespoons soft light brown sugar; 1 tablespoon rice vinegar or tamarind paste; 1 tablespoon smooth peanut butter (optional); 7 ounces dry rice noodles; 1 chicken breast, thinly sliced; Salt and freshly ground black pepper, to taste; About 2 tablespoons sesame oil, divided; 1.5 ounces raw shrimp (prawns), peeled; 1 red onion, thinly sliced; 3.5 ounces snow peas (mangetout); 3.5 ounces bean sprouts; 2 garlic cloves, finely chopped; 1 red chili, deseeded and finely sliced; 2 scallions (spring onions), finely sliced; 1-inch piece fresh ginger, peeled and cut into matchsticks; 2 large eggs, beaten; Fresh cilantro (coriander), sprigs; 2 tablespoons dry-roasted peanuts, crushed; Sliced chilies; Crispy fried onions; 1 lime, cut into wedges

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This Wagamama Pad Thai Recipe brings together springy rice noodles, tender chicken and shrimp, crisp vegetables, and a tangy-sweet sauce in a lively stir-fry that’s ready in about 30 minutes. It’s a colorful, satisfying dinner for two, with fresh lime, crunchy peanuts, and a little chili adding that lovely balance of bright, savory, and spicy flavors.

Ingredients You'll Need

A close-up top-down photo of a white ceramic bowl holding two distinct layers: a wide pool of clear, glossy reddish amber liquid at the bottom, with a thick golden-orange paste piled in the center. A narrow ribbon of the same paste pours down from the top edge and folds onto the mound, showing a smooth, creamy texture with tiny dark specks. Strong sunlight creates sharp shadows across the bowl, which sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The ingredient list is straightforward, but each piece has a job: the sauce creates the signature sweet-sour-salty flavor, while the noodles, vegetables, and toppings bring plenty of contrast. Get everything sliced and measured before you start cooking, since the stir-fry comes together quickly.

Fish sauce: This brings deep savory flavor to the sauce; adjust to taste if you prefer a milder finish.
Light soy sauce: Adds saltiness and a gentle savory note without overpowering the other sauce ingredients.
Soft light brown sugar: Balances the sharpness of the vinegar or tamarind with a mellow sweetness.
Rice vinegar or tamarind paste: Choose rice vinegar for a clean tang or tamarind for a fruitier, more rounded sour note.
Smooth peanut butter (optional): A spoonful makes the sauce creamier and adds a subtle nutty flavor.
Chicken breast: Thin slices cook quickly and stay tender in the hot pan.
Salt and freshly ground black pepper: Season the chicken lightly before it goes into the wok.
Sesame oil: Use it to stir-fry the ingredients and add a warm, nutty aroma.
Dry rice noodles: These soak up the sauce while keeping the dish light and pleasantly chewy.
Raw shrimp (prawns): Peeled shrimp cook quickly and add a sweet, tender bite.
Red onion: Thin slices soften quickly and lend a little sweetness and color.
Snow peas (mangetout): Their crisp texture keeps the stir-fry fresh and bright.
Bean sprouts: Add these for a delicate crunch and a classic Pad Thai finish.
Garlic: Finely chopped cloves give the stir-fry a fragrant savory base.
Red chili: Deseed and slice it for gentle heat, or leave in some seeds if you like a spicier dish.
Scallions (spring onions): Their mild, fresh flavor works beautifully in the hot stir-fry.
Fresh ginger: Slice it into fine matchsticks so its warm, lively flavor spreads throughout the dish.
Eggs: Beaten eggs scramble into soft, savory pieces among the noodles and vegetables.
Fresh cilantro (coriander): A few sprigs add a fragrant, leafy finish.
Dry roasted peanuts: Crush them for a crunchy, salty topping.
Sliced chilies: Scatter these over the finished bowls for extra heat and color.
Crispy fried onions: A handful adds a savory crunch to each serving.
Lime: Serve wedges on the side so everyone can brighten their bowl to taste.

How to Make Wagamama Pad Thai Recipe

For the best texture, prepare the sauce and slice all the vegetables before you turn on the heat. Once the chicken hits the pan, the cooking moves fast, so keep your noodles drained and your toppings close by.

Step 1: Mix the sauce

In a small bowl, stir together the fish sauce, light soy sauce, brown sugar, rice vinegar or tamarind paste, and peanut butter, if using. Mix until the sugar dissolves and the sauce looks smooth, then set it beside the stove so it’s ready to pour in.

Step 2: Prepare the vegetables and chicken

Thinly slice the red onion, snow peas, chili, scallions, and ginger, then chop the garlic. Put the vegetables together in a large bowl, keeping the bean sprouts with them. Season the sliced chicken with salt and freshly ground black pepper. Having everything ready now makes it much easier to keep the stir-fry moving.

Step 3: Cook the noodles

Cook the rice noodles according to the package directions, taking care not to leave them in the water longer than needed. Drain them thoroughly and set them aside. A good drain helps prevent excess water from thinning the sauce once the noodles go into the pan.

Step 4: Stir-fry the chicken, shrimp, and vegetables

Heat 1 tablespoon of sesame oil in a large non-stick frying pan or wok over medium-high heat. Add the chicken and stir-fry for a few minutes, turning the slices until they’re golden on the outside and nearly cooked through. Add the remaining oil, then the shrimp and prepared vegetables. Keep everything moving around the pan as the shrimp turn pink and opaque and the vegetables begin to soften while staying lively.

Step 5: Scramble in the eggs

Push the chicken, shrimp, and vegetables toward the edge of the pan to make a little space in the middle. Pour in the beaten eggs and stir until they form soft curds, then fold them through the rest of the ingredients. Continue cooking until the chicken is fully cooked and the shrimp are opaque all the way through.

Step 6: Add the sauce and noodles

Pour the sauce into the pan and toss everything so it coats the meat and vegetables without settling or sticking. Add the drained noodles and stir-fry for another 1 to 2 minutes, lifting and turning them gently until they’re warmed through and glossy with sauce. Taste a noodle and adjust the seasoning or add a squeeze of lime at the table if you’d like a brighter finish.

Step 7: Garnish and serve

Divide the Pad Thai between two bowls and top with fresh cilantro, crushed roasted peanuts, sliced chili, and crispy fried onions. Add a lime wedge to each bowl and serve straight away, while the noodles are hot and the toppings are still crunchy.

How to Serve Wagamama Pad Thai Recipe

Serve this Wagamama Pad Thai Recipe as soon as it leaves the pan so the noodles stay springy and the vegetables keep their texture. The toppings are more than decoration: they add fresh, crunchy, and citrusy notes that make each bite feel complete.

Garnishes

Offer cilantro, crushed peanuts, sliced chili, crispy fried onions, and lime wedges at the table. That way, everyone can build a bowl to suit their taste, adding more lime for sharpness, extra chili for heat, or peanuts for a deeper crunch.

Side Dishes

The noodles make a filling meal on their own, but a simple cucumber salad or lightly dressed leafy greens can add a cool, crisp contrast. For a bigger spread, serve small bowls of steamed edamame or a light vegetable soup, keeping the sides mild so they don’t compete with the tangy sauce.

Creative Ways to Present

For a relaxed dinner, pile the noodles into shallow bowls and arrange the toppings in little clusters so all the colors stand out. If you’re serving guests, set out extra lime, peanuts, and chili in small dishes, or divide the stir-fry into smaller portions for a sharing-style meal.

Make Ahead and Storage

This dish is at its best freshly made, but you can make the cooking process easier by preparing the sauce and slicing the vegetables in advance. Keep the noodles separate until you’re ready to stir-fry, so they don’t become sticky or absorb too much sauce before serving.

Storing Leftovers

Transfer leftover Pad Thai to an airtight container and refrigerate it within two hours of cooking. Because it contains chicken and shrimp, use it within 3 days and check that it has been kept properly chilled. The noodles may soften a little as they sit, but a careful reheat will bring back much of their appeal.

Freezing

You can freeze leftovers in a sealed, freezer-safe container for up to 1 month, though the noodles and bean sprouts may lose some of their original texture once thawed. For the best results, cool the stir-fry promptly, freeze it in individual portions, and thaw it overnight in the refrigerator before reheating.

Reheating

Reheat a portion in a skillet over medium heat with a small splash of water, tossing gently until steaming hot throughout. You can also use a microwave, stirring partway through and adding a little water if the noodles seem dry. Add fresh lime and crunchy toppings after reheating rather than before.

FAQs

Can I make the Wagamama Pad Thai Recipe without shrimp?

Absolutely. Leave out the shrimp and add a little extra chicken, or replace it with thinly sliced firm tofu. If you use tofu, pat it dry first and give it a few minutes in the hot pan so it can pick up some color.

Can I use tamarind paste instead of rice vinegar?

Yes. Tamarind paste gives the sauce a deeper, fruitier sourness, while rice vinegar tastes lighter and cleaner. Both work here, so use whichever you have available and taste the sauce before adding it to the pan.

How can I make the dish less spicy?

Use a deseeded red chili or leave the chili out of the stir-fry altogether. You can still serve sliced chili at the table for anyone who wants more heat, which makes the dish easy to adjust for different preferences.

What should I do if my noodles are sticking together?

First, make sure they’re well drained and add them to the pan only when the sauce and other ingredients are ready. Toss them gently with the sauce and a small splash of water if needed; avoid overcooking, since soft noodles are more likely to clump and break.

Can I prepare the ingredients ahead of time?

Yes. Mix the sauce and slice the vegetables up to a day ahead, then refrigerate them in separate covered containers. You can also slice and season the chicken in advance, but cook the noodles and stir-fry the dish just before serving for the best texture.

Final Thoughts

This Wagamama Pad Thai Recipe is a wonderful one-pan dinner when you’re craving bold, tangy flavor and plenty of texture without a long stint in the kitchen. Give it a try, set out your favorite toppings, and make the bowl your own with an extra squeeze of lime or a little more crunch.

Ingredients You'll Need