Jasmin's Pad Thai Recipe

Name: Jasmin's Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red onion finely chopped; 1 dash olive oil; 4 ounces shrimp deveined, or calamari (cleaned and sliced) or chicken or pork (thinly sliced); 1 large eggs; 1 small rice noodles handful of thai; 1/2 cup chicken broth max or water; 4 x fish sauce 4 glugs; 1 tablespoon tamarind sauce; 1/2 tablespoon palm sugar or unrefined caster sugar; 1 pinch red pepper flakes; 1 x mung bean sprouts 1 handful; 4 each scallions, spring or green onions cut into 3-inch sticks; 3 each cashew nuts raw, coarsely chopped; 1 x limes wedges, fresh; 1 x cucumbers slices

Servings: persons

2 tablespoons red onion finely chopped
1 dash olive oil
4 ounces shrimp deveined, or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
1 large eggs
1 small rice noodles handful of thai
1/2 cup chicken broth max or water
4 x fish sauce 4 glugs
1 tablespoon tamarind sauce
1/2 tablespoon palm sugar or unrefined caster sugar
1 pinch red pepper flakes
1 x mung bean sprouts 1 handful
4 each scallions, spring or green onions cut into 3-inch sticks
3 each cashew nuts raw, coarsely chopped
1 x limes wedges, fresh
1 x cucumbers slices

1
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
2
Add the shrimp (or calamari, chicken, or pork).
3
Cook for a minute.
4
They'll continue so dont worry too much if theyre still slightly opaque, and move them over to the side.
5
Make a well in the center.
6
Crack the egg in there and scramble with a fork until cooked.
7
Push over to the side along with the shrimp.
8
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the ?
9
sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile ?akes.
10
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
11
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they dont clump together.
12
The noodles should be just softenedyou want them nice and chewy.
13
Taste and adjust the seasoningand add more stock if necessary.
14
Now add the bean sprouts and the scallions, stir everything together, and heat it through.
15
Immediately turn onto large plate and top with the chopped cashews.
16
Garnish with lime and cucumber slices.
17
You now just need a pair of chopsticks and an ice cold Singha.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons red onion finely chopped, 1 dash olive oil, 4 ounces shrimp deveined, or calamari (cleaned and sliced) or chicken or pork (thinly sliced), 1 large eggs, and more.

Yes, Jasmin's Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jasmin's Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions