My Friend Ming'S Pad Thai Recipe

Name: My Friend Ming'S Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried thai rice stick noodles; 1/4 cup fish sauce (nam pla); 3 tablespoons rice vinegar; 2 tablespoons unbleached cane sugar; 3 tablespoons vegetable oil; 2 tablespoons minced peeled fresh ginger; 1 red jalapeno chile, minced; 2 large garlic cloves, minced; 12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise; 6 cups thinly sliced chinese napa cabbage; 3 cups bean sprouts; 2/3 cup lightly packed fresh cilantro leaves; 1/3 cup chopped roasted unsalted peanuts; lime wedge

Servings: persons

8 ounces dried thai rice stick noodles
1/4 cup fish sauce (nam pla)
3 tablespoons rice vinegar
2 tablespoons unbleached cane sugar
3 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise
6 cups thinly sliced chinese napa cabbage
3 cups bean sprouts
2/3 cup lightly packed fresh cilantro leaves
1/3 cup chopped roasted unsalted peanuts
lime wedge

1
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
2
Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and saute for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
3
Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
4
Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.

583

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces dried thai rice stick noodles, 1/4 cup fish sauce (nam pla), 3 tablespoons rice vinegar, 2 tablespoons unbleached cane sugar, and more.

Yes, My Friend Ming'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!

My Friend Ming'S Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions