Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. linguine (fresh is best); 3 Tbsp. soy sauce; 2 tsp. sugar; 3 Tbsp. vegetable oil or butter; 1/2 lb. boneless chicken breast, cut into small pieces; 1/2 lb. bean sprouts, drained; 1/2 lb. cooked shrimp; curry powder and/or cayenne pepper; 3/4 c. tomato juice; 1 Tbsp. vinegar; 3/4 tsp. cornstarch; garlic to taste; 1/2 c. chopped green onions and tops

Servings: persons

1/2 lb. linguine (fresh is best)
3 Tbsp. soy sauce
2 tsp. sugar
3 Tbsp. vegetable oil or butter
1/2 lb. boneless chicken breast, cut into small pieces
1/2 lb. bean sprouts, drained
1/2 lb. cooked shrimp
curry powder and/or cayenne pepper
3/4 c. tomato juice
1 Tbsp. vinegar
3/4 tsp. cornstarch
garlic to taste
1/2 c. chopped green onions and tops

1
Cook linguine according to package directions; drain.
2
Combine tomato juice, soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon of oil or butter in hot wok or large skillet. Add chicken and stir-fry 1 minute; remove.
3
(I cook my chicken until it is completely done which takes quite a bit longer than 1 minute.)
4
Add garlic, bean sprouts and green onions and stir-fry for 1 minute.
5
Stir in linguine and cook 2 more minutes or until heated through.
6
Return chicken with shrimp, curry, pepper and tomato mixture.
7
Cook, stirring until sauce boils and thickens. Makes 4 servings.

289

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

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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 13 ingredients. The key ingredients include: 1/2 lb. linguine (fresh is best), 3 Tbsp. soy sauce, 2 tsp. sugar, 3 Tbsp. vegetable oil or butter, and more.

Yes, 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!

Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions