Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil, plus extra as needed; 1 teaspoon chopped garlic; 1 tablespoon dried shrimp (optional); 1/2 cup sliced pork; 1/2 cup shrimp, shelled and deveined; 1 tablespoon shredded preserved radish; 1/4 lb medium dried rice noodles (soaked 60 minutes in cold water and drained); water; 2 large eggs; 1/2 teaspoon ground hot chili pepper (or more); 2 tablespoons ground roasted peanuts; 1/2 cup sliced garlic chives or 1/2 cup green onion; 2 cups bean sprouts, rinsed, plus more for garnish; 1 lime wedge; 5 tablespoons paad Thai sauce

Servings: persons

4 tablespoons vegetable oil, plus extra as needed
1 teaspoon chopped garlic
1 tablespoon dried shrimp (optional)
1/2 cup sliced pork
1/2 cup shrimp, shelled and deveined
1 tablespoon shredded preserved radish
1/4 lb medium dried rice noodles (soaked 60 minutes in cold water and drained)
water
2 large eggs
1/2 teaspoon ground hot chili pepper (or more)
2 tablespoons ground roasted peanuts
1/2 cup sliced garlic chives or 1/2 cup green onion
2 cups bean sprouts, rinsed, plus more for garnish
1 lime wedge
5 tablespoons paad Thai sauce

1
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
2
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
3
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
4
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
5
For the sauce.
6
1 cup tamarind juice
7
1 cup palm sugar plus 3 tablespoons
8
1 cup water
9
1/2 cup fish sauce
10
2 teaspoons salt
11
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 tablespoons vegetable oil, plus extra as needed, 1 teaspoon chopped garlic, 1 tablespoon dried shrimp (optional), 1/2 cup sliced pork, 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.

Pad Thai

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