Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 7 oz dried rice noodles; 2 cloves garlic, quartered; 2 None fresh red bird's eye chilies, roughly chopped; 2 tbsp peanut oil; 2 None large eggs, lightly beaten; 3 oz shallots, chopped; 4 oz tofu, cut into 3/4 inch cubes; 1/4 cup roasted unsalted peanuts, roughly chopped; 8 oz bean sprouts; 6 None spring onions, thinly sliced; 2 tbsp light soy sauce; 1 tbsp lime juice; 2 tbsp chopped fresh cilantro leaves

Servings: persons

7 oz dried rice noodles
2 cloves garlic, quartered
2 None fresh red bird's eye chilies, roughly chopped
2 tbsp peanut oil
2 None large eggs, lightly beaten
3 oz shallots, chopped
4 oz tofu, cut into 3/4 inch cubes
1/4 cup roasted unsalted peanuts, roughly chopped
8 oz bean sprouts
6 None spring onions, thinly sliced
2 tbsp light soy sauce
1 tbsp lime juice
2 tbsp chopped fresh cilantro leaves

1
Place noodles in a large heatproof bowl, cover with boiling water and let stand until just tender. Drain.
2
Meanwhile, using mortar and pestle, crush garlic and chilies to a paste.
3
Heat 2 tsp peanut oil in a wok. Cook eggs over medium heat, tilting pan, until almost set. Remove omelette from wok, roll up tightly then slice thinly.
4
Add remaining oil to wok. Stir-fry garlic and chili paste and shallots until fragrant. Add tofu and stir-fry for 1 min. Add 2 tbsp peanuts, 4 oz bean sprouts and 3 spring onions. Stir-fry until bean sprouts are just wilted.
5
Add noodles, soy sauce and lime juice. Stir-fry until hot. Remove from heat. Serve with omelette, cilantro and remaining peanuts, bean sprouts and spring onions.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 7 oz dried rice noodles, 2 cloves garlic, quartered, 2 None fresh red bird's eye chilies, roughly chopped, 2 tbsp peanut oil, and more.

Yes, Pad Thai falls under the General 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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