Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for Sauce; 1 cup of tamarind juice (or 3/4 cup of white vinegar); 1 cup of fish sauce; 2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 1/2 cups of corn syrup); Ingredients for Pad Thai; 1/4 cup of vegetable oil; 1 tbsp of chopped red onions; 1 tbsp of chopped garlic; two cups of diced extra firm tou fuu; 4 teaspoons of chopped preserved turnips; 3 tbsp of dried shrimp.(or 1 lb fresh peeled shrimp); 1 lb. fresh noodles (or dried packaged noodles soak to soften first); 3 fresh eggs; 6 tablespoons of the putt thai sauce (from sauce recipe); 2 tablespoons of crushed roasted peanuts; 1 cup fresh beansprouts; 1 cup of garlic chives; dried roasted ground peppers to taste; Raw bean sprouts, green onions, cut lime wedges for garnish

Servings: persons

Ingredients for Sauce
1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 1/2 cups of corn syrup)
Ingredients for Pad Thai
1/4 cup of vegetable oil
1 tbsp of chopped red onions
1 tbsp of chopped garlic
two cups of diced extra firm tou fuu
4 teaspoons of chopped preserved turnips
3 tbsp of dried shrimp.(or 1 lb fresh peeled shrimp)
1 lb. fresh noodles (or dried packaged noodles soak to soften first)
3 fresh eggs
6 tablespoons of the putt thai sauce (from sauce recipe)
2 tablespoons of crushed roasted peanuts
1 cup fresh beansprouts
1 cup of garlic chives
dried roasted ground peppers to taste
Raw bean sprouts, green onions, cut lime wedges for garnish

1
Preparing the Sauce
2
In a sauce pan add 1 cup of tamarind juice (or 3/4 cup white vinegar)
3
Add fish sauce
4
Add coconut palm sugar
5
(or granulated sugar and corn syrup)
6
Cook over low heat and stir the ingredients until the sugar starts to melt..
7
Turn the heat down and simmer for two or three minutes.
8
Set it aside
9
Pad Thai Preparation
10
Place a wok or large pan on the stove.
11
Heat it on medium high heat. When the pan is nice and hot,
12
add 3 tablespoons of vegetable oil.
13
Add 1 tablespoon of chopped red onions and 1 tablespoon of chopped garlic.
14
Stir quickly
15
Add two cups of diced extra firm tou fuu
16
Add 4 teaspoons of chopped preserved turnips
17
Stir for 30 seconds or so
18
Add 3 tablespoons of dried shrimp..or 1 lb fresh peeled shrimp
19
stir
20
Add 1 lb. fresh noodles or dried packaged noodles (soak to soften first)
21
Add a little water to soften noodles
22
Stir briskly for 30 seconds(or longer for dried noodles to soften)
23
Crack in three fresh eggs
24
Add 6 tablespoons of the putt thai sauce we made earlier
25
Add 2 tablespoons of crushed roasted peanuts
26
Add 1 cup fresh beansprouts
27
Add 1 cup of garlic chives
28
If you like it hot, add dried roasted ground peppers to taste
29
Dish out the Pad Thai onto a serving plate
30
Garnish it with fresh vegetables (Raw bean sprouts, green onions, cut lime wedges, or any kind of fresh vegetables you like)

1080

kcal

Calories

Fat

171

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

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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 19 ingredients. The key ingredients include: Ingredients for Sauce, 1 cup of tamarind juice (or 3/4 cup of white vinegar), 1 cup of fish sauce, 2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 1/2 cups of corn syrup), 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