Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 head of shallot, minced; 3 cloves of garlic, minced; 1/2 cup of extra firm tofu; 1/3 package of Thai rice noodle; 2 tbsp fish sauce; 2 1/2 tbsp tamarind juice; 3 palm sugar; 1 tbsp of preserved turnip; 1/4 lb of shrimp; 1/2 cup of Chinese chives (aka garlic chives) or use chives as a substitute.; A handful of bean sprouts; 1 egg; 1 tsp of ground hot chili; 1 tsp of crushed peanuts (optional); 1 slice of lime

Servings: persons

2 tbsp vegetable oil
1 head of shallot, minced
3 cloves of garlic, minced
1/2 cup of extra firm tofu
1/3 package of Thai rice noodle
2 tbsp fish sauce
2 1/2 tbsp tamarind juice
3 palm sugar
1 tbsp of preserved turnip
1/4 lb of shrimp
1/2 cup of Chinese chives (aka garlic chives) or use chives as a substitute.
A handful of bean sprouts
1 egg
1 tsp of ground hot chili
1 tsp of crushed peanuts (optional)
1 slice of lime

1
Soak noodle in hot water for about 20 minutes.
2
Mince the shallot and garlic.
3
Slice up your tofu into small bit size.
4
Cut up the palm sugar as small as possible.
5
Mix palm sugar, fish sauce, tamarind juice, and preserved turnip into a bowl and set that aside.
6
Rinse your chives and cut them up into 1 inch pieces.
7
Rinse your bean sprouts.
8
Clean and peel the shrimps
9
Wok it...wok it good!
10
Cooking time, not including prepping, takes only about 10 minutes.
11
Pour oil in the wok over high heat.
12
Stir in shallot, garlic and tofu until the garlic starts turning brown. This happens very quickly.
13
Grab the soaking noodle, slightly shake off some water, and throw them into the wok. Then stir in the sauce mix that you had set aside during the preparation.
14
Add the shrimps and half of the chives into the wok and stir thoroughly. (Most supermarkets sell Soya bean sprouts. If that's what you've got, stir them in with the shrimps. The bigger bean heads of the Soya bean sprouts are harder to cook than Mung bean sprouts.)
15
Once the shrimps are cooked, they will no longer look translucent. Push everything to one side of the wok to make room for the egg.
16
Crack the egg and stir a few times before folding it into the noodles.
17
Transfer everything onto a plate then arrange the Mung bean sprouts, the rest of the chives, and a slice of lime on the plate. Sprinkle on the peanuts and pepper to taste and ENJOY!

493

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

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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 16 ingredients. The key ingredients include: 2 tbsp vegetable oil, 1 head of shallot, minced, 3 cloves of garlic, minced, 1/2 cup of extra firm tofu, 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