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 ounces dried rice noodles (rice sticks or mai fun); 2 tablespoons catsup; 1 1/2 tablespoons sugar; 1/2 to 2 teaspoons hot chili flakes; Salt or Asian fish sauce (nuoc mam or nam pla); 2 teaspoons salad oil; 2 cloves garlic, pressed or minced; 1 boned, skinned chicken breast half (6 oz.), sliced into thin strips; 1/3 pound (24 to 30 per lb.) shrimp, peeled and deveined; 2 large eggs, beaten to blend; 3 green onions, ends trimmed, cut into 1-inch lengths; 3 cups (1/2 lb.) bean sprouts, rinsed and drained; 2 tablespoons finely chopped unsalted roasted peanuts; Cilantro sprigs; 1 cup finely shredded cabbage; 1/2 cup shredded carrot; Lime wedges

Servings: persons

4 ounces dried rice noodles (rice sticks or mai fun)
2 tablespoons catsup
1 1/2 tablespoons sugar
1/2 to 2 teaspoons hot chili flakes
Salt or Asian fish sauce (nuoc mam or nam pla)
2 teaspoons salad oil
2 cloves garlic, pressed or minced
1 boned, skinned chicken breast half (6 oz.), sliced into thin strips
1/3 pound (24 to 30 per lb.) shrimp, peeled and deveined
2 large eggs, beaten to blend
3 green onions, ends trimmed, cut into 1-inch lengths
3 cups (1/2 lb.) bean sprouts, rinsed and drained
2 tablespoons finely chopped unsalted roasted peanuts
Cilantro sprigs
1 cup finely shredded cabbage
1/2 cup shredded carrot
Lime wedges

1
Soak noodles in hot (not boiling) water to cover until soft, 5 to 10 minutes; drain.
2
Mix catsup, sugar, 1/2 to 1 teaspoon chili flakes (to taste), and 1/4 teaspoon salt or 1 tablespoon fish sauce.
3
Place a nonstick 12-inch frying pan or 14-inch wok over high heat. When pan is hot, add oil, garlic, chicken, and shrimp. Stir-fry until shrimp begins to turn pink, about 1 1/2 minutes.
4
Reduce heat to medium-high. Add eggs and drained noodles; stir until mixed. Add catsup mixture and stir until noodles are tender to bite, about 2 minutes.
5
Add onions, 2 cups bean sprouts, and salt or fish sauce to taste. Mix.
6
Spoon onto plates. Sprinkle with peanuts and cilantro sprigs. Offer remaining bean sprouts, cabbage, carrot, lime, and chili to add to taste.

386

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 17 ingredients. The key ingredients include: 4 ounces dried rice noodles (rice sticks or mai fun), 2 tablespoons catsup, 1 1/2 tablespoons sugar, 1/2 to 2 teaspoons hot chili flakes, 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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