Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Thai rice noodles; 1/4 cup fish sauce; 2 tablespoons rice vinegar; 1 tablespoon ketchup; 1 tablespoon brown sugar; 2 teaspoons chili paste with garlic; 3 tablespoons peanut oil, divided; 1 1/4 pounds large shrimp, peeled and deveined; 4 cloves garlic, crushed; 1 large egg; 1 large egg white; 2 cups sliced green onions; 1 tablespoon sesame oil; 2 cups fresh bean sprouts; 1/4 cup minced fresh cilantro; 2 tablespoons chopped unsalted, dry-roasted peanuts; Cilantro sprigs (optional)

Servings: persons

8 ounces Thai rice noodles
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon brown sugar
2 teaspoons chili paste with garlic
3 tablespoons peanut oil, divided
1 1/4 pounds large shrimp, peeled and deveined
4 cloves garlic, crushed
1 large egg
1 large egg white
2 cups sliced green onions
1 tablespoon sesame oil
2 cups fresh bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
Cilantro sprigs (optional)

1
Soak rice noodles in cold water 30 minutes; drain well. (The noodles will be crunchy.)
2
Combine fish sauce and next 4 ingredients (fish sauce through chili paste) in a bowl.
3
Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet.
4
Heat 1/2 tablespoon peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. Add green onions; cook 2 minutes. Combine 1 1/2 tablespoons peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired.

641

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

You need 17 ingredients. The key ingredients include: 8 ounces Thai rice noodles, 1/4 cup fish sauce, 2 tablespoons rice vinegar, 1 tablespoon ketchup, 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