Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 ounces dried pad Thai noodles; 2 tablespoons shaved palm sugar or cane sugar; 2 teaspoons pure tamarind concentrate; 4 teaspoons fish sauce; 2 teaspoons rice vinegar; 1/2 tablespoon minced fresh ginger; 1/2 tablespoon minced garlic; 1/2 tablespoon minced shallots; 1/2 tablespoon minced lemongrass; 2 tablespoons soy or peanut oil; 2 large eggs; 2 ounces cooked shrimp, lobster, calamari, chicken or duck, cut into bite-size pieces; 2 tablespoons diced smoked tofu; 2/3 cup finely chopped scallions; 2 tablespoons crushed roasted peanuts; 2 tablespoons mung bean sprouts; 2 lime wedges

Servings: persons

4 ounces dried pad Thai noodles
2 tablespoons shaved palm sugar or cane sugar
2 teaspoons pure tamarind concentrate
4 teaspoons fish sauce
2 teaspoons rice vinegar
1/2 tablespoon minced fresh ginger
1/2 tablespoon minced garlic
1/2 tablespoon minced shallots
1/2 tablespoon minced lemongrass
2 tablespoons soy or peanut oil
2 large eggs
2 ounces cooked shrimp, lobster, calamari, chicken or duck, cut into bite-size pieces
2 tablespoons diced smoked tofu
2/3 cup finely chopped scallions
2 tablespoons crushed roasted peanuts
2 tablespoons mung bean sprouts
2 lime wedges

1
Place the noodles in a medium bowl and cover with hot water; soak until softened, about 15 minutes.
2
In a small bowl, combine the palm sugar, tamarind, fish sauce and vinegar and mix well to form a thick sauce.
3
In another small bowl, combine the ginger, garlic, shallots and lemongrass.
4
In a wok or skillet, heat the oil until it shimmers.
5
Add the eggs and scramble them until just set and cooked through, but not browned.
6
Add the shrimp, tofu, ginger mixture and noodles and mix until warmed through.
7
Stir in the tamarind sauce and cook, stirring, until noodles are evenly coated and no excess sauce remains in the bottom of the wok.
8
Stir in the scallions.
9
Transfer the pad Thai to 2 bowls.
10
Garnish each bowl with peanuts, bean sprouts and a lime wedge.

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 17 ingredients. The key ingredients include: 4 ounces dried pad Thai noodles, 2 tablespoons shaved palm sugar or cane sugar, 2 teaspoons pure tamarind concentrate, 4 teaspoons fish sauce, 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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