Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb cellophane noodle (must be mung bean flour); 1/2 lb shrimp; 1/4 cup fish sauce (nam pla); 1/4 cup white vinegar; 1/4 cup sugar; 1 teaspoon paprika; 1 bunch scallion; 1/2 cup vegetable oil; 2 cloves garlic, crushed; 2 eggs, beaten; 3/4 lb bean sprouts; 2 tablespoons red chilies, crushed; 3/4 cup peanuts, coarsley ground; 2 limes

Servings: persons

1/2 lb cellophane noodle (must be mung bean flour)
1/2 lb shrimp
1/4 cup fish sauce (nam pla)
1/4 cup white vinegar
1/4 cup sugar
1 teaspoon paprika
1 bunch scallion
1/2 cup vegetable oil
2 cloves garlic, crushed
2 eggs, beaten
3/4 lb bean sprouts
2 tablespoons red chilies, crushed
3/4 cup peanuts, coarsley ground
2 limes

1
Soak noodles in warm water until soft, about 10 minutes.
2
Prepare shrimp (or shredded/diced chicken/meat).
3
Mix together fish sauce, vinegar, sugar, and paprika.
4
Chop scallions into small bite-size pieces.
5
In wok or large skillet, stir fry garlic in oil for one minute.
6
Add shrimp and cook until pink.
7
Add noodles and sauce from step 1 and 3.
8
Cook for 2 minutes.
9
Make space in the mixture to put the eggs.
10
Let them set for 30 seconds, then stir them into the mixture.
11
Cook for 2 more minutes.
12
Add bean sprouts and scallions.
13
Cook for 2 more minutes.
14
Serve hot topped with chopped chilis, peanuts, and lime juice.

619

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 14 ingredients. The key ingredients include: 1/2 lb cellophane noodle (must be mung bean flour), 1/2 lb shrimp, 1/4 cup fish sauce (nam pla), 1/4 cup white vinegar, 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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