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 dried pad thai rice noodles; 1 medium carrot; 1 medium zucchini; 1 tablespoon plus 1 teaspoon fish sauce, plus more for serving; 1 tablespoon fresh lime juice, plus lime wedges for serving; 2 teaspoons light brown sugar; 1 1/2 teaspoons oyster sauce; 1/2 teaspoon Sriracha, plus more for serving if desired; 1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise; 1 tablespoon plus 1 teaspoon vegetable oil; 3 cloves garlic, minced; 1/2 red bell pepper, thinly sliced; 2 cups bean sprouts; 3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise; 2 tablespoons finely chopped roasted unsalted peanuts

Servings: persons

8 ounces dried pad thai rice noodles
1 medium carrot
1 medium zucchini
1 tablespoon plus 1 teaspoon fish sauce, plus more for serving
1 tablespoon fresh lime juice, plus lime wedges for serving
2 teaspoons light brown sugar
1 1/2 teaspoons oyster sauce
1/2 teaspoon Sriracha, plus more for serving if desired
1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise
1 tablespoon plus 1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 red bell pepper, thinly sliced
2 cups bean sprouts
3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise
2 tablespoons finely chopped roasted unsalted peanuts

1
Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes.
2
Drain.
3
Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons.
4
Keep the two separate and set aside.
5
Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl.
6
Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
7
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
8
Scatter the shrimp in one layer in the skillet.
9
Sear for 1 minute, then remove to a plate.
10
Add the remaining tablespoon of oil to the skillet over medium-high heat.
11
Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds.
12
Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes.
13
Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp.
14
Stir-fry for another minute.
15
If the noodles look too dry, add a little more water.
16
Divide evenly among four plates.
17
Sprinkle with peanuts.
18
Serve with lime wedges, Sriracha and fish sauce on the side.

372

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 15 ingredients. The key ingredients include: 8 ounces dried pad thai rice noodles, 1 medium carrot, 1 medium zucchini, 1 tablespoon plus 1 teaspoon fish sauce, plus more for serving, 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