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: 8 ounces Thai rice noodles (half of a 16oz box); 2 tablespoons vegetable oil; ½ cup extra firm tofu (cut into matchstick-sized pieces); 3 garlic cloves (minced); 1 shallot (minced); 5 teaspoons fish sauce; ⅓ teaspoon cayenne pepper; 2 tablespoons sugar; 1 tablespoon tamarind paste; 2 eggs; 1 cup bean sprouts; 1 ½ cups green onions (cut into 1/2 inch sections); ¼ cup purple cabbage (sliced into matchstick-sized pieces); ¼ cup carrot (sliced into matchstick-sized pieces); ¼ cup fresh cilantro; ½ cup peanuts (crushed); 1 lime; additional meat or vegetables, to your liking

Servings: persons

8 ounces Thai rice noodles (half of a 16oz box)
2 tablespoons vegetable oil
½ cup extra firm tofu (cut into matchstick-sized pieces)
3 garlic cloves (minced)
1 shallot (minced)
5 teaspoons fish sauce
⅓ teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon tamarind paste
2 eggs
1 cup bean sprouts
1 ½ cups green onions (cut into 1/2 inch sections)
¼ cup purple cabbage (sliced into matchstick-sized pieces)
¼ cup carrot (sliced into matchstick-sized pieces)
¼ cup fresh cilantro
½ cup peanuts (crushed)
1 lime
additional meat or vegetables, to your liking

1
Begin by soaking rice noodles in hot tap water.
2
Allow these to soak for 25-30 minutes until flexible but not expanded or mushy.
3
It is good to start this before you begin cutting the other ingredients as specified above.
4
By the time you are done cutting, the noodles should be ready.
5
Heat oil on high heat in a wok or large frying pan.
6
Maintain high heat throughout cooking.
7
Place shallot, garlic, and tofu in heated oil and stir until they begin to brown.
8
Add noodles (they should be flexible but not mushy by now) and continue to stir to keep from sticking.
9
Stir in tamarind paste, sugar, fish sauce and cayenne pepper.
10
Push the mixture to one side of the pan and add the eggs.
11
Scramble until nearly done, then stir into the noodle mixture.
12
Sample a noodle for taste and texture.
13
If too firm, add a bit of water and continue to cook until done.
14
Add any additional precooked vegetable or meat, if desired.
15
Stir in fresh bean sprouts, cilantro, green onions, cabbage, and carrots just before serving.
16
Serve with lime on the side and topped with crushed peanuts.

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 18 ingredients. The key ingredients include: 8 ounces Thai rice noodles (half of a 16oz box), 2 tablespoons vegetable oil, ½ cup extra firm tofu (cut into matchstick-sized pieces), 3 garlic cloves (minced), 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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