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 medium rice noodles; 3 tablespoons chicken stock, ketchup or 3 tablespoons tomato sauce; 3 tablespoons lime juice or 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 tablespoons palm sugar or 2 tablespoons brown sugar; 1/2 teaspoon hot chili sauce; 3 tablespoons vegetable oil, divided; 2 eggs, beaten; 3 garlic cloves, chopped; 4 ounces shrimp, peeled and deveined, cut into small pieces; 4 ounces boneless chicken or 4 ounces pork, cut into small pieces; 2 cups bean sprouts, divided; 2 green onions, chopped; 1/4 cup peanuts, chopped; 1/4 cup fresh cilantro leaves; fresh red chile, cut into strips (optional); 1 lime, cut into wedges

Servings: persons

8 ounces dried medium rice noodles
3 tablespoons chicken stock, ketchup or 3 tablespoons tomato sauce
3 tablespoons lime juice or 3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar or 2 tablespoons brown sugar
1/2 teaspoon hot chili sauce
3 tablespoons vegetable oil, divided
2 eggs, beaten
3 garlic cloves, chopped
4 ounces shrimp, peeled and deveined, cut into small pieces
4 ounces boneless chicken or 4 ounces pork, cut into small pieces
2 cups bean sprouts, divided
2 green onions, chopped
1/4 cup peanuts, chopped
1/4 cup fresh cilantro leaves
fresh red chile, cut into strips (optional)
1 lime, cut into wedges

1
To soften noodes, place in a large bowl. Cover with very hot water and let stand for 10 to 12 minutes, or until softened but still firm (pinch them to check). Rinse well with cold water and drain.
2
In a small bowl or measuring cup, combine stock, lime juice, fish sauce, sugar, and chili sauce.
3
Heat a wok or large skillet over medium-high heat and add 1 Tbsp oil. Add beaten eggs to hot pan and swirl to coat bottom of pan. Cook until starting to set, then stir to break into pieces. Remove from wok and reserve.
4
Add remaining oil to wok. When hot, add garlic, shrimp, and chicken and stir fry for 2 minutes, or until shrimp and chicken are just cooked. Stir in noodles and reserved sauce mixture and cook for 1-2 minutes, or until noodles are soft but not mushy.
5
Add 1 cup of bean sprouts and cooked eggs and toss to combine.
6
Turn noodles onto a serving platter. Sprinkle with remaining bean sprouts, green onions, peanuts, cilantro, and chilies, if using. Garnish with lime wedges.

701

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 17 ingredients. The key ingredients include: 8 ounces dried medium rice noodles, 3 tablespoons chicken stock, ketchup or 3 tablespoons tomato sauce, 3 tablespoons lime juice or 3 tablespoons tamarind paste, 2 tablespoons 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.

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