Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute); 2 tablespoons peanut oil; 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine); 1 garlic clove, crushed (I use 2-3) (optional); 1 egg, beaten (I use 2); 150 g flat rice noodles (preferably Banh Pho); 1 dash white pepper; 250 g bean sprouts, washed and drained; ½ cup spring onions or ½ cup shallot, chopped finely; 3 tablespoons water; 3 tablespoons rice vinegar; 4 tablespoons fish sauce; 1 teaspoon chili paste; 1 ½ tablespoons palm sugar or 1 ½ tablespoons light brown sugar; 1 ½ teaspoons lightly packed dry shrimp, ground in mortar and pestle; 1 tablespoon sour shrimp paste; ¼ cup roasted peanuts; chopped coriander; fresh limes or lemon wedge; shredded spring onions or shallot

Servings: persons

150 g pork fillets, cut into thin strips (chicken breast is a fine substitute)
2 tablespoons peanut oil
10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine)
1 garlic clove, crushed (I use 2-3) (optional)
1 egg, beaten (I use 2)
150 g flat rice noodles (preferably Banh Pho)
1 dash white pepper
250 g bean sprouts, washed and drained
½ cup spring onions or ½ cup shallot, chopped finely
3 tablespoons water
3 tablespoons rice vinegar
4 tablespoons fish sauce
1 teaspoon chili paste
1 ½ tablespoons palm sugar or 1 ½ tablespoons light brown sugar
1 ½ teaspoons lightly packed dry shrimp, ground in mortar and pestle
1 tablespoon sour shrimp paste
¼ cup roasted peanuts
chopped coriander
fresh limes or lemon wedge
shredded spring onions or shallot

1
Soak noodles in hot water while preparing the rest of the ingredients.
2
Prepare the ingredients and place near the wok.
3
Heat the wok on medium heat and lightly fry the pork.
4
When half cooked, add the prawns and garlic.
5
Stir-fry until pork and prawns are cooked.
6
Add beaten egg to the mixture, stirring for about 30 seconds.
7
Turn heat to high and add drained noodles and combined seasoning.
8
Sprinkle in the white pepper and chilli powder.
9
Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
10
Push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
11
Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
12
Note: the lime/lemon juice takes some of the heat out of the chili!

693

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 20 ingredients. The key ingredients include: 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute), 2 tablespoons peanut oil, 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine), 1 garlic clove, crushed (I use 2-3) (optional), 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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