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 wide dried rice noodles; 1/2 lb raw shrimp (or chicken breasts, tofu, etc.); 1 -2 tablespoon sesame oil (any oil ok); 3 tablespoons coarsely chopped garlic (more to taste); 3 tablespoons finely sliced shallots; 2 seeded and chopped chilies (more to taste); 2 eggs, beaten (can use 1); 2 tablespoons lime juice (can sub lemon juice); 3 tablespoons fish sauce (nam pla); 2 tablespoons chili paste (nam prik pao or sweet chili sauce); 1 teaspoon brown sugar; 1/2 teaspoon ground black pepper; 6 ounces bean sprouts; Garnish; 1 lime, cut into wedges; coarsely chopped cilantro (approx 1/4 C); 3 scallions, chopped; 3 tablespoons coarsely chopped roasted peanuts; 1 teaspoon dried chili flakes; 2 tablespoons brown sugar

Servings: persons

8 ounces wide dried rice noodles
1/2 lb raw shrimp (or chicken breasts, tofu, etc.)
1 -2 tablespoon sesame oil (any oil ok)
3 tablespoons coarsely chopped garlic (more to taste)
3 tablespoons finely sliced shallots
2 seeded and chopped chilies (more to taste)
2 eggs, beaten (can use 1)
2 tablespoons lime juice (can sub lemon juice)
3 tablespoons fish sauce (nam pla)
2 tablespoons chili paste (nam prik pao or sweet chili sauce)
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
6 ounces bean sprouts
Garnish
1 lime, cut into wedges
coarsely chopped cilantro (approx 1/4 C)
3 scallions, chopped
3 tablespoons coarsely chopped roasted peanuts
1 teaspoon dried chili flakes
2 tablespoons brown sugar

1
Soak rice noodles in a bowl of warm water for 25 minutes until al dente, drain.
2
Heat wok or large frying pan over high heat until it is very hot, then add 1 T of the oil. When it is very hot and slightly smoking, add the shrimp and stir fry for about 2 minutes. Remove from the pan and set aside. If using chicken/tofu, saute until cooked through, approximately 3-5 minutes. With chicken, using forks, shred finely. Scramble beaten eggs over med-high heat and remove from the pan and set aside. Combine the lime juice, fish sauce, chili sauce, sugar and black pepper in a separate bowl and stir. Taste and adjust seasonings as needed.
3
Reheat the wok, add the remaining oil, then add the garlic, shallots, and chilies and stir fry for 1 minute. Now add the drained noodles and stir fry for another minute. Finally add eggs, lime juice, fish sauce, chili sauce, sugar and black pepper and continue to stir fry for 3 minutes.
4
Return the shrimp/tofu/chicken to the wok, toss in the bean sprouts and stir fry for 2 minutes.
5
Serve at once with garnishes.

683

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: 8 ounces wide dried rice noodles, 1/2 lb raw shrimp (or chicken breasts, tofu, etc.), 1 -2 tablespoon sesame oil (any oil ok), 3 tablespoons coarsely chopped garlic (more to taste), 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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