Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) package medium dried rice noodles; 1/4 cup fish sauce; 2 tablespoon good-quality soy sauce; 4 tablespoons tamarind juice; 1/2 cup white vinegar, or rice wine vinegar; 1/4 cup sugar; 1 cup preserved ground radish; 1/4 cup vegetable oil, for frying; 4 cloves garlic, finely chopped; 1 1/2 pounds large shrimp, peeled, with tails on; 1 teaspoon cayenne pepper; 1 tablespoon paprika; 4 cups bean sprouts; 8 ounces tofu cake, fried, cut into small cubes; 1 cup finely ground raw peanuts, roasted (should be raw and then roasted); 1 bunch garlic chives, chopped; 3 eggs, beaten, cooked, rolled up, and shredded; Lime wedges, optional, for garnish

Servings: persons

1 (14-ounce) package medium dried rice noodles
1/4 cup fish sauce
2 tablespoon good-quality soy sauce
4 tablespoons tamarind juice
1/2 cup white vinegar, or rice wine vinegar
1/4 cup sugar
1 cup preserved ground radish
1/4 cup vegetable oil, for frying
4 cloves garlic, finely chopped
1 1/2 pounds large shrimp, peeled, with tails on
1 teaspoon cayenne pepper
1 tablespoon paprika
4 cups bean sprouts
8 ounces tofu cake, fried, cut into small cubes
1 cup finely ground raw peanuts, roasted (should be raw and then roasted)
1 bunch garlic chives, chopped
3 eggs, beaten, cooked, rolled up, and shredded
Lime wedges, optional, for garnish

1
Soak noodles in hot water until slightly limp; drain and set aside.
2
In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside.
3
Prepare and measure all of the other ingredients before beginning to cook.
4
Heat oil in a wok or large skillet over high heat.
5
When oil is hot, working quickly, add garlic and shrimp and toss with wooden spoons until shrimp are about halfway done.
6
Add cayenne pepper and paprika and toss to combine.
7
Add noodles and radish mixture and toss well.
8
Add bean sprouts and tofu and toss.
9
Add peanuts and garlic chives and toss.
10
When shrimp is just cooked through and all the ingredients are heated through, remove from heat.
11
Garnish with shredded eggs and lime wedges, if desired.
12
Serve immediately.

817

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 18 ingredients. The key ingredients include: 1 (14-ounce) package medium dried rice noodles, 1/4 cup fish sauce, 2 tablespoon good-quality soy sauce, 4 tablespoons tamarind juice, 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