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: 5 ounces dried rice noodles; 10 12 ounces raw jumbo shrimp; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 tablespoons palm sugar; 6 tablespoons vegetable oil; 3 garlic cloves, finely chopped; 2 eggs, beaten; 3 ounces Chinese cabbage; ¼ teaspoon chili flakes; 2 tablespoons ground dried shrimp; 3 tablespoons roasted peanuts; 6 ounces bean sprouts; 3 scallions, chopped into short lengths; 1 red chile, deseeded and cut into thin strips; 4 sprigs cilantro; 1 lime wedge

Servings: persons

5 ounces dried rice noodles
10 12 ounces raw jumbo shrimp
3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
6 tablespoons vegetable oil
3 garlic cloves, finely chopped
2 eggs, beaten
3 ounces Chinese cabbage
¼ teaspoon chili flakes
2 tablespoons ground dried shrimp
3 tablespoons roasted peanuts
6 ounces bean sprouts
3 scallions, chopped into short lengths
1 red chile, deseeded and cut into thin strips
4 sprigs cilantro
1 lime wedge

1
Soak the noodles in hot water for 1-2 minutes, then drain and set aside.
2
Peel and de-vein the shrimp, leaving the tail end and the head still on.
3
Combine the tamarind, fish sauce and palm sugar in a bowl.
4
Heat 3 tablespoons of vegetable oil in a wok.
5
Add in the garlic, stir-frying for 1 minute, then add in the shrimp and stir-fry for 1-2 minutes.
6
Add in the remaining oil and mix in the beaten egg.
7
Fry for a few seconds.
8
Add in the soaked noodles and stir-fry for 1 minute.
9
Add in the tamarind mixture, 1 1/2 tablespoons of roasted peanuts, chili flakes and dried shrimp and stir-fry for 2-3 minutes.
10
Add in hahlf of the bean sprouts, two-thirds of the chopped scallions and the Chinese leaves and stir-fry for 1-2 minutes.
11
Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and scallions.
12
Garnish with the red chili and cilantro and serve at once with the lime wedge.

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 17 ingredients. The key ingredients include: 5 ounces dried rice noodles, 10 12 ounces raw jumbo shrimp, 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.

Pad Thai

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