Pad Thai - Authentic Pad Thai Recipe

Name: Pad Thai - Authentic Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb (.2 kg). dried rice noodles 1/8 inch wide; warm water; 1/2 lb (.2 kg) shrimp, chicken or pork or combination; 1/4 cup (60 ml) fish sauce; 1/4 cup (60 ml) plus 2 tbsp (30 ml) sugar; 1/4 cup (60 ml) plus 2 tbsp (30 ml) white vinegar; 1 tsp (5 ml) paprika; 4 green onions; 1/2 cup (125 ml) vegetable oil (or more for step six); 2 tsp (10 ml) minced garlic; 2 eggs; 3/4 lb (.3 kg). bean sprouts; ground roasted chiles; ground roasted peanuts; lime wedges

Servings: persons

1/2 lb (.2 kg). dried rice noodles 1/8 inch wide
warm water
1/2 lb (.2 kg) shrimp, chicken or pork or combination
1/4 cup (60 ml) fish sauce
1/4 cup (60 ml) plus 2 tbsp (30 ml) sugar
1/4 cup (60 ml) plus 2 tbsp (30 ml) white vinegar
1 tsp (5 ml) paprika
4 green onions
1/2 cup (125 ml) vegetable oil (or more for step six)
2 tsp (10 ml) minced garlic
2 eggs
3/4 lb (.3 kg). bean sprouts
ground roasted chiles
ground roasted peanuts
lime wedges

1
Soak noodles for twenty to twenty-five minutes in enough warm water to cover (they should be flexible and soft, but not so soft that they can be mashed with fingers).
2
Later cooking in liquid will soften them more.
3
Drain them throughly in a colander while preparing the other ingredients.
4
You may leave the noodles whole or cut into eight-inch lengths (traditionally left whole, but easier to fry shorter).
5
Peel and devein shrimp; slice chicken and/or pork into strips.
6
Mix the fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves; set aside.
7
Heat some oil in wok and add garlic: stir fry until golden.
8
Add meats and cook a few minutes or shrimp is pink and meats are no longer pink.
9
Add noodles and toss to coat with oil and meats and garlic (can be done in large bowl so things don't fall out).
10
Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles without breaking them.
11
Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
12
Lift the noodles gently from one side of the wok.
13
Pour some oil along the side and break egg and slip into oil.
14
Break yolk and cover egg with the noodles immediately.
15
Repeat process on other side of wok with other egg.
16
Allow eggs to set over moderate heat - add extra oil if wok becomes too dry.
17
When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
18
Distribute eggs evenly throughout noodles.
19
Add green onions and bean sprouts (you can leave sprouts on side if you like) and toss evenly but gently; cook about two minutes.
20
Spread pad thai noodles on large platter and sprinkle with chilies and peanuts and sprinkle with lime juice.
21
or each person can garnish to their own taste.

739

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 15 ingredients. The key ingredients include: 1/2 lb (.2 kg). dried rice noodles 1/8 inch wide, warm water, 1/2 lb (.2 kg) shrimp, chicken or pork or combination, 1/4 cup (60 ml) fish sauce, and more.

Yes, Pad Thai - Authentic 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 - Authentic Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions