Pork and Shrimp Pad Thai Recipe

Name: Pork and Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 pound rice noodles flat, stick, 1/4 inch wide; 1/4 cup peanut oil; 1/4 pound pork cut into matchstick strips; 6 each shrimp peeled, deveined; 1 teaspoon garlic crushed; 1 each eggs; 2 tablespoons water; 2 tablespoons rice vinegar; 1 tablespoon fish sauce; 1 tablespoon sugar; 1/4 cup peanuts chopped, toasted; 1/4 teaspoon shrimp dry, ground; 1 x white pepper freshly ground; 1/4 teaspoon chili powder asian; 1 cup mung bean sprouts washed and drained; 1/4 cup scallions, spring or green onions cut 3/4 inch long; 1 x coriander fresh; 1 each limes fresh, cut into wedges

Servings: persons

13 pound rice noodles flat, stick, 1/4 inch wide
1/4 cup peanut oil
1/4 pound pork cut into matchstick strips
6 each shrimp peeled, deveined
1 teaspoon garlic crushed
1 each eggs
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon sugar
1/4 cup peanuts chopped, toasted
1/4 teaspoon shrimp dry, ground
1 x white pepper freshly ground
1/4 teaspoon chili powder asian
1 cup mung bean sprouts washed and drained
1/4 cup scallions, spring or green onions cut 3/4 inch long
1 x coriander fresh
1 each limes fresh, cut into wedges

1
Soak noodles in warm water for 60 minutes.
2
Drain and set aside.
3
Prepare all other ingredients and arrange near the wok.
4
You will need to work fast.
5
In the wok, fry the pork in the peanut oil at medium heat.
6
When half cooked, add the shrimps and garlic and stir.
7
Cook until shrimp and pork are done.
8
Beat the egg and add it to the mixture.
9
Cook, stirring, for about half a minute.
10
Turn the heat to high.
11
Add the drained noodles to shrimp mixture.
12
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
13
Sprinkle in white pepper and chili powder.
14
Toss to combine.
15
Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake).
16
Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes.
17
Add most of the sprouts and scallions.
18
Stir and cook for another minute.
19
Turn onto a plate.
20
Top with the rest of the sprouts, scallions, and peanuts.
21
Garnish with coriander and serve with a wedge of fresh lime.

5898

kcal

Calories

Fat

1105

Carbs

246

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: 13 pound rice noodles flat, stick, 1/4 inch wide, 1/4 cup peanut oil, 1/4 pound pork cut into matchstick strips, 6 each shrimp peeled, deveined, and more.

Yes, Pork and Shrimp 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!

Pork and Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions