Silverwater Pad Thai Recipe

Name: Silverwater Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -16 ounces rice noodles; 2 tablespoons oil; 3 cloves garlic, crushed or minced,to taste; 8 ounces shrimp, peeled (optional); 8 ounces chicken or 8 ounces pork or 8 ounces shrimp, cut into dice or matchsticks; 2 -3 eggs; 1 cup bean sprouts; ¼ cup chopped or ground peanuts; 1 red chili peppers, finely chopped or 1 teaspoon red pepper flakes (optional); 1 cup sliced cabbage; cilantro leaf; lime wedge; ¼ cup Thai fish sauce; ¼ cup white vinegar; 2 tablespoons white sugar; 3 tablespoons paprika

Servings: persons

10 -16 ounces rice noodles
2 tablespoons oil
3 cloves garlic, crushed or minced,to taste
8 ounces shrimp, peeled (optional)
8 ounces chicken or 8 ounces pork or 8 ounces shrimp, cut into dice or matchsticks
2 -3 eggs
1 cup bean sprouts
¼ cup chopped or ground peanuts
1 red chili peppers, finely chopped or 1 teaspoon red pepper flakes (optional)
1 cup sliced cabbage
cilantro leaf
lime wedge
¼ cup Thai fish sauce
¼ cup white vinegar
2 tablespoons white sugar
3 tablespoons paprika

1
Soak the rice noodles in cold water at least two hours before cooking.
2
Drain.
3
In a large wok, heat oil and stir-fry garlic for 30 seconds.
4
Add shrimp and other meat if used.
5
Add the noodles, and stir-fry until done.
6
Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so).
7
Spread wok contents out to the sides.
8
Add eggs, scramble or crack the eggs directly into the wok.
9
Stir until partially cooked or in forms of'streaky' yellow and white eggs.
10
Add noodle mixture into wok.
11
Add 1/2 the bean sprouts, peanuts, red pepper into the mixture.
12
Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro.
13
Serve with lime wedges to be squeezed into the noodles.

1341

kcal

Calories

Fat

203

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 -16 ounces rice noodles, 2 tablespoons oil, 3 cloves garlic, crushed or minced,to taste, 8 ounces shrimp, peeled (optional), and more.

Yes, Silverwater 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!

Silverwater Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions