Thai Fried Noodles (Pad Thai) Recipe

Name: Thai Fried Noodles (Pad Thai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rice stick noodles; 1 tablespoon garlic, minced; 2-3 tablespoons shallots, thinly sliced; 1/2 teaspoon ground dried chili peppers; 6 tablespoons tamarind juice (to make juice, pour hot water over tamarind and mash with a spoon, then discard pulp); 2-1/2 tablespoons fish sauce; 3 tablespoons coarsely ground peanuts; 2-1/2 tablespoons sugar; 2 eggs; 12-14 fresh shrimp, peeled and deveined; 1 cup firm tofu, in 1/4-inch cubes; 2 cups bean sprouts, soaked in cold water; 1-1/2 cup scallions or Chinese leeks, cut into 1-inch pieces; 1/2 cup vegetable oil; 3 wedges lime; 3 sprigs coriander; 2 tablespoons dry shrimp (optional); 1 tablespoon ketchup (optional); 3 tablespoons finely chopped preserved radish/turnip (optional)

Servings: persons

1/2 pound rice stick noodles
1 tablespoon garlic, minced
2-3 tablespoons shallots, thinly sliced
1/2 teaspoon ground dried chili peppers
6 tablespoons tamarind juice (to make juice, pour hot water over tamarind and mash with a spoon, then discard pulp)
2-1/2 tablespoons fish sauce
3 tablespoons coarsely ground peanuts
2-1/2 tablespoons sugar
2 eggs
12-14 fresh shrimp, peeled and deveined
1 cup firm tofu, in 1/4-inch cubes
2 cups bean sprouts, soaked in cold water
1-1/2 cup scallions or Chinese leeks, cut into 1-inch pieces
1/2 cup vegetable oil
3 wedges lime
3 sprigs coriander
2 tablespoons dry shrimp (optional)
1 tablespoon ketchup (optional)
3 tablespoons finely chopped preserved radish/turnip (optional)

1
Soak noodles in lukewarm water 8-10 minutes until soft, and drain. Set aside.
2
Fry tofu and dried shrimp (if using) in oil until browned.
3
In a separate pan or wok, heat oil on high. Add garlic and shallots and stir constantly until brown. Add fresh shrimp, fried tofu (and dry shrimp if using), and fry an additional 1-2 minutes. Add fish sauce, tamarind juice, a little water, and ketchup (if using) and stir-fry. Cover for 1-2 minutes until the noodles are cooked.
4
Move the noodles to the side of the work, add a little oil, then break eggs into wok and scramble with a spatula. Cover eggs with noodles.
5
When eggs are done, add bean sprouts and scallions. Turn to mix.
6
Taste and add fish sauce and sugar to taste.
7
Place on a serving plate with raw bean sprouts and scallions on the side. Top with ground peanuts, cilantro, and lime.

1141

kcal

Calories

Fat

105

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 19 ingredients. The key ingredients include: 1/2 pound rice stick noodles, 1 tablespoon garlic, minced, 2-3 tablespoons shallots, thinly sliced, 1/2 teaspoon ground dried chili peppers, and more.

Yes, Thai Fried Noodles (Pad Thai) falls under the Pasta & Noodles 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!

Thai Fried Noodles (Pad Thai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions