Thai Noodles (Pad Thai) Recipe

Name: Thai Noodles (Pad Thai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Thai rice noodles, 1/8; 4 tablespoons fish sauce; 6 tablespoons white vinegar; 1 tablespoon tomato paste; 6 tablespoons sugar; 4 green onions; 1 cup dry-roasted unsalted peanuts, Coarsely Ground; 1/2 cup vegetable oil; 2 garlic cloves, minced; 1/2 1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3); egg; bean sprouts; 2 tablespoons crushed red pepper flakes; 2 limes, cut into wedges

Servings: persons

8 ounces Thai rice noodles, 1/8
4 tablespoons fish sauce
6 tablespoons white vinegar
1 tablespoon tomato paste
6 tablespoons sugar
4 green onions
1 cup dry-roasted unsalted peanuts, Coarsely Ground
1/2 cup vegetable oil
2 garlic cloves, minced
1/2 1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
egg
bean sprouts
2 tablespoons crushed red pepper flakes
2 limes, cut into wedges

1
Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
2
(prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
3
Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
4
Slice the scallions on the diagonal 1/4 inch thick, set aside.
5
Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
6
Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
7
Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
8
Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.

917

kcal

Calories

Fat

102

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 14 ingredients. The key ingredients include: 8 ounces Thai rice noodles, 1/8, 4 tablespoons fish sauce, 6 tablespoons white vinegar, 1 tablespoon tomato paste, and more.

Yes, Thai 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 Noodles (Pad Thai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions