Pad Thai Recipe
Thai · Main course · 30 min total
A classic Thai stir-fried noodle dish with a perfect balance of sweet, sour, and savory flavors, featuring rice noodles, shrimp, and a tangy tamarind sauce.
20
min prep
min prep
10
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 4 oz (115g) dried flat rice noodles (pad thai noodles)
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
- 1/2 tsp chili flakes (or to taste)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 8 oz (225g) large shrimp, peeled and deveined
- 2 large eggs
- 1 cup bean sprouts
- 3 green onions, cut into 1-inch pieces
- 1/4 cup roasted peanuts, crushed
- Lime wedges and fresh cilantro for serving
Instructions
- Soak rice noodles in warm water for 20 minutes until pliable, then drain well.
- In a small bowl, mix tamarind paste, fish sauce, palm sugar, lime juice, and chili flakes to make the sauce.
- Heat oil in a wok or large skillet over high heat. Add garlic and stir for 10 seconds, then add shrimp and cook until pink, about 2 minutes. Remove shrimp and set aside.
- Crack eggs into the wok and scramble quickly. Add drained noodles and toss for 30 seconds.
- Pour the sauce over the noodles and toss until noodles are coated and tender, about 1-2 minutes. If too dry, add a splash of water.
- Return shrimp to the wok, add bean sprouts and green onions, and toss for 30 seconds.
- Serve immediately, topped with crushed peanuts, and with lime wedges and cilantro on the side.
Tips
- For extra protein, add extra shrimp or chicken.
- Adjust chili flakes to your preferred spice level.
- Serve with extra fish sauce and sugar on the side for customizing.
- Best eaten immediately; leftovers can be reheated in a pan with a splash of water.
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