Name: Pad Thai
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 oz thin rice noodles (325 g); 3 tbsp peanut or vegetable oil (45 ml); 4 cloves garlic (finely chopped); 1 cup peeled shrimp (roughly chopped, 250 ml); 2 large eggs (lightly beaten); 3 tbsp fish sauce (45 ml); 1 tbsp sugar (15 ml); 2 cups mung bean sprouts (250 - 500 ml); 2 large scallions (1 inch bits); 1/4 cup roasted salted peanuts (finely chopped, 60 - 125 ml); 1/4 bunch cilantro (chopped); 3 whole limes (wedges); crushed red pepper flakes (to taste)

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Pad Thai or Phad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. This is quick to make and a favourite when home late from work. This is probably one of Thailand favourite dishes along with peanut chicken satay and Thai Green Curry. This recipe has a lovely selection of textures from the smooth noodle to the crunch of scallions. The addition of chillies make this a warm filling meal.

Pad Thai Tip:

Use thin strips of meat instead of seafood and add extra vegetables to vary the recipes. Hint: If using linguine Thai noodles soak for longer.

Pad Thai

A lovely change to a Chinese noodle meal. This recipe can be adjusted for thin strips of meat. Either way is divine.

4.7 from 121 votes

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Course: Main Dish

Cuisine: Thai

Keyword: Noodles, Nuts, Seafood

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: people

Calories: 214kcal

Ingredients

12 oz thin rice noodles 325 g
3 tbsp peanut or vegetable oil 45 ml
4 cloves garlic finely chopped
1 cup peeled shrimp roughly chopped, 250 ml
2 large eggs lightly beaten
3 tbsp fish sauce 45 ml
1 tbsp sugar 15 ml
2 cups mung bean sprouts 250 - 500 ml
2 large scallions 1 inch bits
1/4 cup roasted salted peanuts finely chopped, 60 - 125 ml
1/4 bunch cilantro chopped
3 whole limes wedges
crushed red pepper flakes to taste

Instructions

Soak the noodles in enough water to cover generously for 1 hour.
Drain thoroughly and toss with half the oil.
Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking.
Add the garlic and cook for 30 seconds.
Add the shrimp and cook 30 seconds.
Add the eggs and let sit for 10 to 15 seconds, until they begin to set.
Stir to break up any large lumps. Add the fish sauce, sugar, and the drained noodles and stir to combine.
Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter.
Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges.

Notes

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