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Pad Thai

Pad Thai -
Written by Guest User

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 -

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: 6 people
Calories: 214kcal



  • 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.


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Sodium: 824mg | Sugar: 7g | Fiber: 3g | Potassium: 267mg | Cholesterol: 73mg | Calories: 214kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 4g | Saturated Fat: 2g | Fat: 13g | Protein: 16g | Carbohydrates: 10g