Servings
Font
Back
0 from 9 votes

Easy pad Thai recipe

Super quick to make, with lots of great flavor and fresh vegetables - perfect for an easy meal. 

Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings: 2
Calories: 478 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 2 tablespoon vegetable oil or peanut oil
  • ¼ lb Shrimp 125g, or more, to taste - weight without shells and de-veigned
  • 7 oz straight to wok/stir fry rice noodles 200g, 1 pouch
  • 2 cloves garlic crushed
  • 1 egg lightly beaten
  • 12 oz Mann's Broccoli Cole Slaw 340g (1 packet)
  • 1 tablespoon tamarind paste see below
  • 1 tablespoon fish sauce see below
  • 2 tablespoon brown sugar
  • 1 tablespoon lime juice see below

Instructions

    Cup of Yum
  1. Warm the oil in a wok or large skillet over a medium heat. Add the shrimp to the pan and cook a minute or two on both sides until cooked through (they will go pink). Remove from the pan and set aside.
  2. Add the noodles to the pan and cook a minute, stirring to coat them in oil and avoid sticking. Add the garlic and mix through. 
  3. Push the noodles to one side of the pan and add the egg to the other side. Cook the egg, stirring now and then so it becomes scrambled, then mix the egg through the noodles. 
  4. Add the slaw to the pan and mix through. Mix together around half of the tamarind, fish sauce, lime juice and all of the sugar in a small bowl and add to the pan (or add all directly, you'll just need to make sure you get the sugar dissolved and mixed in). Mix the sauce through and cook a minute then try a little bit of vegetable or noodle to see what you need more of to get a good balance in flavor. I used the full amount of each listed above, but it will depend on both strength of the brand you use and your taste.
  5. Once you've adjusted the sauce, cook another minute to soften the vegetables a little then serve. If you like, add a little squeeze of lime over the top and you can also sprinkle over some roasted peanuts (whole or partly crushed).

Notes

  • Note if you can't find straight to wok noodles, follow the instructions on regular rice noodles soaking them in hot water for a few minutes first. You will also need to cook them just a minute or two more in the pan. 

Nutrition Information

Calories 478kcal (24%) Carbohydrates 55g (18%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 224mg (75%) Sodium 1299mg (54%) Potassium 151mg (4%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 5120IU (102%) Vitamin C 220mg (244%) Calcium 196mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 478

% Daily Value*

Calories 478kcal 24%
Carbohydrates 55g 18%
Protein 26g 52%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 224mg 75%
Sodium 1299mg 54%
Potassium 151mg 3%
Fiber 6g 24%
Sugar 16g 32%
Vitamin A 5120IU 102%
Vitamin C 220mg 244%
Calcium 196mg 20%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.