One Pot Pad Thai
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 People
-
Calories
601 kcal
-
Course
Main Course
-
Cuisine
Asian
One Pot Pad Thai
Description
This One Pot Pad Thai features rice noodles soaked then quickly pan-fried with shrimp, eggs, and vegetables. The sauce blends soy sauce, fish sauce, tamarind paste, brown sugar, red chili flakes, and vinegar adding complex savory and sweet notes with mild heat. Cooking begins by stir-frying shrimp and eggs separately to maintain their textures. Red bell pepper and garlic provide aromatic flavor, stirred briefly to keep freshness and crunch.
All ingredients are then combined with the soaked noodles and sauce poured over, which gets tossed to evenly coat. Garnishing with chopped cilantro, bean sprouts, and roasted peanuts adds freshness and crunch. This dish balances tender noodles, plump shrimp, scrambled egg softness, and crisp vegetables for a satisfying meal.
Use small shrimp for better noodle-to-protein ratio as preferred. Serve with lemon wedges to add brightness.
Ingredients
For Pad Thai
- 9 ounces rice noodles flat
- 3 tablespoon peanut oil (or any cooking oil)
- 7 ounces Shrimp peeled, deveined & tails removed, raw
- 2 large egg
- 1 tablespoon garlic minced
- 1 red bell pepper
- ½ cup bean sprout
- ½ cup peanuts roasted
- ½ cup cilantro chopped, fresh
- lemon for serving, wedges
For Pad Thai Sauce
- 2 teaspoon soy sauce
- 3 tablespoon fish sauce
- 5 tablespoon light brown sugar (tightly packed)
- ½ teaspoon tamarind paste
- 1 teaspoon rice wine vinegar
- ¼ cup vegetable stock
- ½ teaspoon red chili flakes
Instructions
- Mix all the ingredients for Pad Thai sauce in a bowl. Set aside.
- Start by soaking the rice noodles in hot water for about 10 minutes. Then drain and set aside.
- While the noodles are soaking, heat a heavy bottom pan or a wok over high heat. Add a tablespoon of oil.
- Add shrimps to the pan and stir for about 2 minutes. The shrimps will start to change color and look pink. Remove from the pan to a bowl for later.
- Beat two eggs with a pinch of salt. Add beaten eggs to the same pan. Toss eggs to until almost cooked and scrambled. Remove to a bowl for later.
- Add remaining 2 tablespoons oil to the pan. Add minced garlic and cook (about 30 seconds) until it is fragrant.
- Toss in red bell pepper and stir it for 30 seconds.
- Add cooked shrimps back to the pan along with soaked rice noodles. scrambled eggs, bean sprouts, and half of the roasted peanuts.
- Pour in the sauce and using tongs or a spatula toss until everything is combined.
- Top with remaining roasted peanuts, chopped cilantro, and serve with lemon wedges.
Notes
- Using small-sized shrimp (51/60 or 41/50) improves the balance between shrimp and noodles.
- Soak noodles in hot water about 10 minutes before cooking to soften appropriately.
- Add lemon wedges at serving for fresh acidity to brighten flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 231mg | 77% |
| Sodium | 1915mg | 80% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
