Pad Thai Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
2
-
Calories
704 kcal
-
Course
Main Course
-
Cuisine
Thai
Pad Thai Recipe
Report
Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!
Share:
Ingredients
- 4 ounces dry rice noodles
Bowl 1 (PAD THAI SAUCE)
- 3 tablespoons fish sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons tamarind concentrate
- 2 tablespoons Sriracha optional, for spicier – or more to taste
- 2 tablespoons palm sugar or use brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
Bowl 2
- 10 large shrimp peeled and deveined
- 2 tablespoons vegetable oil + more as needed
- salt to taste
Bowl 3
- 4 ounces firm tofu cut into bite-sized pieces (sub in chicken if desired)
- ¼ cup sweet preserved daikon radish chopped (optional, SEE NOTES)
- 1 shallot chopped
- 4 cloves garlic chopped
- 1 tablespoon dried shrimp minced (optional, SEE NOTES - use shrimp paste as an alternative)
- 1 tablespoon red pepper flakes optional
Bowl 4
- 2 eggs beaten
Bowl 5
- 2 cups bean sprouts + more for garnish
- 1 cup garlic chives or use scallions, chopped
- 2 tablespoons roasted peanuts + more for garnish
Instructions
- Prep the Noodles. Soak the dried rice noodles for 1 hour in room temperature water, or until the noodles become pliable (or soak them 5-7 minutes, then boil for 10 minutes). Refer to your packaging directions for preparation to cook them through as needed.
- Prep the Ingredients. Set up 5 bowls and add the ingredients into the bowls as listed above. Prepping makes the recipe much easier.
- Make the Pad Thai Sauce (Bowl 1). Whisk together the sauce ingredients in a small bowl until well combined and set aside.
- Cook the Shrimp (Bowl 2). Heat a large wok to medium heat. Toss the shrimp in bowl 2 with oil and salt, then add to the wok. Stir fry for 1-2 minutes, or until the shrimp is partially cooked through (they will continue to cook as we continue). Push the shrimp aside in the pan.
- Add Bowl 3. Stir in the contents of the 3rd bowl and cook, stirring, for 1 minute, until the garlic becomes fragrant. Push the ingredients to the side of the pan.
- Add Bowl 4. Add more oil if needed, stir in the eggs. Cook, stirring for 2-3 minutes, until the eggs are cooked and mixed with the ingredients.
- Sauce and Noodles. Stir in the Pad Thai sauce and prepped rice noodles. Stir to coat the noodles with the sauce.
- Add Bowl 5. Stir in the contents of the 5th bowl. Toss to combine.
- Garnish with extra bean sprouts, roasted peanuts, chili flakes, and serve.
Notes
- Paprika is good for color. Others include peanut butter (creamier, American solution), carrots, other vegetables.
- I like to serve my Pad Thai with sriracha sauce on the side to use as I wish.
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
90g
(30%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
12g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
248mg
(83%)
Sodium
4785mg
(199%)
Potassium
796mg
(23%)
Fiber
8g
(32%)
Sugar
23g
(46%)
Vitamin A
2346IU
(47%)
Vitamin C
42mg
(47%)
Calcium
247mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 248mg | 83% |
| Sodium | 4785mg | 199% |
| Potassium | 796mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
| Vitamin A | 2346IU | 47% |
| Vitamin C | 42mg | 47% |
| Calcium | 247mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
