Pasta & Rice
Pad Thai
30 min4 servingsMedium480 cal
A classic Thai stir-fried noodle dish known for its sweet, sour, and savory balance. Features rice noodles, shrimp, eggs, and a flavorful tamarind-based sauce.
Shrimpnoodlesstir-frypeanut
Ingredients
- 200 g (dried) Rice noodles
- 250 g (peeled, deveined) Shrimp
- 2 large Eggs
- 1 cup Bean sprouts
- 2 cloves (minced) Garlic
- 0.5 cup Pad Thai sauce
- 0.25 cup (crushed) Peanuts
- 1 (cut into wedges) Lime
- 2 (chopped) Green onions
- 2 tbsp Vegetable oil
Instructions
- 1
Soak rice noodles until pliable; drain thoroughly.
- 2
Heat oil in a wok or large skillet, stir-fry minced garlic and shrimp until cooked. Push to one side.
- 3
Add eggs to the empty side, scramble, then mix with shrimp. Add soaked noodles and Pad Thai sauce.
- 4
Toss everything well, ensuring noodles are evenly coated and heated through.
- 5
Stir in bean sprouts and chopped green onions during the last minute of cooking.
- 6
Serve immediately, garnished with crushed peanuts and fresh lime wedges.
Chef's Tips
- •Don't overcook the noodles; they should still be slightly firm for best texture.
- •Have all ingredients prepped and ready before cooking, as Pad Thai cooks very quickly.
- •Adjust the sweetness, sourness, and saltiness of the sauce to your personal taste.
Recommended Equipment
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