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Pad Thai

Pad Thai with bean sprouts, lime and peanuts (illustrative)
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Pad thai is Thailand's famous stir-fried noodle dish, balancing sweet, sour and salty flavors. Rice noodles are tossed in a hot wok with egg, shrimp, bean sprouts and a tamarind-based sauce, then topped with crushed peanuts and lime.

Have everything prepared before you start, because the cooking is fast.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

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Photo credits: Photo 1: Augustinus Martinus Noppé on Pexels; Photo 2: Scott McNiel on Pexels; Photo 3: Sai Kuen Leung on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine: ,
Courses: ,
Servings: 2
Description
Classic pad thai with rice noodles, shrimp, egg, bean sprouts, peanuts and a tamarind, fish sauce and palm sugar sauce.
Ingredients
    For the sauce
  • 3 tbsp tamarind paste (or 2 tbsp concentrate)
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar or brown sugar
    • For the noodles
  • 150 g flat rice noodles (soaked in warm water for 30 minutes until pliable)
  • 2 tbsp neutral oil
  • 150 g shrimp (peeled)
  • 2 garlic cloves (minced)
  • 2 eggs
  • 1 cup bean sprouts
  • 3 spring onions (cut into pieces)
  • 1/4 cup roasted peanuts (crushed)
  • 1 lime (cut into wedges)
Instructions
  1. 1
    Stir the tamarind, fish sauce and sugar over low heat until the sugar dissolves. Set aside.
  2. 2
    Heat 1 tablespoon of oil in a wok over high heat. Add the shrimp and cook for 2 minutes until pink and opaque, then remove.
  3. 3
    Add the remaining oil and the garlic, stir for 10 seconds, then add the drained noodles and the sauce. Toss for 2 to 3 minutes until the noodles are tender and have absorbed the sauce, adding a splash of water if they are dry.
  4. 4
    Push the noodles to one side, crack in the eggs and scramble until just set, then mix through.
  5. 5
    Return the shrimp and add half the bean sprouts and spring onions. Toss for 30 seconds.
  6. 6
    Serve topped with peanuts, the remaining sprouts and lime wedges.
Note
Cook shrimp thoroughly. Contains shellfish, fish, egg and peanuts. Use soy sauce for a vegetarian version, and omit peanuts for a nut-free dish.
Read it online: https://culinary-artisan.com/recipe/pad-thai/