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Pad Thai
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4.58 from 89 votes

Pad Thai

Authentic and the best Pad Thai recipe with rice noodles stir-fried with homemade Pad Thai sauce. Learn how to make Pad Thai noodles with this easy recipe!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Thai Recipes
Cuisine: Noodles
Keyword: Pad Thai
Servings: 2 people
Calories: 357kcal
Author: Bee Yinn Low

Ingredients

  • 4 oz (120g) flat rice noodles
  • 2 tablespoons oil
  • 1 clove garlic finely minced
  • 4 oz (120g) medium-sized shrimp shelled and deveined
  • 2 oz (60g) fried firm tofu, cut into slices
  • 1 large egg
  • 4-6 oz (120g-170g) bean sprouts
  • 1 oz (30g) chinese chives or scallions cut into 2-inch (5cm) lengths
  • 2 tablespoons crushed peanuts
  • lime wedges

Pad Thai Sauce:

  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili powder or more to taste

Instructions

  • Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
    Pad Thai noodles.
  • Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside.
  • Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring.
  • As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet.
  • Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
  • Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Nutrition

Serving: 2people | Calories: 357kcal | Carbohydrates: 64g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 225mg | Sodium: 1651mg | Fiber: 4g | Sugar: 12g