1/2 Photos of Pad Thai
Thai noodles with peanuts and seafood. In Thailand, sugar and vinegar are seasonings on the table like salt and pepper. This dish would not be preseasoned in Thailand - however, most US restaurants serve it that way, but feel free to work with the sugar and vinegar to taste. The fish sauce is a must - if you do not like fish sauce, you don't like Pad Thai. This recipe is originally from William Crawford and Kamolmal Pootaraka's Thai Home Cooking: From Kamolamal's Kitchen.
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Units: US | Metric
- 1/2 lb cellophane noodle (must be mung bean flour)
- 1/2 lb shrimp
- 1/4 cup fish sauce (nam pla)
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon paprika
- 1 bunch scallion
- 1/2 cup vegetable oil
- 2 cloves garlic, crushed
- 2 eggs, beaten
- 3/4 lb bean sprouts
- 2 tablespoons red chilies, crushed
- 3/4 cup peanuts, coarsley ground
- 2 limes
- 1Soak noodles in warm water until soft, about 10 minutes.
- 2Prepare shrimp (or shredded/diced chicken/meat).
- 3Mix together fish sauce, vinegar, sugar, and paprika.
- 4Chop scallions into small bite-size pieces.
- 5In wok or large skillet, stir fry garlic in oil for one minute.
- 6Add shrimp and cook until pink.
- 7Add noodles and sauce from step 1 and 3.
- 8Cook for 2 minutes.
- 9Make space in the mixture to put the eggs.
- 10Let them set for 30 seconds, then stir them into the mixture.
- 11Cook for 2 more minutes.
- 12Add bean sprouts and scallions.
- 13Cook for 2 more minutes.
- 14Serve hot topped with chopped chilis, peanuts, and lime juice.
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Nutritional Facts for Pad Thai
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 810.6
- Calories from Fat 400
- Total Fat 44.5 g
- Saturated Fat 6.3 g
- Cholesterol 212.4 mg
- Sodium 2010.2 mg
- Total Carbohydrate 80.4 g
- Dietary Fiber 6.5 g
- Sugars 19.6 g
- Protein 27.9 g