3 hrs 25 mins
Susan Dillard's Note:
This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.
My Private Note
Units: US | Metric
- 8 ounces dried rice noodles
- 3 tablespoons oil
- 1 clove garlic, minced
- 1 egg
- 1/4 lb shrimp, shelled and deveined
- 1/4 cup water (use only as needed if noodle mixture is too dry)
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1 tablespoon paprika
- 1 green onion, cut into 1 inch lengths
- 1/4 cup ground roasted peanuts
- 1 cup bean sprouts
- 1Soak the noodles in cool water until they are soft (about 3 hours).
- 2Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.
- 3Stir fry until shrimp and egg are cooked.
- 4Reduce the temperature if needed to keep from overcooking.
- 5Drain noodles and add to pan with shrimp mixture.
- 6Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.
- 7Add water as needed to keep from sticking.
- 8When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.
- 9Add peanut, bean sprouts, green onion and mix well.
- 10Garnish with optional ingredients if desired and serve.
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Nutritional Facts for Thai Noodles (Phad Thai)
Serving Size: 1 (254 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 500.4
- Calories from Fat 174
- Total Fat 19.4 g
- Saturated Fat 2.8 g
- Cholesterol 82.2 mg
- Sodium 1828.2 mg
- Total Carbohydrate 69.6 g
- Dietary Fiber 4.0 g
- Sugars 16.7 g
- Protein 13.4 g