Name: Pad Thai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by WorkingMom2three

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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.

Ready In:: 45mins
Serves:
Units:

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ingredients

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

directions

Soak noodles in warm water until soft, about 10 minutes.
Prepare shrimp (or shredded/diced chicken/meat).
Mix together fish sauce, vinegar, sugar, and paprika.
Chop scallions into small bite-size pieces.
In wok or large skillet, stir fry garlic in oil for one minute.
Add shrimp and cook until pink.
Add noodles and sauce from step 1 and 3.
Cook for 2 minutes.
Make space in the mixture to put the eggs.
Let them set for 30 seconds, then stir them into the mixture.
Cook for 2 more minutes.
Add bean sprouts and scallions.
Cook for 2 more minutes.
Serve hot topped with chopped chilis, peanuts, and lime juice.

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RECIPE MADE WITH LOVE BY

@WorkingMom2three

Contributor

@WorkingMom2three

Contributor

"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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review by arolfsen

9/8/2011

very bland and needs a lot of kick to make it not boring. my children love pad thai from restaurants, but they would not eat this. made me very sad after all the hard work putting it together. i will probably try this again... but a lot will be added to it.

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review by Shasha

3/7/2009

The seasonings were ok, but when I doubled the sauce it still wasn't enough.

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review by serpak

3/3/2006

Very good, but quite heavy. Would use less oil next time. Also used rice noodles which worked out well.

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review by high altitute babe

4/17/2005

very good recipe! I used less oil, but thats just personal. definately make this again

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photo by WorkingMom2three

3/13/2005

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