Pad Thai
Rice noodles stir-fried with shrimp, egg and bean sprouts in a tangy tamarind, fish sauce and palm sugar sauce, finished with peanuts, garlic chives and lime.
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Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- 30:00
Soak the rice noodles according to the package's soaking directions, allowing about 20–30 minutes if warm-water soaking is specified. They should bend easily without snapping but still feel firm in the center; do not soak until fully soft. Drain thoroughly. Prepare the remaining ingredients while the noodles soak. If your noodles require longer soaking, allow extra preparation time.
- No timer needed
Stir the tamarind paste, fish sauce, palm sugar and 60 ml (¼ cup) warm water together until the sugar dissolves. Set the sauce beside the stove with the drained noodles, garlic, beaten eggs, sprouts and chives. Pat the shrimp dry. Wash your hands and clean any utensils and surfaces that touched raw shrimp.
- No timer needed
Heat the frying pan over medium-high heat for about 1 minute. Add 10 ml (2 tsp) oil; it should shimmer without smoking. Add the shrimp in a single layer and cook for 2–3 minutes, turning halfway through, until opaque throughout and 63°C (145°F) in the thickest part. Transfer to a clean plate.
- No timer needed
Add the remaining 10 ml (2 tsp) oil and the garlic to the pan. Stir for about 20 seconds, until fragrant but not browned.
- No timer needed
Pour in the eggs and stir gently for 30–45 seconds, breaking them into soft pieces. They should be mostly set with no large pools of liquid remaining.
- No timer needed
Add the drained noodles and all the sauce. Toss over medium-high heat for 3–4 minutes, separating the strands gently with tongs. If the pan dries out before the noodles soften, add the extra water 15 ml (1 tbsp) at a time, using only as much as needed. The noodles should be tender with a slight chew, and the sauce should coat them without pooling.
- 02:00
Add the bean sprouts and garlic chives. Toss over medium-high heat for about 2 minutes, or until the sprouts are thoroughly cooked and steaming hot throughout and the chives have wilted.
- 00:30
Return the cooked shrimp and any collected juices to the pan. Toss for about 30 seconds to warm through. Check that the eggs are fully set with no liquid egg remaining and that the noodles are tender, then remove from the heat.
- No timer needed
Divide immediately between two plates. Sprinkle with the crushed peanuts and serve with lime wedges for squeezing over at the table.
Chef tips
- Follow the noodle package's preparation method, but avoid making the noodles fully soft before stir-frying; they will continue cooking in the sauce.
- Use a pan at least 30 cm (12 inches) wide. For four servings, cook two separate batches rather than crowding one pan.
- Use ready-to-use tamarind cooking paste. Dilute concentrated extract according to its label before measuring, and adjust for differences in acidity.
- If the noodles remain firm after the stated cooking time, add a tablespoon of water and keep tossing until tender, allowing extra cooking time as needed.
- Add peanuts at the table so they retain their crunch.
Equipment check
- 30 cm (12-inch) nonstick frying pan
- Large bowl for soaking noodles
- Colander
- Small bowl and spoon for mixing sauce
- Spatula and kitchen tongs
- Clean plate for cooked shrimp
- Instant-read food thermometer
Nutrition per serving
- Calories720
- Protein37 g
- Carbs90 g
- Fat23 g
Tags
Behind the dish.
Overview
This two-serving Pad Thai combines rice noodles, shrimp and egg with a sweet, sour and salty tamarind sauce. Prepare everything before heating the pan: the stir-fry moves quickly, and the noodles should finish tender with a slight chew rather than soft and sticky.
Ingredient notes
Use flat dried rice noodles about 3–5 mm wide. Follow the package's soaking guidance and stop when the noodles bend easily but still feel firm inside. The preparation time allows for about 30 minutes of soaking; some brands need longer.
Choose unsweetened, ready-to-use tamarind cooking paste or purée, not a sweetened sauce or highly concentrated extract. Concentrates vary in strength and cannot reliably be substituted spoon for spoon.
Finely grated palm sugar dissolves readily; light brown sugar is a practical substitute. Garlic chives can be replaced with spring onion greens. Thaw frozen shrimp fully in the refrigerator before cooking.
This recipe contains shellfish, fish, eggs and peanuts. Check packaged ingredients for additional allergens and, if needed, gluten-free labeling. Omitting an allergen does not prevent cross-contact from utensils or other ingredients.
Serving & storage
Serve immediately with crushed peanuts and lime wedges. Cook the bean sprouts thoroughly rather than using them as a raw garnish, especially when serving anyone at higher risk of foodborne illness.
Refrigerate leftovers in a shallow container within 2 hours, or within 1 hour if the ambient temperature exceeds 32°C (90°F). Keep at 4°C (40°F) or below and eat within 2 days. Reheat only the portion needed with a small splash of water until it reaches 74°C (165°F) throughout; the noodles will be softer than when freshly cooked.
Nutrition figures are estimates per serving and will vary with ingredient brands and substitutions.
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