• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pad Thai (4)

  • Recipe Submitted by on

Category: Thai, Pasta

 Ingredients List

  • 1 pk (10-16 oz. (.3-.5 kg) rice
  • -stick noodles
  • 2 tb Oil; (30 ml)
  • 3 Or more cloves garlic;
  • -crushed or minced
  • 8 oz Shrimp; (250g) peeled
  • -(optional)
  • 8 oz Chicken; (250g) Pork or more
  • Shrimp; cut into dice or
  • -matchsticks, (optional)
  • 2 Eggs; (2 to 3)
  • 1 c Bean sprouts; (250ml)
  • 1/4 c Chopped/ground peanuts;
  • -(60ml)
  • 1 Red chile; finely chopped,
  • --or-
  • 1 tsp; (5ml) red pepper
  • -flakes (optional)
  • 1 c Sliced cabbage; (250ml)
  • Cilantro leaves
  • Lime wedges
  • Sauce
  • 1/4 c Thai Fish Sauce; (60ml)
  • 1/4 c White Vinegar; (60ml)
  • 2 tb White sugar; (30 ml)
  • 3 tb Paprika; (90 ml)


Soak the rice noodles in cold water at least two hours before cooking.

In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp and
other meat if used.

Add the noodles, and stir-fry until al dente. Add sauce ingredients, cook
to allow most of this to be absorbed (2 minutes or so).

Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked into
the pan, start stirring them up when partially cooked, so you get 'streaky'
yellow and white eggs. As they cook, fold the noodle mixture back in.

Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.

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