Pad Thai

Pad Thai is the ultimate street food in Thailand


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Pad Thai2Pad Thai

Authentic Pad Thai is made with rice noodles that are available at Asian markets.  Use the 1/8th inch rice noodles if you can find them.  If you can’t find rice noodles then use angel hair pasta or linguine and cook according to the package instructions.


8 Ounces Rice Stick Noodles

1/4 Cup Fresh Lime Juice

1/2 Cup Asian Fish Sauce

2 Tablespoons Sugar

1 Tablespoon Vegetable Oil

8 Ounces Shelled and Deveined Shrimp

3 Chopped Garlic Cloves

1/4 Teaspoon Crushed Red Pepper

3 Lightly Beaten Large Eggs

2 Cups Bean Sprouts

1/3 Cup Coarsely Chopped Unsalted Roasted Peanuts

4 Thinly Sliced Green Onions

1/2 Cup Chopped Fresh Cilantro Leaves

Lime Wedges

In a large-size bowl, soak the rice stick noodles in enough hot water to cover the noodles for 20 minutes.  Drain the noodles and with kitchen scissors, cut the noodles into 4 inch lengths.  If you are using angel hair or linguine pasta then break in half.  Cook in a large-size saucepot as the label instructs.  Drain and rinse with cold water.  Shell and devein the shrimp and then cut the shrimp lengthwise in half.  In a small-size bowl combine the lime juice, fish sauce, and sugar.  Assemble all of your other ingredients and place them next to the stove as the cooking procedure will be rather quick.  In a large-size skillet or wok add the vegetable oil and turn the heat to high until the oil is hot.  Add the shrimp, garlic, and crushed red pepper.  Cook while stirring for 1 minute.  Add the lightly beaten eggs and cook, stirring for about 20 seconds until they are just set.  Add the drained noodles and cook for 2 minutes.  You will want to continue stirring while cooking.  Add the fish sauce mixture, half of the bean sprouts, half of the peanuts and half of the green onions.  Cook for 1 minute.  Remove from the heat and transfer the Pad Thai to a warm platter or serving bowl.  Top with the remaining bean sprouts and sprinkle with the remaining peanuts, remaining green onions, and cilantro.  Serve with lime wedges.  Makes 4 servings.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes