Description
A super easy pad thai recipe that that you can make at home. Sweet, sour, spicy, salty and… well, pretty much all the flavors 🙂
Ingredients
Scale
- 4 ounces dried rice noodles (pad Thai noodles)
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 large egg
- 8 large shrimp, thawed, peeled and deveined
- 1½ tablespoons lemon juice or 3 tablespoons tamarind water
- 2½ tablespoons fish sauce
- 2 teaspoons palm sugar (optional)
- 15 peanuts, crushed
- 1 cup bean sprouts
- 2 tablespoons cilantro, chopped
- 2 scallions, chopped
- Lime wedges for serving
Instructions
- Soak the rice noodles in boiling hot water until al dente. You don’t want them cooked all the way since we will be cooking them in the pan as well. Follow the instructions on the package (usually between 6-8 minutes). Drain and set aside.
- In a wok or deep pan over medium-high heat, add oil and garlic. Fry garlic for 1 minute, then add add shrimp and toss them a few times.
- Push the shrimp to one side of the pan. Break the egg in the cleared side of the pan and scramble it by quickly stirring (about 20 seconds).
- Add the soaked noodles along with lemon juice, fish sauce, sugar and peanuts. Stir well and cook for 2-3 minutes – until noodles are cooked through.
- Add half of the bean sprouts, 1 tablespoon cilantro and half the scallions. Toss well.
- Transfer to a plate and top with remaining bean sprouts, cilantro and scallions. Serve with lime wedges and more fish sauce if needed.
Notes
After serving your pad Thai, you can add dried chilies, more fish sauce, vinegar, sriracha, dried shrimp, sugar, Thai chilies – or any number of condiments to truly make it your own!
Nutrition
- Serving Size:
- Calories: 535
- Sugar: 9.1 g
- Sodium: 1803.2 mg
- Fat: 22.4 g
- Saturated Fat: 5.8 g
- Carbohydrates: 59.6 g
- Fiber: 3.2 g
- Protein: 25 g
- Cholesterol: 191.3 mg
