Pad Thai Recipe

2013-12-06
pad thai
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  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

    567
  • Total Fat

    33.1g
  • Saturated Fat

    6.4g
  • Cholesterol

    180mg
  • Sodium

    414mg
  • Total Carbohydrates

    34.5g
  • Dietary Fiber

    4.2g
  • Protein

    39.8g
  • Vitamin A

    7%
  • Vitamin C

    75%
  • Calcium

    35%
  • Iron

    28%
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If you love Thai recipes, you will love this pad Thai recipe as much as I do.

Pad Thai really is a meal in a pan.

It is versatile too. You can leave out the chicken and shrimp for a great vegetarian recipe, or make it all chicken or all shrimp. The tofu adds a nice touch, so unless you really don’t like it I would leave it in. Make sure you cook it well so it is nice and crispy.

Enjoy.

Pad Thai Recipe

Ingredients

  • 8 ounces dry noodles, preferable Asian style
  • 1 tablespoon soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1/2 teaspoon hot red pepper flakes, crushed
  • 1/4 cup vegetable oil
  • 2 cups firm tofu, cut into cubes
  • 4 ounces chicken, cooked
  • 4 ounces shrimp, peeled, deveined and cooked
  • 1 tablespoon garlic, chopped
  • 2 eggs, beaten
  • 2 cups bean sprouts, plus a bit extra set aside for garnishing
  • 3 green onions, slivered
  • 1/2 cup peanuts, chopped, plus a bit extra set aside for garnishing

Method

Step 1

Cook the noodles according to package directions. Drain, rinse and set aside.

Step 2

In a small bowl combine the soy sauce, lime juice, sugar, ketchup and pepper flakes.

Step 3

Heat oil in large skillet to medium heat. Add the tofu and fry until golden and beginning to crisp on all sides. Remove and place in a bowl, leaving the oil in the pan.

Step 4

Add the garlic to the hot oil. Cook for 10 seconds, add eggs and cook until scrambled. Add the meat, shrimp and noodles to the wok, mixing well. Add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, which should just take a few minutes. You can add water if you feel the mixture is too dry.

Step 5

Stir in the bean sprouts, green onion, tofu and peanuts. Fry for 1 to 2 minutes. Serve sprinkled with more chopped peanuts and a few raw bean sprouts.

Serves 4

Notes:

In terms of the proteins in the pad Thai, you can suit your preference. For a vegetarian version, omit the chicken and shrimp. Or you can use just chicken or shrimp, with no tofu, or add them all.

If you like our recipe for pad Thai, you will enjoy our other Asian recipes as well.

You may also want to try this Thai chicken recipe.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

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Contributed by | I am Karen and CookingNook.com is my blog. I am not a chef but I love all things food related. Cooking, developing recipes, watching cooking shows. It's all good. I love sharing recipes and tips with others and learning from them. Please join in and share your favorite recipes with others. |

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