The iconic, legendary Thai fried noodle dish! Rice noodles are stir-fried with shrimp, tofu, bean sprouts, and egg in a signature Thai sweet-sour-savory sauce. The world's most famous street food — totally addictive.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g dried rice noodles, soaked in cold water for 30 minutes
- 200g peeled shrimp
- 150g white tofu, cubed and fried
- 100g fresh bean sprouts
- 3 eggs
- 4 clove garlic, minced
- 3 stalk scallions, sliced
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp palm sugar, grated
- 1 tbsp tamarind water
- 2 tbsp vegetable oil
- For topping: chopped roasted peanuts, sliced chili, lime wedges
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👩🍳 Instructions
- 1 Soak the rice noodles in cold water for 30 minutes, then drain
- 2 Dissolve the palm sugar with the fish sauce, oyster sauce, and tamarind water together — this is your pad thai sauce
- 3 Heat a cast-iron skillet or wok over high heat until it's really hot
- 4 Stir-fry the garlic in the oil until fragrant
- 5 Add the shrimp and stir until half cooked
- 6 Push everything to one side, add the eggs, and scramble them
- 7 Add the noodles, pour in the sauce, and toss quickly to coat evenly
- 8 Add the tofu, bean sprouts, and scallions
- 9 Keep stir-frying over high heat until the noodles absorb the sauce and become slightly dry
- 10 Remove from heat, sprinkle with peanuts, and serve with lime wedges and fresh chili
💡 Tips
• The pan MUST be very hot — high heat is the key to great pad thai
• Don't cook too much at once, or the noodles will turn mushy
• You can make a bigger batch of sauce and store it in the fridge for up to 1 week
📊 Nutrition Facts / serving
420
Calories (kcal)
22 g
Protein
14 g
Fat
52 g
Carbs
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