Paht Thai

This authentic Pad Thai captures the essence of street-side Thai cuisine with its perfect balance of sweet, sour, salty, and savory flavors. The dish features tender rice noodles stir-fried with plump shrimp, scrambled egg, and crisp bean sprouts. Aromatics like garlic and green onions provide a fragrant base, while fish sauce and sugar create a rich, glossy coating. The crunch of dry-roasted peanuts adds texture, and fresh lime juice brightens every bite. It is an ideal weeknight dinner that comes together quickly in a single wok, offering a satisfying and flavorful meal for the whole family.

Cooking Method: Sautéing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 484.7

Description

This authentic Pad Thai captures the essence of street-side Thai cuisine with its perfect balance of sweet, sour, salty, and savory flavors. The dish features tender rice noodles stir-fried with plump shrimp, scrambled egg, and crisp bean sprouts. Aromatics like garlic and green onions provide a fragrant base, while fish sauce and sugar create a rich, glossy coating. The crunch of dry-roasted peanuts adds texture, and fresh lime juice brightens every bite. It is an ideal weeknight dinner that comes together quickly in a single wok, offering a satisfying and flavorful meal for the whole family.

Ingredients

1/4 pound Dried rice stick noodles
2 tablespoon Vegetable oil
1 tablespoon Coarsely chopped garlic
1 cup Bean sprouts
8 Shrimps, peeled and deveined
4 Slender green onions, sliced in 1 inch lengths
1 Egg, lightly beaten
1 tablespoon Fish sauce
2 tablespoon Coarsely chopped peanuts, dry-roasted
2 teaspoon Sugar
1 Lime, quartered lengthwise

Directions

1
Soak dried rice noodles in warm water to cover for 15 to 20 minutes until limp and white.
2
Drain noodles and measure out 2 1/2 cups; set aside.
3
Heat a wok or large, deep skillet over medium-high heat.
4
Add 1 tablespoon of vegetable oil and swirl to coat the surface.
5
Add coarsely chopped garlic and toss until golden, about 30 seconds.
6
Add shrimp and toss until they turn pink and opaque, no more than 1 minute.
7
Remove shrimp from the pan and set aside.
8
Add beaten egg to the pan and tilt to spread into a thin sheet.
9
As soon as egg begins to set, scramble it to break into small lumps.
10
Remove egg from the pan and set aside with the shrimp.
11
Add remaining 1 tablespoon oil to the pan and heat for 30 seconds.
12
Add softened noodles and spread into a thin layer covering the surface.
13
Scrape noodles into a clump and gently turn over; repeat pulling noodles up sides to soften and curl them.
14
Add fish sauce and turn noodles to season evenly.
15
Add sugar and half the chopped peanuts, turning noodles a few times.
16
Add bean sprouts, green onions, and the reserved shrimp-egg mixture.
17
Cook for 1 minute, turning often.
18
Transfer noodles to a serving platter.
19
Squeeze juice of 2 lime wedges over the top.
20
Garnish with remaining bean sprouts, remaining peanuts, and lime wedges.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 484.7kcal

% Daily Value *
Total Fat 37.2g58%
Saturated Fat 5.8g29%
Cholesterol 23.8mg8%
Sodium 1412.0mg59%
Total Carbohydrate 34.0g12%
Dietary Fiber 1.6g7%
Sugars 10.7g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pad Thai is best served immediately while the noodles are hot and the vegetables are crisp.

For a spicier version, add crushed dried red chilies or a dash of chili sauce to the sauce mixture.

You can substitute shrimp with chicken, tofu, or pork for a different protein variation.

Ensure your wok is very hot before adding the noodles to prevent sticking and to achieve the characteristic "wok hei" flavor.

Keywords: thai, pad thai, paht thai, noodles, rice noodles, shrimp, stir fry, egg, bean sprouts, fish sauce, garlic, peanuts, lime, sweet and sour, asian, quick dinner, wok, seafood

Read it online: https://www.chefs-mate.com/recipe/paht-thai/