More Great Recipes: Main Dish | Pasta | Rice | Thai


Pad Thai


User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Easy version since some ingredients may be hard to find


Ingredients You'll Need

1/2 lb dried thin rice noodles (bahn pho)
1-2 jars pad thai sauce (in Asian market)
4 tablespoons cooking oil
1/3 lb fresh shrimp, shelled and deveined
3/4 cup firm pressed tofu, cut into cubes
4-5 cloves of garlic, finely chopped
3 shallots or half onion thinly sliced
3 eggs
3 cups fresh bean sprouts
Garnish:
2/3 cups chopped unsalted roasted peanuts
1 line, cut in wedges
cilantro sprigs
4 green onions, sliced


Directions

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.


When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.


Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat.


Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.


Add garlic and stir-fry with the tofu for 15 to 20 seconds.


Follow with the sliced shallots and cook another 15 seconds.


Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.


Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.


Add the pad Thai sauce. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.


When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts.


Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.


Questions, Comments & Reviews


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!