Pad Thai (asian Stir-fried Noodles)

Pad Thai (asian Stir-fried Noodles)

Ready in 40 minutes
8 review(s) averaging 3.6. 86% would make again

Top-ranked recipe named "Pad Thai (asian Stir-fried Noodles)"

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This signature dish of Thailand just might seduce you and your family with its sweet, sour and salty flavors.

"Loved it! I made this without the shrimp, and it was still yummy. Added juice from two limes into the dish while still in the wok for an even taste. Thanks for posting this recipe! "


Ingredients

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1/4 cup Fish sauce
1/4 cup light brown sugar; packed
1/3 cup rice vinegar or distilled white vinegar
1 teaspoon Paprika
7 ounces dried rice noodles; (1/2-inch-wide)
3 Tablespoon Vegetable oil
1 clove garlic; minced
1 pound medium shrimp; shelled and deveined
4 ounces baked or fried tofu; cut into 1/4" x 1" squares (about 1 cup)
2 large Eggs; lightly beaten, optional
1/2 cup scallions; chopped, (green parts only, cut into 1-inch lengths)
1/2 cup roasted peanuts; chopped, plus additional for garnish
3 cups bean sprouts; plus additional for garnish
1/2 cup red pepper; sliced
1 lime; cut into wedges

Original recipe makes 4

Servings  

Preparation

Stir together all the sauce ingredients until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 30 minutes or until softened; drain.

Heat the oil in a wok or large skillet over high heat until hot but not smoking. Add the garlic and saute, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through. Stir in the noodles until coated with the oil.

Add the sauce to the noodles and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is absorbed; add water if necessary to soften the noodles. Stir in the tofu.

If using the eggs, create a well in the center of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, peanuts and bean sprouts; blend well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, bean sprouts, peanuts and lime.

For a healthier version: Reduce the fish sauce and brown sugar to 2 tablespoons each. Cut the vegetable oil to 1 tablespoon, and use only baked tofu. If using eggs, substitute one egg white for one of the eggs. Use dry roasted peanuts, and reduce to 1/4 cup.

Recommended ingredients: Fish sauce and tofu are available at most supermarkets, specialty stores and health food stores.

Notes

Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein

Credits

Added on Award Medal
Verified by stevemur


Marlinia10


Megz0309

Calories Per Serving: 883 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Tried this tonight and it turned out great! :) I felt there was something missing though so we added a bit of soy sauce and it was all good.
selange 2 years ago

mendoza08 3 years ago

The sauce was good. I used frozen stir fry veg and chicken.
Megz0309 3 years ago

Great recipe! I modified it just a bit by using a little less vinegar and adding a tablespoon of tamarind paste.
dfinocch 3 years ago

Loved it! I made this without the shrimp, and it was still yummy. Added juice from two limes into the dish while still in the wok for an even taste. Thanks for posting this recipe!
Asnea525 4 years ago

There isn't much flavor but is good for the health conscious cookers.
Marlinia10 6 years ago

Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein
pfdchief 6 years ago

Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein [I posted this recipe.]
kayelem 7 years ago

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