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Thai-style stir-fried noodles Pad Thai

4.3

(38 reviews)

Time

approx. 50mins

Pad Thai is a popular noodle dish often eaten at street stalls in Thailand. This Thai-style stir-fried noodle dish is known for its chewy rice noodles. Season it authentically with fish sauce, and add ketchup for a touch of sweetness. Finish with lemon and cilantro for a fresh, bright flavor. Give it a try!

  • Calories

    476kcal

  • Carbs

    61.7g

  • Fat

    13.9g

  • Protein

    24.8g

  • Net Carbs

    59.2g

  • Sodium

    1611.3mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • pho (rice noodle)120 g
  • headless shrimp8 (120 g)
  • pasteurized egg2
  • carrot⅓ (70 g)
  • garlic chives⅓ (30 g)
  • bean sprouts⅓ bag (50 g)
  • dried shrimp5 g
  • salt and peppera pinch
  • vegetable oil1 tablespoon

☆ Seasoning sauce

  • nam pla (Thai fish sauce)1 tablespoon
  • ketchup1 tablespoon
  • sugar½ tablespoin
  • vinegar½ tablespoon
  • oyster sauce1 teaspoon
  • dried shrimp soaking liquid50 ml

Toppings

  • cilantroto taste
  • lemon wedge2
  • chopped peanuts5 g
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Place the pho noodles in a tray, pour in enough lukewarm water to cover, and let them soak for about 30 minutes until softened. Drain well.

Note:

Pho noodles without tapioca starch are recommended. Check the package directions for soaking instructions.

2

Roughly chop the dried shrimp and soak them in 50 ml of lukewarm water for about 10 minutes. Separate the shrimp from the soaking liquid. Cut the carrot into 1 cm-wide pieces, place the cut side down, and slice thinly into strips. Trim a little off the base of the garlic chives and cut into 4 cm lengths.

3

Peel the shell from the shrimp, leaving the tails on. Make a slit along the back and remove the vein. Rinse with water and pat dry.

4

Crack the eggs into a bowl, add salt and pepper, and mix. In a separate bowl, combine and mix the ingredients marked with ☆.

5

Heat half of the vegetable oil (½ tablespoon) in a frying pan over medium heat. Pour in the egg mixture, stir broadly a few times, and remove the eggs from the pan while they are still softly set.

6

Wipe the pan clean, add the remaining vegetable oil (½ tablespoon), and heat. Add the shrimp and stir-fry over medium heat until the surface color changes. Add the carrot and dried shrimp, and stir-fry briefly until coated with oil.

7

Add the pho noodles and stir-fry to combine. Add the seasonings marked with ☆ and continue stir-frying until evenly combined.

8

Add the bean sprouts, garlic chives, and the eggs from step 5, and stir-fry briefly.

9

Serve on a plate, top with cilantro, add the lemon on the side, and sprinkle with chopped peanuts.

Reviews

4.3

(38 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    The noodles got a bit soggy, but the flavor was really delicious! I’d definitely make it again.

  • 🇯🇵 User from Japan

    Used frozen shrimp! Season it however you like!!

  • 🇯🇵 User from Japan

    This is my favorite pad thai that I’ve made again and again. It’s easy since you just stir-fry everything, but the seasoning is perfectly balanced and makes you want to eat it again! It’s loaded with ingredients, so this one plate is very filling. I use 3 mm sen lek noodles, boiled for about 3 minutes.

  • 🇯🇵 User from Japan

    I didn’t have any shrimp, so I substituted chicken instead. I had always thought pad thai was something you could only eat at a restaurant because the sauce seemed so complicated, so I was thrilled that I could make it myself and that it turned out delicious 😂 Thank you for sharing the recipe 🙇🏻‍♀️ It looks like this is going to become a regular in our household 😋

  • 🇯🇵 User from Japan

    I made this for 2 servings, but it felt like the seasoning wasn’t quite enough. Maybe there were too many noodles? Or maybe it just needed more heat? Update: It tasted better after I added cayenne pepper.

  • 🇯🇵 User from Japan

    I wanted to use up some fish sauce I had bought earlier, so I used the yakisoba left in my freezer, picked some garlic chives from the garden, and added bean sprouts I wanted to finish off along with bacon. I had always used pad thai sauce before, but this sauce still gave it plenty of that pad thai feel. Next time, I’d like to use shrimp and glass noodles properly.

  • 🇯🇵 User from Japan

    The noodles had stuck together, so I loosened them with water and oil, but they ended up getting too soft. The flavor was mild, so I added fish sauce and lemon juice when eating.

  • 🇯🇵 User from Japan

    It was easy, and I got a well-balanced mix of vegetables, protein, and carbohydrates! I’m not a fan of cilantro, so I substituted mitsuba instead ♫

  • 🇯🇵 User from Japan

    It was my first time making pad thai, but it was easy and tasted authentically delicious! I’ll definitely make it again ♡

  • 🇯🇵 User from Japan

    Delicious and easy to make with everyday ingredients!