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SideChef
Recipes
Pad Thai
Recipe

19 INGREDIENTS • 11 STEPS • 40MINS

Pad Thai

3.5
2 ratings
Authentic Pad Thai made easy! Rice noodles stir-fried in a sweet and tangy sauce, topped with shrimp, sliced tofu, ground roasted peanuts, and fresh bean sprouts.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Authentic Pad Thai made easy! Rice noodles stir-fried in a sweet and tangy sauce, topped with shrimp, sliced tofu, ground roasted peanuts, and fresh bean sprouts.
40MINS
Total Time
$3.47
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pad Thai Noodles
5.5 oz
Pad Thai Noodles
Peanut Oil
3 Tbsp
Peanut Oil
Large Shrimp
6
Large Shrimp, peeled, deveined
Shallot
1
Small Shallot, thinly sliced
Firm Tofu
2 Tbsp
Firm Tofu, thinly sliced
Chinese Chives
2 Tbsp
Dry Roasted Peanuts
1/4 cup
Dry Roasted Peanuts, ground
Dried Shrimp
2 Tbsp
Dried Shrimp, ground
optional
Lime
1
Lime, cut
Tamarind Paste
1 Tbsp
Tamarind Paste
Water
1/2 cup
Hot Water
Soy Sauce
1 Tbsp
Fish Sauce
1/2 Tbsp
Brown Sugar
1 Tbsp
Brown Sugar
Chicken Stock Granules
1/2 tsp
Chicken Stock Granules
Nutrition Per Serving
VIEW ALL
Calories
392
Fat
20.0 g
Protein
17.2 g
Carbs
39.9 g
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Pad Thai
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
Soak the Pad Thai Noodles (5.5 oz) in slightly warm tap water for 20 minutes.
step 2
While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce: Soak Tamarind Paste (1 Tbsp) in Water (1/2 cup) for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
step 2 While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce: Soak Tamarind Paste (1 Tbsp) in Water (1/2 cup) for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
step 3
Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Sweet Chili Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Soy Sauce (1 Tbsp), Fish Sauce (1/2 Tbsp), Brown Sugar (1 Tbsp) and Chicken Stock Granules (1/2 tsp). Mix well.
step 3 Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Sweet Chili Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Soy Sauce (1 Tbsp), Fish Sauce (1/2 Tbsp), Brown Sugar (1 Tbsp) and Chicken Stock Granules (1/2 tsp). Mix well.
step 4
Drain the Pad Thai noodles.
step 5
Heat Peanut Oil (1 Tbsp) in a wok over medium-high heat. Stir-fry the Large Shrimp (6) for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
step 5 Heat Peanut Oil (1 Tbsp) in a wok over medium-high heat. Stir-fry the Large Shrimp (6) for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
step 6
Crack the Eggs (2) into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
step 7
Add the remaining Peanut Oil (2 Tbsp) into the wok, then add the Shallot (1). Stir gently until the shallot turns slightly brown.
step 8
Add the Pad Thai noodles to the wok.
step 8 Add the Pad Thai noodles to the wok.
step 9
Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
step 9 Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
step 10
Return the cooked shrimp and eggs to the wok. Add Bean Sprouts (1 cup), Firm Tofu (2 Tbsp), Chinese Chives (2 Tbsp), Dried Shrimp (2 Tbsp) and Dry Roasted Peanuts (2 Tbsp)
step 10 Return the cooked shrimp and eggs to the wok. Add Bean Sprouts (1 cup), Firm Tofu (2 Tbsp), Chinese Chives (2 Tbsp), Dried Shrimp (2 Tbsp) and Dry Roasted Peanuts (2 Tbsp)
step 11
Transfer to serving plates. Serve with the remaining Bean Sprouts (1 cup) and Dry Roasted Peanuts (2 Tbsp) and Lime (1). Enjoy!
step 11 Transfer to serving plates. Serve with the remaining Bean Sprouts (1 cup) and Dry Roasted Peanuts (2 Tbsp) and Lime (1). Enjoy!
Tags
Dairy-Free
Lunch
Dinner
Thai
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