Pad Thai
Total:
45 min
Prep:
20 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
45 min
Prep:
20 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
45 min
Prep:
20 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 package (7- to 8-ounce) rice stick noodles (rice vermicelli), or 8 ounces angel hair pasta per recipe
  • 1/4 cup fresh lime juice
  • 1/4 cup Asian fish sauce (nam pla)
  • 2 tablespoons sugar
  • 1 tablespoon peanut or canola oil
  • 8 ounces medium shrimp, shelled and deveined, then cut lengthwise in half
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 3 large eggs, lightly beaten
  • 6 ounces (about 2 cups) fresh bean sprouts, rinsed and drained
  • 1/4 cup unsalted roasted peanuts, coarsely chopped
  • 3 green onions, thinly sliced
  • 1/2 cup (loosely packed) fresh cilantro leaves
  • Lime wedges

Directions

In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.

Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

Transfer Pad Thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.

Cook's Note

Tips and Techniques: On the side: Serve each person 1/2 cup steamed spinach. Start with 3 cups raw spinach leaves per person and steam or microwave until wilted; toss with a few drops of soy sauce and 1/2 teaspoon grated peeled fresh ginger, if desired.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

Pad Thai

Recipe courtesy of Alton Brown

Chicken Pad See Ew

Recipe courtesy of Manee Soohoo

Thai Marinated Grilled Chicken Skewers

Recipe courtesy of Alice Currah

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Spicy Thai Grilled Peanut Butter Sandwich

Recipe courtesy of PBJ's Grilled

Healthy French Toast

Recipe courtesy of Cooking Channel

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here