Stir-Fried Thai Noodles: Pad Thai

Recipe courtesy Tyler Florence

Show: Food 911Episode: Tyler Thai'd Up

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
--
Level:
Easy
Yield:
4 servings

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Ingredients

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Directions

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

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Comments & Reviews

recipe Stir-Fried Thai Noodles: Pad Thai
Alex Carmel, IN 10-06-2009
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Excellent and easy
Rated: 5 stars out of 5

I did this for a party this weekend (the theme was Thai food) and everyone loved it. It calls for a few too many peanuts... for my taste, and a few people thought it was too spicy (although it was alright by me). Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. Read more
recipe Stir-Fried Thai Noodles: Pad Thai
Paul Chicago, IL 09-23-2009
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great balance of flavors, just needed a little tweaking
Rated: 4 stars out of 5

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made... one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.Read more
recipe Stir-Fried Thai Noodles: Pad Thai
Starla Waxahachie, TX 07-01-2009
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Too much fish sauce!
Rated: 1 stars out of 5

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table. With 1/4c of... fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting! If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great. But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of. Very disappointing.Read more
recipe Stir-Fried Thai Noodles: Pad Thai
Janet Versailles, KY 05-06-2009
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Great recipe
Rated: 5 stars out of 5

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look". I have printed many... receipes from the Food Network but this one really compelled me to write a first review. It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area). Would be nice to serve with egg rolls and salad with Asian dressing. Definitely a keeper! Janet, Versailles, KYRead more
recipe Stir-Fried Thai Noodles: Pad Thai
KIM chanhassen, MN 08-30-2008
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Just like our local Thai restraunt
Rated: 5 stars out of 5

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family... loved it. I will definitely make this again.Read more
recipe Stir-Fried Thai Noodles: Pad Thai
Anonymous 03-28-2008
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easy and quick
Rated: 5 stars out of 5

Great taste...the hardest thing about this recipe was finding the ingredients!