Recipe courtesy of Kathleen Daelemans

Pad Thai

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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8 ounces rice stick noodles

1/3 cup lime juice

1/3 cup water

3 tablespoons fish sauce

1 tablespoon rice vinegar

3 tablespoons sugar

1/2 teaspoon cayenne

2 teaspoons roasted peanut oil

2 cloves garlic, finely minced

1 shallot, finely minced

1/2 pound peeled and deveined shrimp, cut into small pieces

2 eggs, lightly beaten

1/4 cup roasted, unsalted peanuts, roughly chopped

4 cups bean sprouts

1 cup thinly sliced scallions, about two small bunches

1 cup loosely packed cilantro leaves


  1. Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.
  2. In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.
  3. Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
  4. Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.
  5. Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.