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5 from 1 vote

Pad Thai

One of the more popularized Thai dishes which I happen to love. This dish has very forward flavors that balance sweet, sour, salty, and spicy for a delightful combination.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Side Dish
Cuisine: Thai
Keyword: Pad Thai, Thai noodles
Servings: 4
Calories: 376kcal
Author: Hungry Huy


Pad Thai Sauce

  • 22.5 g fish sauce
  • 28.25 g palm sugar
  • 7.5 g brown sugar
  • 10 g tamarind pulp

Pad Thai

  • 1/8 cup oil
  • 8 oz. dry rice noodle 2-4mm wide
  • 1/4 cup pad thai sauce
  • 2 cloves of garlic minced
  • 12 medium shrimp deveined
  • 2 eggs
  • 1/2 lb. mung bean sprouts
  • 8-10 stalks of Chinese chives
  • crushed peanuts
  • chili flakes
  • sugar


Rice Noodles

  • Soak your noodles in room temperature water for about 20-30 minutes

Pad Thai Sauce

  • Make the Pad Thai sauce first by mixing all the ingredients over low heat until dissolved. Set aside.

Pad Thai

  • Add 1/3 of the oil and sautee the garlic, tofu, and shrimp on medium heat until the garlic is lightly brown. Remove the shrimp and tofu from the pan when done. Add the paprika.
  • Add the remainder of the oil on medium high heat. Add the noodles and Pad Thai sauce and mix until evenly coated.
  • Push the noodles to the side and add a little bit more oil if needed, then the eggs. Let the egg set a bit before scrambling them. Continue to mix the noodles so it cooks evenly.
  • When the noodles are just about done, you can begin to mix in the egg and the tofu and shrimp.
  • Add the chives and mung bean sprouts and toss just for a few seconds with the heat off. Add peanuts, chili flakes, lime, and sugar to taste.


Calories: 376kcal | Carbohydrates: 61g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 127mg | Sodium: 735mg | Potassium: 178mg | Fiber: 2g | Sugar: 11g | Vitamin A: 206IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg