Pad Thai

serves 5 (serving size: 1 1/2 cups noodle mixture and about 1 teaspoon chopped peanuts)


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8 ounces Thai rice noodles
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon brown sugar
2 teaspoons chili paste with garlic
3 tablespoons peanut oil, divided
1 1/4 pounds large shrimp, peeled and deveined
4 cloves garlic, crushed
1 large egg
1 large egg white
2 cups sliced green onions
1 tablespoon sesame oil
2 cups fresh bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
Cilantro sprigs (optional)


Soak rice noodles in cold water 30 minutes; drain well. (The noodles will be crunchy.)

Combine fish sauce and next 4 ingredients (fish sauce through chili paste) in a bowl.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet.

Heat 1/2 tablespoon peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. Add green onions; cook 2 minutes. Combine 1 1/2 tablespoons peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired.

Created date

October 2003

Nutritional Information

Calories 467
Caloriesfromfat 27 %
Fat 14.1 g
Satfat 2.4 g
Monofat 5.6 g
Polyfat 4.7 g
Protein 31.7 g
Carbohydrate 52.6 g
Fiber 2.3 g
Cholesterol 215 mg
Iron 4.8 mg
Sodium 877 mg
Calcium 114 mg