Pad Thai

Pad ThaiRecipe
Photo: Quentin Bacon
Prep: 20 minutes; Cook: 10 minutes.

Andrea's wine pick: A floral, juicy Riesling will tone down the kick of the Pad Thai's red pepper while complementing the sweetness of the shrimp. Try the peachy Leitz Dragonstone Riesling from Germany (about $16).

Makes 6 servings (serving size: 1 1/3 cups)


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8 ounces rice noodles
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
1/4 teaspoon crushed red pepper (or to desired hotness)
3 tablespoons vegetable oil, divided
1 egg, lightly beaten
3/4 pound frozen uncooked shrimp
4 garlic cloves, minced
4 coarsely chopped green onions
2 cups fresh bean sprouts (optional)
1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish
Lime wedges, for garnish
Chopped fresh cilantro, for garnish


1. Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.

2. Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.

3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.

4. Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.

Created date

October 2006

Nutritional Information

Calories 340
Fat 12 g
Satfat 2 g
Monofat 5 g
Polyfat 4 g
Protein 18 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 146 mg
Iron 3 mg
Sodium 853 mg
Calcium 56 mg