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Pad Thai (Stir-Fried Noodles)

Photo: David Prince
Prep time 25 mins
Yield 6 servings


  • 1/2 pound dry rice noodles, preferably 1/4 inch wide
  • 3 tablespoons canola oil
  • 3 large garlic cloves, minced
  • 1/2 pound cleaned and peeled shrimp, cut lengthwise in half
  • 1 pound extra-firm tofu, cubed
  • 2 large eggs, lightly beaten
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 6 scallions, cut into 2-inch pieces
  • 2 cups bean sprouts
  • 1 small red bell pepper, seeded and slivered
  • 1/4 cup peanuts, chopped
  • 1 lime, cut into wedges

How to Make It

  1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

  2. In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.