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Photo: David Prince Photo by: Photo: David Prince

Pad Thai (Stir-Fried Noodles)

Real Simple APRIL 2002

  • Yield: 6 servings
  • Prep time:25 Minutes


  • 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


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

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.


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Pad Thai (Stir-Fried Noodles) recipe