Pad Thai (Thai Fried Rice Noodles)

In this quint essential Thai dish, vermi-celli can be used in place of the rice sticks, if desired.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 29%
  • Fat: 9.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3g
  • Protein: 22.9g
  • Carbohydrate: 41.4g
  • Fiber: 1.4g
  • Cholesterol: 197mg
  • Iron: 3.8mg
  • Sodium: 1280mg
  • Calcium: 77mg


  • 1/2 pound uncooked rice sticks (rice-flour noodles)
  • 4 cups boiling water
  • 3 tablespoons fish sauce
  • 1/4 cup ketchup
  • 1 1/2 tablespoons sugar
  • 3 tablespoons water
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons chopped green onions
  • 2 1/2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon vegetable oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 10 garlic cloves, minced
  • 3 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 1 lime, cut into 8 wedges


  1. Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft. Drain; set aside.
  2. Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.
  3. Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.
  4. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp, and stir-fry 1 1/2 minutes. Remove shrimp from skillet; set aside, and keep warm.
  5. Heat 2 teaspoons oil over medium-high heat. Add garlic; stir-fry 30 seconds. Add eggs; stir-fry 2 minutes. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.
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