Pad Thai has never been easier to prepare at home. And our recipe for Pad Thai leaves you craving for more.

Julia Dowling Rutland
Recipe by Coastal Living March 2013

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain, and set aside.

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  • Combine warm water and tamarind paste in a 2-cup measuring cup, stirring until dissolved. Stir in brown sugar, fish sauce, and chili-garlic sauce. Set aside.

  • Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add garlic; cook 30 seconds. Add shrimp, and cook, stirring often, 3 minutes or until done. Transfer shrimp to a plate.

  • Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add reserved noodles and half of sauce mixture. Cook 1 minute, separating noodles with tongs.

  • Push noodles to edges of wok, forming a well in the center. Pour remaining 1 teaspoon oil into well; pour egg into oil, and cook, stirring, until done. Stir in carrots, green onions, remaining sauce mixture, and 1/2 cup bean sprouts. Cook 1 to 2 minutes or until heated through. Top with peanuts, cilantro, and remaining 1/2 cup bean sprouts; serve immediately with lime wedges.

  • *Tamarind paste adds bright, sour flavor to this iconic noodle dish. Substitute fresh lemon or lime juice, if necessary.

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