Pad Thai (Stir-Fried Noodles)

Pad Thai (Stir-Fried Noodles)
David Prince
This crowd-pleasing Thai noodle dish with shrimp, tofu, and scrambled eggs is sweet, spicy, sour, and salty all at once.

Get the recipe.
Serves 6
preparation
25
minutes
cooking
25
minutes

Ingredients

1/2
pound
dry rice noodles, preferably 1/4 inch wide
3
tablespoons
canola oil
3
large garlic cloves, finely chopped
1/2
pound
cleaned and peeled shrimp, cut in half lengthwise
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

Directions

  1. Cook the noodles according to the package directions.
  2. In a wok or large stockpot, heat the oil over medium-high heat.
  3. Add the garlic and stir-fry for 15 seconds. Add the shrimp and stir-fry for 2 to 3 minutes, just until pink and opaque. Add the tofu and toss until coated with oil. Add the eggs and scramble.
  4. Fold in the cooked noodles, fish sauce, vinegar, ¼ cup water, brown sugar, and paprika. Toss for about 2 minutes or until well combined.
  5. Add the scallions and bean sprouts and heat through.
  6. Pile onto a large platter and sprinkle with the red pepper, peanuts, and lime wedges.
Jane Kirby and Kay Chun
March 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 197
  • Fat 22 g
  • Sat Fat 2 g
  • Cholesterol 128 mg
  • Sodium 1,504 mg
  • Protein 25 g
  • Carbohydrate 44 g
  • Sugar 6 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 226 mg
What does this mean? See Nutrition 101.