Pad Thai (Stir-Fried Noodles)

pad-thai-stir-fried-noodles
Photo by David Prince
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 459 calories
    • Calories 197 calories from fat
    • 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
  • March 2002

Ingredients

  1. Check 1/2pound dry rice noodles, preferably 1/4 inch wide
  2. Check 3tablespoons canola oil
  3. Check 3 large garlic cloves, finely chopped
  4. Check 1/2pound cleaned and peeled shrimp, cut in half lengthwise
  5. Check 1pound extra-firm tofu, cubed
  6. Check 2 large eggs, lightly beaten
  7. Check 1/4cup fish sauce
  8. Check 1/4cup rice vinegar
  9. Check 2tablespoons brown sugar
  10. Check 2teaspoons paprika
  11. Check 6 scallions, cut into 2-inch pieces
  12. Check 2cups bean sprouts
  13. Check 1 small red bell pepper, seeded and slivered
  14. Check 1/4cup peanuts, chopped
  15. Check 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.