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Pad Thai (Stir-Fried Noodles)

Pad Thai (Stir-Fried Noodles)
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Serves 6| Hands-On Time: | Total Time:



  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.
By April, 2002

Nutritional Information

  • Per Serving
  • Calories 459Calories From Fat 197
  • Fat 22g
  • Sat Fat 2g
  • Cholesterol 128mg
  • Sodium 1,504mg
  • Protein 25g
  • Carbohydrate 44g
  • Sugar 6g
  • Fiber 3g
  • Iron 4mg
  • Calcium 226mg
What does this mean? See Nutrition 101 .

Quick Tip

Honey-Soy Glaze
If you don’t have fish sauce on hand, you can substitute soy sauce in this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.