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Pad Thai

Community Member
January 28, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pad Thai

Ingredients

for 4 servings

  • ¼ cup fish sauce (60 mL)
  • 3 tablespoons tamarind concentrate
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • ¼ cup white sugar (50 g)
  • 1 tablespoon chili sauce
  • 1 tablespoon paprika
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed and coarsely chopped
  • 12 oz rice noodle (360 g), soaked in water according to package instructions
  • 4 boneless, skinless chicken thighs
  • 4 eggs
  • ½ lb medium shrimp (225 g)
  • 1 bundle green onion
  • 1 cup unsalted dry roasted peanuts (125 g)
  • 3 cups bean sprout (300 g)

Nutrition Info

  • Calories 998
  • Fat 43g
  • Carbs 99g
  • Fiber 7g
  • Sugar 20g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika, and chili paste until the sugar is completely dissolved.
  2. Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
  3. Slice chicken thighs into quarter inch strips and peel shrimp.
  4. Heat skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
  5. Place chicken in the pan and sear until the outside has just changed to white.
  6. Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
  7. Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
  8. Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
  9. Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
  10. Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
  11. Now, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. Serve warm.

Ingredients

for 4 servings

  • ¼ cup fish sauce (60 mL)
  • 3 tablespoons tamarind concentrate
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • ¼ cup white sugar (50 g)
  • 1 tablespoon chili sauce
  • 1 tablespoon paprika
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed and coarsely chopped
  • 12 oz rice noodle (360 g), soaked in water according to package instructions
  • 4 boneless, skinless chicken thighs
  • 4 eggs
  • ½ lb medium shrimp (225 g)
  • 1 bundle green onion
  • 1 cup unsalted dry roasted peanuts (125 g)
  • 3 cups bean sprout (300 g)

Nutrition Info

  • Calories 998
  • Fat 43g
  • Carbs 99g
  • Fiber 7g
  • Sugar 20g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika, and chili paste until the sugar is completely dissolved.
  2. Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
  3. Slice chicken thighs into quarter inch strips and peel shrimp.
  4. Heat skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
  5. Place chicken in the pan and sear until the outside has just changed to white.
  6. Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
  7. Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
  8. Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
  9. Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
  10. Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
  11. Now, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. Serve warm.

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