Equipment
Ingredients
Noodles
- 120 g dried rice stick noodles, dry
Sauce
- 45 ml fish sauce
- 30 g tamarind concentrate, paste
- 35 g brown sugar
- 30 ml water
Stir Fry
- 20 ml neutral oil
- 200 g shrimp, peeled and deveined
- 1 shallot, thinly sliced
- 2 garlic, minced
- 2 eggs, lightly beaten
- 100 g bean sprouts, rinsed
- 30 g green onions, cut into 3cm lengths
Garnish
- 1 lime, cut into wedges
- dried chili flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 652 kcal
- Protein
- 34 g
- Carbohydrates
- 98 g
- Fat
- 15 g
- Fiber
- 6 g
- Sugar
- 28 g
- Sodium
- 1462 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 273 mg
- Potassium
- 897 mg
- Calcium
- 217 mg
- Iron
- 6.7 mg
- Magnesium
- 103 mg
- Phosphorus
- 471 mg
- Zinc
- 3.1 mg
- Vitamin A
- 132 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.31 mg
- Niacin
- 1.5 mg
- Folate
- 65 mcg
- Water
- 226 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place dried rice noodles in a heat-proof bowl and cover with warm water (about 40-50°C/104-122°F). Soak for 10-15 minutes until pliable but still firm to the touch (al dente). Drain and set aside.
In a small bowl, whisk together fish sauce, tamarind concentrate, brown sugar, and water until the sugar is fully dissolved.
Heat half the oil (10ml) in a wok or large skillet over medium-high heat. Add shrimp and sear for 1-2 minutes per side until pink and opaque (internal temp 63°C/145°F). Remove shrimp from the pan and set aside to prevent overcooking.
Add the remaining oil to the pan. Add sliced shallots and minced garlic, sautéing for 30 seconds until fragrant but not browned.
Push aromatics to one side of the pan. Pour in beaten eggs and scramble vigorously for 30-45 seconds until just set.
Add the drained noodles and the prepared sauce mixture. Stir-fry constantly for 2-3 minutes, tossing to coat the noodles. The noodles will absorb the sauce and soften.
Return the cooked shrimp to the pan along with bean sprouts and green onions. Toss everything together for 30-60 seconds until the bean sprouts slightly wilt.
Remove from heat immediately. Divide onto plates and serve with lime wedges and optional chili flakes.
Chef's Notes
- Do not boil the rice noodles like pasta; soaking ensures they maintain the signature 'chew' without falling apart in the wok.
- Mise en place is critical here. Once the heat is on, the cooking process takes less than 5 minutes.
- For a truly authentic finish without nuts, focus on the fresh lime juice at the end—it cuts through the sweetness and activates the flavors.
- If using a lower heat stove, cook the noodles and sauce in smaller batches to avoid steaming the ingredients instead of frying them.
Storage
Refrigerator: 2 days — Noodles may harden; reheat with a splash of water to restore texture.
Troubleshooting
Noodles are clumpy or mushy
Cause: Noodles were soaked too long or boiled instead of soaked
Fix: Cannot be fully fixed, but high heat and oil may separate them slightly
Prevention: Soak in warm water only until flexible; they will finish cooking in the pan sauce
Dish tastes flat
Cause: Imbalance of sweet, sour, and salty
Fix: Adjust at the table: add fish sauce for salt, lime for acid, or sugar for sweetness
Prevention: Taste sauce before cooking
Cultural Context
Pad Thai is Thailand's national dish, popularized in the late 1930s by Prime Minister Plaek Phibunsongkhram as part of a campaign to foster national identity and reduce rice consumption during rice shortages (encouraging noodles instead). While it has Chinese origins in its stir-fry technique, the flavor profile is distinctly Thai.
