Pad Thai
A vibrant Thai favorite featuring rice noodles, shrimp, ground pork, and fresh herbs, layered with tangy, sweet, and spicy flavors perfect for quick, flavorful meals.
Ingredients
- 8 oz. dry rice noodles ⓘ
- 1/4 cup fish sauce ⓘ
- 2 Tbsp. rice wine vinegar ⓘ
- 2 Tbsp. sugar ⓘ
- 1/4 lb. peeled and de-veined raw shrimp ⓘ
- 1/4 lb. ground pork ⓘ
- 1/4 tsp. cayenne ⓘ
- 3 Tbsp. peanut oil
- 3 Tbsp. minced garlic ⓘ
- 2 large eggs
- 2 cups bean sprouts ⓘ
- 2 cups sliced green onions ⓘ
- 1/4 cup chopped roasted unsalted peanuts ⓘ
- 1/4 cup minced fresh cilantro ⓘ
- 1 Tbsp. fresh lime juice ⓘ
Instructions
- In a large bowl, combine the rice noodles with water to cover and soak until just tender, about 45 minutes, then drain.
- Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat.
- Add the ground pork and cook until browned, about 3-4 minutes.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Push the pork and garlic to one side of the pan.
- Add the shrimp to the cleared side and cook until pink and opaque, about 2-3 minutes.
- In a small bowl, mix fish sauce, rice wine vinegar, sugar, and cayenne until sugar dissolves.
- Pour the sauce over the cooked pork and shrimp, stirring to combine.
- Add the drained noodles to the pan, tossing to coat evenly with the sauce and ingredients.
- Push everything to one side of the pan and crack the eggs into the empty space.
- Scramble the eggs until just set, then mix everything together.
- Add bean sprouts, sliced green onions, and chopped peanuts, stirring to combine and heat through.
- Remove from heat and stir in minced cilantro and lime juice.
- Serve immediately, garnished with additional peanuts and cilantro if desired.
Nutrition & Diet Analysis (per serving)
780
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).