← Back to Search Results
stir-frying Asian, Thai
Pad Thai

Photo by:
Comments: 0
 

Recipe

Once you have gathered the ingredients, this dish comes together quickly to create a fast weeknight supper. Good with a fresh salad of bean sprouts and shredded carrot, tossed with lime juice.

Yield: Makes 4 servings
Prep time:  20 Mins
Cooking time:  10 Mins

Ingredients

  • 12 oz (350g) flat rice noodles
  • 4 tbsp vegetable oil
  • 2 tbsp chopped cilantro
  • 1 small hot red chile, seeded and finely chopped
  • 9 oz (250g) large shrimp, peeled and deveined
  • 4 shallots, finely chopped
  • 4 large eggs, beaten
  • 1 tbsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp Thai fish sauce
  • 2 tbsp fresh lime juice
  • 9 oz (250g) bean sprouts
  • 4 scallions, white and green parts, sliced
  • 1 cup unsalted roasted peanuts
  • 1 lime cut into 4 wedges, to serve

Directions

1. Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain.

2. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chile. Immediately add the shrimp and stir-fry until the shrimp look opaque around the edges, about 1 minute. Transfer to a plate.

3. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.

4. Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and ½ cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve.

Notes


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

840kcal (42%)
141mg (14%)
16mg (27%)
128mcg RAE (4%)
701mg
131mg
35g
8g
6g
91g
308mg (103%)
929mg (39%)
5g (27%)
39g (60%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
in-the-kitchen-with-david In the Kitchen with David
by David Venable
martin-yans-china Martin Yan's China
by Martin Yan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?