Pad Thai

Updated February 23, 2016

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.

Makes4 servings

Preparation Time - Text 20 mins

Cooking Methodstir-frying



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course


Mealdinner, lunch


Taste and Texturehot & spicy, nutty, savory


  • 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


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

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.

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.

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.



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