20-Minute Pad Thai

Pad Thai


  • 8 ounces Thai rice noodles
  • 1/4 cup fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons chili paste with garlic
  • 3 tablespoons peanut oil, divided
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 4 cloves garlic, crushed
  • 1 large egg
  • 1 large egg white
  • 2 cups sliced green onions
  • 1 tablespoon sesame oil
  • 2 cups fresh bean sprouts
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped unsalted, dry-roasted peanuts
  • Cilantro sprigs (optional)


Soak rice noodles in cold water 30 minutes; drain well. (The noodles will be crunchy.)

Combine fish sauce and next 4 ingredients (fish sauce through chili paste) in a bowl.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet.

Heat 1/2 tablespoon peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. Add green onions; cook 2 minutes. Combine 1 1/2 tablespoons peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired.

  • Yield: serves 5 (serving size: 1 1/2 cups noodle mixture and about 1 teaspoon chopped peanuts)

Nutritional Information

Calories per serving: 467
Caloriesfromfat per serving: 27%
Fat per serving: 14.1g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 5.6g
Polyunsaturated fat per serving: 4.7g
Protein per serving: 31.7g
Carbohydrate per serving: 52.6g
Fiber per serving: 2.3g
Cholesterol per serving: 215mg
Iron per serving: 4.8mg
Sodium per serving: 877mg
Calcium per serving: 114mg