Pad Thai

Pad Thai Photo: Quentin Bacon


  • 8 ounces rice noodles
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon crushed red pepper (or to desired hotness)
  • 3 tablespoons vegetable oil, divided
  • 1 egg, lightly beaten
  • 3/4 pound frozen uncooked shrimp
  • 4 garlic cloves, minced
  • 4 coarsely chopped green onions
  • 2 cups fresh bean sprouts (optional)
  • 1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish
  • Lime wedges, for garnish
  • Chopped fresh cilantro, for garnish


1. Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.

2. Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.

3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.

4. Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.

    Prep: 20 minutes; Cook: 10 minutes.

    Andrea's wine pick: A floral, juicy Riesling will tone down the kick of the Pad Thai's red pepper while complementing the sweetness of the shrimp. Try the peachy Leitz Dragonstone Riesling from Germany (about $16).

  • Yield: Makes 6 servings (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving: 340
Fat per serving: 12g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 4g
Protein per serving: 18g
Carbohydrate per serving: 41g
Fiber per serving: 2g
Cholesterol per serving: 146mg
Iron per serving: 3mg
Sodium per serving: 853mg
Calcium per serving: 56mg