- 1 teaspoon minced garlic
- 2 thai chiles (very thinly sliced)
- 4 1/2 ounces palm sugar (or 2/3 cup, 5 oz./155 g firmly packed brown sugar)
- 1/2 cup tamarind paste
- 6 tablespoons asian fish sauce
- 1 1/2 teaspoons fresh lime juice
- 7 ounces thai noodles
- 2 tablespoons canola oil
- 1 pound large shrimp (peeled and deveined)
- 1 pinch red pepper flakes
- 3 eggs
- 5 ounces extra firm tofu (julienned)
- 2 carrots (peeled and julienned)
- 4 ounces bean sprouts
- 2 green onions (white and light green portions, sliced)
- cilantro leaves
- roasted peanuts
- lime wedges
|Calories560Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Francis T. 2 months ago
Amazingly good! This is very comparable (heck I'd even say it rivals it) to the pad thai we order at our favorite Thai restaurant. My wife, the foodie, was impressed with the taste which says a lot. I made a few slight changes. I sauteed some chicken breast first and transferred it to a plate, cooked the shrimp, then added the chicken back with the shrimp. I omitted the tofu and spicy ingredients (chilies, pepper flakes) - the latter to make it kid friendly although the adults don't mind the heat ;). Used 2/3 cup of brown sugar and it wasn't too sweet although next time I'll reduce the amount of brown sugar to about 1/3 cup and see how it is. After dinner with the kids and packing our lunches for the next day for my wife and myself, the pad thai was finished just like that! I'll be doubling the recipe next time!
Tiffany 2 months ago
delicious! maybe a tad too sweet, which I'll correct in the future.
Nancy 4 months ago
Prep took me longer than expected but I am a little slow as a stroke survivor. Love the red pepper flake! Will make it again soon.
Stephanie Harfield a year ago
Liked it and would do it again. The sauce however turned out too sweet for my taste.
Martin Gingoyon a year ago
It turned brown for some reason but I love the taste so much. Added more lime for more citrusy taste
Mary J. a year ago
Great flavor, even without the peanuts and 2/3 of the tamarind paste.
Paola Sanchez a year ago
Perfect recipe I added lemon juice at the end
Smeds 2 years ago
Good recipe! Turned out great!
Tom 2 years ago
This recipe is awesome. I put about a tablespoon of peanut butter into the sauce and it adds a lot to the flavor
Angelo M. 3 years ago
I enjoyed this dish and I have some remarks based on my personal taste. In my opition half of the lime is already enough: I found the acid taste component too strong compared to the other components. The quantities for 4 serving gave me 8 portions of about 250-260 g, that means about 110 kcal/100g. Very good: I can keep eating this recipee with any worry!
Brett H. 3 years ago
Easy to make and delicious! Definitely a great break from the weekly dinner grind. If you don't like it to spicy I would only add one thai chili and make sure it's minced.