Thai Noodles

This authentic Pad Thai brings all the flavors of your favorite Thai restaurant straight to your kitchen. With tender rice noodles, succulent shrimp and chicken, and a perfectly balanced sweet-tangy sauce, this dish delivers that addictive harmony of flavors that makes Thai cuisine so irresistible. Ready in just 30 minutes!

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Thai

Keyword: Pasta

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Sauce:

6 tablespoons fish sauce
1/2 cup rice vinegar unseasoned
3 tablespoons tomato paste
1/2 cup sugar

For the Pad Thai:

8 ounces rice noodles medium width
2 eggs
2 1/2 tablespoons canola oil
5-6 garlic cloves minced
1/4 cup baby carrots julienned
4 ounces sliced mushrooms
5 green onions chopped
1/2 lb boneless skinless chicken breast cooked and cut into bite-size pieces
1/2 lb shrimp cooked, peeled and deveined (thawed)
3/4 cup dry-roasted unsalted peanuts coarsely chopped
4 ounces bean sprouts
1 lime cut into wedges
Crushed red pepper flakes

Instructions

Mix together all sauce ingredients in a bowl and set aside.
Prepare rice noodles according to package directions, leaving slightly al dente. Drain and set aside.
Scramble eggs in a large skillet or wok until completely cooked. Remove eggs from pan and set aside.
Add oil to the same pan and heat. Add minced garlic, carrots, and mushrooms. Cook for 2-3 minutes.
Add sauce mixture to pan and stir to combine.
Add green onions, scrambled eggs, chicken, shrimp, and peanuts to pan. Cook and stir for about 2 minutes until heated through.
Add cooked noodles and bean sprouts to pan. Cook for approximately 2 minutes more, tossing to combine.
Serve immediately with lime wedges and crushed red pepper flakes on the side.

Notes

Soak rice noodles in warm water for 30 minutes before cooking for easier handling and better texture

Cook proteins ahead of time and store in refrigerator - rotisserie chicken works perfectly for quick prep

Don't overcook the noodles as they'll continue cooking when combined with other ingredients

Tapioca starch or brown sugar can substitute regular sugar for different flavor profiles

Make sauce up to 3 days ahead and store covered in refrigerator

For vegetarian version, substitute soy sauce for fish sauce and omit meat proteins

Bean sprouts should be added last to maintain their crisp texture

Nutrition