Traditional Shrimp Pad Thai

    20 minutes

    This is probably the most famous of all the Thai dishes to make it to Australia and although it is easy to buy I still like to make it myself from time to time.

    5 people made this

    Serves: 2 

    • oil, for sauteing
    • 1 clove garlic, crushed
    • 1 tablespoon dried shrimp
    • 1 tablespoon pickled cabbage, diced
    • 300g thin rice noodles, soaked in water
    • 3 tablespoons sugar
    • 3 tablespoons fish sauce
    • 2 tablespoons tamarind juice
    • 2 eggs, whisked
    • 1/2 cup fried tofu, diced
    • 3 tablespoons peanuts, chopped
    • 3 spring onions, diced
    • 100g bean sprouts, plus more for garnish
    • 1 lime, quartered
    • sugar, chillies and fish sauce, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Put oil in a wok and heat to very hot. Add the garlic, dried shrimp and pickled cabbage. Stir-fry until the garlic is browned.
    2. Add the noodles and cook until the noodles are soft.
    3. Add the tofu, peanuts and spring onions; mix.
    4. Add the sugar, fish sauce and tamarind juice and mix well.
    5. Add the whisked eggs and cook into the noodles.
    6. Add the beans sprouts last. Stir and cook for 10 seconds and place on individual plates.
    7. Garnish with more bean sprouts then let your guests season their own noodles with the lime quarters, sugar, chillies and fish sauce.

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    Love this. I just follow the recipe.  -  12 Feb 2011