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Active Time
35 minutes
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Total Time
35 minutes
This interpretation of pad thai, developed by cookbook author and teacherNancieMcDermott, is for those who may not have a wok at home. Instead, the recipe calls for a 12-inch heavy skillet. Note that the skillet can hold only enough ingredients for two people (of course, if you have a wok, you should use it). McDermott's pad thai recipe to servefour, which does require a wok, is reason enough to invest in one (look for a 14-inch carbon-steel model with a flat bottom).
Ingredients
Makes 2 servings
For the seasoning sauce:
For serving:
For the rice noodles:
For stir-frying the pad thai:
Make the seasoning sauce:
Step 1
In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved.
Assemble the ingredients for serving:
Step 2
Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove. Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table.
Soften the rice noodles:
Step 3
Bring a 3-quart saucepan of water to a full, rolling boil. Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water. Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly. Drain the noodles in a large colander and rinse them under cold running water. (If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state.)
Stir-fry the pad thai:
Step 4
In a small bowl, combine the garlic and shallot. Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove. Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a large plate or platter for serving near the stove.
Step 5
Heat a 12-inch heavy, deep skillet or sauté pan or a large wok over high heat until hot but not smoking. (If at any point during cooking the oil starts smoking, lower the heat.) Add 1 tablespoon of the vegetable oil and swirl to coat the pan. When the oil is hot, scatter in the shrimp. Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds. Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm, and just cooked through, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to the clean bowl.
Step 6
Add the eggs and swirl the pan to spread them into a thin layer. Cook the eggs, lifting the sides and tilting the pan to allow the uncooked eggs to pour underneath as you would do with an omelet, until the eggs are mostly set, about 1 minute. Remove the pan from the heat and use the slotted spoon to quickly cut the eggs into bite-size pieces, then add them to the bowl of shrimp.
Step 7
Place the pan over high heat and add the remaining 2 tablespoons of the vegetable oil, swirling the pan to coat it evenly (if at any point during cooking the oil starts smoking, lower the heat). Add the garlic and shallot and stir-fry until fragrant, about 5 seconds. Scatter in the softened rice noodles, and, using tongs, evenly spread the noodles out across the pan, like a net. Let them cook undisturbed for 15 seconds then scoop them in toward the center. Toss the noodles gently then spread them out again. Pour about 1/3 of the seasoning sauce around the edges of the pan, and continue stir-frying the noodles in the same manner, spreading them out and letting them cook undisturbed occasionally, until most of the sauce is absorbed, about 30 seconds more.
Step 8
Add another third of the sauce and continue to stir-fry in the same manner until most of the sauce is absorbed and the noodles are just tender but not mushy, about 30 seconds. Test a noodle or two: If they are too firm, add about 2 tablespoons of water around the edge of the pan, and continue stir-frying until they are just tender and evenly coated with the sauce.
Step 9
Return the shrimp and eggs to the pan, along with any juices collected in the bottom of the bowl, and toss to incorporate them into the noodles. Add the remaining third of the seasoning sauce, along with the bean sprouts, scallion greens, and chopped peanuts, and cook, tossing, until they are mixed in and barely heated, about 30 seconds.
To serve:
Step 10
Quickly transfer the noodles to the platter, mounding them at one end. Mound the reserved bean sprouts next to the noodles, and arrange the reserved lime wedges next to the bean sprouts. Sprinkle the peanuts on the noodles in a stripe next to the bean sprouts. Serve hot, passing the small bowls of fish sauce, sugar, and crushed red pepper so that guests can flavor their portions to taste.
Tamarind paste can be bought onlinehere.
Editor’s note: This headnote of this recipe has been updated as a part ofour archive repair project;语言使assumptions about the recipe's audience were removed.
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Reviews (27)
Back to TopThis is my go to Pad Thai recipe. It tastes just like what I get at my local restaurant. I haven't had luck finding tamarind paste so my work around has been to substitute the water and paste with 4 tablespoons of Goya tamarind nectar. I freeze what I don't use in an ice cube tray for future use. Like others, I add vegetables and fresh cilantro at the end.
Meg
Quincy, MA
2/9/2022
I only used 2 tbsp oil, and added no granulated sugar for serving. For me the biggest thing to heed is the cook times - it really is largely a matter of cooking it juuuust enough but not too much. It keeps the flavors separate and bright.
tcerveris
New York, NY
2/19/2021
The result is really good but the recipe instructions could use a rewrite as it makes it seem more complicated than necessary to get the result (skip all the small prep bowls). Added some veggies to the stir fry and cilantro for serving.
monroeb
8/21/2020
This is a good recipe--make sure you read all the way through and then again right before you get to the stir-fry--it goes really fast! I was confused as to what the granulated sugar was for--I guess to sprinkle on top after serving? I lacked bean sprouts which IMO would have been perfection but needs some sort of crunchy vegetable. I added strips of sweet red bell pepper. Definitely a keeper.
UpwardOnward
Springfield, Mo
4/17/2020
This recipe has become a staple for us. I make the sauce as indicated, but use a little bit less than it makes (I go by 1/4s instead of 1/3s and toss the last 1/4). The flavor is spot on. We come back to it again and again.
alysonkurz863
Philadelphia, PA
3/29/2020
Really really good. I don't like mung bean sprouts so I left them out, but it definitely needs vegetables for crunch and texture. Next time I will add blanched snow peas, I think that would help take it to 4 forks.
kunjan
Portland, OR
1/30/2020
As a lot of great chefs say, don’t let up on the amount of fish sauce based on the smell of the fish sauce. Once it incorporates into the other ingredients, it tones down quite a bit. I use a Red Boat Fish Sauce.
loriltx
Houston
12/1/2018
Excellent. I don't want to describe the ways I changed the recipe because of not having a few of the ingredients, but everything essential to the flavor was on hand, and we really enjoyed it. Simple to cook if you happen to have the ingredients on hand, especially fish sauce and tamarind paste, those are essential....And garlic and shallots. The noodles, of course....happy those are all staples in our house.
soham
central coast, California
8/19/2018
Great weeknight treat! Has become a favorite!
wigdowt
阿什维尔,数控
7/20/2018
Disappointed. Made as directed except I had fresh noodles so skipped boiling. They softened up nicely in the sauce. It was a little too fishy. Not enough diversity in flavors.
oliveoil62
Olympia, WA
8/31/2017
Loved it! Have made it several times and everyone enjoyed. I don't put that much sugar in just a little squeeze of agave nectar so it's not so sweet. That's the only change.
drmanon57
Marietta, GA
5/13/2017
Excellent! I went to the local Asian market and asked for their best fish sauce, they recommended Three Crabs brand. I followed the recipe as written, except I added cilantro as a garnish. This recipe is a keeper!
kmac62
德比,KS
8/23/2016
I agree with the reviewer who commented about the importance of using good fish sauce. I use nothing but Three Crab brand (in Asian stores and on Amazon.com). I also agree that pad thai needs cilantro as a garnish. This recipe includes instructions that work for getting the noodles softened and cooked just right. Thanks for the recipe!
parkersuzannem
Durango, CO
6/30/2016
If we could give this 10 stars we would ~ and a crowd pleaser ~ kids too!! We edited quite a bit but so worth it. First the eggs scrambled in a bowl w/ truffle salt, fresh ground pepper, 1/4 tsp corn starch, thyme & tsp yellow curry powder& a spot of milk. Pour into warm skillet on low til it's soft and not overlooked. When it's done put in a bowl w/ a bit of bacon grease. Next...the sautée & noodle cooking happen simultaneously. Boiled water w/ shrimp skins, salt & sesame oil for added flavor. Added noodles for two to boiling water & turned off heat for 10 min. Meanwhile Sautéed 1/2 onion, 6 garlics, 1tb ginger, mushrooms, a bit of kielbasa on med high for 5 min then added strained noodles, (cayenne or red pepper flakes) asparagus, peanuts, scallions, jumbo wild prawns & sauce (4 TB Annie's gluten free peanut pad Thai sauce + tsp tamarind paste + 1/3 cup shrimp broth+ 1TB coconut sugar+ 1 TB premier Japan organic Hoisin sauce) & tossed in the eggs at the end. Served on a bed of greens ~ creamy &unforgettable!
Anonymous
Sebastopol, CA
3/18/2016
Loved it, prepared almost as written, though didn't offer fish sauce and sugar when serving (felt these were best incorporated while cooking). Served with seared scallops for a decadent dinner.
bneuf
Victoria, BC
2/15/2016
