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Who needs takeout when this easy Pad Thai recipe is ready in just 25 minutes? My lightened up version has that signature sweet-and-tangy flavor, along with rice noodles, bean sprouts, tender shrimp, and scrambled eggs. Customize it with your favorite protein!
Easy Pad Thai Noodles Recipe
I love Thai food, so it’s no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception, with each of those flavors represented in this dish. Like Drunken Noodles, Thai Basil Chicken and Bang Bang Chicken Salad, it’s one of those recipes that’s more than the sum of its parts. When simple ingredients come together to create a delicious dish and it’s done in under 30 minutes, that’s a weeknight win!
Why You’ll Love This Homemade Pad Thai
- Authentic flavors with everyday ingredients. Traditionally, Pad Thai is made with tart tamarind and palm sugar for sweetness. Bee from Rasa Malaysia created this practical recipe for home cooks, and used rice vinegar instead of tamarind and swapped white sugar for palm sugar.
- Pad Thai, but lightened up. As with other takeout favorites like General Tso’s Chicken and Pineapple Shrimp Fried Rice, when you make Pad Thai at home, you’re in control! Opting for homemade instead of takeout means there’s less oil and sugar in the recipe.
- Easy to make your own. I love juicy shrimp in Pad Thai, but you can use any protein you like for this dish. There are even ways to make this recipe low carb or vegan!
What You’ll Need
Everything about making Pad Thai is easy, including the ingredient list! Scroll down to the recipe card below for exact measurements.
- Rice noodles – These are sometimes also known as rice sticks.
- Oil – Any high smoke point oil you like to use for cooking, like avocado, vegetable, or peanut oil.
- Garlic – Push this through a garlic press or mince it finely with a knife.
- Shrimp – Remove the shells and devein the shrimp before cooking. A pairing knife works well for deveining. Or buy them already cleaned to save time.
- Fried firm tofu – If you’re not a tofu fan, you can skip it. It’s a nice way to add some extra protein to your Pad Thai.
- Eggs – You’ll need one large egg and one egg white. You can freeze the spare egg yolk for another day; thaw it and whisk it with a tablespoon of water when you have a recipe that needs egg wash.
- Bean sprouts – Also known as mung bean sprouts, I add a generous amount to bulk up our homemade Pad Thai.
- Chinese chives or scallions – You might see Chinese chives labeled as garlic chives; they have a stronger flavor than common chives. Can’t find them? Scallions are just fine!
- Crushed peanuts – A classic garnish.
- Lime wedges – Serve your Thai noodles with a squeeze of fresh lime juice to brighten things up.
For the Seasonings:
- Fish sauce – Use Thai Kitchen brand for a gluten-free option.
- Sugar – We’ll use just enough to make the sauce sweet without overdoing it.
- Water – To achieve the right consistency for the sauce.
- Rice vinegar – Be sure to use rice vinegar, not seasoned rice vinegar, which has added sugar.
- Chili powder – Feel free to adjust the amount to your liking.
Do I Have to Use Fish Sauce to Make Pad Thai?
Fish sauce is one of the key elements in Pad Thai sauce; without it, you’ll have a delicious noodle dish, but it won’t have that authentic flavor. If you’re okay with this, you can substitute soy sauce, coconut aminos, or tamari. Another option is vegan fish sauce, which has that fish sauce flavor without the actual fish, making it suitable for anyone with allergies.
How to Make Pad Thai
Here’s a quick overview of the steps involved in making Pad Thai. See the recipe card below for more detailed instructions.
- Cook the noodles. Follow the package instructions, cooking the rice noodles until they’re soft but not mushy. Rinse under cold water.
- Make the sauce. Mix all of ingredients in a small bowl until well combined.
- Start stir frying. Set a large skillet over high heat; once it’s warm, add the oil. When the oil is hot, stir in the garlic until it’s aromatic, then add the shrimp or protein of your choice and tofu, if using. Continue to stir.
- Add the noodles. As soon as the shrimp changes color, add the noodles and stir for about 30 seconds.
- Scramble the egg. Push the noodles to one side of the skillet, then crack the eggs on the empty side. Use a spatula to break the egg yolk and cook for about 30 seconds.
- Add the sauce. Combine the egg and the noodles, then stir in the sauce.
- Finish and serve. Stir in the bean sprouts and chives, followed by the crushed peanuts. Turn off the heat and serve the Pad Thai with the lime wedges for garnish.
Tips and Variations
- Stir fry with chopsticks. I’ve found that when making stir fried noodle dishes, using wood chopsticks is nice for keeping the noodles from clumping together in the pan. If you’re not good with chopsticks, tongs work too!
- Be ready to move quickly. Have all of the ingredients ready to go near the stovetop so you don’t have to pause to chop or measure. It’s important not to over-cook the shrimp and noodles!
- Make it low carb. If you would like to make low carb Pad Thai, swap out the rice noodles for zucchini noodles. Another option is to add even more bean sprouts and reduce the amount of rice noodles.
- Veganize it. For vegan or vegetarian Pad Thai, omit the shrimp and add extra tofu, or add more veggies. (Asparagus would be fantastic in the spring!) Use vegan fish sauce or swap in soy sauce or tamari, then either skip the eggs or use a vegan egg substitute.
- Try another protein. You can swap the shrimp for small chunks of chicken breast, or use Pad Thai as a base for leftover Chili-Lime Air Fryer Salmon.
Serving Suggestions
For a takeout-at-home dinner, pair this Pad Thai recipe with Shrimp Egg Rolls, Asian Cabbage Mango Slaw, or other Asian-inspired favorites.
Proper Storage
- Fridge. Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat. You can reheat homemade Pad Thai in a skillet set over medium heat, or in the microwave if the stovetop isn’t an option.
More Shrimp Recipes You Might Enjoy
Pad Thai
This easy homemade Pad Thai recipe is a lightened up version of the original! Made with shrimp, eggs, and tofu, it’s packed with protein and has that classic sweet-tangy flavor you love.
Yield: servings
Serving Size: 1 /2 of recipe
Ingredients
- 3 ounces packaged rice noodles, or rice sticks
- 2 teaspoons oil, such as peanut oil or avocado oil
- 1 clove garlic, finely minced
- 8 ounces medium-sized shrimp, shelled and deveined
- 2 ounces fried firm tofu, cut into slices (optional)
- 1 large egg
- 1 large egg white, you can use the whole egg if you prefer
- 5 ounces bean sprouts
- 1 ounces Chinese chives, or scallions, cut into 2-inch lengths
- 1 tablespoons crushed peanuts
- lime wedges, for serving
- basil, optional for garnish
For the Seasonings:
- 1 1/2 tablespoons fish sauce, Thai Kitchen brand for gluten free
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili powder, or more, to taste
Instructions
- Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
- Rinse the boiled noodles with cold running water.
- Mix all the seasoning ingredients in a small bowl until well combined, set aside.
- Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.
- As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
- Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.
- Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
- Next, add the bean sprouts and chives and continue stirring.
- As soon as the bean sprouts are cooked, stir-in the crushed peanut.
- Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Last Step:
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Nutrition
Serving: 1 /2 of recipe, Calories: 420 kcal, Carbohydrates: 25 g, Protein: 40 g, Fat: 18.5 g, Sodium: 1391 mg, Fiber: 2 g, Sugar: 9.5 g
I’m allergic to eggs. Is there a substitute or can they be omitted altogether?
You can use an egg replacement product, tofu or omit it.
I was pleasantly surprised at how good this tasted. I am very picky about Pad Thai. I used only chicken and used a little more garlic than called for but followed the directions for everything else. I just regularly chopped my green onions. I like them all throughout my dish. Not in big chunks. The vinegar smell worried me for a minute there but the flavors ended up balancing themselves perfectly.
Another one of your recipes that just hit the spot ! We used extra shrimp, omitted the tofu and added red pepper flakes.
Can you use sesame oil to cook the chicken in? I am subbing chicken for shrimp
It was delicious! I can’t wait to make again!
Um, WOW! This was absolutely delicious! I am a huge ST fan but this may be my all-time favorite and I may never order Pad Thai out again. Truly better than takeout. Thank you, Gina!
This was perfect! I’ve been a dan of pad Thai for so long and have not been able to find a recipe that tastes close to my local restaurant. This was the best! Whole family approved and lived it.
Great taste, husband loved it! We will add this to our regular dinner list.
Definitely a “doer-againer”, and will go into rotation! So quick & easy.
Tasted good, BUT it’s missing the crucial ingredient of Tamarind Paste (Vietnamese or Thai is best). So the dish was good regarding the flavor, but it didn’t “taste” like Pad Thai to me. I’ll be trying it again with the added Paste.
Delicious with shrimp but best of all, fast and easy! Love all of your recipes and this one is no exception. I’ll be making it often!
Gina, I love your Skinnytaste recipes. This Pad Thai was delicious. Easy recipe to follow & the results were amazing. I will definitely make this over & over again.
Thanks Micki!
Excellent! I used your suggestion of adding asparagus.
I made this this evening for dinner, I have to say it was a hit! My husband who introduced me to Thai cuisine gave rave reviews! We needed a bit more protein so I did add the tofu & some chicken to the shrimp. A+++
This looks delicious! I am excited to try it. However, my husband is allergic to shrimp. If I subbed chicken, would I need to change the cook time on it or the garlic or add it (the garlic) later so it won’t burn? My assumption is the chicken will take longer to cook than the shrimp, but I might be wrong.
Cube it small, like 1/2 inch. Should take about 5 minutes.
Before making this recipe I’d like to ask if there’s anyway to lower the sodium? Has Ben and I are both cardiac patients so looking for lower sodium options. This just sounds so good.
The fish sauce and shrimp are high in sodium so perhaps changing it to chicken and omitting the fish sauce.
We liked this a lot . I never had Pad thai before so this was a first. I used a 12 ounce block of firm tofu, no shrimp. I did add some shredded carrot instead of bean sprouts as not a fan of the canned ones and hard to find fresh. Used fresh cilantro and thai basil in this as well, and served over top of lots of steamed broccolini. Husband not a fan of peanuts so used cashews. Sauce was perfect to me, I used swerve brown sugar and one tab of all the rest of sauce ingredients. Nice balanced sauce. Will make again.
So so so good! I didn’t add oil and added additional shrimp instead of tofu, but kept everything else the same. Wow!! So good and so easy. Will definitely be making this again.
Delicious! made it last week and came back for the recipe to make again.
fantastic! tastes just like from a restaurant without all the added oil. I increased the shrimp in mine since we don’t like tofu and turned out great.
I was nervous to try making this. My husband is a picky eater. The smell of the combination of fish sauce and rice vinegar was almost enough to make me throw it in the trash without even tasting it first. I am so glad I tried it before throwing it out!! This was a HUGE hit for my husband and me!! We can’t wait to make it again!!
Very easy and delicious. If I hadn’t made it myself I would have thought it was takeout. I skipped the tofu because I’ve never worked with it before and get a tad intimidated! It was great without!
This dish is delicious and so easy to make. I skipped the tofu and added more shrimp. I added red pepper flakes to the pan with the oil and garlic to give it a slight kick.
I love this recipe, I’ve added lime leaves, ginger and garlic to the sauce! It’s a home run recipe.
Thank you
We loved it! So easy to make and lots of flavor! We added a bag of prechopped wok veggies and it was wonderful!
I’ve been a long time fan of Skinnytaste and am even longer fan of Pad Thai, so I can’t believe it took me this long to find this recipe. It was perfection!!! Definitely hit the spot. I personally decided to omit the sugar and use the whole block of tofu, but otherwise it it perfect as is. Thanks for sharing, and I hope you post more like it in the future.
I was a bit sceptical after reading through the comments, but decided to go ahead and give it a try since I LOVE takeout Pad Thai. I used chicken instead of shrimp and replaced the sugar with Stevia (1/4tsp Stevia = 1tbsp sugar).
I tasted the sauce mix before I started cooking and thought it tasted too strongly of vinegar, so in a last minute panic added another 1/4tsp of Stevia and upped the garlic from one clove to six large cloves (we love garlic!).
Result: SUCCESS! So yummy, with less guilt than getting takeout!!
I didn’t go into this with high hopes but it’s fantastic and tastes like slightly healthier takeout. I don’t like bean sprouts so I used julienned carrots and zucchini and a jalapeno from my garden. Happy camper.
Wow you did it again!!!
Hi-
Not a seafood fan. Can I make this with Chicken? What would I sub for the fish sauce?
Thanks- my family and I LOVE all of your recipes!
I do all the time! So good
Delish!
Can I replace the rice noodles with spiralized vegetables? I just bought some hungryroot stuff and I want to make use – this looks so delicious.
Sure!
Great recipe! I like that it is 2 servings. I skipped the tofu and upped the shrimp to 8oz. I subsituted the vinegar with fresh lime juice and used fresh Cilantro as a garnish….better than take out!
Can you make this with Zoodles instead? Would you alter the recipe in any way other than to just sub in cooked zoodles?
i just made this and it is absolutely delicious!!!! i didnt have crushed peanuts so i spooned a litle peanut butter, it was still good!
Could I use pre-cooked shrimp?
How many points and calories would be dropped if I used spaghetti squash instead of rice noodles?
TOO MUCH SALT FOR ME. SEVERAL COMMENTS ASK HOW TO REDUCE… I DID NOT SEE ANY RESPONSE. PLEASE RESPOND.
you can probably reduce the salt by cutting down on the fish sauce
We made this last night. It was just okay. The problem we had was the noodles seemed to turn to mush. We followed the directions for preparing them on the box and then went on with the recipe. The other parts of the dish were good. I'm glad we tried it, but it's not a favorite.
I really love pad thai and today was a snow day that I found myself with all the ingredients needed to make this. I usually love your recipes, but this WAY salty. I wouldn't make this again.
I think I want to try this but use Shirataki Noodles instead. I have never cooked with either rice noodles or Shirataki Noodles, but the low cal, low carb thing seems like a good plan
Gina,
What do you think about using PB2 for added PB flavor? My husband loves peanutty Pad thai, but I want to keep the calories as low as possible. Thank you for your wonderful blog!
I have loved your website for a while now, and everything I have tried I have LOVED. I wish I could say the same for the recipe 🙁 I tried to love it, but in the end, I couldn’t.
I don’t know if the combination of the fish sauce and the vinegar is correct – but holy SALT!!! I followed this recipe to a T, and in the end, all it ended up tasting like was vinegar shrimp noodles, and nothing at all like Pad Thai 🙁
I thought maybe it was just me, but unfortunately no one in my family liked it. It was just way to vinegary for us and not at all satisfying.
This was amazing! We tried this tonight and it was easily one of the best homemade dishes we've tried yet. As for those who commented on how bland it was we added more red pepper flakes than what was listed. We love red pepper flakes so we usually add more to every dish we make. Thank you Gina and Bee!
We made this and didn't go so well. I don't think we cooked the noodles right because they were really hard when we soaked them in hot water so we boiled them and think we over cooked them. My husband also bought COOKED Shrimp so we had to improvise. Fried tofu and crushed peanuts weren't available so it was very bland and the noodles were mushy. We might try again.
I tried this tonight, and I have to say I was really disappointed. This dish was really bland. I wanted to love it. I won't be making this again.
We added Sriracha to taste after everything was complete. LOVED it! Wonderful recipe!
Hi Gina,
I love this recipe! One tasty modification is replacing the chili powder with Sriracha in the sauce portion. Thank you!
Morgan
Hi Gina, I have some left over cooked shrimp from the red coconut curry shrimp , I was wondering could I toss those in at the end of this recipe instead of buying new uncooked shrimp? Or would it mess up the flavor? I would hate to waste it since I am allergic to shrimp but my husband would love this dish.
Do I need to soak the noodles first? I bought dried noodles but I know sometimes they come pre-moistened in vacuum packed bags. The type I bought are dry so I assume I'll need to soak them before adding them to the pan…
Nevermind I just read your directions again. Oops!
I make this at least once a week as we LOVE Thai food and this is a great healthy alternative! But tonight I made this with tofu noodles and it tasted exactly the same as it does with regular rice noodles! They're only 20 for 4 oz!
I just made this last night. I doubled the recipe thinking it would make for a great cold lunch, boy was I disappointed. My three teenage boys finished off the whole pot! Can't complain when it is mostly bean sprouts, veggies and shrimp. I did sub the noodles for regular rice, I think the rice absorbs the flavors better and is easier to mix. Thanks for a great healthy recipe!
We loved it! We doubled the rice noodles and sauce, left out the bean sprouts, added asparagus, mushrooms, and jalapeño! We also added a lot of red pepper, added more peanuts and topped with cilantro!
Made this last night. I was delicious! Whole family enjoyed it. Instead of crushed peanuts, we added peanut butter thinned out with water to the sauce. 22 year old daughter who loves pad thai felt the sauce was lacking something so we tried this and it worked very well.
Just wanted to let you know I made this and added some green beans too. Absolutely delicious!
Tried this last night for dinner – came out tasty! Loved it! Next time I'm going to add Sriracha to the seasoning mix; I like my Thai food with a little more kick xD
Great recipe! It made a TON and was delicious. I followed the recipe exactly and frankly wouldn't change a thing next time and there will be a next time. My man said he has tried pad thai at many restaurants and this was by far the best he's had. Nice work! Another winner!
This was excellent! It was my first attempt at pad thai and it turned out great! Thank you so much for posting the recipe!
Delicious! I omitted the tofu and added a few more shrimp. I was nervous about scrambling the eggs, but they cooked into the noodles just like I have had at restaurants! Added 1 tsp of chili powder for more flavor. Fish sauce does not taste gross as you might think, wouldn't even know it was in there, but it does add good flavor. The lime finish is a must! Thanks Gina!
I just made this and it was amazing!!! Thank you!
I made this last night and it was delicious! I was a little hesitant of the fish sauce because the first recipe I ever made with it was disgusting, it was fine in this recipe! I also added 2 T of sweet thai chili sauce for a little extra kick! I also used some soy noodles that were in the refrigerator section with the bean sprouts that had only 20 calories and 2 carbs and they were not bad! They are endorsed by hungry girl. I wouldn't like them with spaghetti because the texture is strange, but in this Asian dish they were fine. That with the lime made this dish delicious, I am so glad that I doubled it! Thanks for satisfying another craving Gina!!
I am a HUGE Pad Thai fan and loved this. The portion size is perfect and I didn't think it was dry at all. I just added 2 oz of firm tofu (not fried) and it was fine.
This is the first thing I've made from SkinnyTaste that I didn't like at all. I've been cooking you recipes for 2 years now, and I was pretty disappointed with this one. I made it with chicken instead of shrimp because I'm allergic, but I found it incredibly dry and bland. I'm not complaining – just giving feedback!
I made this last week; it was totally amazing; substituted Sambal Goleek for the chili powder; sprinkled it with cilantro before serviing; but I must admit that I did find it a little dry; would have liked more sauce; but definitely going to make it again this week using chicken – in order to use up some of the tofu and cilantro.
I don't understand some of the questions here – i.e. crushed peanuts – can you not crush up a few peanuts??
Couldn't find a 3 oz. pkg of noodles – then just use part of it.
This recipe is sooooooooo simple; I really don't think it's rocket science.
One question before I make this… Crushed peanuts? Can I buy them already crushed at the grocery store or do I crush them myself? Could I substitute peanut butter?
It was ok. Almost no sauce. It's not Pad Thai. Call it Shrimp Noodles and you've got it.
I finally made this last night. My husband, who is not into Thai food actually loved it and had two servings and I thought it was a little bland (but that is my fault).
I could not find the rice noodles in a 3 oz package, only a 12 oz, and they were very difficult to separate into a smaller portion (think flying noodles). So, I had more noodles and more shrimp but did not make more sauce (and should have, but I wasn't sure what to add in which proportions since I didn't double the recipe).
At any rate, make sure you get your ingredients in place prior to starting as the cook time is very quick. This is a VERY good home version of this popular restaurant dish.
Thank you Thank you Thank you to both of you for giving us such a wonderful dish. I made it tonight for my husband and he went wild. You introduced me to a new food product Rice Sticks. I check your website everyday for new recipes.
I just finished making this with chicken instead of shrimp and I left out the tofu. It's delicious! I'm glad I have enough of the ingredients left over to make it again.
Just be sure that the sugar doesn't stay at the bottom of your mixing bowl when adding the seasoning ingredients to the pan. Mine did without me realizing and I thought it wasn't sweet enough, but was able add some sugar dissolved in warm water to balance out the flavors.
Wow! Thanks! Such a pretty, pretty, well organized presentation. Looks yummy, and will make this one for sure.
I made this for dinner last night – so good! I have tried many recipes for Pad Thai and this one was perfect – simple and delicious! It's going into my regular rotation for sure
I am so hungry looking at this and I even had a fabulous supper tonight. I am drooling over this! Thanks! Cannot wait to try it at my house.
Made this tonight. It was delicious!
Can you find packaged rice noodles in any grocery store? Not sure where I should get them at..
I have seen them in both Super Target and Kroger. In grocery stores,they are usually in the Ethnic food section (Asian).
I tried this tonight, it was good. One of the better homemade versions of pad thai and definitely gets bonus points for not having a million hard to find ingredients. I did have some tamarind around so I used that in mine. If you make it expecting restaurant flavor you'll probable be disappointed but if you have realistic expectations (and a VERY HOT PAN) you should be very pleased!
How much tamarind did you add, and did you adjust anything else? Thanks!
I just made this with tamarind, equal parts to the vinegar. Added baby spinach and mushrooms to up the vege content, would like to get my hands on some chinese broccoli to mix through
I'm such a sucker for colorful foods! This looks sooo yummy and beautiful, too!
I love Pad Thai and this does sound tasty, but no tamarind? I thought that was one of the secret's of Thai cooking?
This is my first time posting, even though I've made a few of your dishes. Love, love, love Pad Thai. I made this today, and it was delicious. The serving portion was also filling. Thank you, Gina!
Thank you Bee for the wonderful recipe and thanks Gina for having guests posts occasionally. I always love your recipes, but through the guests have found other wonderful sites too!
Wow – this looks awesome; and it is 2 servings – How great for small families; no leftovers!!!! Quite often halving a recipe just doesn't work out the same. Pad Thai for 2 – can't wait to make it. Will add cilantro and possibly make the mango cole slaw as a side dish. Thank you Gina.
Love the site and love pad thai. This one looks great. Just piping in to say that i make essentially the same recipe but with spaghetti squash instead of noodles. It is amazing and drastically lowers the carb and calorie count :).
This looks great, I will have to try it. Pad thai is a family favourite.
Yay! I am so glad you posted this! Ironic that I was JUST talking about how I needed to find a healthier version as I splurged on a restaurant version (which provided several leftover meals!) this weekend! I even picked up some Annie Chun's Pad Thai rice noodles that were on sale, so hopefully I can make it very soon! Thanks again!
Lovely guest post! This is certainly a skinny version of Pad Thai I'm putting on my menu.
do you have the nutritional information for this!? thank you.
YUM!! These looks wonderful!
Hi, Gina! Thank you, thank you, thank you! I LOVELOVELOVE shrimp pad thai! I can't wait to try this!
hello friend! I just blogged about one of your older recipes here: http://www.northerncottage.net/2012/06/fav-blogger-recipe-finds.html
stop on by for a visit anytime! xo
Hey!! Love it – as I love all your recipes! Chili Powder – the usual chili powder from the spice aisle, or something from a thai brand?
I have the same question – my 'regular' Chili Powder, or my Indian Chili Powder or is there another one?
I was wondering this too. I'm doubtful that it's the regular old Chili Powder as that flavor wouldn't work in the dish. I have been to Thai restaurants where they give you a chili powder instead of sriracha to add spiciness. I saw someone (further down) added sambal olek instead of the chili powder. I'm thinking I'll try that.
Gina, thank you for taking the time to post your recipes on Pinterest. It's really the easiest way to find them. It's really appreciated!
Could you use oyster sauce? I have never had thai but I am going to make this. It sounds yummy
Hi. You probably don't want to use the oyster sauce. It completely changes the dish. It makes it more like Pad Krapow Kung (Thai Stir Fried Shrimp with Basil and noodles). Although if you have never tried a Krapow dish, I highly recommend doing so soon. 🙂
How do the points change if you leave out the tofu? (Ie, how many points is fried tofu???)
What type of oil? canola? peanut oil? olive oil?
There is a recipe at shesimmers.com (I also follow her blog, so I hope it's ok to point it out) that substitutes the rice noodles for shredded green papaya. Taste and texture won't be the same, but it has less calories.
http://www.shesimmers.com/2012/04/green-papaya-pad-thai.html
I LOVE pad thai, but always make the original calorie-laden recipe (soo yummy), I will definitely try this one.
Did you fry the tofu yourself? Can you tell me a little bit about how you did it? I see big blocks of tofu at the store and it has always intimidated me. I don't know what to do with it!
Gina, thanks so much for having me on your blog!! 🙂
I can't wait to cook this! I love pad thai. Gina, I haven't found a recipe on your site that isn't good.
This is an amazing recipe, can't wait to try it!! thanks for sharing! 🙂
Yum – I love pad thai!
Yes, it does look good, but I have the same concern as another posting regarding the sodium levels. How can we reduce that?
I am ADDICTED to your website, have been making your recipes regularly for the last week and a half and I have yet to have a bad one. Nice work, keep them coming! I will be making this Pad Thai recipe this week, it looks delicious! 🙂
This looks delicious!!
How many points would it be with the shrimp left out? I'm not a seafood fan!
Yes, please!!! I want some right now!
I can't tell you how many times I've thought to myself, "why doesn't Gina have a Pad Thai recipe?". That said, I can't believe this still has 11 points+ per serving! Yikes! It makes me wonder what a restaurant serving (which is usually huge) is calorie-wise. WOWZA!
You can bet I'll be making this, though 🙂
I LOVE Pad Thai and I can't wait to try and make it at home!!
I love Bee's blog andI love Pad Thai! I"ve had amazing results with Bee's recipes and can't wait to give this a try!!!!
Perfect recipe for the summer!
I love Pad Thai and can't wait to try this! I want to say I love your blog as well and use it constantly to find things to make. I have yet to be disappointed!! Thanks for all the great food ideas!
Wow…sounds great, except for the huge amount of sodium…I am following a sodium reduced diet for healthy blood pressure…what would be your advice to reduce the sodium counts in the recipe? Thanks
One thing I have done is replace the shrimp with Chicken. This has helped alot. the other is to look for fish sauce that is less in sodium. There is one I got on amazon that is half the sodium. This doesn’t make it a low sodium dish, but I have gotten this dish down to 800 mg sodium.
I am trying to eat healthily and lose some unwanted pounds and was pointed in your direction.
Your blog looks wonderful and I have signed up as your lastest follower. 🙂
How long do we cook bean sprouts for?
Bean sprouts don't need too much cooking at all, that's why you add them in at the end. Just make sure you don't overcook them! You want lots of crunch!
Yes, can you go without peanuts? My peanut allergry has kept me away from pad thai all these years!
I'd say you could leave out the peanuts… they add a nice nutty flavor and a subtle crunch to the dish, but I don't think they're necessary for Pad Thai. The fish sauce and bean sprouts make the dish for me, personally 🙂
Yum! This looks delicious. I've had limited experience with Thai food but, what I've had has been delicious. I'm sure this would be wonderful as well. I'll have to give it a try!
I love Pad Thai and it's a million fewer calories when you make it at home!
Hi Gina. I'm guessing most of the points are coming from the rice noodles? Do you think substituting with Shiritaki noodles would suffice, to lower the points value? Thanks for all the great recipes!
Looks amazing!! I'm a huge fan of Thai food but my son is deathly allergic to nuts… I know it's a big part of traditional pad Thai but how would it taste without the peanuts??
Gina,
Is the half recipe enough for a whole meal? I'm really watching points so 11 is all I can allot for a dinner. I'm also not a huge tofu fan. How do you think dropping the tofu would affect the recipe?
Looks good….except for the fish sauce. FISH SAUCE? I can't imagine anything that sounds worse. Is there a substitute for fish sauce?
Thai food without fish sauce is just not Thai. But if you must, soy sauce… won't be the same.
Kara–fish sauce doesn't taste like fish once it's in a dish. Just don't smell it. 🙂
Totally agree, Fish Sauce is the magical ingredient in this. Do NOT do it without it. As the other poster said, don't smell it!
You gotta trust the fish sauce! It is a necessity, and you'll never know once it's in it.
Fish sauce does not taste like fish. A little goes a long way. It is what makes this "Thai."
Ooohh this looks good!! Pad Thai is one of my favorites 😀
Recipe is very tempting. I love Shrimps.
I tested it out for myself and it was delicious!!
wonderful, I'll make it tonight!! and I scooted over to Bee's blog, thanks Gina for introducing her. I noticed her shrimp fritters (http://rasamalaysia.com/shrimp-fritters/2/) any suggestion to make them without the deep frying?
btw, I love your recipes, I don't use cookbooks anymore since I found your blog 🙂
Happy cooking,
Evelyn
Oh what a great dish!!! The photos look so tasty! I never had rice sticks, I'm going to look for them today! Have a wonderful day!!
yummmyy!! I absolutely LOVE pad thai!! I always get the veggie pad thai from a restaurant near by. Thank for posting this..I will now be making this from now on! 🙂