Thai · medium

Pad Thai

Name: Pad Thai
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz Flat Rice Noodles (pad thai width); 1 lbs Large Shrimp (peeled, deveined); 2 Eggs; 3 tbsp Tamarind Paste; 3 tbsp Fish Sauce; 2 tbsp Sugar; 2 cups Bean Sprouts; 1/4 cup Roasted Peanuts (crushed); 2 Limes; 3 stalks Scallions

Thailand's iconic stir-fried rice noodles with shrimp, eggs, bean sprouts, and a tangy tamarind sauce. Finished with crushed peanuts and lime.

30 min
Total: 4
Serves: $22.00
Est. cost: 440
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteContains peanuts — verify allergy status. Substitute with crushed cashews or omit for peanut-allergic children. A crowd-pleaser for kids. Swap shrimp for chicken strips if preferred. The sweet-tangy sauce is universally loved.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Flat Rice Noodles (pad thai width)8 oz
Large Shrimp (peeled, deveined)1 lbs
Eggs2
Tamarind Paste3 tbsp
Fish Sauce3 tbsp
Sugar2 tbsp
Bean Sprouts2 cups
Roasted Peanuts (crushed)1/4 cup
Limes2
Scallions3 stalks

Method

01
Soak rice noodles in warm water for 20 minutes until pliable, then drain.
02
Whisk together tamarind paste, fish sauce, sugar, and lime juice for the sauce.
03
Stir-fry shrimp in oil over high heat until pink, about 2 minutes. Push to the side and scramble eggs in the same pan.
04
Add drained noodles and sauce. Toss constantly for 3-4 minutes until noodles absorb the sauce.
05
Add bean sprouts and scallions, toss briefly. Serve topped with crushed peanuts, cilantro, and lime wedges.

440
Calories: 24g
Protein: 52g
Carbs: 16g
Fat