Pad thai that works in a regular pan
Stir-fried rice noodles with shrimp, egg and a sweet and sour sauce, made in a wide skillet, no wok needed.
- Time
- 30 min
- Difficulty
- Easy
- Per serving
- R$15.90
- Servings
- 2 servings
Ingredients
for 2 servingsTick what you already have so it stays off the list
Adapt it to what you have
The Pocket Chef swaps what is missing and rewrites only the steps that change.
The secret of pad thai is the sauce, which balances sour, salty and sweet, and noodles that are soaked instead of boiled. You can make it all in a wide nonstick skillet, as long as the heat stays high and you do not overcrowd the pan.
Method
- Soak the noodles in very hot water for about 20 minutes, until flexible but still firm.
- Drain.
- Mix the tamarind (or the swap), the fish sauce (or the soy sauce), the brown sugar and the pepper flakes in a small bowl.
- Taste it: it should be salty, sour and sweet all at once.
- Heat 1 tablespoon (15 ml) of oil in the skillet over high heat.
- Sear the shrimp for 1 minute per side and set aside.
- In the same skillet, add the remaining 2 tablespoons (30 ml) of oil and cook the garlic for 20 seconds.
- Add the noodles and the sauce and toss with tongs for 2 minutes, until absorbed.
- If it gets too dry, drizzle in 2 tablespoons of water.
- Push the noodles to one side, crack the eggs into the free space and stir until almost set.
- Mix them into the noodles.
Return the shrimp, add the sprouts and half of the scallions and leave 30 seconds on the heat.
Serve with the chopped peanuts, the remaining scallions and lime wedges to squeeze over.
Tips
If your skillet is small, cook in two batches: too many noodles at the bottom steam and clump together. When in doubt, the noodles should come out still firm, because they finish softening in the sauce.
Thailand · per serving
Nutrients per serving
Calories
784 kcal
Protein
30 g
15% of kcal
Carbohydrate
85 g
43% of kcal
Fat
37 g
42% of kcal · fiber 5 g
Where the calories come from
- protein15%
- carbohydrate43%
- fat42%
Pick a target per meal to compare the recipe. They are starting points, not individual advice.
By food
| Food | Qty. | kcal | Prot. | Share of calories |
|---|---|---|---|---|
| rice noodles (flat) | 80 g | 291 | 4.8 g | 37% |
| peeled shrimp | 100 g | 47 | 10 g | 6% |
| eggs | 50 g | 72 | 6.5 g | 9% |
| scallions | 20 g | 4 | 0.4 g | 1% |
| garlic | 4.5 g | 5 | 0.3 g | 1% |
| bean sprouts | 50 g | 20 | 2.1 g | 3% |
| unsalted roasted peanuts | 20 g | 121 | 4.5 g | 16% |
| lime | 29 g | 10 | 0.3 g | 1% |
| fish sauce | 18 g | 7 | 0.9 g | 1% |
| brown sugar | 6.9 g | 26 | 0.1 g | 3% |
| red pepper flakes | 0.9 g | 3 | 0.1 g | 0% |
| vegetable oil | 21 g | 181 | 0 g | 23% |
| water | 500 g | 0 | 0 g | 0% |
Calculated with 13 of 14 ingredients. No data for: tamarind paste.
Source: USDA FoodData Central, TACO (Unicamp), and editorial estimate. Approximate values. Not medical or nutritional advice.
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