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Yummly User: "Family loved it! Will make again." Read More
18Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. minced garlic
- 2 thai chiles (very thinly sliced)
- 4.5 oz. palm sugar (or 2/3 cup, 5 oz./155 g firmly packed brown sugar)
- 1/2 cup tamarind paste
- 6 Tbsp. asian fish sauce
- 1 1/2 tsp. fresh lime juice
- 7 oz. pad thai noodles
- 2 Tbsp. canola oil
- 1 lb. large shrimp (peeled and deveined)
- 1 pinch red pepper flakes
- 3 eggs
- 5 oz. extra firm tofu (julienned)
- 2 carrots (peeled and julienned)
- 4 oz. bean sprouts
- 2 green onions (white and light green portions, sliced)
- cilantro leaves
- roasted peanuts
- lime wedges
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol160mg53% |
Sodium2180mg91% |
Potassium420mg12% |
Protein13g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber3g12% |
Sugars39g |
Vitamin A110% |
Vitamin C25% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(33)
Yummly User 6 months ago
I wasn’t sure what to expect as it was my first time having Pad Thai. It was way too sweet for my liking and not enough heat from the peppers.
Yummly User 2 years ago
Family loved it! Will make again.
Yummly User 2 years ago
it is a BEAUTIFUL AND AMAZING DISH
Yummly User 2 years ago
Quite flavorful and close to restaurant quality
Yummly User 3 years ago
Top notch, turn out great, much better then local tai restaurant, fry that tof. Will make again definitely.
Yummly User 3 years ago
I used forbidden rice pad thai and palm sugar and it was bomb!
Yummly User 3 years ago
Sooo good! A tad on the spicy side for me, so next time I’ll use 2 chili’s.
Yummly User 3 years ago
Amazing!! Thank you!
Yummly User 3 years ago
I have never given a bad review of a recipe, but I think the proportions must be off. There was way too much fish sauce and tamarind paste. It was terrible. I feel bad saying that, but I just want to encourage people to either adjust the recipe and quantities or use a different recipe so you don't waste food or time. I did use chicken instead of tofu or shrimp, I didn't add the red pepper flakes, and I used brown sugar (since I didn't have palm sugar). Other than that I stuck to the recipe-- which I usually don't do. Making Phad Thai is a great idea-- just use a different recipe!! =)
Yummly User 3 years ago
It was good.
but lacked the sour against the sweet and I would prefer it to be alittle more spicy
Yummly User 4 years ago
very good and delicious. will definitely make again.
Yummly User 4 years ago
Overall flavor was ok. A little fishy but the lime helped out. Sauce was heavier than what I have had on other pad Thai dishes. Cilantro and peanuts were spot on.
Yummly User 4 years ago
Very good. Added chopped fresh ginger to the sauce.
Yummly User 4 years ago
Excellent flavor!!! My family loved it!!! Will definitely make this again soon! I made my own tamarind paste, which was super easy. The Palm Sugar gave it an excellent touch
Yummly User 5 years ago
Just a tad bit sweet.
Yummly User 5 years ago
We’ve made it many times. Everyone that Has had it loved it.
Yummly User 5 years ago
This is a great recipe! Turned out way better than last time I tried to use tamarind paste. My sauce was very thick and concentrated so I needed to add water to get it to mix in. I used Farm Boy vegan chicken nuggets instead of shrimp. Next time I'll add another chili pepper.
Yummly User 5 years ago
Amazingly good! This is very comparable (heck I'd even say it rivals it) to the pad thai we order at our favorite Thai restaurant. My wife, the foodie, was impressed with the taste which says a lot.
I made a few slight changes. I sauteed some chicken breast first and transferred it to a plate, cooked the shrimp, then added the chicken back with the shrimp. I omitted the tofu and spicy ingredients (chilies, pepper flakes) - the latter to make it kid friendly although the adults don't mind the heat ;).
Used 2/3 cup of brown sugar and it wasn't too sweet although next time I'll reduce the amount of brown sugar to about 1/3 cup and see how it is.
After dinner with the kids and packing our lunches for the next day for my wife and myself, the pad thai was finished just like that! I'll be doubling the recipe next time!
Yummly User 5 years ago
delicious! maybe a tad too sweet, which I'll correct in the future.
Yummly User 5 years ago
Sweet hot delicious. Easy once the prep work is done
Yummly User 5 years ago
turned out better than most pad thai that i have had in restaurants. i think second time making it will be easier for me. i left out tofu. added red peppers
Yummly User 5 years ago
Prep took me longer than expected but I am a little slow as a stroke survivor. Love the red pepper flake! Will make it again soon.
Yummly User 5 years ago
Excellent I only used one chili, but it needed two.
Yummly User 5 years ago
Loved it. Instead of tofu I used chicken thigh fillets. Turned out a treat 👍
Yummly User 5 years ago
This recipe is easy to make and soooo tasty! I cannot believe that I am able to make authentic pad Thai! No need to visit my local Thai restaurant anymore.
Yummly User 6 years ago
Simple and very tasty. But insane amount of sugar - I use much less
Yummly User 6 years ago
made it with spagetti. put less sugar in. very tasty!
Yummly User 6 years ago
Liked it and would do it again. The sauce however turned out too sweet for my taste.
Yummly User 6 years ago
amazing!
very flavorful, easy and quick
Yummly User 6 years ago
It turned brown for some reason but I love the taste so much. Added more lime for more citrusy taste