• prep: 35 min
  • cook: 35 min
  • total: 1 hr 10 min
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  • servings:
  • Summary

    This version of pad thai, developed by cookbook author and teacher Nancie McDermott, is for those who may not have a wok at home. Although in Thailand pad thai is a street-vendor specialty, stir-fried in single portions right in front of you, McDermott knows that vendor-style won't fly with American home cooks. In this recipe, she's devised a way to produce a superb pad thai in a 12-inch heavy skillet, but be aware 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 serve four , which does require a wok, is reason enough to invest in one (they are inexpensive and last forever; look for a 14-inch flat-bottom carbon-steel wok). In either case you will be rewarded with the most authentic pad thai possible with ingredients from the supermarket. If the length of the recipe looks daunting, rest assured it comes together quickly; we included important tips within the procedure to make the process as foolproof as possible. For more on pad thai, including ingredient information and McDermott's cooking tips, see Takeout at Home: Pad Thai.


    • 3 tablespoons water
    • 2 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*
    • 3 tablespoons palm sugar or packed dark brown sugar
    • 3 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
    • 1/8 teaspoon salt
    • 3 ounces (about 1 cup) fresh mung bean sprouts
    • 2 limes, cut into wedges
    • 3 tablespoons salted dry-roasted peanuts, coarsely chopped
    • 1/4 cup Asian fish sauce (also called nam pla or nuoc mam)
    • 1/4 cup granulated sugar
    • 1/4 cup crushed red pepper
    • Boiling water for soaking noodles
    • 6 ounces dried flat rice noodles (slender, linguine-width; sometimes called pad thai noodles or stir-fry rice noodles)
    • 1 tablespoon chopped garlic (about 2 large cloves)
    • 1 tablespoon chopped shallot or onion
    • 6 ounces peeled and deveined small or medium shrimp, patted dry
    • 2 large eggs, beaten well
    • 1 bunch scallions, greens only, cut into 1-inch pieces (1/2 cup)
    • 1/3 cup salted dry-roasted peanuts, coarsely chopped
    • 3 tablespoons vegetable oil
    • *Tamarind paste tends to be a South Asian product; it usually comes in a jar and is available in many supermarkets. Its smooth texture makes it easier and faster to use than the traditional Thai blocks of tamarind pulp that include the fruit's seeds and fibers. Read the label carefully to see if the tamarind paste is sweetened or not; if the jar you purchase contains a sweetener, just use less sugar in your seasoning sauce.
    • Equipment: 12-inch heavy, deep skillet or sauté pan, or a large wok (preferably a 14-inch flat-bottom carbon-steel wok); large metal spatula or slotted spoon; tongs; small bowls or ramekins for assembling ingredients; colander for draining rice noodles


    Click Here For Step-By-Step Instructions




    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 638 % Daily Value *
    • Total Fat: 42 g 64.19%
    • Saturated Fat: 6 g 31.18%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 168 mg 6.99%
    • Calcium: 72 mg 7.23%
    • Potassium: 597 mg 17.04%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 65 g %
    • Dietary Fiber: 7 g 28.9%
    • Sugar: 51 g
    • Protein: 12 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 90.12%
    • Vitamin C 28%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs3
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq