Pad Thai Pad Thai

Pad Thai 150 Image by: Pad Thai 150 Author: Canadian Living

Our delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

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Nutritional facts <b>Per serving:</b> about

  • Sodium 915 mg
  • Protein 20 g
  • Calories 331.0
  • Total fat 11 g
  • Cholesterol 117 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g


  • Iron 21.0
  • Folate 31.0
  • Calcium 9.0
  • Vitamin A 15.0
  • Vitamin C 97.0
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Pad Thai