Classic Pad Thai

This classic Thai take‐out can easily be made at home. Once the ingredients are prepared, it takes only about 10 minutes of actual cooking time.
Prep Time 15 mins
Cook Time 20 mins
Servings 4
Calories 800 kcal

Ingredients
  

  • 8 oz flat rice noodles
  • cup Thai sweet chili sauce
  • 3 Tbsp oyster sauce
  • 3 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 Tbsp ketchup
  • 2 tsp soy sauce
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh gingerroot
  • 1 tsp packed brown sugar
  • 6 Tbsp canola oil
  • ½ lb medium shrimp, peeled, deveined and tails removed, patter dry
  • 6 oz drained cubed firm tofu, patted dry
  • ¼ tsp salt
  • 4 eggs, beaten
  • 1 cup bean sprouts
  • 2 green onions, finely chopped
  • ½ cup finely chopped toasted peanuts
  • ½ cup fresh cilantro leaves, lightly packed
  • 4 lime wedges
  • 8 Thai chilies

Instructions
 

  • Place noodles in large, heatproof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and refresh under cold running water.
  • Whisk together sweet chili sauce, oyster sauce, lime juice, fish sauce, ketchup, soy sauce, garlic, ginger and sugar; set aside.
  • In wok or large non‐stick skillet, heat 2 Tbsp (30 mL) of the oil over medium‐high heat; stir‐fry shrimp until they start to turn pink, approximately 1 or 2 minutes. Transfer to plate.
  • Add 2 Tbsp (30 mL) oil, tofu and salt to wok; stir‐fry until tofu starts to turn golden, approximately 1 or 2 minutes. Transfer to plate.
  • Add remaining oil to wok. Stir in eggs; fry for 1 minute. Add noodles, then sauce; stir‐fry for 3 or 4 minutes. Return tofu and shrimp to wok; stir‐fry until shrimp is cooked through, and noodles are tender and steaming, approximately 1 or 2 minutes.
  • Garnish with bean sprouts, green onions, peanuts and cilantro. Serve with lime wedges and Thai chilies.

Notes

Tips
  • Substitute thinly sliced chicken for shrimp if desired.
  • If you like, spice up this dish with more chili peppers to taste, or decrease the chili peppers to suit your taste.
 
Nutrition Facts (per ¼ recipe)
  • Calories 800
  • Fat 40 g
  • Saturated Fat 5 g
  • Trans Fat 0.1 g
  • Sodium 1920 mg
  • Carbohydrate 79 g
  • Fibre 4 g
  • Sugars 14 g
  • Protein 32 g