In Eden, North Carolina, this coveted recipe was in high demand. It’s too good to keep to myself, and my great-grandma will haunt me forever for doing this.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package dried rice noodles
- 2 teaspoons peanut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons rice wine vinegar
- 3 tablespoons ketchup
- 3 tablespoons fish sauce
- 3 tablespoons sweet chile sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon white sugar
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- 12 uncooked medium shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1 cup unsalted dry-roasted peanuts, chopped
- ½ pound bean sprouts
- ¼ cup shredded carrots (Optional)
- ½ lime, cut into wedges
- ¼ cup chopped green onions
- ¼ cup coarsely chopped cilantro
Instructions
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
- If using pre-cooked shrimp, don’t overcook.
- Extra chile sauce can also be added for those who like it really spicy!
- Use the garnish ingredients as desired. Some people prefer all the listed ingredients, some people just prefer extra peanuts.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 1421 mg |
| Sugars | 16 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much fish sauce. Completely overwhelmed all other flavors. Ended up pitching.
Tasty and easy to make. I left out the cayenne and added sriracha.
I loved this recipe, but i used zucchinni noodles and added fresh thyme instead of parsley . yum .
I soaked the noodles in hot water over 15 minutes and there was no way they were done. It should specify boiling water. I ended up having to soften them in the microwave. I could not taste the peanut butter at all so that was kind of a waste of PB. I did not have fish sauce so eliminated that. The other thing I did not have was rice wine vinegar. I had rice vinegar which I should have used because it is more mild but I used white wine vinegar which was a mistake. It ended up vinegary tasting. I also did not have sweet chile sauce so I used spicy garlic chile sauce. I don’t know how this changed the recipe since I have never used sweet chile sauce. Since the garlic chile sauce which was already spicy I probably did not need to add a pinch of red pepper flakes. Good thing I didn’t use a whole teaspoon! The eggs are another thing I had trouble with. The recipe says to reserve a small space in pan and cook them till partially set. And then what? It doesn’t specify so I ended up mixing them in which I couldn’t even tell they were in there. I’m going to make this again sometime but with the right ingredients. I’m not giving it 3 stars because of my substitutions but because of the noodles and the egg and a waste of peanut butter. I also added a little broccoli since I had a lot and some red bell pepper. I didn’t have any bean sprouts. I didn’t do any of the garnishes.
Really good pad thai recipe, and pretty simple. Cooking with a wok on medium is not the norm, but it keeps the garlic and shrimp from burning or getting overcooked. Depending on the brand of noodles, I recommend soaking for 20 minutes instead of 15. I didn’t have any sweet chile sauce so I substituted with Mike’s Hot Honey, a chili-infused honey product and it works well. A squeeze of lime before serving really freshens up the flavors.
Loved this! We will definitely use this recipe again. Great heat and flavor. We ended up making a few tweaks just because of what we had in the house and our flavor preferences, but really good! 1) We had to soak and cook the noodles longer than the recipe said to get them to the texture that we liked. 2) I didn’t have sweet chili sauce, so I subbed with half sriracha and half chili garlic sauce. 3) Added +1 tbsp more peanut butter for more peanut flavor (our preference). 4) Used canned bean sprouts because that’s what we had and ended up using the full 14 oz can because why not? Thanks for posting.
Soak noodles a bit longer than specified; I soaked with boiling water 15” and they were al dente. Serve with chili oil. I doubled recipe and used large bag of frozen shrimp from Costco…recipe calls for 12 shrimp, for single recipe I probably use 24 per recipe, so about 50 shrimp.
This is a great recipe when you have no tamarind paste, but to mix together properly, start with microwaving the peanut butter in your bowl, and then mix in the other sauce ingredients. The noodles are best somewhere between 10-12 minutes soaking, at least where we are (water temp is based on elevation).
My family liked this; the spice level was about right for us. A couple complained of it tasting too strongly of vinegar. I didn’t have bean sprouts so used finely sliced cabbage and yellow pepper instead.
It was pretty good!! My family loved it
Best recipe we’ve found yet! Perfect balance of PB and sweet red tang. To please the palates here, I used chicken, less cayenne, skipped the egg and added more sweet chili sauce.
The sauce is perfect! I loved it! And it takes 30 minutes!
I followed the recipe but doubled it! Added some seasame oil, but that’s the only change from recipe. This was delicious!! Will be making again!
Made this as is, and it was devoured by my family! We are lovers of pad thai, and everyone said it was better than in the restaurants. So yummy!
This was a great Pad Thai. I added tofu and snow peas and this worked well,
Labor intensive, but not difficult. I added more shrimp (because why not?) and it was aMAZing!!!
Yummy! It’s so creamy and tasty. I added half a tbl of siracha. some green and red bell pepper. turned out DELICIOUS. We will make again.
Everyone loved it.
It was delicious and a big hit for my guests. Also a fun meal round a table of six — passing the extra toppings adds a bit of personal creativity. Everyone had seconds, so it was definitely a hit. It did take some time before had chopping and readying, but all except the cooking was done before guests arrived, so only a few moments in the kitchen to serve piping hot when ready to eat! Yes, I would definitely make it again!
I didn’t have peanut oil or fish sauce, so substituted seasame oil and hoisin sauce. It was delicious!
It was delicious. Made it exactly as directed, except I added some extra veges (a red bell pepper sliced, some napa cabbage chopped) and omitted the bean sprouts as I didn’t have any on hand.