Perry Santanachote/Thrillist

Pad Thai Recipe

Total Time:  40 minutes
Yield:  1 serving


  • 3 ounces flat rice-stick noodles
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • 6 large raw shrimp, peeled and deveined
  • 1 ounce pressed tofu, sliced into ¼-inch pieces
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • ½ teaspoon paprika
  • ½ cup bean sprouts
  • 1 scallion, cut into 1-inch pieces
  • 2 tablespoons crushed roasted peanuts
  • 1 lime wedge


  • Place the noodles in a large bowl and cover with cold water. Soak for 30 minutes, drain, and set aside.
  • Heat oil in a wok or large skillet over high heat. Pour in the eggs and cook, stirring, until loosely set but still wet. Add shrimp and tofu; cook until shrimp is opaque. Stir in fish sauce, vinegar, sugar, and paprika. Cook for 1 minute then add drained noodles. Cook, stirring often, until the noodles are tender, about 3 to 5 minutes.
  • Stir in half the bean sprouts and scallions and remove from heat.
  • Sprinkle peanuts on top and serve with remaining sprouts and lime wedge.
Perry Santanachote/Thrillist