Recipes
Dinner
Wok
Pad Thai
Stir-fried rice noodles with shrimp, peanuts, bean sprouts and tamarind sauce.
22 min
Total time
2
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
2 servings
+
150 g
Rice Noodles
100 g
Shrimp
50 g
Bean Sprouts
20 g
Peanuts
3 tbsp
Pad Thai Sauce
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Steps
1
Soak noodles
Soak rice noodles – 8:00
🔪 8 min
Top Left
Start Step
Soak rice noodles in warm (not boiling) water. Boiling water makes them mushy before they even hit the wok.
2
Cook shrimp
Stir-fry shrimp – 4:00
🔥 4 min
Top Right
Start Step
Cook shrimp for just 1-2 minutes until they barely turn pink. They'll finish cooking when added back later.
3
Stir-fry noodles
Wok noodles with egg – 5:00
🔥 5 min
Top Right
Start Step
Use the highest possible heat and cook in batches if necessary. You want to fry the noodles, not steam them.
4
Add sauce
Add tamarind sauce & toss – 3:00
🧂 3 min
Center
Start Step
A true Pad Thai sauce balances tamarind (sour), palm sugar (sweet), and fish sauce (salty). Toss vigorously to coat the noodles before it reduces.
5
Garnish & serve
Top with peanuts & lime – 2:00
2 min
Bottom Left
Start Step
Crushed roasted peanuts and a generous squeeze of fresh lime juice are absolutely non-negotiable for real Pad Thai flavor.
Chef Tips
Soak rice noodles in warm (not boiling) water. Boiling water makes them mushy before they even hit the wok.
Cook shrimp for just 1-2 minutes until they barely turn pink. They'll finish cooking when added back later.
Use the highest possible heat and cook in batches if necessary. You want to fry the noodles, not steam them.
A true Pad Thai sauce balances tamarind (sour), palm sugar (sweet), and fish sauce (salty). Toss vigorously to coat the noodles before it reduces.
Crushed roasted peanuts and a generous squeeze of fresh lime juice are absolutely non-negotiable for real Pad Thai flavor.
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