Ingredients for Pad Thai
- Fish Sauce
- Rice Vinegar
- Tomato Paste
- Sugar
- Rice Noodles
- 2 large eggs
- Canola Oil
- Garlic Cloves
- Baby Carrots
- Sliced Mushrooms
- Green Onions
- Boneless Skinless Chicken Breast
- 1/2 cup cooked shrimp (peeled and deveined)
- Dry Roasted Unsalted Peanuts
- 1 cup bean sprouts
- Lime
- Crushed Red Pepper Flakes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pad Thai? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pad Thai
- Whisk together the sauce ingredients (see below) in a small bowl and set aside.
- Cook noodles according to package directions, leaving them slightly al dente. Rinse with cold water and set aside.
- In a large skillet or wok, scramble 2 large eggs until cooked through. Remove and set aside.
- Heat 1 tablespoon of oil in the same skillet or wok over medium-high heat.
- Add 2 cloves minced garlic, 1/2 cup shredded carrots, and 1/2 cup sliced mushrooms. Sauté for 2-3 minutes until softened.
- Pour the sauce mixture into the pan and stir to combine.
- Add 1/4 cup chopped green onions, the cooked eggs, 1.5 cups cooked rotisserie chicken (shredded), 1/2 cup cooked shrimp (peeled and deveined), and 1/4 cup roasted peanuts.
- Stir-fry for 2 minutes until heated through and the sauce has thickened slightly.
- Add the cooked noodles and 1 cup bean sprouts to the pan.
- Toss gently to combine and cook for another 2 minutes.
- Serve immediately, garnished with lime wedges. Add crushed red pepper flakes to taste.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
84g
Fat
12g
Carbs
19g
