Pad Thai is a one-pot dish made with flat rice noodles, chicken or shrimp, bean sprouts, and a sweet-savory sauce. It's healthy and easy to make!
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One Pot Pad Thai

Pad Thai is a one-pot dish made with flat rice noodles, chicken or shrimp, bean sprouts, and a sweet-savory sauce. It's healthy and easy to make!
Course Main Dish
Cuisine Asian
Keyword one pot, seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 601kcal
Author Subhasmita Panigrahi

Ingredients

For Pad Thai

  • 9 ounces flat rice noodles
  • 3 tablespoon peanut oil (or any cooking oil)
  • 7 ounces raw shrimp peeled, deveined & tails removed
  • 2 large eggs
  • 1 tablespoon garlic minced
  • 1 red bell pepper
  • 1/2 cup bean sprouts
  • 1/2 cup roasted peanuts
  • 1/2 cup fresh cilantro chopped
  • Lemon wedges for serving

For Pad Thai Sauce

  • 2 teaspoon soy sauce
  • 3 tablespoon fish sauce
  • 5 tablespoon light brown sugar (tightly packed)
  • 1/2 teaspoon tamarind paste
  • 1 teaspoon rice wine vinegar
  • 1/4 cup vegetable stock
  • 1/2 teaspoon red chili flakes

Instructions

  • Mix all the ingredients for Pad Thai sauce in a bowl. Set aside.
  • Start by soaking the rice noodles in hot water for about 10 minutes. Then drain and set aside.
  • While the noodles are soaking, heat a heavy bottom pan or a wok over high heat. Add a tablespoon of oil.
  • Add shrimps to the pan and stir for about 2 minutes. The shrimps will start to change color and look pink. Remove from the pan to a bowl for later.
  • Beat two eggs with a pinch of salt. Add beaten eggs to the same pan. Toss eggs to until almost cooked and scrambled. Remove to a bowl for later.
  • Add remaining 2 tablespoons oil to the pan. Add minced garlic and cook (about 30 seconds) until it is fragrant. 
  • Toss in red bell pepper and stir it for 30 seconds. 
  • Add cooked shrimps back to the pan along with soaked rice noodles. scrambled eggs, bean sprouts, and half of the roasted peanuts. 
  • Pour in the sauce and using tongs or a spatula toss until everything is combined.
  • Top with remaining roasted peanuts, chopped cilantro, and serve with lemon wedges.

Notes

I like to use small shrimp for this recipe so there's a better noodle to shrimp ratio. Look forĀ  51/60 or 41/50 size shrimp at the store.

Nutrition

Calories: 601kcal | Carbohydrates: 75g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 231mg | Sodium: 1915mg | Potassium: 401mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1250IU | Vitamin C: 42.9mg | Calcium: 140mg | Iron: 3mg