Recipes and Cooking Pad Thai Stir-Fry Be the first to rate & review! The key to a successful stir-fry recipe is to have your ingredients prepped and ready to add to a hot skillet or wok. Feel free to add chicken or shrimp to boost the protein in this pad Thai recipe. By Kathy Gunst Kathy Gunst Instagram Website Kathy Gunst has been a food writer and editor and teacher for over 40 years. She won a James Beard award 2015 for Best Home Cooking in the Journalism award. IACP award for Best Radio and Best Short Essay. She is the Resident chef for NPR's Here and Now and the author of 16 cookbooks. In addition to Better Homes & Gardens, her work has appeared in the Washington Post, Eating Well, Culture, Yankee, Bon Appetit, and more. Learn about BHG's Editorial Process Published on April 8, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 8 ounce pad Thai or flat rice noodles 2 - 4 tablespoon fish sauce or soy sauce 2 tablespoon sugar 2 tablespoon lime juice 1 tablespoon Asian chili-garlic sauce 2 tablespoon tamarind paste (optional) 2 tablespoon canola oil or vegetable oil 2 eggs Ground black pepper 3 green onions, trimmed and cut into 1 1/2- to 2-inch pieces 1 cup fresh bean sprouts ⅔ cup salted peanuts, chopped 2 tablespoon chopped fresh cilantro Lime wedges Directions Bring a small pot of water to boiling. Place noodles in a heatproof bowl; pour boiling water over. Let soak according to package directions or until softened but still firm. Drain. Meanwhile, for sauce: In a small bowl whisk together fish sauce, sugar, lime juice, Asian chili-garlic sauce, and if desired, tamarind paste. In large heavy skillet heat 1 tablespoon oil over medium. In a small bowl whisk together eggs and 1/4 teaspoon black pepper. Add eggs to hot skillet; tilt to spread to an even layer. (They may not cover the bottom.) Cook, without stirring, 30 seconds. Using a wide spatula, carefully turn eggs over; cook 30 to 60 seconds more or until just set. Transfer to a plate. Roll egg and cut into 1/4-inch-wide strips. Return skillet to medium-high; add remaining 1 tablespoon oil and the green onions. Cook 30 seconds. Add bean sprouts, 1/2 cup peanuts, and the cilantro. Cook and stir 20 seconds. Add noodles and sauce. Cook 1 to 2 minutes more, tossing to coat. Serve hot topped with egg strips, remaining peanuts, lime wedges, and cilantro leaves. Makes 4 servings. Carson Downing Tips You can prep all your ingredients and make the sauce ahead of time. Rate it Print Nutrition Facts (per serving) 440 Calories 18g Fat 58g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 440 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 93mg 31% Sodium 1610mg 70% Total Carbohydrate 58g 21% Total Sugars 10g Protein 14g Vitamin C 11.5mg 58% Calcium 67mg 5% Iron 1.7mg 9% Potassium 297mg 6% Folate, total 63.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.