Entree: Thailand – ผัดไทย ➤ Phat Thai (Thai stir-fry noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 8 oz (225 g) dried flat rice noodles
- 12 large shrimp, approx. 12 oz (340 g) total, peeled and deveined
- 7 oz (200 g) firm tofu, drained and cut into 1/2-inch (1 cm) cubes
- 2 large eggs
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) tamarind paste
- 3 tbsp (45 g) palm sugar or brown sugar
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 cup (120 g) bean sprouts
- 1/2 cup (60 g) roasted peanuts, chopped
- 3 green onions, sliced into 1-inch (2.5 cm) pieces
- 1 lime, cut into wedges (for serving)
- 1/2 tsp (2.5 ml) chili flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak rice noodles in warm water per package directions until pliable but not fully soft; drain and set aside.
2. Whisk fish sauce, tamarind paste, palm sugar, and soy sauce in a small bowl until sugar dissolves; set sauce aside.
3. Heat 1 tbsp (15 ml) oil in a large wok or skillet over medium-high heat; add tofu and cook until golden on all sides; remove and set aside.
4. Add remaining oil, garlic, and shallots to the wok and stir-fry briefly; add shrimp and cook until just pink, 2–3 minutes.
5. Push shrimp to one side, crack in eggs and scramble until just set; add softened noodles and sauce, tossing constantly until noodles absorb the sauce and are cooked through.
6. Return tofu to wok, add bean sprouts and green onions, and toss 1–2 minutes more; adjust seasoning with extra fish sauce or sugar if needed.
7. Serve immediately topped with chopped peanuts, lime wedges, and chili flakes if desired.

1. Soak rice noodles in warm water per package directions until pliable but not fully soft; drain and set aside.
2. Whisk fish sauce, tamarind paste, palm sugar, and soy sauce in a small bowl until sugar dissolves; set sauce aside.
3. Heat 1 tbsp oil in a large wok or skillet over medium-high heat; add tofu and cook until golden on all sides; remove and set aside.
4. Add remaining oil, garlic, and shallots to the wok and stir-fry briefly; add shrimp and cook until just pink, 2–3 minutes.
5. Push shrimp to one side, crack in eggs and scramble until just set; add softened noodles and sauce, tossing constantly until noodles absorb the sauce and are cooked through.
6. Return tofu to wok, add bean sprouts and green onions, and toss 1–2 minutes more; adjust seasoning with extra fish sauce or sugar if needed.
7. Serve immediately topped with chopped peanuts, lime wedges, and chili flakes if desired.