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Quick After-Work Pad Thai

Quick After-Work Pad Thai

A quick noodle dish with egg, vegetables, mung bean sprouts, and a spicy-sour tamarind–fish sauce mixture. Serve with lime, sesame, and peanuts; the author describes it as restaurant-style.

2 servings15 minSoutheast Asian

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Ingredients

  • 200 g Glass noodles (Alternatively, rice noodles)
  • 2 Shallots
  • 1 Carrot (Grated)
  • 2 Spring onions
  • 2 Garlic cloves
  • 4 Eggs
  • 100 g Mung bean sprouts
  • 2 EL Roasted peanuts
  • 1 Lime
  • 2 EL Oil
  • 1 TL Tamarind sauce
  • 4 EL Fish sauce
  • Sesame seeds (For topping; quantity not specified)
  • Spring onions (Additional, for topping; quantity not specified)
  • Peanuts (Additional, for topping; quantity not specified)

Steps

  1. 1

    Soak the glass noodles according to the package instructions. Alternatively, soak the rice noodles.

  2. 2

    Heat the oil in a pan and add the soaked noodles.

  3. 3

    Crack the eggs over the noodles and add the vegetables and mung bean sprouts. Toss everything together.

  4. 4

    Add the tamarind sauce and fish sauce, and stir to combine.

  5. 5

    Top with sesame seeds, spring onions, and peanuts. Squeeze the lime over the top and serve immediately.

Notes

According to the description, chicken, tofu, or prawns can optionally be added for extra protein; no quantities are specified. The video transcript states a total time of 15 minutes. The source does not specify the exact order for adding the vegetables, cooking times, or whether the eggs should be set first.

Nutrition per serving

742Calories
20gProtein
107gCarbs
28gFat
5gFiber
  • main course
  • quick
  • after-work
  • noodles
  • adaptable vegetarian
  • one-pan dish

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