Follow these steps for perfect results
dried rice noodles
catsup
sugar
hot chili flakes
salt
salad oil
garlic
minced
chicken breast
sliced thinly
shrimp
peeled and deveined
eggs
beaten
green onions
cut into 1-inch lengths
bean sprouts
rinsed and drained
roasted peanuts
finely chopped
cilantro
sprigs
cabbage
shredded
shredded carrot
shredded
lime
wedges
Soak rice noodles in hot water for 5-10 minutes until soft.
Drain the soaked noodles.
Mix catsup, sugar, chili flakes, and salt/fish sauce in a bowl.
Heat oil in a wok or frying pan over high heat.
Add garlic, chicken, and shrimp to the pan.
Stir-fry until shrimp turns pink (about 1.5 minutes).
Reduce heat to medium-high.
Add eggs and drained noodles; stir until mixed.
Add the catsup mixture and stir until noodles are tender (about 2 minutes).
Add green onions, 2 cups of bean sprouts, and salt/fish sauce to taste.
Mix well.
Spoon the Pad Thai onto plates.
Sprinkle with peanuts and cilantro.
Serve with remaining bean sprouts, cabbage, carrot, lime, and chili (optional).
Expert advice for the best results
Adjust chili flakes to taste.
Use fresh ingredients for best flavor.
Everything you need to know before you start
10 minutes
Sauce can be made ahead of time
Serve immediately after cooking, garnished with fresh herbs and lime wedges.
Serve hot.
Garnish with extra bean sprouts and peanuts.
Balances the sweetness and spice.
Discover the story behind this recipe
A popular street food and national dish.
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