Rice noodles, shrimp, egg, and bean sprouts in a sweet-sour-salty sauce, with peanuts and lime. Street-cart balance at stove-top speed.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Rice Noodles — soaked in warm water 30 min
Scallions — in lengths
Lime — one juiced, one in wedges
Peanuts — crushed
4 steps
Method
1
Stir fish sauce, brown sugar, and lime juice until dissolved — taste: it should hit salty, sweet, sour in that order.
Why this works
Classic pad thai uses tamarind; lime + brown sugar is the honest home approximation.
2
Sear the shrimp in a hot wok 90 seconds; push aside and scramble the eggs in the empty half.
2 min — timer available in cooking mode
3
Add the drained noodles and the sauce, tossing constantly until the noodles absorb it and turn glossy, 2–3 minutes.
3 min — timer available in cooking mode
Why this works
Soaked-not-boiled noodles finish cooking in the sauce — that's how they stay chewy, not gummy.
4
Fold in sprouts and scallions for 30 seconds. Plate under peanuts, chili flakes, and lime wedges.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.