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Easy Pad Thai

Easy Pad Thai

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degree-icon Medium
time-icon 5 min
time-icon 1 Hour
time-icon N/A
time-icon 4 Servings
time-icon About 1 Cup
diet-icon N/A
degree-icon Medium
time-icon 5 min
oven-icon 1 Hour
snow-icon N/A
plate-icon 4 Servings
dish-icon About 1 Cup
diet-icon N/A

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Pad Thai
  • 8 ounces pad thai noodles
  • 3 tablespoons dark brown sugar
  • ⅓ cup soy sauce
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1 Serrano or Fresno chili, sliced thin
  • ½ cup Magical Olive Oil, divided
  • 1 cup shallots, sliced thin
  • 2 tablespoons garlic cloves, minced
  • 1 pounds large shrimp, shelled and deveined
  • 2 large eggs, beaten
  • 4 scallions, sliced thin
  • Roasted peanuts
  • Chopped cilantro
  • Lime wedges

How To

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Pad Thai
  • Put the noodles in a large bowl and cover with very hot water. Let soak for about 5 minutes, or until they just soften.
  • Drain the noodles thoroughly, and set aside.
  • In a small bowl, whisk together ¼ cup soy sauce, fish sauce, brown sugar, chilies, lime juice and zest.
  • In a large nonstick pan on medium-high heat, add 2 tablespoons of oil and heat for 90 seconds.
  • Add the shallots and garlic and cook for 3-4 minutes, stirring occasionally.
  • Plate, and top with peanuts, cilantro and and serve with lime wedges.