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Pad Thai recipe served on a plate, by Lemongrass Fusion Bistro

Jul 14 2026

Restaurants›Lemongrass Fusion Bistro›Pad Thai Recipe

Pad Thai Recipe

Name: Lemongrass Fusion Bistros Pad Thai Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad thai style, 1/4" wide); 2 tbs vegetable oil; 3 cloves garlic, minced; 1 shallot, thinly sliced; 2 eggs, large; 2 cups bean sprouts, washed and drained; 1 cup snow peas, trimmed and halved diagonally; 1 carrot, julienned or grated; 3 scallions (green onions), thinly sliced (reserve some for garnish); 8 oz shrimp, peeled and deveined (or sliced chicken/tofu); 1 tbs crushed roasted peanuts; 2 tsp tamarind paste; 2 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbsp lime juice, fresh; 1 tsp chili flakes (adjust to taste); 2 tbs water; 2 lime wedges; 2 tbsp fresh cilantro leaves (optional); 1 tbs extra crushed peanuts

Inspired by Lemongrass Fusion Bistro

Time40m

Serves3

Rice noodle, beansprouts, snow peas, carrots, egg, crushed peanuts, lime sauce

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Ingredients

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Noodles & Vegetables

8 oz dried flat rice noodles (pad thai style, 1/4" wide)

2 tbs Tuscany sunflower oil

3 cloves Garlic, minced

1 shallot, thinly sliced

2 eggs, large

2 cups bean sprouts, washed and drained

1 cup snow peas, trimmed and halved diagonally

1 carrot, julienned or grated

3 scallions (green onions), thinly sliced (reserve some for garnish)

Protein & Nuts

8 oz shrimp, peeled and deveined (or sliced chicken/tofu)

1 tbs crushed roasted peanuts

Pad Thai Sauce

2 tsp tamarind paste

2 tbs Fish sauce

2 tbs palm sugar (or brown sugar)

1 tbsp lime juice, fresh

1 tsp chili flakes (adjust to taste)

2 tbs water

Garnish & Finish

2 Lime wedges

2 tbsp fresh cilantro leaves (optional)

1 tbs extra crushed peanuts

Method

Noodles & Sauce prep

Soak noodles

Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Let soak 20–25 minutes until pliable but still slightly firm. Drain and set aside. If they stick, toss gently with 1 teaspoon oil.

Make sauce

In a small bowl whisk together tamarind paste, fish sauce, palm/brown sugar, lime juice, chili flakes and 2 tablespoons water until sugar dissolves. Taste and adjust balance: more sugar if too sour, more fish sauce if too mild, more lime for brightness.

Cooking & Assembly

Heat wok

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Sauté aromatics

Add minced garlic and sliced shallot to the hot oil and stir-fry 20–30 seconds until fragrant but not browned.

Cook protein

Add the shrimp (or chicken/tofu) and stir-fry 1–2 minutes until just cooked through (shrimp should turn pink). Push protein to one side of the wok.

Scramble eggs

Crack the eggs into the empty side of the wok, let set briefly, then scramble quickly until just cooked but still moist. Mix eggs with the protein and aromatics.

Add noodles & sauce

Add the drained rice noodles and immediately pour the prepared pad thai sauce over them. Toss continuously with tongs or two spatulas to coat noodles evenly and to let sauce heat through, 1–2 minutes. If noodles stick, add 1–2 tablespoons warm water and continue tossing.

Add vegetables

Add bean sprouts, snow peas, carrot and most of the sliced scallions. Stir-fry another 1–2 minutes until vegetables are tender-crisp and noodles are heated through.

Finish

Taste and adjust seasoning — add a splash more fish sauce for saltiness, a squeeze of lime for acidity, or a pinch of sugar for sweetness. Stir in 1 tablespoon crushed roasted peanuts.

Serve & Garnish

Transfer the pad thai to serving plates. Garnish with remaining crushed peanuts, reserved sliced scallions, cilantro if using, and lime wedges on the side. Serve immediately so noodles stay tender.