Pad Thai

4 servings


  • 1 1/2 tbsp sugar
  • 2 tbsp KA–ME® Fish Sauce
  • 1/4 cup water
  • 1 tsp KA–ME® Rice Vinegar
  • 4 large shrimp, peeled and deveined
  • 2 tbsp finely diced onion or shallots
  • 2 cloves garlic, minced
  • 1 KA–ME® Thai Rice Stir-Fry Noodles
  • 1 scallion, cut into 2-in long pieces
  • 1/3 cup bean sprouts
  • Cooking oil


  1. Saute shrimp in a pan with a little cooking oil. Set aside.
  2. Add more cooking oil in the pan and saute diced onion/shallot and garlic until fragrant.
  3. Add KA-ME® Thai Ribbon Stir-Fry Noodles to the pan.
  4. Combine sauce ingredients and pour over the noodles.
  5. Add scallion, bean sprouts and cooked shrimp. Stir to combine and let the vegetables cook a little.
  6. Optional: Push noodles aside and crack an egg, quickly scramble it.
  7. Sprinkle with crushed toasted peanuts.
Recipe credit to Chinese Food Obsession

Included Products

Rice Vinegar
Fish Sauce
Thai Ribbon Stir-Fry Noodles
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