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Prep Time
10-90 Min
Cook Time
15 Min
  Spice Level
Personal Preference 


Chef’s Note

The prep time depends on the noodles you use. Noodles bought at your local grocer tend to be thinner and require less soak time (refer to package directions).

However, if you purchase noodles from our Pat Thai Bundle, these noodles require an hour to an hour and a half soak time. With these noodles, we recommend splitting the noodles into 2 different portions (7 oz each) for an easier cook. The following method is written using a 7-8 oz portion of noodles. Double the ingredients if you will be making the whole bag.

Regardless of the brand of noodles you use, the noodle cooking is the most important step of the recipe! It is important to not crowd the wok or sauté pan in order to get the proper cook on the noodles and caramelization of the sauce.

This recipe uses shrimp, but we often cook Pat Thai with chicken thighs and/or tofu. If using chicken thighs, add the chicken to the wok or sauté pan first and get it browned, cooking it 75% of the way. Then you will add in the shallots and egg. This will ensure the chicken is cooked to an internal temperature of 165˚F.

If using Tofu, we recommend using extra firm tofu, pressing the tofu prior to cutting to remove as much of the water as possible.

*One 10.2oz bottle of Pat Thai Sauce will be good for 8 oz of noodles. If you like a saucier Pat Thai, we recommend having an additional Pat Thai Sauce on hand to add into the noodles. 


3/4 - 1 lb 16-20 Shrimp

1 bag (8 oz) Pat Thai Rice Noodles


2 medium shallots

2 tbsp oil 

1-2 bottles of Pretty Thai® Pat Thai Sauce

1 lime, quartered or cut into eight segments

4-6 oz bean sprouts (mung)

1 bunch Chinese chives or 2 bunches green onion

2 tbsp roasted ground peanuts

Pretty Thai® Thai Chili Powder — as desired


Soak the noodles in lukewarm water for 60-90 minutes if using the noodles from the Pat Thai Bundle. Once the edges of the noodles start to bend/become softer and more pliable they are ready to cook with. If you bought your noodles at your local grocer, follow the package directions. Drain using a colander, allowing the noodles to sit a few minutes to completely drain.  

In a seasoned wok or sauté pan, turn the heat to high and add a small amount of oil and the eggs. Once the white starts to cook, break the yolk with your spatula, cooking the egg to over medium before flipping. Add the shallots and shrimp and brown. 

Add in 8 oz of the soaked noodles, and using an oil spout, place a single ring of oil around the noodles. Quickly begin to work the noodles with the wok spatula, being careful to not push too hard as it will cause the noodles to break. Cook the noodles until they become slightly translucent and begin to stick together.

Add in a whole bottle of Pretty Thai® Pat Thai Sauce, spreading the noodles out in a thin layer on the bottom of the pan. Reduce the sauce, allowing it to caramelize and cook into the noodles. 

Once the noodles have soaked up most of the sauce, push the noodles up to one side of the wok with the spatula. Add in the bean sprouts then toss the noodles on top combing the two. Squeeze in a lime quarter and add Pretty Thai™ Thai Chili Powder, and Chinese chives (or green onion). If you prefer a saucier Pat Thai, add in more Pat Thai Sauce. You want the dish to be dark brown with a rich caramelization.

Plate and top with roasted ground peanuts and a lime wedge. Enjoy! 

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