Easy Stir-fried Pad Thai Wrapped in Eggs Recipe with "Made In" Wok

What you'll need - Made In Blue Carbon Steel Wok


2 servings

Pad Thai

☐ 1 egg

200 g rice noodles, medium size, soak in room temp water

100 g bean sprouts

3 stems garlic chives, cut into 2” pieces

3 tbsp vegetable oil

120 g medium sized shrimp, or as many as you like

☐ 100 g firm tofu (1 square piece), cut into small pieces

☐ 1 lime

chili flakes for garnish


☐ 2 eggs

☐ 2 tsp vegetable oil

Pad Thai Sauce

☐ 1 Lobo pad Thai stir-fry sauce 120g (It comes with a pack of roasted peanuts)

☐ 1-2 tsp chili oil Boon sauce

My secret spicy ingredient - Boon Sauce by Thai Chef, Max Boonthanakit


- In a bowl, fully submerge the dry rice noodles in warm water. Let them soak for 15-30 minutes. Drain and set aside.

- Heat the Made In wok over medium heat and add just enough oil to coat the bottom. Sear shrimp together with the diced tofu until the shrimps turn pink. Add egg and scramble. Flip and toss to mix eggs into noodles. 

Then add noodles and Pad Thai sauce mix, keep tossing until all the sauce is absorbed. Sprinkle some water if the noodles look too dry.

- Add bean sprouts, garlic chives and half the peanuts. Toss until well mixed, about 2 minutes. Squeeze a bit of lime on top.

- Add a little extra side of bean sprouts and some garlic chives garnish. Serve immediately with a lime wedge and extra peanuts on top. Enjoy!

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Hope you enjoy!