In season当季Thai泰式
Easy Shrimp Pad Thai简易鲜虾泰式炒河粉
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.河粉配虾、鸡蛋和豆芽拌炒，调味汁裹匀面条，最后保留豆芽的脆口。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Peel and devein ¾ lb / 340 g shrimp; pat dry. Mince 3 garlic cloves. Beat 2 eggs. Rinse 2 cups bean sprouts. Cut 4 scallions into 4-cm lengths. Chop ⅓ cup roasted peanuts (peanut allergen). Sauce cup: 3 tbsp fish sauce, 3 tbsp brown sugar, juice of 1 lime and 1 tsp hot sauce (stands in for tamarind). Cut the second lime into wedges. Measure 3 tbsp oil.¾磅（340克）虾去壳去虾线，擦干。3瓣蒜切末。2个蛋打散。洗2杯豆芽。4根葱切4厘米段。⅓杯熟花生切碎（花生过敏原）。碗汁：3大匙鱼露、3大匙红糖、1个青柠汁、1小匙辣酱（代替罗望子）。第二个青柠切角。量3大匙油。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Rice noodles米粉/河粉8 oz盎司
- Shrimp虾0.75 lb磅
- Eggs鸡蛋2
- Bean sprouts豆芽2 cups杯
- Scallions葱4
- Garlic大蒜3 cloves瓣
- Fish sauce鱼露3 tbsp大勺
- Brown sugar红糖3 tbsp大勺
- Lime青柠2
- Peanuts花生0.333333 cup杯
- Olive oil橄榄油3 tbsp大勺
- Hot sauce辣酱1 tsp小勺
Method做法
Put the 8-oz (225-g) rice noodles in a bowl of warm drinking water to soak, then drain.
把8盎司（225克）河粉泡进一碗温热饮用水里，然后沥干。
The noodles bend easily but are still firm in the center.河粉能轻松弯折，但中心还有点硬。
Common mistake & quick fix容易错在哪，怎么补救
Too soft breaks in the pan: drain 1 minute early next time. Still stiff? Soak 2 more minutes.太软下锅会断，下次早1分钟沥；仍硬就再泡2分钟。
Pour the oil into a wok or 30-cm skillet and stir the garlic for 20 seconds.
炒锅或30厘米锅里倒油，下蒜炒20秒。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Add the shrimp and stir-fry, then push them to one side.
下虾翻炒，然后推到锅的一边。
The shrimp are pink and opaque all the way through and curled into a loose C.虾全部变粉、不透明，卷成松C形。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Pour the eggs into the empty side of the pan and scramble them.
空出来的那半边倒入蛋液，炒散。
The egg whites are fully set and opaque; cook the yolks as firm as you need.蛋白完全凝固不透明；蛋黄熟到你要的程度。
Common mistake & quick fix容易错在哪，怎么补救
For children, older adults, pregnancy or weak immunity, cook until yolks are firm, 2–3 more minutes covered.给儿童、老人、孕妇或免疫弱者，盖盖再煮2–3分钟至蛋黄全凝固。
Add the noodles and the sauce from the cup and toss everything with tongs.
加河粉和碗里的酱汁，用夹子翻匀。
The noodles have soaked up the sauce and are tender and chewy.河粉吸饱了酱汁，软而有嚼劲。
Common mistake & quick fix容易错在哪，怎么补救
Sticking or still firm? Add 2 tbsp water and toss 1 more minute.粘锅或仍硬就加2大匙水再翻1分钟。
Toss in the sprouts and scallions, then serve with peanuts and lime wedges.
加豆芽和葱翻匀，配花生碎和青柠角上桌。
The sprouts are warm but still crunchy.豆芽热了但仍脆。
Common mistake & quick fix容易错在哪，怎么补救
Children, older adults, pregnant people or anyone with weak immunity should eat sprouts cooked 2 more minutes.儿童、老人、孕妇或免疫弱者吃的豆芽应再炒2分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Rice noodles米粉/河粉Gluten-free noodles: flat for pad thai/pho, thin vermicelli for bún. Soak in warm (not boiling) water so they don't go mushy.无麸质米粉：宽粉做泰式炒河粉和河粉，细米线做米粉碗。用温水（非开水）泡，免得软烂。
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Bean sprouts豆芽Crunchy, low-calorie mung bean sprouts. Buy white, crisp and dry; use within 2 days and rinse well.爽脆低卡的绿豆芽。挑白净、脆、不湿的；2天内吃完，用前冲洗干净。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Large bowl, wok or 30-cm skillet, tongs大碗、炒锅或30厘米锅、夹子
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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