Lobster Pad Thai

Ingredients

• 225 g (8 oz)rice noodles
• 30 ml (2 tablespoons)vegetable oil
• 2 cloves, mincedgarlic
• 1 small, thinly slicedred onion
• 1 medium, juliennedcarrot
• 60 ml (1/4 cup)fish sauce
• 45 ml (3 tablespoons)tamarind paste
• 38 g (3 tablespoons)brown sugar
• 2 large, beateneggs
• 90 g (1 cup)bean sprouts
• 25 g (1/4 cup), choppedgreen onions
• 15 g (1/4 cup), choppedcilantro
• 30 g (1/4 cup), crushedpeanuts
• 225 g (1 1/2 cups), cut into bite-sized piecescooked Maine lobster meat
• To taste, for garnishlime wedges

Instructions

1. 1

   Cook the noodles

   Cook the rice noodles according to the package instructions. Drain them and set aside.

2. 2

   Cook the aromatics

   Warm the vegetable oil in a large skillet or wok over medium heat. Add the garlic and onion and cook until fragrant, about 1 minute.

3. 3

   Soften the carrot

   Add the carrot and cook for 2–3 minutes, until slightly softened.

4. 4

   Mix the sauce

   In a small bowl, stir together the fish sauce, tamarind paste and brown sugar until well mixed.

5. 5

   Toss the noodles

   Pour the sauce mixture into the skillet, then add the cooked rice noodles. Toss until the noodles are evenly coated.

6. 6

   Scramble the eggs

   Push the noodles to one side of the skillet and pour the beaten eggs into the open space. Scramble the eggs, then mix them into the noodles.

7. 7

   Add the lobster

   Add the bean sprouts, green onions, cilantro and cooked lobster meat. Toss everything together.

8. 8

   Garnish and serve

   Serve the Pad Thai with crushed peanuts and lime wedges as garnish.

What is lobster Pad Thai?

Pad Thai is a Thai stir-fried noodle dish, typically made with rice noodles and a sweet-sour-savoury sauce. This version uses cooked Maine lobster for a delicate seafood centrepiece.

The recipe works by adding the sauce directly to the noodles, then folding in the egg, sprouts, herbs and lobster. Peanuts and lime finish the dish with crunch and a sharp citrus note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 34g protein, 66g carbs, 19g fat.

The rice noodles and brown sugar provide most of the carbohydrates, while the oil, egg and peanuts contribute much of the fat. Lobster and eggs supply protein; serve with extra vegetables on the side to add freshness and balance the plate.

The sauce balance

Tamarind: its tartness gives the sauce a distinctive tang. Stir it thoroughly with the fish sauce and brown sugar so the flavour is distributed across the noodles.

Fish sauce and sugar: fish sauce brings salty savouriness, while brown sugar rounds it out. The sauce is concentrated, so toss well to coat the noodles evenly.

Prepare the noodles

Package directions: rice noodles vary in thickness, so use the instructions on yours rather than relying on a fixed cooking time. Drain them once ready, as excess water can dilute the sauce.

Before tossing: have the drained noodles and sauce ready to add to the skillet. This keeps the cooking sequence moving and makes the noodles easier to coat.

Cook the vegetables and egg

Aromatics: cook the garlic and onion for about 1 minute, just until fragrant. The carrot then gets 2–3 minutes to soften slightly while retaining some bite.

Egg: move the noodles to one side before pouring in the beaten egg. Scramble it in the open part of the skillet, then fold it through the noodles.

Keep the lobster tender

Cooked lobster: the recipe adds it near the end, along with the sprouts and herbs. Toss just enough to combine, rather than leaving the lobster to cook for an extended time.

Texture: the sprouts and green onions bring freshness against the soft noodles, while the cilantro adds a herbal finish. Crushed peanuts supply the final crunch.

Serve with lime

Lime wedges: squeeze them over the noodles at the table to brighten the sweet-sour sauce. Add the crushed peanuts as a garnish so they retain their texture.

On the plate: serve as a complete noodle meal, or pair it with a simple, lightly dressed vegetable salad if you want a fresher side.

Recipe notes & tips

• Cut the carrot into thin, even matchsticks so it softens at a similar rate.
• Mix the tamarind, fish sauce and brown sugar before they go into the skillet.
• Drain the noodles well to avoid watering down the sauce.
• Keep the cooked lobster until the final toss so it is not heated longer than necessary.
• Serve the lime wedges alongside the noodles so everyone can adjust the tang to taste.

Variations

• More vegetables: add extra bean sprouts for a fresher, crunchier finish.
• Extra lime: serve additional wedges for a brighter, more tart flavour.
• Chilli heat: add sliced chilli at the table for a spicier bowl.
• Cashew crunch: replace the peanuts with crushed cashews for a different nutty topping.
• Herb swap: use chopped mint in place of some cilantro for a fresh variation.

Common mistakes to avoid

• Overcooking the noodles: follow the packet directions and drain them when ready so they do not turn mushy in the skillet.
• Uneven sauce: stir the fish sauce, tamarind and sugar together before adding them to the pan.
• Burning the garlic: cook it with the onion only until fragrant, about 1 minute.
• Soft carrot: keep the skillet time to 2–3 minutes so the carrot retains a little bite.
• Dry lobster: add the cooked lobster with the sprouts and herbs near the end, then toss to combine.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a skillet until hot throughout, adding a small splash of water if the noodles have become dry; keep the peanuts and lime separate until serving.

Frequently asked questions