Pad Thai

Recipe by rhiamom
READY IN: 30mins


  • 8
    ounces rice noodles, dried, thin
  • 3
    tablespoons fish sauce, to taste
  • 3
    tablespoons tamarind juice, the thickness of fruit concentrate to taste
  • 2
    tablespoons palm sugar, to taste
  • 4
    tablespoons peanut oil
  • 13
    lb fresh shrimp, shelled, deveined and butterflied
  • 34
    cup tofu, firm pressed, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
  • 4 -5
    garlic cloves, finely chopped
  • 3
    shallots, thinly sliced (or substitute with half a medium onion)
  • 14
    cup dried shrimp, small
  • 14
    cup radish, chopped (sweetened salted)
  • 2 -3
    teaspoons dried red chilies, ground (to desired hotness)
  • 1
    cup garlic chives, cut into 1 1/2-inch-long segments (optional)
  • Garnish
  • 1
    lime, cut into small wedges
  • 2 -3
  • 4
    green onions, trim off root tip and half of green leaves and place in a glass with white end in cold water to cris


  • Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
  • While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar.
  • Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
  • When the noodles have softened, drain and set aside.
  • Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.)
  • Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
  • Reserve 1 teaspoon of the remaining oil, add the rest of the oil to the wok and swirl to coat the wok surface, wait 20 to 30 seconds for it to heat.
  • Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
  • Add garlic and stir-fry with the tofu for 15 to 20 seconds.
  • Follow with the sliced shallots and cook another 15 seconds.
  • Add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
  • Add the noodles and toss well with the ingredients in the wok.
  • Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
  • Add the reserves teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.
  • When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
  • Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles.
  • If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
  • Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
  • When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using).
  • Sprinkle with half the chopped peanuts and return the shrimp to the wok.
  • Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.