Pad Thai

Recipe by GingerlyJ
READY IN: 40mins
YIELD: 1 Dish


  • 4
    tablespoons vegetable oil, plus extra as needed
  • 1
    teaspoon chopped garlic
  • 1
    tablespoon dried shrimp (optional)
  • 12
    cup sliced pork
  • 12
    cup shrimp, shelled and deveined
  • 1
    tablespoon shredded preserved radish
  • 14
    lb medium dried rice noodles (soaked 60 minutes in cold water and drained)
  • 2
    large eggs
  • 12
    teaspoon ground hot chili pepper (or more)
  • 2
    tablespoons ground roasted peanuts
  • 12
    cup sliced garlic chives or 1/2 cup green onion
  • 2
    cups bean sprouts, rinsed, plus more for garnish
  • 5
    tablespoons paad Thai sauce


  • Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
  • Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
  • Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
  • Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
  • For the sauce.
  • 1 cup tamarind juice
  • 1 cup palm sugar plus 3 tablespoons
  • 1 cup water
  • 1/2 cup fish sauce
  • 2 teaspoons salt
  • Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.