Thai Noodles (Pad Thai)

Recipe by Ms B.
READY IN: 40mins




  • Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
  • (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
  • Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
  • Slice the scallions on the diagonal 1/4 inch thick, set aside.
  • Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
  • Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
  • Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
  • Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.