Print Friendly Recipe
Serves/Makes:4 or more
- 1/2 lb (.2 kg). dried rice noodles 1/8 inch wide
- warm water
- 1/2 lb (.2 kg) shrimp, chicken or pork or combination
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) plus 2 tbsp (30 ml) sugar
- 1/4 cup (60 ml) plus 2 tbsp (30 ml) white vinegar
- 1 tsp (5 ml) paprika
- 4 green onions
- 1/2 cup (125 ml) vegetable oil (or more for step six)
- 2 tsp (10 ml) minced garlic
- 2 eggs
- 3/4 lb (.3 kg). bean sprouts
- ground roasted chiles
- ground roasted peanuts
- lime wedges
- Soak noodles for twenty to twenty-five minutes in enough warm water to cover (they should be flexible and soft, but not so soft that they can be mashed with fingers).
- Later cooking in liquid will soften them more.
- Drain them throughly in a colander while preparing the other ingredients.
- You may leave the noodles whole or cut into eight-inch lengths (traditionally left whole, but easier to fry shorter).
- Peel and devein shrimp; slice chicken and/or pork into strips.
- Mix the fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves; set aside.
- Heat some oil in wok and add garlic: stir fry until golden.
- Add meats and cook a few minutes or shrimp is pink and meats are no longer pink.
- Add noodles and toss to coat with oil and meats and garlic (can be done in large bowl so things don't fall out).
- Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles without breaking them.
- Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
- Lift the noodles gently from one side of the wok.
- Pour some oil along the side and break egg and slip into oil.
- Break yolk and cover egg with the noodles immediately.
- Repeat process on other side of wok with other egg.
- Allow eggs to set over moderate heat - add extra oil if wok becomes too dry.
- When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
- Distribute eggs evenly throughout noodles.
- Add green onions and bean sprouts (you can leave sprouts on side if you like) and toss evenly but gently; cook about two minutes.
- Spread pad thai noodles on large platter and sprinkle with chilies and peanuts and sprinkle with lime juice. or each person can garnish to their own taste.
- Ground roasted chiles are found in specialty stores or use mexican "chiles arbol" or another chile.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.