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.
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