Pad Thai


Adapted from recipe in Practical Thai Cooking

Core Ingredients:
  • 8 oz. flat Thai rice noodles
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons chopped garlic
  • 1/4 lb. ground pork
  • 1/2 lb. raw shrimp
Condiments:
  • chopped cilantro
  • slivered hot peppers
  • fish sauce (nam pla)
  • lime wedges
Seasonings:
  • 1/2 cup coarsely chopped peanuts
  • 1/4 cup chopped dried shrimp
  • 2 teaspoons sugar
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fish sauce (nam pla)
  • juice of 1/2 lime
  • 1/4 lb. tofu cut into 1/2" cubes
  • 3 green onions cut into 1" lengths
  • 1/4 cup shredded carrots (optional)
  • 1 cup sliced red bell pepper (optional)
  • 1 cup bean sprouts


Place rice noodles in large mixing bowl. Cover noodles with boiling water. Cover mixing bowl with plate. Let stand until noodles are al dente (3-4 minutes). Drain.

Heat wok over high heat. When wok is hot, add vegetable oil. When vegetable oil is hot, add garlic. Stir garlic once, then add ground pork. Stir-fry ground pork until done.

Reduce heat to medium-high. Add shrimp. Stir-fry shrimp until they begin to turn opaque.

Add rice noodles. Stir thoroughly, then add all Seasonings except bean sprouts. Stir-fry for 5-7 minutes, being as gentle as possible with noodles.

Add bean sprouts. Stir thoroughly. Remove from heat.

Serve with Condiments on the side.

Makes 4 servings.

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