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    You are in: Home / Thai / Pad Thai Recipe
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    Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    GingerlyJ's Note:

    Pad Thai is one of my all-time Takeout Dishes.. I had to learn to make it at home.. This is the best recipe I found. It's from Throwdown with Bobby Flay

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    Serves: 2



    Units: US | Metric

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


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      For the sauce.
    6. 6
      1 cup tamarind juice
    7. 7
      1 cup palm sugar plus 3 tablespoons
    8. 8
      1 cup water
    9. 9
      1/2 cup fish sauce
    10. 10
      2 teaspoons salt
    11. 11
      Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

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    Ratings & Reviews:

    • on July 01, 2011


      The flavor of this dish was right on. I often don't order Pad Thai at restaurants because its often like a greasy ketchup sauce. This was the authentic flavor I'm always looking for. The only thing that I would do differently is to cook the eggs separately. i didn't have a wok, so it didn't really work to do it this way. The eggs kind of made the texture mushy. I think with that one difference in technique this would be perfect! Thanks so much for a great recipe, Gingerly!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pad Thai

    Serving Size: 1 (262 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 703.6
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 6.2 g
    Cholesterol 305.5 mg
    Sodium 830.8 mg
    Total Carbohydrate 58.9 g
    Dietary Fiber 4.1 g
    Sugars 5.3 g
    Protein 27.8 g

    The following items or measurements are not included:



    preserved radish

    garlic chives

    paad Thai sauce

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