Pad Thai


Pictured: Shrimp Pad Thai

Pad Thai

  • 8 oz wide rice noodles
  • 1/4 c fish sauce
  • juice of one lime
  • 2 tbsp sugar
  • 3 tbsp peanut, canola or vegetable oil
  • 1 1/2 lb shrimp, chicken or marinated tofu
  • 4 garlic cloves, minced
  • 2 shallots, sliced
  • 1 fresh red chili pepper, sliced
  • 1 large egg, beaten
  • 1 c fresh or canned bean sprouts
  • 1/4 c peanut butter
  • 1 tbsp sesame oil
  • 1/4 c chopped cilantro

Soak rice noodles in water until limp; drain and set aside. In a small bowl, mixfish sauce, lime juice and sugar, stirring well to dissolve the sugar. In a wok over medium-high heat, add 1 tbsp cooking oil and cook the chicken or shrimp. Remove to a plate and cover to keep warm. Add remaining oil to wok and toss in the garlic, shallots and chili pepper. Push to one side and pour egg in empty spot; scramble lightly until set, breaking it up into smaller pieces. Add noodles to the wok, sirring and tossing with 2 spatulas to separate strands. Add in fish sauce mixture, peanut butter, sesame oil, and cilantro, tossing well to coat the noodles. When noodles are cooked, toss in bean sprouts and chicken/shrimp/tofu. Heat through, and serve.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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