pad thai

pad thai

Yield: 5 servings
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  1. This is Andy M.'s excellent Pad Thai recipe.

  2. Pad Thai

  3. 3 Tb Tamarind Paste
  4. 3/4 C Boiling Water
  5. 4 Tb Fish Sauce
  6. 1 1/2 Tb Rice Vinegar
  7. 4 Tb Sugar
  8. 3/4 tsp Cayenne Pepper
  9. 4 Tb Oil
  10. 8 Oz Dried Rice Stick Noodles
  11. 2 Eggs
  12. 1/4 tsp Salt
  13. 12 Oz Shrimp, (31/35 count)
  14. 1 tsp Garlic, minced
  15. 3 Tb Shallot, minced
  16. 2 Tb Dried Shrimp, chopped
  17. 2 Tb Thai Salted Preserved Radish, chopped
  18. 6 Tb Roasted Unsalted Peanuts
  19. 6 Oz Bean Sprouts
  20. 5 Scallions, green only, sliced

  21. Rehydrate the tamarind paste for 10 minutes then push it through a fine seive.

  22. Add the fish sauce, vinegar, sugar, cayenne, and 2 Tb of oil to the tamarind & set aside.

  23. Cover the noodles with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside.

  24. Beat the eggs and 1/8 teaspoon of the salt in a small bowl; set aside.

  25. Heat 1 tablespoon oil in a 12-inch skillet over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges, about 3 minutes. Transfer the shrimp to a plate and set aside.

  26. Add the remaining oil to the skillet; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1½ minutes;

  27. Add the eggs and stir vigorously until scrambled and barely moist, about 20 seconds.

  28. Add the noodles, dried shrimp and salted radish; toss with 2 wooden spoons to combine.

  29. Pour the sauce over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.

  30. Add ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp to the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2½ minutes.

  31. Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts; serve immediately, passing lime wedges separately.
January 2013

This recipe is a personal recipe added by PatRat and has not been tested or endorsed by MyRecipes.

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