Pad Thai

My husband asked for something Thai tonight and we agreed that I had not made Pad Thai in a while.  I used the authentic recipe below but if you don’t have access to an Asian market for the noodles and Tamarind concentrate, try the less authentic version underneath.  Either way, it’s delicious.

Pad Thai (Stir-fried rice noodles)

  • 1/2 pound flat rice noodles from Thailand (package says Banh Pho)
  • 1 cup bean sprouts
  • 2 garlic cloves, finely shopped
  • 3/4 pound shrimp
  • Pad Thai sauce (Tamarind Concentrate – about 2 – 3 TB, fish sauce (about 1/2 tsp), soy sauce (about 1 TB), sugar (about 1/2 tsp), chopped dried roasted Asian peppers (about 1/8 tsp)- mix well and taste – should be a blend of sweet, salt, and spice)
  • Soy Sauce
  • 1 tsp sugar
  • 2 eggs, beaten
  • 3 TB canola oil
  • 1/4 tsp lightly roasted ground chili peppers
  • 3 stalks spring onion, cut thinly on the diagonal
  • 1 red pepper
  • 1/2 cup ground roasted peanuts
  • 1 lime, cut in wedges

Soak rice noodles in warm water until soft.  Toss shrimp with soy sauce and 1 tsp sugar.  Heat wok over medium high heat and add oil.  Stir fry garlic until light brown and add shrimp.  Cook until opaque.  Add sauce mixture and boil.  Add noodles and toss.  Stir well so noodles absorb sauce.

Spread noodles to sides of wok and add additional oil.  Add beaten egg and cook stirring so egg sets.  Mix noodles and eggs.  Add bean sprouts and pepper and toss.

Serve hot and garnish with choice of peanuts, bean sprouts, lime wedges and ground chili pepper.   Here is the finished product:

Pad thai - the authentic version

Pad thai – the authentic version

Here is the non-authentic version:

Pad Thai

  • 12 oz. Somen Noodles (or vermicelli)
  • 1 1/2 cups chicken stock
  • 1 egg
  • 2 TB low-sodium soy sauce
  • 2 TB Peanut butter
  • 1 tsp asian hot sauce
  • 2 tsp sesame oil
  • 3/4 pound of shrimp or chicken (if chicken, slice thinly)
  • 1 red pepper, sliced thinly
  • 1 TB fresh ginger, minced
  • 1 clove garlic, minced
  • 4 TB scallions, chopped
  • 4 TB peanuts, chopped

Whisk together broth, egg, soy sauce, peanut butter and hot sauce and set aside.

Heat a non-stick wok or skillet over medium high heat.  Add shrimp (or chicken), red pepper, ginger and garlic and cook until shrimp are starting to turn opaque.

Add chicken stock mixture and bring to a boil.  Cook until shrimp are cooked through, stirring.  (The egg makes this a little lumpy.)

Cook noodles according to package instructions and drain.  Combine with sauce and stir well.  Serve and top with scallions and peanuts.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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