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Recipe of the Week: Pad Thai

Everyone needs to get into Thai food.

Last week as I was browsing through this wonderful cookbook app I have on my iPad, “How to Cook Everything“, I stumbled on a simple pad thai recipe.  I’ve never made the dish but wanted to take on the challenge.  Thai food is extremely delicious and often looked over amongst other South-Asian delicacies.  Pad thai is a signature dish that includes, rice noodles, egg, peanuts, scallion,  and your choice of meat.  When making this dish remember to have all the ingredients prepared before you start stir-frying or else life will get chaotic.  Enjoy this simple recipe and let us know how it came out for you.




  • 12 ounces dried flat rice noodles, ¼ inch thick
  • 5 tablespoons peanut oil or neutral oil, like grapeseed or corn
  • 3 eggs, lightly beaten
  • 4 garlic cloves, minced
  • 4 ounces small shrimp, peeled
  • 4 ounces pressed tofu (see Squeezing Tofu), or extra‐firm tofu, prepared by any of the methods listed in the Tofu Basics section or simply blotted dry, sliced
  • 2 scallions, cut into 1‐inch lengths
  • 1 cup bean sprouts, rinsed and trimmed
  • 2 tablespoons nam pla (Thai fish sauce)
  • 2 teaspoons tamarind paste or ketchup
  • 2 teaspoons sugar
  • ¼ cup chopped peanuts
  • ¼ cup chopped fresh cilantro leaves
  • 2 small fresh green chiles, preferably Thai, seeded and sliced (optional)
  • 1 lime, cut into wedges


  1. Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes; if you want to hold them a little longer, drain them, fill the bowl with cold water, and return the noodles to the bowl.
  2. Put 2 tablespoons of the oil in large skillet over medium heat. When hot, add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you’re aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into ¼‐inch strips and set aside.
  3. Raise the heat to high and add the remaining oil. When hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color, about 2 minutes. Remove from the pan with a slotted spoon and transfer to a plate next to the stove. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to the plate with the shrimp.
  4. Put the drained noodles, eggs, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir‐fried tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles, and remaining bean sprouts. Serve with the lime wedges.
About A.Nikk (185 Articles)
I love food and social media

2 Comments on Recipe of the Week: Pad Thai

  1. Can you make this without the tofu?

    • i made it with chicken. substitute the shrimp and tofu with chicken and substitute the fish sauce with soy sauce. its amazing

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