Pad Thai


I never used to like Pad Thai when I got it at Thai restaurant. It was always too oily and at the same time, not flavorful.

I tried making my own pad thai recently and it was like a different world. I would still rather have the spicy pad kee mao (drunken noodles) but these are great and easy for a quick weeknight meal. I also added julienned carrots to this during the garlic stage, just because.

  • 1/2 pack of rice noodles
  • 1/2 cup extra firm tofu, juilienned
  • 1/2 pound shrimp
  • 2 cups bean sprouts
  • 1 1/2 cups scallions, cut into 1 inch pieces (Chinese chives are better, but scallions are fine)
  • 2 shallots, julienned
  • 3 cloves garlic
  • 2 Tbsp fish sauce
  • 3 Tbsp tamarind
  • 3 Tbsp sugar
  • 1 1/2 tsp dried red chilies (can use fresh birds eye chilies if you want something spicier)
  • cilantro and peanuts for garnish
  • 1 egg
  • oil
  1. Soak noodles in warm water until flexible.
  2. Add shallots, garlic, chili to a hot wok with oil. Fry slightly until fragrant with tofu and shrimp.
  3. Drain noodles and add fish sauce, tamarind and sugar. Stir to prevent sticking until noodles are soft and cooked through.
  4. Make a well in the center of the wok and add 1 egg. Scramble slightly and stir in bean sprouts, scallions, cilantro and peanuts. Serve immediately.