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Pad Thai

Sue Lau
Prep Time 25 mins
Cook Time 5 mins
Course Main Course, Pasta
Cuisine Asian, Thai
Servings 2


Pad Thai Sauce:

  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1/3 cup oyster sauce
  • 2 tablespoons fish sauce nam pla
  • 2 teaspoons tamarind concentrate

Pad Thai:

  • 6 ounces pad thai sauce 3/4 cup
  • 8 ounces rice noodles softened in boiling water 20 minutes
  • 2 eggs
  • peanut oil as needed
  • 1 teaspoon grated galangal or ginger
  • 1-2 red chilies sliced
  • 1-2 teaspoons chopped garlic
  • 2 cups shredded chinese napa cabbage
  • 4 scallions chopped
  • 4 ounces cooked shrimp or chicken
  • 2 cups bean sprouts
  • 2 tablespoons chopped cilantro
  • 1/4 cup chopped peanuts
  • 2-3 lime wedges
  • sriracha or sambal optional


  • Start soaking the rice noodles.
  • Stir together the pad thai sauce and set aside.
  • Scramble the eggs in a tablespoon of peanut oil and set aside. Chop them up.
  • Add another tablespoon of oil to the pan and heat the galangal, chiles, galic, and chinese cabbage, stir-frying the cabbage for a couple of minutes to cook it.
  • Add the scallions plus the shrimp or chicken, and the bean sprouts, cooking another minute or so.
  • Drain the noodles and test for tenderness. If not quite tender, take your food prep off the heat while you amend the noodles and briefly add the noodles to more boiling water until it is (in case your water was not hot enough). Don't drain and let sit longer than it takes for the water to wick away or they will stick together. If they have clumped together by chance, rinse them under very hot water and drain again.
  • Stir in the chopped cilantro and the pad thai sauce and stir until the sauce is hot, then add the noodles and toss to mix.
  • Serve garnished with chopped peanuts and wedges of lime. If you like it really spicy, you can drizzle your noodles with sriracha or sambal paste.


From the kitchen of palatablepastime.com
Keyword noodles, stirfry