Pad Thai


  • 8 ounces rice noodles
  • 3 tablespoons oil
  • 3 cloves garlic, minced
  • 1/4 cup dried shrimp
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 2 tablespoons tamarind juice
  • 1 teaspoon roasted dried chile powder, or more to taste, or cayenne to taste
  • 1/2 cup fried tufu
  • 2 tablespoons dried unsalted turnup, cut into small pieces
  • 1 large egg, beaten
  • 1/4 cup chives, cut into 1" lengths
  • 1/4 cup peanuts, roasted
  • 1 cup bean sprouts
  • Garnish:
  • 1/2 cup bean sprouts
  • 1/2 cup chopped chives
  • 1/2 lime, cut into wedges


  • Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
  • Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp and stir fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
  • Add the fish sauce, sugar, tamarind juice and paprika. Stir fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
  • Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium high heat for about 2 minutes until most of the liquid is reduce.
  • Mix in the cives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, cives, and lime attractively and serve.


  • Description:
  • "Thailand's best known noodle dishes!"
  • Source:
  • "Thailand: The Beautiful Cookbook"