Perfect Pad Thai…a recipe


I love pad thai. Like love in that unhealthy, obsessive sort of way. I could eat it every day. We have a great, highly acclaimed, uber popular Thai restaurant here called Basil. Their pad thai is ok. The pad thai I love is the dirty, gross, comfort food kind of pad thai that you can only find in a hole in the wall restaurant named something silly like Tasty Thai. Basically, the McDonalds of pad thai. 


But, today I was feeling adventurous and creative and thought I’d try my own pad thai. I went to my trusty “How to Cook Everything” app and there it was…an easy, straight forward pad thai recipe. 


  1. Rice Noodles
  2. Peanut Oil
  3. Eggs
  4. Garlic
  5. Shrimp
  6. Tofu
  7. Scallions
  8. Bean Sprouts
  9. Nam pia (Thai Fish Sauce)
  10. Tamarind paste
  11. Sugar
  12. Peanuts
  13. Cilantro
  14. Green Chilies
  15. Lime

Ok, so 15 ingredients is kind of a doozy for a quick night meal, but if you prepare everything ahead (slice the garlic, peel the shrimp, prep the bean sprouts, etc) it all goes together really, really fast. 

I was able to find most of the ingredients in my local food store. The sauces (nam pia and tamarind paste) were a no go, though. Instead, I just purchased a prepared pad thai sauce. I was leery. Rightly so. It was ok. 

I omitted the tofu (duh) and replaced it with a small chicken breast.

How to:

  • Cook the noodles by pouring boiling water over them and letting them “steep” for 15 mins. 
  • Put some oil in a skillet and crack the eggs. Scramble the eggs with the flat edge of a fork until you get a crepe of sorts. Remove the eggs from the pan and slice into 1/4 thick strips.
  • Raise the heat to high, add more oil, and add the chicken. When almost cooked through, add the garlic and shrimp. Remove all from the pan and set aside.
  • Add scallions and half the bean sprouts and cook for a few minutes. Remove and add to the protein plate.
  • Put the cooked through, drained noodles, eggs, pad thai sauce and sugar in the pan and cook for a minute or so. Then, add the protein plate and stir all the ingredients together. 
  • Transfer to serving plate, top with peanuts, cilantro, chiles, remaining bean sprouts, and serve with lime wedges.

#nomnomnom It’s delicious. I really wouldn’t do anything different other than trying to make the sauce myself rather than buying the prepared stuff. If anyone knows where I can find Nam Pia and Tamarind Paste (even online) let me know! 

Let me know, also, if you make this recipe. I’d love to know any changes you’d make to this recipe.

Do you love Pad Thai as much as me? If not, what’s one of your favorite restaurant dishes?


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