• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Pad Thai

  • Recipe Submitted by on

Category: Main Dish, Pasta

 Ingredients List

  • Thai Meatless Fried Noodles
  • 1/2 c Oil
  • 5 tb Chopped garlic
  • 7 oz Pad Thai noodles (Sen Jun)
  • 1 1/2 c Water
  • 4 tb Diced yellow tofu
  • 2 tb Finely chopped salted radish
  • 4 tb Ground roasted peanuts
  • 6 tb Small dried shrimps
  • 2 1/2 x 3 T fish sauce (Nam Pla)
  • 4 tb Sugar
  • 6 X-large eggs
  • 1 c Bean sprouts
  • 1 tb Or tste, grnd drd rstd chile
  • 2 tb Vinegar
  • Lime juice, to taste
  • Grn onions,1" pcs, to taste


Brown garlic in oil in large wok over medium heat. Add noodles and water,
decrease temperature to low. Saute until noodles become soft. Add a little
more water to prevent drying if necessary. Add tofu, salted radish,
peanuts, dried shrimps, fish sauce, sugar and vinegar. Increase temperature
to medium and mix quickly. Make an empty circle in the middle and add eggs
plus 1 tbsp of oil. Scramble and let sit for 1 minute to cook. Turn the
eggs over and let sit for another minute then break into little pieces with
spatula. Now combine noodles and eggs together well. Increase heat to high
and add bean sprouts. Saute 2-3 minutes longer. Remove from heat and
sprinkle ground chilies, sugar, green onions and lime juice. Serve hot.
Makes 10 servings. NOTE: When making 1 or 2 servings at a time, oil may
need to be increased to prevent the noodles from sticking together. Use 1
egg for each serving (10 eggs for 10 individual servings instead of 6 eggs
for 10 whole servings) Adjust seasonings to taste.

From Gail Shimizu.

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