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Pad Thai


- 8 oz. dried rice noodles (preferably flat noodles)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 shallot, sliced
- 8 medium-sized shrimps, peeled and deveined
- 1 egg, beaten
- 1 tablespoon tamarind concentrate
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/2 cup water
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
- 1/4 cup bean sprouts
- A lime wedge for serving


1. Soak the dried rice noodles in warm water for 10-15 minutes, then drain and set aside.
2. In a wok or large frying pan, heat the oil over medium-high heat. Add the garlic and shallot and sauté for 1 minute.
3. Add the shrimps and sauté until almost cooked, then push them to one side of the wok.
4. Add the beaten egg to the other side of the wok and scramble until cooked.
5. Add the soaked rice noodles to the wok and stir-fry for 1-2 minutes until softened.
6. In a small bowl, mix together the tamarind concentrate, fish sauce, brown sugar, soy sauce, and water until well combined.
7. Pour the sauce into the wok and toss everything together until evenly coated.
8. Add the chopped peanuts, cilantro, and bean sprouts and stir-fry for another minute.
9. Serve hot with a lime wedge on the side. Enjoy!

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